Cake-Pop-Aloola

I don’t really think this one needs much introduction; after my previous dalliance with cake pops, it was pretty clear I was to continue my quest into teeny balls of cake!

These were actually made a while back – before I’d been able to source some proper Wilton candy melts and lollipop sticks on my shopping trip. Making cake pops on cocktail sticks adds to the already challenging process, but if it’s all you’ve got, then they do work!

My finally excuse for some slightly dodgy photos – I am literally begging Rob to make me a proper cake stand, but it still has yet to appear. Short of picking up a drill myself (I’m really not allowed near power tools!), I have to make do with what boxes etc I have around for the meantime. And threaten not to make any more cakes until he pulls his weight 😉

My inspiration for finally getting round to this post, is this these stunning little beauties that one of our suppliers bought in last week (we have a lot of suppliers who bring in a lot of treats. I do like my job):

A quick google of the label led me to pop bakery, a lovely looking little shop down in London.  Mental note firmly made to pay a visit next time i’m in the capital, if I don’t cave in and order a batch beforehand! Needless to say they were super yummy and didn’t last long in the office!

Back to my baking – hopefully the reason you’re all here reading.

For these cake pops, I baked up a batch of chocolate cake, just in a flat tin so it was easier to crumble. It always seems a shame to crumb up such nice cake, but at least it’s a good excuse for a taste test!

The crumbed cake was mixed with some vanilla buttercream, and rolled into pop-sized balls (I tried all kinds of editing to make this photo look less like…well…and more like chocolate, but still seem to have failed, very sorry! Just look at it and think of a big bar of dairy milk….)

Next step – more chocolate – this time white, melted, and also taste-tested:

The end of the sticks were well-swirled into the chocolate before being firmly pushed into the cake balls. I think this yep is probably my favourite,easy and aesthetically pleasing!

After a good 10 minutes in the freezer (it helps keep everything ball-shaped at this stage), I covered the cake pops one at a time in more white chocolate, before embarking on my decoration experiments.

Number one: polka dots. Starting off easy; the coloured sugar discs were simply pressed into the chocolate coating, or stuck on with a dab of extra chocolate where it had started to set.

Number two: honeycomb. I crushed up a bar of honeycomb to crumbs, then rolled the pop in it as soon as it had had its chocolate coating. The plus side: crunchy on the outside, soft on the inside, yummy. The down side: they look like chicken nuggets!

Number three: graffiti glitter icing. Quite simply, I took two of my favourite colours of writing icing and freestyled designs over the white chocolate cost. Very pretty, but writing icing does not dry quickly, so very difficult to eat/store/have in the vicinity of anything else!

Number four, five, and six. Pink glitter, blue food colouring, yellow insanity.

Let’s start with the pink. How could I make any kind of cake without using some edible glitter! It looked amazing, bit messy to eat (glitter all over your face is not a great look), and probably not that great for you – if you haven’t seen the recent hoo-ha on edible glitter then don’t worry your pretty little self. There’s plenty more to be read if you google it, mostly from bakers like me saying they don’t actually know what the fuss is about, it’s all a bit political-correctness gone too far in my opinion. I certainly will keep using it, although am quite sadden that my beloved Hobbycraft have decided this will stop them stocking it.
Rant over. Number five. I wasn’t sure how food colouring would mix with white chocolate, but this blue actually came up quite well. Just an experiment really.
Number six was my last and a complete free for all. The inner cake layer was covered in white chocolate, then yellow fondant (I found a spare piece while I was rooting through my decorating equipment for inspiration), finished off with some matching mini yellow chocolate beans. Looks like something out an alien movie but impressively funky!

So my second batch of cake pops, and I’d chalk it up as another success. Need to brush up on my neatness and roundness (a proper cake pop stand would really help, hint hint!), but there is definitely scope for a lot of fun with these balls of yumminess.
Rob couldn’t believe how much mess I’d made in the kitchen for 12 little pops – still he ate them without complaining so it can’t have been too bad 😉
Which is your favourite…?

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