Tuesday, February 7, 2012

Cake pops

Never did I ever imagine myself having so much patience to make two desserts I have never made before.Ispahan(Rose,lychee & raspberry) macarons and also cake pops! I had too many panic attacks as I was making them.Since I had too much chocolate in the refrigerator, and I just learnt storing chocolate in the refrigerator is a wrong thing to do because it will change the texture of the chocolate,I needed to finish them all before buying more chocolates so I decided to make cake pops. Cake pops has not gained its fame here in Malaysia, just yet. I used a dense cake so that I didn't have to use a lot of frosting,in fact I didn't want to use any frosting in the beginning but the crumbs didn't stick so I made a little frosting just enough to make the cake balls.

For some reason,every time I try to melt my milk chocolate,it seized.I had no idea and I was getting frustrated because I had a train to catch at 4pm and I was still trying to do them at 1pm. I forgo the decoration part because I had no time. Juggling my time between my injured dog and making wasn't easy.( I definitely did sanitize my hand before making my cake pops,I promise!=P)

One recipe of mud cake from here

Chocolate buttercream frosting:
125g butter
1 cup icing sugar
1/4 cup cocoa powder

Chocolate for coating the cake balls approx ~ 500g chocolate

  1. In a bowl, sift together icing sugar and cocoa powder.
  2. Cream butter and then slowly add cocoa mixture.
  3. Continue to cream the mixture until light and fluffy.
To make the cake pops:
  1. Crumble the cake into fine crumbs, and mix the chocolate butter cream with the fine crumbs until well combined. You don't really need all the butter cream, just enough for you to be able to make small cake balls.If you have accidentally added too much butter cream, leave it to stand until the mixture is not sticky.
  2. Roll the mixture into small balls and place them on a pan.Freezer the cake balls for half an hour.
  3. Dip the cake pop sticks into some chocolate and pierce through the cake balls and stick it onto a piece of Styrofoam. Once finish, place then into the freezer again for an hour.
  4. Melt the remaining chocolate for coating and coat cake balls then place them back on the styrofoam for another hour of freezing.
NOTE: If you like to decorate your cake pops with nuts or sprinkles, roll the cake pops on some chopped nuts or sprinkles and then place them back in the freeze to set. Otherwise,if you would like to draw on your cake pops,it's best to draw them after the chocolate coating has set.Serve
I would post more on cake pops when I make them again in the future.

1 comment:

Paris Pastry said...

Prrretty! I'm planning on making cake pops for Valentine's Day! Can't wait to see your Isaphan macarons :)