Hello there! So I know this is completely different from the usual post but for those of you who have been following me for a while may have read my '21 Facts About Me' tag (read here) and I love to bake.
So I thought I would share this simple recipe of mine...Who doesn't love a good cake pop!
Make these delicious ones 5 simple steps!
200g Unsalted Butter
200g Caster Sugar
1 Cap Vanilla Extract
4 Eggs
200g flour
½ cup milk
¼ cup cocoa powder
Toppings:
Chocolate bar x 1
Candy melt/coloured chocolate
Sprinkles or whatever you wish to decorate with!
Tools :
Bowl
Sieve
Whisk (electric or manual)
Weighing scale
A spoons always helpful too!
Lollipop sticks
Saucepan
Pyrex bowl
Before you begin to make these delicious cake pops, it's best you start your preparation and grab all your ingredients and bits and bobs. Firstly, set the oven to 175°C
1. THE CAKE
Place the butter and caster sugar in the bowl (remember to sieve to remove any sugar lumps. If you don't have a sieve, just crush em'! )
Take the whisk and whisk away...
You will want your mixture to look like this below. It will become pale yellow that's light, fluffy and approximately double its size. As tempting as it is, try not to eat it all!
Next you will want to get the wet ingredients and chuck them in too
Tip: take the eggs out before hand as they work best at room temperature
I like to use one egg for every 50g of flour I use.
Take approximately 1 cap of the vanilla essence/flavouring and put in one egg at a time. Just like before, whisk away until until everything has combined. If your eggs curdle, don't fret, just keep whisking and add a little more flour if needed.
Sieve in all the self-raising flour then take a 1/4 cup of cocoa powder (3-4 table spoons) or more- depending how chocolatey you like your cake. Keep in mind you're going to add more chocolate later so I like to add less cocoa.
 |
| Yes, I realised I used 1/2 cup! Whoops! |
Whisk like you've never whisked before!
You will want your mixture to become airy like shown below with a somewhat runny consistency. If you feel the mixture is on the thicker side, add a little milk.
Grab your cake pan and line it with baking paper. If you haven't got any, just spread a little butter all around the pan which will prevent the cake from sticking.
Hopefully by now, your oven would have heated to the correct temperature. Pop the cake inside and bake 15-20 minutes.
Tip: For the first 10 minutes, try not to open the oven as the cake is still very raw. It will sink in the middle.
How you know the cake is cooked: Give the tin a little shake (REMEMBER OVEN GLOVES!). If the cake wobbles, it is most likely uncooked in the centre. Keep cooking and check every few minutes.
Insert a knife into the middle of the cake. If the knife is crumb-free, the cake is cooked!
Wash your bowl, whisk and measuring scale (making sure they're all dry)
First, sieve the icing sugar into the bowl, add the butter then whisk away.
For this step, I usually add cocoa powder but changed it up a little and added chocolate Philadelphia which I think works better. (Add the whole tub).
Whisk until your mixture looks like this and set aside.
3. COMBINING
Now comes the fun part
But before this, the cake must be set aside to cool down. Carefully tip the cake out the tin and put onto a cooling rack or a chopping board until completely cold.
Tip: Because the the cake will be crumbled, it's okay to cut the cake into smaller pieces to quicken the cooling process.
Once the cake has completely cooled down, break it up into pieces and crumble into the chocolate mix using your hands until the crumble is fine.
With a spoon, mix the lot together.
To make the next step easier, stick it in the fridge for about 10 minutes. This will allow the mix to become firm.
4. MELTING THE CHOCOLATE
Take a saucepan and fill 3/4 with water and bring to the boil using a medium heat. Once the water has boiled, carefully place a pyrex bowl on the pan (keeping the gas on). If the bowl touches the water, spill some water out. (The aim is to almost use the bowl as a steamer).
Break the chocolate bar, place in the bowl and allow to melt...stir occasionally.
If you are unable to use the saucepan method, just pop the bowl of chocolate in the microwave. It's important to keep a constant eye on it and to stir very often as the chocolate can start to clump together and become a complete disaster!
Whilst the chocolate is melting, grab a tablespoon and scoop out some of the cake mix. Using your hands, roll into a ball.
Tip: Try to make the ball firm and avoid leaving cracks as the ball can break once the stick is inserted.
Once all the balls are rolled, take a lollipop stick and dip the end into the chocolate. This acts like a glue! Insert the stick until it reaches about half-way into the ball. Once this is all done, you are free to eat all that left over chocolate! Put the cake pops in the fridge to harden.
5. DECORATION
Next, begin to melt your coloured chocolate using the same way as before.
Once the chocolate on the sticks are hardened, coat the balls in the chocolate (making sure the chocolate coats the one already on the stick) and get create with sprinkles, nuts, edible glitter or whatever you like! Then put in the fridge to harden.
TA DAA! And there you have your cake pops!
These are a perfect scrummy home made gift too!
Enjoy my lovelies
Xo- H
❤
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