Chocolate Cake Pops
These are the pink coated chocolate cake pops that I made for the birthday of Anders' cousin's daughter on Saturday. I came up with this recipe after being stuck with too many cupcakes, so it is somewhat untraditional from other recipes. You can use any leftovers from chocolate cake or cupcakes you've made.
Cake or cupcake leftovers
3 cups confectioner's sugar
1 cup butter
1 tsp vanilla extract
1-2 tbsp heavy cream
Ready steady bake
In a kitchen machine whisk together confectioner's sugar and butter. Mix on low speed until it is well blended and then increase the speed to medium and beat for another three minutes. Add vanilla extract and heavy cream and continue to beat on medium speed for one more minute, adding more heavy cream if it is needed in order to obtain a good spreading consistency.
Make sure the cake is at room temperature and then... mash it together with frosting! Separate the cake mash into 30 gram portions, roll each one of them into perfectly round balls and insert the popsicle sticks more than halfway in. Freeze or cool the cake pops for two hours.
Finally, melt candy melt or chocolate, remove the popsicle sticks, dip them in the melt, and reinsert the sticks. This works as a glue. Now, dip the cake pops in candy melt, stand them on a baking sheet and sprinkle with decoration. Allow to cool in the fridge again. Rest at least one hour in room temperature before serving.
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