C: Cola Cake Pops

Continuing the International Food theme for this week presenting to you one of the flavors of the cake pop that my small out of home business offers. By the way I call it the Lantern Kitchen 🙂

This post is a part of Blogging Marathon. For the first week of BM#32 [2nd – 7th Sep], I am going International/Fusion.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

Cake pops are a rage these days and were first brought into limelight by Bakerella. In fact she has also written books on them 🙂

Cake pops are basically cake crumbled up and rolled in to a ball with little frosting and covered with candy melts or chocolate of your choice. They are fun treats for all ages.

You shall need:

For the cake-

1 cup… All purpose Flour

1/2 cup… Sugar

1 tsp… Vanilla essence

1 tsp… Baking powder

2 tbsp… Cocoa

1 tsp… Salt

1/4 cup… Butter [softened]

1/2 cup… Cola drink [I used thumbs up]

1.. Large egg

Few tbsp milk

Method:

  • Sift the dry ingredients.
  • Cream butter and sugar.
  • Add egg and mix well.
  • Add the vanilla and cola and mix well.
  • Dunk in the dry ingredients and mix well.
  • Bake in a pre heated oven at 180C for 20-25 min.
  • Let it cool for 15 min and then taker it out of the mould.

For the cake pops- [makes about 18-20]

3-4 tbsp… Frosting of your choice

lollypop sticks

measuring scale

butter sheet

250 gms…. White chocolate [Broken to small pieces]

Sprinkles and sugar decorations of your choice.

Method:

  • Crumble the cake as fine as possible.
  • Add frosting a tbsp at a time. Dont add all at once.
  • Mix it in well.
  • Add as need be. We need a consistency where when we try to make a ball out of it, it must hold the shape.
  • Remember we can always add more frosting to the crumble but can never take it back. Be very judicious.
  • Measure out about 25-28 gms of cake pop dough and roll in to a ball. This ensures uniform size.
  • Line a tray with parchment paper and put the rolled balls on it. Put it in the fridge for atleast 2 hours.
  • Temper the chocolate. Put half the white chocolate on a double boiler and melt the chocolate. It is very easy to burn or over cook the chocolate so be calm and patient.
  • Remove from heat. Add the other half and beat it like your life depends on it. Usually we must use a candy thermomoter, but since I didnt have one, this method is my best bet.
  • The chocolate, after beating for 3-4 min, might need slight heat. Put it back on the warm water [without heat]and there you have the chocolate ready to be used.
  • Take out the pops from the fridge, dip a small part of the lollypop stick in the melted chocolate and then push it into the cake ball.
  • Now carefully cover the cake ball with the chocolate. Shake it a little to remove the excess.
  • Adorn with the sprinkles of your choice.
  • Put them on a Styrofoam block so that they harden on their own.
  • These can stay upto 7-8 days in room temp and about 15 days in a fridge.

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Cheers,

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