Friday, 22 October 2010

Cake Pops - my new favourite cakey snack

I first came across Cake Balls & Cake Pops via @cakeballsuk and @mollybakes on Twitter. This lead me to the cakey genius that is Bakerella!

A cake ball is cake that has been crumbed, mixed with buttercream (or alternative frosting) then covered in chocolate or candy. A cake pop is a cake ball on a stick! How can you not like them?

I decided to have a go back in May, with some chocolate cake & dark chocolate coating. They looked ok [pic below], but had a very strange texture. But I hadn't tried a cake pop/ball myself and didn't really know what to expect.

Then, in June, we went to London. I dragged my family to Selfriges where I knew I would be able to get hold of one of MollyBakes cake pops.  Here's my lovely hubby with his. He opened it before we left the shop so had to get a quick photo.

They were lovely!  But it wasn't until last weekend that I attempted them myself. Mainly it was down to a lucky coincidence that meant I had 'spare' cake and candy melts in the house at the same time! So, this is how I made my cake pops.

Crumb cake in a food processor and mix with buttercream, then form into golf-ball shapes. Put them on a sheet of greaseproof paper and leave in the fridge for a few hours until fairly solid. (Or in the freezer for about 15 minutes.)

When they're ready melt a few of the candy melts, dip the end of some lolly sticks in the melts and stick about 2/3 of the way into the balls.To ensure a firm foundation and keep your sticks steady, place a little bit of the melts around the stick to seal any gaps. Then place to side (or briefly in the fridge) to set.

When they are set, and the sticks feel pretty firm in the balls, melt some more of the melts and dip the balls in the melts until covered. Then use sprinkles to decorate as you wish!

And ta da - cake pops!

They need a bit of work to get the coating smooth - but they looked good and tasted great!

Here's how they look inside.

But, if this all seems like too much work - just give me a call and I'll make them for you!  :)

Ideal as wedding favours or party bag fillers, they could be wrapped up like a bouquet or presented in a pot. They can be any flavour and colour you want - the only limit is your imagination. Go on, you know you want to.....

Monday, 18 October 2010

Giant Cupcake

I have been wanting to try a Giant Cupcake since I first heard about them. But didn't want to fork out on a proper tin pan until I had at least given it a go. Then I found a silicon baking mould in The Works for £6 and couldn't resist!

So I made my standard Vanilla sponge mix (175g flour/sugar & 3 eggs) and filled the base and made a 100g/2 egg mix for the top. And this is what happened:

Apparently the mix is too light for the depth of the mould and I needed to add some plain flour (about half the quantity of self-raising) to the mixture, thanks to @icemaidencakes.

So, here's my second attempt:

I did lose a little bit of the top to the mould - because I forgot to grease the pan in my excitement - and the top was a little.....overdone in places. But it was nothing a knife and some buttercream wouldn't fix.

Here is the final cupcake.

And here it is in comparison to a standard cupcake:

According to the box, the giant cupcake is 25 times the size of a normal cupcake, and I think that I probably used the equivalent amount of mixture.

The sponge was a little more dense that the one I usually make, but still tasted good and has lasted well.

I'm looking forward to having another go!