Tag Archives: cake

January Cake

15 Jan

Today’s recipe is a two layered naked cake topped with sugared fruit and nuts. I called it January cake simply because it was made in January.It’s a white butter cake with minimal icing so it’s a light(ish), dessert great for after a holiday season of decadent eating and drinking.

This butter cake recipe is adapted from my favourite baking website, Joy of Baking. I added the strawberries and cut down on the sugar a bit. The recipe makes two 8 inch diameter cakes. However, I made 2, 4 inch diameter cakes and so I had excess batter.

WHAT YOU NEED 

Cake

1) 2 eggs, separated- Allow the whites to come to room temperature. 

2) 1 1/3 cups of flour

3) 1 cup granulated sugar divided into 3/4 cup and 1/4 cup.

4) 1/2 cup butter

5) 1/2 cup of milk

6) 2 tsp baking powder

7) 1/8 tsp cream of tartar

8) 1 tsp vanilla extract 

9) Strawberries  (about 1/4 cup chopped)

Toppings

1)Assorted fruits- I used strawberries but you can use any berries you like.

2)Assorted nuts- I used almonds, walnuts and hazelnuts. 

3)Granulated white sugar- about 1 cup.

Frosting

1) 1 cup confectioners sugar

2) 1/4 cup butter 

3) 1 tsp vanilla extract 

4) 1 tablespoon of milk

5) Food colouring of choice

Ingredients 

Ingredients 

Topping ingredients 


Frosting ingredients 


WHAT TO DO 

Cake

1) Beat butter until soft then add 3/4 cup of sugar and beat until fluffy. Add egg yolks and vanilla extract and beat well.

2) Keeping mixer on low speed, add flour and milk alternately beginning with flour. Add chopped strawberries and mix in gently with a spatula.Set batter off to the side.

Batter with strawberries 


3) In a clean bowl, beat egg whites until foamy.

4) Add cream of tartar and beat until soft peaks form.

Soft peaks

5) Add 1/4 cup of sugar and beat until stiff peaks form.

Stiff peaks


6) Fold meringue mixture into batter careful not to deflate the meringue. 

Batter


7) Pour into baking tins and bake at 350 F until done.

Batter in tin


Baked cake


Toppings

1)Mix about 1/2 cup of sugar with a small amount of water until a thick syrup forms.

Syrup



2) Dip strawberries and nuts into syrup and allow to partially dry then roll into remaining sugar.

Sugared fruits

3) Set out to dry at room temperature. 

Frosting

1) Beat butter until smooth and creamy.

2) On low speed add the confectioners sugar.

3) On high speed add milk and beat until frosting is light and fluffy.

4) Add food colouring  (I added WAY too much).

Assembly

I intended initially to make a 3 layered cake but due to the narrow diameter , it wasn’t structurally sound,  Depending on the size of your cake you can do however many layers you wish.

1) Level the cakes using a sharp knife or cake leveler. 

2) Place a dot of frosting on a sturdy icing surface and put first layer of cake down.

3) Place a dollop of frosting on top of cake and using a knife spread it out. 

One layer


4) Place second layer on top and cover top with icing allowing some to spill over the edge.

Two layers


5) Place in refrigerator and allow everything to firm up for about 15 minutes. 

6) Add a bit more frosting on top and spread it with a straight edged tool (palette knife ) until there is a light layer of frosting around the cake.Think of just doing a crumb coat layer of frosting.

7) Add toppings and  you’re done.

January cake


This cake was delicious. The butter cake is light but somehow still dense. Not like a sponge cake at all which is how I thought it might be at first. The sugared fruits and nuts add a whimsical flair. The icing was sweet and buttery but not overwhelming because there wasn’t much of it.

This is great to have as a teatime dessert or a brunch dessert or really anytime. 

Have an awesome day.

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(No- bake) Ice cream cake 

4 Sep

Chocolate, vanilla and strawberry ice cream 

Hello

Today I bring a spin on the ice cream cake that involves well…no cake. This is a great treat to make as a regular cake alternative for your ice-cream loving friends.

Instead of cake , this recipe uses a cookie crumb crust similar to a cheesecake. I have also included a decor DIY I think is fitting for any ice cream party.
ICE CREAM CAKE

I made two small cakes and some mini ones. The process is identical the difference is the container used. You can also make a larger cake or use a loaf pan.
WHAT YOU NEED 

1) Ice cream– I bought a box of neopolitan ice cream that way I got 3 flavours out of one  purchase but use whatever you have/want.

2) Cookies/Buscuits– I used custard creams as the vanilla and strawberry base and oreos for the chocolate base.

Custard creams and oreo cookies

Butter 
3) Cake tin(s) I used two 4 inch diameter spring form tins and a mini muffin tin for the smaller ones.

Cake tins

PROTIP : The key here is the spring form tin. I have attempted ice cream cakes in the past that didn’t work out because I simply couldn’t get them put the tin. Remember you are freezing the ice cream, it will not easily slip out of a regular tin. For the smaller ones it was easier to remove because liners were used. I haven’t tried it but I suspect this could work with a silicone container. 

4) Blender/Food Processor – To crumble the cookies. You can alternately do it manually. 
WHAT TO DO 

1) Remove filling from your biscuits  (if they have )

Golden custard and oreo cookies sans cream
2) Blend cookies  -In food processor / blender/nutribullet  to create crumbs. If you don’t have one of these devices then place the cookies in a plastic bag, get a heavy utensil  (mallet, bowl, leg of ham…) and pound the daylights out of it, use that elbow grease. This is a more labour intensive method but it works just fine. 

Cookie crumbles 
3) In a heated skillet melt a small amount of butter at a time alternatjng with adding cookie crumbs.  You want to create a concoction the texture of moist sand.

Creating crumb and butter mixtures
4) Press cookie-butter mixture into lined pans or cupcake liners and place in the freezer for about 15 minutes to firm up.

Compress mixture
5) Once the crust is firm add softened ice cream on top and smooth over. Atthis point you can make any additions you want like broken up cookie bits, fruit, jelly candies. ..you get the idea.

Process of adding ice-cream to base.
6) Freeze for at least 6 hours but overnight if you can. I want to recommend covering your cakes with plastic wrap as this may help reduce the frostbite mine ultimately suffered. 

7) Decorate -I broke up some cookies and placed them onto the top of the cakes but you can add sprinkles, frosting whatever you want! 
DOILY/DOILIE BANNER

I made a banner using dyed doilies as I thought this would go along with the ice cream vibe. I made a similar one a few years back for my mother’s birthday party. Doiles are very inexpensive and can be used in all kinds of crafty activities and I think they suit events such as ice cream and tea parties. 
WHAT YOU NEED 

1) White doilies (I used 6 out of a package of 40)

2) Food dye– you can also use natural dyes such as berries or tea.

3) String

4) Glue

5) Bowls– to soak the doilies in. The number you use corresponds with the number of colurs you use, unless you’re like me and you only have one bowl, then this process takes MUCH longer!

Materials needed
WHAT TO DO 

1) Place water into bowl and add dye. The more dye and less water you add (i.e the more concentrated the solution) the more brightly coloured your doily will turn out.

Water and dyes placed
2) Place doilies in and let soak. -I left mine for about one hour, long enough to soak up as much colour as possible but not so long as to become over saturated and disintegrate. 

Doilie soaking
3) CAREFULLY  remove from water, separate and lay flat to dry. Until they dry they remain quite delicate. 

Dyed and dried doilies
4) Fold dried doilies over string and glue. I folded mine 1/3 over because I liked it better that way, but you can fold it in half or even cut them to make more.

Folded and glued doilies  (back view)
Hang and enjoy! 

Dolie banner
Combine your decor and finished ice cream cakes for a whimsical ice cream party. This is great for birthdays,  a cute dessert option for any gathering. 

Have an awesome day! 

Checkered Celebration Cake

15 Aug

Hello all! I attempted one of my most daring baking feats this past week….and it worked! Sort of.

My beautiful friend is leaving our squad for greener pastures, furthering her career and reuniting with loved ones and all good things. Therefore as sad as I am for her to leave, it is a cause for celebration. 

A group of us decided to host a chill, surprise goodbye celebration with casual no fuss eats like burgers, hot dogs and tortilla chips with salsa. Our resident vegan came through with a spicy tofu dish and we had mini cinnamon rolls as a sweet snack. 

Like I said it was chill and relaxed just like our friend. That however wasn’t enough for me apparently. I decided I wanted to make her a cake. A celebration cake! A checkered celebration  cake. A checkered celebration cake topped with cookies and chocolate. What a decision this was.

I have been seeing and admiring checkered cakes for well over a year now, dissecting the technique, pumping myself up to finally tackle it .This was the time. A word of advice is NEVER try out a new recipe just before you have an event or guests over. Did I listen to that advice? No.

So I undertook this task and I will now document it inclusive of my horrible errors so that we can all learn from my mistakes together.

Let us begin…

The cake was tri-colour checkerboard and I topped it with meringue cookies and shards of candy melt bark. I will begin with the toppings as I made them first.

(Rainbow) Meringue Cookies

WHAT YOU NEED

1) 3 med- large egg whites 

2) 3/4 cup(150g) castor sugar

Tip (castor sugar and icing sugar are the same thing and it can be made by running granulated sugar in a food processor / blender/nutribullet etc for a few seconds. 

3) Cream of tartar  (to stabilize the egg whites)- you’ll just need a pinch of this.

4) 1/4 teaspoon rose water (the original recipe called for vanilla extract, you can substitute that for whatever flavour you prefer)

5) Multiple food colours – I used teal and purple (my attempt at orange didn’t make the cut.

6) Piping bag (or a zip lock bag )

Meringue ingredients


WHAT TO DO

1) Preheat oven to 95°C (200°F) and line a baking sheet with parchment or wax paper.

2) Beat egg whites until foamy, add cream of tartar and beat until soft peak stage.  (Soft peaks gently and slowly fold over )

3) Slowly add sugar beating at medium to high speed until stiff peak stage. ( Stiff peaks hold their form) then add in the rose water.

Tip : Do NOT over beat the egg. It’s better to beat,stop and check then keep beating than to overbeat the egg.

4)Using a toothpick or a knife, streak your food colouring along the length of the piping (ziplock) bag then add the meringue mixture.

5) Pipe the meringue mixture out in little dollops, according to the size you wish. The food colour should form a swirled effect.

Whipping up meringue mixture


6) Bake in oven for 1 1/2 hours (90 minutes) or until cookies are dry and crispy.

After this I stored my meringue cookies in a sealed airtight container and placed it in the cupboard for later use. I didn’t want to keep it in the fridge for fear of some moisture affecting the cookies.

The next thing I made was the chocolate/candy melt bark.

Rainbow Bark

WHAT YOU NEED

1) Candy melts in assorted colours. If you are more savvy ,you can use white chocolate and colour it using non-waterbased food dye. The colours I used were really just what I had knocking around; lime green, bright yellow, red and dark blue as well as white (this poor party girl wastes nothing!)

Candy melts in white and cheesecake (off white)



2) Sprinkles – to add over the top of the bark.

3) Containers to place the candy melts in.

4) Silicone mat or other flat, smooth heat resistant sheer to form bark on.

Silicone mat 



WHAT TO DO

1) Melt candy melts. 

2) Pour the melted chocolate onto mat or sheet and spread it out. I started with the white ones.

3) Add each colour and swirl it in. Add sprinkles on top.

White candy melts with red swirled in

4) Set the swirled bark in the fridge for a couple hours so it hardens completely. 

5) Remove hardened bark and crack it into shards using knife or mallet 

Multicolored candy melt bark 

I stored the candy melt bark in an airtight container in the fridge.

Candy melt shards

So those are the toppings for this overly ambitious cake completed. This took me an ENTIRE night,  good thing I started 2 days in advance. I recommend this for anyone trying this out.
DECOR

Before we move on to the  mess   I mean piece-de-resistance i.e the cake let me take a moment to show off my decor. It was really simple as I didn’t have a lot of time or money to get prepared.

I made the ever popular tassle/pom poms strung up and layered. I used brightly coloured tissue paper as it went along with the cake and my friend’s personality. 

Pom pom tassle decor 


I also hung up two balloons with multicolored marble design and lit some candles for a little ambience. 

Okay back to baking. The cake! This cake takes some work and some foresight but it isnt hard. The concept behind the checkered pattern is that by creating circles of differing colours in the horizontal plane, each one becomes a square when cut in a vertical plane. Sounds a smidgen confusing but I promise it isnt.

Tri-coloured Checkered Cake

WHAT YOU NEED

1) White cake batter- This makes it easier to colour. I used a recipe from www.joyofbaking.com because any recipe that lady (Stephanie) creates is actual gold-I’m talking 24 carat here!

2) 6″ round cake tin – this is what I used. You make the amount of cake batter in accordance with the size of your cake tins and the number of layers you ultimately make.

3) Food colours -I used red,yellow, blue and green to create bright pink, bright yellow and teal.

4) Circle Cookie cutters- this is to create the circles from the cake but you can freehand it with a knife …..if you dare.

 Some stuff you need for the cake

5)Icing- I’m not going to put an icing recipe here because quite frankly I have none. I attempted Italian meringue buttercream TWICE using 2 separate recipes from what I consider to be very legitimate websites but each one failed. In my online scouring I found that a lot of people attempting these recipes had similar problematic outcomes where the egg white seemed to deflate on addition of the butter. My advice from the beginning of this post remains, don’t attempt this for the first time on the day of the party/event. 

In the end I had to add a crap ton of icing sugar to make my second attempt salvageable. So……find an acceptable icing recipe and make it. And if it works, leave me a link cause girl needs help!

6) Cookie butter- The idea to add cookie butter to my icing came from a video by Yolanda Gamp of HowtoCakeit on YouTube. This. Is. An. EXCELLENT. Idea. The cookie butter also helped to thicken the icing .

WHAT TO DO

1) Preheat your oven as directed by the recipe you chose.

2) Mix your white cake batter

3) Separate batter into 3 bowls or whatever number of colours you plan to make. 

4) Add food colours to get desired colour-I used water based food colours because that’s what I had (they also tend to be cheaper) but gel colours definitely give me vibrant colours.

White cake batter

5) Bake cakes according to recipe, let cool and remove from tin.

Edit

Multi coloured cakes

To be honest I was initially disappointed that my cakes were so thin ( I think I made the batter stretch too far) but it turned out this was an okay height  (approximately 1 1/2 inches). I think it would be best if each layer is about 2 inches tall.

6) Trim the tops of your cakes to create a flat surface for stacking-I couldn’t do this because my layers were so skinny. 

7)Using your cookie cutters create 3 circles in each cake.

Cookie cutter used to make circle

Two different sized cutters used

Cake circles

8) Arrange the cake circles so that each cake layer has each colour in it.

Cake colours intermixed

9) Place 1st layer of cake on a level surface (if you own a lazy Susan this is the time to whip her out, if not creat your own with a bowl and a large plate.

10) Stack your layers, icing in between with the cookie butter infused frosting,  then crumb coat and place in refrigerator to harden up.

Layers of cake with frosting

11) Make more icing- the cookie butter turned the icing brown and I wanted the outside of the cake to be white. Also the icing just wouldn’t harden up as much as I wanted, so I decided to make royal icing to cover it over with. Unfortunately even my royal icing recipe was not on my side and that too ended up being a bit runny. Once you have successfully made white icing, cover the cake and place it in the fridge to begin to stiffen..

10) Add the toppings. I stuck the candy melt shards into the actual cake as you would a candle. I then placed the meringue cookies on top (my placement was haphazard and by the time I decided to relocate then they had set up in the icing )


The cake

Inside of checkered cake

When it’s time to serve the cake you will see the beautiful checkered design. Eat and enjoy! 

We had a great evening, it was stress free and ended on a sweet note (ba dum ching!) Thank you for reading and have an awesome day!

Dessert Party

29 Sep

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Hello everyone. I had a birthday this month. (Shout out to all September borns!)

Initially I wanted to have an intimate gathering. A cooking party, one where a chef comes and demonstrates while the guests follow and prepare the gourmet meal they then indulge in. I soon realized this was well above my means.

What I did instead was just as good. I had a dessert party! A dessert beach party to be exact! Yup, a party where the entire menu is dessert. I also had the fortune and pleasure of being able to have it at a beach house. Dessert, sand, ocean. Pretty perfect.

INSPIRATION
The inspiration for my party was…wait for it…. “My Little Pony Friendship is Magic” a.k.a MLP FIM. Yes, this adult over here is a huge fan of the series. I’ve been a fan of My Little Pony since the original series back in the day. I’m sure most people are vaguely aware that the series has been revamped quite a few times but I have to say that this current version (Generation 4 or G4) is the best! But I digress.

I knew I wanted a party inspired by them but having MLP FIM plates, tablecloth and loot bags would be a bit much even for me. I decided to have a more abstract interpretation of the show.

On the show, the ponies are always having a good time and throwing some kind of party usually put together by resident party planner and my favourite character Pinkie Pie. For this reason I chose pink as the colour of my decor.

At their parties the menus almost solely consist of dessert. Hence my idea to have a dessert party!

THE PARTY
Every shindig I throw together no matter how big or small how casual or fancy I have a party plan. This is where I put together important bits of info to guide me as I plan. Sometimes it’s written, sometimes I put it in my phone and sometimes it’s just in my head but the point is that it’s there.

PARTY PLAN

WHAT: Birthday- Dessert Party

WHEN: September 6th 2014

WHERE: Beachhouse at X location

WHO: Insert guest list here

THEME: MLP FIM /Dessert

MENU: Insert menu here

ENTERTAINMENT: This is where you decide how you keep ypur guests bustm. Anything from an iTunes playlist to a game of monopoly to a performance by a belly dancer goes here.

BUDGET: Arguably the most important part of the party plan.
My budget was $100 US

Wait…what! An entire party for 25 plus persons feeding them dessert!(easily the most expensive part of any meal) for $100 US! No way!

Yes way. I am the poor party girl. I entertain and live fabulously on a budget!

HOW: I decided to do it potluck style. I asked each guest(or couple) to bring a dessert. That way each person only spent money on one dish but put altogether we had quite a spread.

THE LIST
This is my menu
1) Strawberry Trifle

2) Chocolate Trifle (ended up being baked chocolate mousse cake)

3) Brownies

4) Blondies

5)Cheesecake (one with strawberry and the other with cherry topping)

6)Coconut mousse

7) Ambrosia Salad

8) White chocolate chip cookies

9) Strawberry Strudel

10) Ice Cream

11) Fruit Tarts

12) Coconut Loaf

13)Chocolate Bread Pudding

14) Jello

Additionally we had tuna, cheese and cucumber sandwiches as well as fishcakes for those who wanted a break from the sweetness.

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Fruit tarts

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Blondies being sliced

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Some of the desserts

Of course there were drinks. From juice to coke wine, rum and vodka(birthday cake flavoured!), tipsy gummy bears and jello shots!

DECOR
As I said pink was the colour of choice. In an effort to stick to my budget coupled with my lack of time and energy to DIY, I had very minimal decorations but I think it worked out just fine.

1) Triangle flag banners
I bought three of these 9 foot long card banners. They were pink and white with alternating patterns of polka dots and stripes. I got them from a craft/toy store and they werw very inexpensive.

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The banners

2)Flowers
I usually get flowers from my supermarket. They are reasonable and there’s a decent selection. To save money, you could buy 2 or 3 flowers and either add some bulk with foliage from your garden or leave them just so for a minimalist look. This is what I usually do but I got crazy and bought a full bouquet with pink being the main colour of course.

3)Table
I bought a dirt cheap plastic tablecloth in flamingo pink. Not wanting to hide to beautiful dark wood table entirely my sister folded the tablecloth lengthways into 1/3’s and made it into a table runner.

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Table runner and flowers

4) Balloons
What a controversial decoration. For years I considered them tacky. A six year old birthday? Yeah. A high school dance? Fine, maybe. A wedding or a conference? NO!
Now I don’t feel that way at all. All over the net I’ve seen some seriously tasteful balloon decorations. Also, if you like balloons..use them! They are cheap, fun and instantly say “party!”.
My sister and mother got me three regular latex balloons filled with helium( they don’t last as long as heluim balloons) for my welcome home which happened 5 days earlier. They still had a little life in them so I tied them to the gate of the beach house so guests could find us.

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The balloons on day 1(sorry no party pics of them)

5) Candles
More for the ambience than decoration. I got a Glade candle in Coral Lagoon scent. Glade, BBW and similar brands are cheaper alternatives to fancy schmancy pricey designer candles.

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Glade candle

ENTERTAINMENT
Music
My sister’s bf set up a laptop and speakers and hooked it up to the TV. He had a playlist going most of the evening but later in we switched to YouTube requests and karaoke. Fun times!

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The entertainment system and me being a total creep in the window.

Hula(Hoola) hoop
Oh yes, inspired once more by MLP FIM. In their land Equestria, technology doesn’t exist and the ponies entetain themselves with old fashioned passtimes like apple bobbing and ball bouncing. I had 2 hoola hoops and later on in the evening some of us retreated to the sand and had a serious hooping session. I won!
There was also a beach ball (for those who couldn’t hoola hoop)

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View from the beach where the hoop-off took place.

THE CAKE
Half of my budget was spent on my cake. I love baking but who wants to have to make their own birthday cake? I ordered a dark chocolate mousse on chocolate sponge. It was topped with thick white chocolate curls and sliced strawberries. It was pure, smooth chocolaty evil. And we loved it!

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Decadence

I had an old fashioned “birthday song singing, speech giving cake sticking” It was touching.

That’s it in a nutshell. Another birthday well spent with excellent company. I have to admit I had been feeling really down in the days leading up to and on my birthday. This happened to me last year as well (I hope it doesn’t become a regular thing). By the end of the night I felt better and for that I am grateful. (especially after that hooping sesh!)
Wishing everyone an awesome day!

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Cake Pop Perils!

7 Oct

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Announcing my FIRST EVER successful attempt at cake pops!

 

I’m certain that by now we’ve all heard of,read about,seen,eaten and perhaps made a cake pop. They were first introduced to myself circa 2010 and I thought it was a most delightful, awesome idea.

 

Immediately (or as soon as I could) I gathered my supplies and attempted to reproduce the delectable spheres myself……… TOTAL disaster! I made them too large to stay up on their sticks, there was too much icing for them to keep their form and my melted chocolate to coat them with ceased up! I was distraught but chalked it up to beginners bad luck.

 

A few months later, after a lot more research and watching online videos I tried again………….COMPLETE train wreck! I cannot recall the exact events but my sister tells me that I ran around screaming in despair!

 

Not too long afterwards, my mother bought a cute little device called a cakepop/donut hole maker where I dropped my batter into the ball shaped spaces and cooked my cake almost instantly. While I felt that this was somehow cheating, since I didn’t crumble the cake,add icing and shape the balls myself I thought perhaps if the sphere was already made for me that I’d have won half the battle. By this time I had also procured some candy melts so I knew that the 3rd time would be the charm right? Wrong………….ABSOLUTE catastrophe!

 

It took me at least 4 attempts with the machine before the cake came out in a full,well formed sphere, and then…….. the candy melts,which I microwaved (i.e no risk of moisture) still manged to cease up! And no amount of oil added to the mixture could rescue it!

 

This was the point at which I gave up. I had been broken, from then on I decided I would admire,read about and even eat a cake pop but never ever would I make one!

 

A week ago however, something changed…….I had about 2 small un-frosted cupcakes which were now in pieces as well as about 3 tablespoons of cream cheese frosting and 1/4 bag of milk chocolate chips all left back from a baking adventure.

 

Not wanting to waste them I decided I’d eat the cake and I’d eat the icing (and try not to think about the calories involved). That was when it hit me, I could eat the cake AND the icing……. together………in a ball……on a stick……….coated with chocolate. I knew I had vowed never to meddle in the world of cake pop making again, but this attempt to rescue otherwise unwanted food might just be worth a try.

 

And try I did only this time I succeeded! Here’s what I did:

 

1) Crumble un-frosted cake into a bowl

 

2) Add frosting (whatever you have lying around is fine, I had cream cheese frosting)- Start by adding only a small amount so that mixture doesn’t get too soggy.

3) Mix cake and frosting to consistency where it can hold a shape- If it seems too moist add more cake, if too crumbly add more frosting.

4) Roll them into balls (or other desired shape) and refrigerate.

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I had a red velvet and a chocolate so I mixed them together.

5) In a clean dry bowl, place chocolate chips (or candy melts or grated chocolate bar) and melt in microwave using 30 second bursts (can also use double boiler technique).

6) Dip one end of your stick into the melted chocolate then place it about 1/3 way into your cake ball and replace in refrigerator to harden. (This step is very important in securing your stick and one of the many many reasons for my lack of success in the past was 1)not doing it correctly and 2) not doing it at all)

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Sticks + chocolate+ cake ball = cake pop

7) Once sticks are secured, dip cake into the chocolate (I had to remelt it). Make sure the entire pop is covered, tap stick on side of bowl and give a swirl to get off excess chocolate then place into upright position (cake portion at top) and replace into refrigerator to harden. I punched holes in an old Styrofoam food container and used that. (this poorpartygirl wastes nothing!) 

It’s at this point that you can add sprinkles, chopped nuts or any other topping you wish.

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The finished product.

I know I am a long way from the intricate and complex designs exacted by Bakarella (the woman who brought us cake pops) or by many of the other talented persons creating cake pops everyday but I am proud that despite numerous setbacks I finally managed something I can actually call a cake pop and using leftovers at that.

I have joined the cake pop maker’s ranks! Hooray!

Have an awesome day!

 

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