Tuesday, December 27, 2011

vanilla cake pops


I have wanted to make cake pops for sometime now, however I wasn’t keen on combining the frosting with the cake to mold cake balls. I usually scrape off the frosting, as I prefer the cake.


My two lovely stepdaughters know my love of cooking and bought me a Bake Pop pan for Christmas. I didn’t even know such a thing existed. I was so excited over my gift and quickly put it to good use.  They said "it was a selfish gift...more for us than for you".

I made these vanilla cake pops and decorated them for New Years. I think they would make a great desert for a New Years Eve party. They are so easy to serve and very decorative.


Cake pop batter needs to be denser than your normal cupcake or cake batter. The dense batter helps the cake balls adhere to the sticks and keep their shape. The candy coating seals in the freshness of the cake batter.  Just wait until your bite into the smooth candy coating and discover moist vanilla cake. The mixture of cake and candy is sinful, however a cake pop contains less calories than a slice of cake or a cupcake.


Eat what you enjoy but in smaller quantities…that’s my New Year’s resolution!

Photos taken of Alice and Olivia and The Malibu Lumber Yard

The Malibu Lumber Yard offers some great high end designer stores, such as Alice and Olivia.  This store offers both casual and dressy clothing.

vanilla cake pops
Recipe adapted from The Hummingbird Bakery Cookbook

Ingredients:
1 cup all purpose flour
¾ cup sugar
1 ½ teaspoon baking powder
Pinch of salt
¼ cup vegetable oil
½ cup water
2 eggs
¼ teaspoon pure vanilla extract
Baking Pam
1 14 oz bag of Wilton Candy Melts in vanilla flavor (available from Michaels Arts and Crafts)
Edible sprinkles to decorate
A Bake Pop pan (available from CVS)
Cake pop stand (available from Amazon)

Directions:
  • Preheat oven to 350 degrees. 
  • Put the flour, sugar baking powder, salt and oil in a bowl. 
  • Using an electric mixer beat on slow speed until you get a sandy consistency and everything is combined. 
  • Gradually pour in half (1/4 cup) of the water and beat until the water is just incorporated. 
  • In a separate bowl, whisk the eggs, vanilla, and remaining water together for a few seconds. 
  • Pour egg mixture into the flour mixture and continue beating until just incorporated. 
  • Scrape sides and continue mixing for a minute more until the batter is smooth. Do not over mix. 
  • Spray both sides of cake pop pan with baking pam. 
  • Using a liquid measuring cup, pour mixture into cake pop pan (side without holes).
  • You will have enough mixture to completely fill all 18 holes. 
  • Put topside of cake pop pan on and secure with clips.
  • Bake for 20 – 25 minutes.
  • Let pans cool before removing top pan (if any cake has baked through the holes simply scrape off before removing top pan). 
  • Melt a small amount of candy coating in the microwave.
  • Dip the end of the cake pop stick into the coating, then insert into cake ball. 
  • Place cake pops into freezer for 10 minutes. 
  • Heat large batch of candy coating in microwave and prepare your topping bowls. 
  • Remove your cake pops from the freezer. 
  • Dip cake pops in candy coating. 
  • Sprinkle on additional toping of topping bowl. 
  • Use a cake pop stand or Styrofoam to hold your finished cake pops.
Enjoy and have fun decorating!




6 comments:

  1. Wow your cake pops are absolutely gorgeous! I'd love to make these for New Years :) Love your blog, so glad to be a new follower! xoxo

    ReplyDelete
  2. These are gorgeous! Where did you get your sprinkles from??

    ReplyDelete
  3. Thank you! I purchased the sprinkles from Sweet Butter cafe in Sherman Oaks. Once I return home from our ski trip, I will look on the label for the manufacturer.

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  4. I too had no idea they had such a pan, ohhh no...I might have to buy it,haha! They look wonderful!

    ReplyDelete
  5. Hello Tara - Here is info on ordering the Diamond Shimmer Sprinkles by The Gourmet Baking Co. Or if you live in the LA area, you can purchase them from Sweet Butter Cafe in Sherman Oaks.

    #7B
    The Gourmet Baking Co.
    Silver Shimmer, Diamond Shimmer, Emerald Shimmer Sugar Sparkles

    240g, $7.49 each
    purchased at McEwan Foods, Toronto
    for more information visit http://www.mcewanfoods.com/

    ReplyDelete

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