Springtime and Easter Cake Pops

"Let them eat cake... Pops!"

 

Hello followers, enjoying spring?

Remember when I said last week that I was out of my comfort zone with gluten free baking?! That was nothing compared to this! You see, my cousin Robyn's roommate Lauren recently made a request, et voila, cake pops! I have never attempted anything like it, but with the help of the friendly staff over at the Bulk Barn I got everything I needed to get underway. The only thing I didn't buy was a block of Styrofoam to insert the finished pops into, so after a bit of experimenting, I found that an upside down egg carton with little holes cut into each egg cup made a suitable cake pop stand. Looking back, the Styrofoam would have been easier, but unfortunately the stuff just isn't recycled around here. Also, I used vanilla cake, vanilla icing and white chocolate but you can use whatever flavours you want! Okay, there are quite a few steps to do, so let's get started!

 

 

Simple and Tasty Recipe:

 

Springtime Cake Pops

(makes about 48)

 

1 9x13 cake, any flavour (either homemade or 1 store bought package)

1 cup icing, any flavour and room temperature (either homemade or store bought)

450 gr chocolate, white or brown 

 

Other:

 

Baking sheet

Lollipop sticks

Additional icing for decorating

Assorted decorations (sprinkles, fondant, dried coconut, cookie crumbs, etc.)

2 large pieces of Styrofoam or florist foam or 4 egg cartons

Patience and a friend!

 

 

Once the cake is baked, allow it to cool completely (this can be done a day ahead and leave the cake out overnight). With your hands or in a food processor (I used my hands) crumble the cake until it is fine crumbs. Using a fork, stir in the icing until it is fully incorporated. Measure out a heaping tbsp, squeeze and roll the cake mixture into a ball with damp hands. Place it on the baking tray. Continue until they are all done. If you wish, make an egg shape as well for Easter cake pops!

Place the cake balls into the fridge for about an hour to firm up, or in the freezer for about 30 mins. Just before the balls are fully chilled, chop the chocolate into small pieces and place in a microwavable container. Melt it in the microwave for 1 minute, give it a stir and continue to melt it in 30 second increments until the chocolate is melted and smooth.

Dip the tip of a lollipop stick into the melted chocolate and insert it into a ball about half way in (do not go too far or you will break right through!), wipe away the excess chocolate. Continue until all are done.

Take a cake pop, slowly insert it into the melted chocolate to cover completely. Gently pull it out and allow the excess chocolate to run off (a gentle tip on the side of the container will help, just not too hard or the pop will come loose!). Now, if you wish to add sprinkles, now is the time to do it while the chocolate is still soft. Insert the bottom of the stick into the piece of foam so the pops dry upwards. Continue to coat each cake pop until they are all done.

Once the cake pop coating has dried they can be decorated with icing, fondant shapes, sprinkles, etc. To attach the fondant shapes, use a toothpick and little bit of the melted chocolate.

Once the cake pops are done, they can be kept in an airtight container at room temperature for 3 to 4 days. Enjoy!

 

Phew! Now, I'm really not joking when I say having a lot of patience and friend handy to help are needed! These little guys are quite finicky to make, but at least I have warned you. Other than that, I must admit that these cake pops turned out utterly adorable! I especially liked the fondant cut outs that I got from a kit by Wilton. To make these into a great Easter gift, just slide a small, clear plastic bag over one and tie then closed with pastel coloured ribbons. How lovely would that be?

Have fun making your cake pops, Robyn and Lauren! Don't hesitate to ask any questions and please let me know how they turn out! Bye for now followers, I will be back next week!