Pop Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
40
- For the cake
- 0.333 cup butter
- 0.333 cup sugar
- 2 eggs
- 1 ¼ cups all-purpose flour
- Baking powder
- 4 Tbsps milk
- For the buttercream
- ⅕ cup butter
- ½ cup powdered sugar
- ½ cup cream cheese (plain)
- You will also need
- 7 ozs white chocolate (for cooking)
- pink Food coloring
- ¾ cup powdered sugar
- 1 Tbsp Raspberry juice
- Shredded coconut
- Sugar ball (and hearts if desired)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a spring-form cake tin with grease-proof paper.
2.
Beat together the butter and sugar until creamy and add the eggs one at a time. Mix the flour with a pinch of baking powder and gradually stir into the butter and egg mixture, alternating with the milk, until the mixture forms a thick, dough-like batter.
3.
Spoon the mixture into the tin and bake in the oven for around 30 minutes; perform the cocktail stick test.
4.
Remove the cake from the oven and allow to cool. Take it out of the tin and crumble it into a bowl. Beat the butter with the icing sugar until white and creamy and gradually mix in the cream cheese. Mix in the cake crumbs and form into small balls (approx. 2 cm in diameter). Stick a wooden skewer into each ball and put in the refrigerator for around 1 hour.
5.
To decorated, melt the chocolate and colour with the food colouring. Dip around half of the balls into the melted chocolate, turning to coat all over.
6.
Mix the icing sugar with the raspberry juice to form a thick icing and thickly coat the remaining balls with this icing.
7.
Decorate the cake pops as desired with grated coconut, sugar balls and hearts, and stand in bowls of sugar to dry.
