Cake pops are bite size chocolate glazed cake balls. They resemble a lot like lolly pop candy but the moment you bite on to them you realise that they are cake . Cake pops are one of those baked items are dangerously delicious, as you cant stop at one. I was trying my hands on them earlier this month, after a long gap for special someone on her first birthday. Surprisingly it turned out delicious.
|Cooking Time||Prepration Time||Total Time|
|20 minutes||10 minutes||30 minutes|
Cake (approx 12 cake pops)
- Maida/ All purpose flour – 1 cup
- Powdered Sugar – 1/4 cup
- Cooking oil – 1/3 cup
- Yogurt/ Curd – 1/4 cup
- lemon juice / vinegar – 1/2 tsp
- Milk – 1/2 cup
- Vanilla Essence – 1 tsp
- Salted Butter – 2 tbsp (room temperature)
- Icing Sugar – 3-4 tbsp
- vanilla essesnce – 1/8 tsp
- Compound White Chocolate – 150 gms (chopped/chips)
- Food Colour – 2-3 drops (optional)
- Whipped cream – 2/3 tbsp (if your chocolate has a crumbly texture, once heated)
- Pre- heat the oven at 160-180 degree celsius. (Temperature settings as per your oven). Grease a baking tin of any shape, and line it with a parchment paper.
- In a mixing bowl sieve in all the dry ingredients, at least two times to achieve a light and fluffy cake.
- In another mixing bowl add yogurt, oil, sugar, vanilla essence and whisk everything together until they are all incorporated and have turned pale (process takes approx. 3 minutes)
- Now add vinegar/lemon juice and give it a stir.
- Add the dry ingredients in batches and with the help of a spatula, fold/mix the dry ingredients into the wet one, be very gentle while doing so.
- Once everything is come together, pour the batter into the cake tin and bake it, for 25-30 minutes or until a skewer/toothpick inserted comes out clean.
- Let the cake cool in the tin for 20 minutes and then trasfer it into a cooling rack for it to cool down completly.
- Bake the cake day before, or 3-4 hours before you start with the other process, as the cake needs to be completly cool before they are formed into balls.
- You can use this cake ingredients, for baking regular vanilla or spong cake, however you may have to double the quantity of the sugar.
- In a mixing bowl add the room temperature butter and beat the butter with the hand/electric blender until its pale and creamy. (Process takes 1-2minutes, as its a small quantity of butter) .
- Once the butter is light add 1 tbsp of castor sugar and beat, until it comes together. Continue the same process with the rest of the castor sugar, by adding it one tbsp at a time.
- The frosting would have a creamy pale texture at the end, keep it aside.
- Take the cake and crush them completely, make sure there are no big lumps, add the frosting into it and form it into a dough.
- Divide the cake mixture into 10-12 potions and roll them into your hands forming balls.
- Place each rounded cake pops into a plate/dish and refrigerate for for 1 hour.
- Before you place them in the fridge, we will insert the skewers, and for that you need to dip the tip of the skewer in to the chocolate glaze/ melted chocolate and insert it, half way through your cake pops (method details of melting the chocolate are below, which is used at the tip of the skewer and as a coating).
- Please make sure you dip the skewer in the chocolate, before it is inserted in the cake pops, as it helps for the cake pops to be hold on to the skewers.
- Place a pot, 1/4th full with hot water, on the cooking range on medium heat. Then place a mixing bowl on top of it, add the chopped chocolate pieces, food colour and wait until chocolate melts.(if your chocolate has not achieved a creamy melted chocolate texture then add whipped cream, and whisk until it is incorporated).
- Removed the cake pops from the refrigerator and dip them in the chocolate. Keep gently tapping and simultaneously rotating the skewer gently on the rim of the bowl to remove extra chocolate.
- Once the cake pop is coated with chocolate, sprinkle colourful sprinklers and place them on the dish.
- Freeze the cake pops for 10 minutes, so the chocolate hardens up. Keep them refrigerated, until served, as the choclate might melt, varying with the temperature.
- If the chocolate melts, and has a creamy texture, then you can coat it directly and skip (step 4). This will allow the chocolate to coat well on the cake pops and can be kept out at room temperature.
- If you are looking to achieve a completly round pops, you can, insert the skewer into thermocol sheet. This will not flatten the top of the cake pop.
Cake pops are show stealer in every party, as they are colourful and super delicious. If your add some colour to it, they will look super attractive and cute too. So give it a try in any upcoming big day or an event and do share your experience, in the comment section below.