March 18, 2013

11*52 Cake Pops

Ah, cake pops. Finally. But not the real deal to some...

Let me explain: I bought one of those silicone cake pop pans a while ago because it was on sale.
I know that a lot of people will say that baking cake pops (as opposed to mashing them up with cream cheese or the like) is not the real thing.
Okay, maybe it is not the original thing but it sure is cake pops.

Anyway, my godson turned 2 last week so what better occassion to try the pan?

I found it very hard to find a recipe online for baked cake pops. The recipe that was included with the pan didn't really appeal to me because it called for 3 eggs and no baking powder. To me, that just sounded like it's going to be really omelett-y and not very rising, if you know what I mean...

Lemon Cake Pops
Adapted from 'Yuki Sunaneko' who posted it in a forum on Chefkoch

150 g (1 1/4 cups) flour
2 teaspoons baking powder
125 g (1/2 cup plus 2 tablespoons) sugar
1 egg
75 ml (1/3 cup) vegetable oil
75 ml (1/3 cup) Sprite

300 g (10 oz) white chocolate, for dipping
sprinkles, glitter if you wish

Chocolate Cake Pops
ingredients as above but
35 g (1/4 cup) cocoa powder (in addition)
90 ml (1/3 cup plus 1 tablespoon) milk (instead of Sprite)
300 g (10 oz) milk chocolate, for dipping (instead of white chocolate)

  • Mix all ingredients (except for the chocolate). Fill into prepared cake pop mold. 
  • Bake in preheated oven at 180°C (355°F) for 20 minutes.
  • Let cool before opening the mold and taking out the cake pop balls.
  • Melt chocolate, dip sticks into chocolate before inserting into balls. Coat all cake pops with melted chocolate and decorate with sprinkles or glitter.
My modifications:
I made the lemon cake pops first and I wouldn't make them again. This recipe might be nice for muffins or even a cake but the Sprite makes it too fluffy for cake pops. It was a lot of trouble to get them out of the pan in one piece, then onto the sticks in one piece, and covered in chocolate without falling apart. They did taste good though.
The chocolate ones I created myself and they were a lot more dense than the lemon ones (but still moist enough) so they were a lot easier to get out of the pan and to cover with chocolate.

The taste:
Yummy. And they look so pretty!
But they would taste even better if it wasn't that much work. I'm not sure when I will make them again.

Have you ever baked something that wasn't really worth the effort?

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