Cake Pops
I made these cake pops for mother's day. When was that again? It was quite a while ago... :) But like always, I didn't have the time to upload any blog posts. So I'm doing it now.
These are actually yellow cakes inside. It's just that they're covered with chocolate ganache. Of course, you can make variations and use white chocolate, or different coloured candy melts. Then I sprinkled these with chocolate sprinkles.
I made my own yellow cake for this recipe because the point of this blog is to go homemade. These cake pops were really yummy, with a moist, cakey filling and a firm but not rock-hard chocolate coating.
When my mom tasted these she said they were really good. But I think my two brothers liked them more than mom did...Maybe I should just have made her biscotti, which she loves the most out of all my baked goods!
Cake Pops
This recipe yields 14 golf-ball-sized cake pops.
Ingredients
FOR THE YELLOW CAKE
-150g all-purpose flour
-1 3/4 tsp. baking powder
-pinch of salt
-135g granulated white sugar
-3 egg yolks at room-temp.
-1/2 cup milk
-1 tsp. vanilla sugar
FOR THE COATING AND DECORATION
-candy melts or chocolate ganache of your choice. You'll need about 2 to 2 1/2 cups of the melted stuff.
-sprinkles of your choice or decorative things like little cookie hearts
FOR THE BUTTERCREAM FROSTING
-100g room-temp. butter
-50g powdered sugar
-2 tbsp. heavy cream
Instructions
1. FOR THE YELLOW CAKE, butter and flour a 9-inch round pan or line it with parchment paper.
2. Whisk together the flour, baking powder, salt, and vanilla sugar.
3. With a wooden spoon, cream the butter until soft and creamy. Gradually add the sugar and beat with a hand-mixer until light and fluffy. Preheat your oven at this point to 180 degrees C.
4. Add the egg yolks, one by one, and whisk well after each addition. Scrape down the sides of the bowl constantly.
5. Add the milk and the flour, but alternate. Add the flour in three additions and the milk in two additions, starting and ending with the flour. Fold in with a spatula after each addition.
6. When the mixture is well incorporated, (don't overmix) pour the batter into your prepared pan. Smooth it out evenly, and bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.
7. Let the cake cool. While you let it cool, make the buttercream frosting.
8. FOR THE BUTTERCREAM FROSTING, add the butter, sugar powder, and heavy cream into a bowl and beat for 5 minutes with a hand-mixer.
9. Slice off thin layers of the top, bottom and sides of the cooled yellow cake where they browned. Save those slices to snack on later.
10. Crumble the cake up with your fingers.
11. Stir in the buttercream frosting, but add it little by little. You might not need all of it. It should just be moist enough to form balls that don't crack. Form them into balls slightly smaller than golf balls, and place them on a baking pan lined with parchment paper.
11. Chill the cake balls in the fridge for 30 minutes.
12. Towards the end of the chilling, melt your candy melts/chocolate ganache and get your decorative sprinkles/embellishments ready. Also provide a styrofoam circle or whatever to stick your pops in. Finally get out your lollipop sticks. (I just used long wooden sticks that I cut to my desired length)
13. When the cake pops finished chilling, take them out. Dip one of the ends of your sticks into the melted ganache and stick that end into the cake balls. Then dip the cake balls entirely in the ganache, carefully swirling to coat them.
Tip: You may need to put the cake balls back in the fridge if they get too soft to handle.
14. Quickly sprinkle sprinkles before the ganache hardens and stick the cake pops in the styrofoam. All done! Let the cake pop coatings harden or place the pops in the refrigerator if desired. Take the cake pops out of the fridge for a while before eating, though.
Enjoy!