Vanilla and Chocolate Cake Pops

4th November, 2014 - Posted by ksenior - No Comments

0215018R15M017

 

Ingredients (1 mold)

½ cup sugar

¾ cup + 1 tbsp. self-rising flour

3 eggs

1 stick butter, room temperature

1 ½ cup chocolate candy melts

Procedure

Mix the first 4 ingredients together. For first time use, lightly grease or spray the Lekue Cake Pop mold.

Fill the mold with the batter, place in a preheated 355F oven.

Bake the cake balls for 20 minutes, remove from the oven and let cool completely, DO NOT remove the top of the mold. You can place them in the fridge to speed up the process.

Once the cake balls are fully cool, melt the chocolate candy melts in the microwave using the Lekue Choco Bowl or in a Duralex bowl over a bain marie.

Remove the ridges around the cake balls if necessary.

Poke holes in the pops using the stick, drop a little melted chocolate into the hole using the Lekue Decopen with the small round tip. Dip the stick into the melted chocolate and then back into the hole you created, this will act like glue. Let the candy and sticks cool and harden before moving on.

Make sure that you have enough candy to completely submerge the pops without hitting the bottom. You may need to add more candy after dipping several pops and you may need to reheat do the coating doesn’t get too thick and heavy. Dip the cake ball into the chocolate coating and gently tap the pop on the edge of the bowl until the cake as a nice thin coating. Spin and tap. Don’t do this for too long, or too hard.

Let all of the cake pops harden before eating.

*You can also decorate with jimmies by sprinkling over pops while candy coating is still wet.

 

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