Friday, February 17, 2012

Grub: Cake Pops

No Merckens or Wilton candy coating handy? No problem! Veronica's Cornucopia suggests using "...real chocolate, add a tablespoon of vegetable shortening or oil per pound or bag of chips (12 oz) and melt them together."

Veronica answers another conundrum of Cake Balls:

Q: I find cake balls too sweet. Is there something I can use besides frosting?

A: Certainly! All you needs is a binder to keep the cake crumbs stuck together when you roll them into balls. I have a co-worker that uses peanut butter in her chocolate cake balls and lemon pie filling in her lemon cake balls. Other ideas would be pudding, cream cheese, softened butter, bittersweet or semisweet ganache, sour cream, mayonnaise, jams & jellies. Just be careful and add a little at a time, as many of these would go further than frosting and you probably wouldn’t need very much.

If you don’t want to add anything, here’s what you do: make my favorite chocolate cake, process it to crumbs in the food processor and then wad up balls of the crumbs and roll! This particular recipe sticks together with nothing added! The pops end up tasting more like cake than candy, although the texture is still more dense since the crumbs are compacted.

How to make Cake Pops at Bakerella, of course!

And now, courtesy of Aubrey & Lindsay, how to make "cake pops" faster using (more) delicious Timbits!

Decorated paper straws at The Sugar Diva.
Lollipop sticks at Amazon.
Candy coating at Amazon.
Edible Ink pens at Amazon.
Cake Pop tags for the sticks by Bakerella.

Ou, si vous préférez macarons ...
Macaron Pops by Bakerella.

No comments:

Post a Comment