Sunday, January 25, 2015

Truffle Cake Pops

I love the idea of a cake on a stick and created this recipe before I found out about small ball shaped cake tins.  It's so yummy I haven't bought the 'correct' tins.
This is great recipe for using up those sponge cakes which just didn't rise.


1 sponge cake  - see separate recipe.
1 tablespoon cocoa.
1 teaspoon rum essence.
100g dark chocolate.
50g milk chocolate.
12 wooden skewers or sticks.

For the butter icing

Beat together
60g icing sugar
60g butter
60g cream cheese


Break the cake up and whizz in a food processor until it is crumbs.
Add the cocoa and rum essence.
Using the food processor slowly mix in the cream cheese/butter with a small amount of the butter icing into the cake crumbs.
Keep checking the consistency - the mix should stick together when squeezed into a ball.  Add more butter icing if required.
Roll the mixture into about 12 balls and place them in the freezer.
When they are frozen (this can be overnight)  melt the dark chocolate in the microwave or in a bowl over a saucepan of water. 
Take the balls out of the freezer and make a hole in each one using a wooden skewer.  Dip the skewer in the melted chocolate and then push it into the ball.
Put back in the freezer to set the chocolate.  This should only take a couple of minutes.
Making sure that the chocolate hasn't started to set (remelt it if it has)  dip each cake pop into the chocolate and using a spoon if necessary cover the cake pop with chocolate.   Knock the cake pop on the side of the chocolate bowl to remove excess chocolate and stand in a rack while you cover the remaining cake pops.
Melt the milk chocolate and drizzle over the balls.

Lemon Cake Pops

Add the zest of 3 lemons to the sponge mix before you bake it.
Take the juice of 3 lemons and mix with 150g sugar and boil until it just starts to turn a caramel colour.
Use this mix to bind the cake crumbs, add slowly to obtain the right consistency.
Add 1/2 teaspoon lemon extract to white chocolate to coat the cake pops with.

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