Thursday, December 9, 2010

Baking Day Part 1: Cake Pops!

Baking day with the 3Bs was perfect! We worked from 10am till 6pm! I was dog tired when I got home, but it was a blast. The cake pops turned out so neat. What is so fun is there are so many options of cake, chocolate and toppings to choose from. Here is what I did.

-Red Velvet cake dipping in white chocolate, rolled in red sprinkles.
-Lemon cake dipped in white chocolate, rolled in coconut
-Chocolate cake dipped in chocolate, rolled in pistachios

Bake the cakes according to the cake box directions.
Let your cake cool completely. I made the cakes the night before so that I could get started on them right away the next morning.
You will need icing to hold the cake together. I made a chocolate icing for the chocolate cake and a cream cheese icing for the other two cakes.

Chocolate Icing (this is 1/2 a recipe, you don't need a lot of icing so if you have a favorite icing recipe cut it in half)
1/2 bag of semi sweet chocolate chips (3 oz)
1 Tb butter
1/2 cup sweetened condensed milk

Melt butter and chocolate together in 30 seconds intervals. Stir between each 30 seconds until melted.
Slowly stir the milk into the chocolate.
Meg sneaking a taste!
Crumble cooled cake into a bowl.
Stir icing into the cake. Do not use too much icing. Only use enough to make a dough consistency. This was my first try and we used too much icing. I had to add flour until it was better to form a ball.
Roll into balls and stick lollipop stick into the balls. Put on parchment paper and cool in the freezer until you are ready to dip in chocolate. (At least 30 mins) I got the lollipop sticks at Michael's craft store, I used the 4 1/2 inch ones.

Cream cheese Icing (enough for 2 cakes)
8 oz softened cream cheese
6 Tb butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Mix cream cheese and butter until smooth. Add powdered sugar, then vanilla.
Divide the icing in half. 

I added zest of 1/2 lemon and juice of 1/2 lemon in the icing for the lemon cake.

I used red food coloring for the red velvet cake so that the cream cheese icing would not ruin the color of the cake.
Mix the icings into the cakes and repeat the steps of rolling balls, sticking lollipops and putting them in the freezer.

I am very serious!
Meg was a good sous chef as usual. She stuck the lollipops in the cake balls for me.
All done!
Meg was tired and needed a sitting job. I had her shell the pistachios. We were wondering if Sarah would decided to come during our baking day....
Melt chocolate in a double boiler. Do not let the chocolate burn. Carefully dip the pops in the chocolate then dip into the pistachios. I only covered the balls halfway. Be careful, some of the balls fell off the sticks when dipping them if they were no longer frozen.
PS I did chop the pistachios first.
So pretty! These were my favorite flavor.
Do the same with the other cake ball flavors and toppings. Be careful with the white chocolate, it will overcook quickly. Melt it, then take it off the heat.
These are are my favorite, visually! I didn't buy a whole lot of red sugar so I only dipped them halfway. They would have been really cool if I could have rolled them completely.
I added lemon zest to the coconut topping. My white chocolate ruined halfway through the lemon balls, so I finished the rest with dipped in chocolate. Put all pops in the fridge or freezer to harden.
Emily was there too! She helped me take pictures all day and did dishes constantly. I loved cooking in her big kitchen! I could really get used to having a personal dish washer too, thanks Em you were great!
We wrapped the pops in cellophane bags, they looked adorable.

Baking Day Part 2 will focus on the other yummy treats we made!

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