Pop cakes

IMG_1212My son and I had enormous fun making pop cakes this weekend. I have eaten these before, but never made them and decorating and detail do not run in my family genes! All I can say is that basically pop cakes are a vehicle for chocolate – no wonder my son loves them so much. We had fun, we ate cake, we ate chocolate and we ate sprinkles. What more could you want on a Saturday afternoon with your kids? 

I have a pop cake mould and made the cake mixture from scratch (other recipes use cake to make balls). There is a secret to getting the white chocolate melty enough to not cover the balls too thickly, but not so runny that they drip for the next fifteen minutes! You could add some mild oil to the melted chocolate to make it runnier and easier to handle. I also recommend using food colouring paste, as food colouring liquid can make the chocolate split.

Pop cakes

  • Difficulty: easy
  • Print

Makes: 20

Ingredients:

  • 110 g unsalted butter, softened
  • 110 g caster sugar
  • 3 eggs
  • 110 g self raising flour
  • ½ teaspoon vanilla extract
  • 200 g white chocolate
  • food colouring paste
  • cake decorations

poptart 1

Method:

  • Preheat oven to 180°C (160°C fan forced).
  • In a bowl, beat the butter and sugar until light and creamy.
  • Add vanilla, then gradually and one egg at a time, alternating with some flour and continue to mix until you have a smooth batter (do not over mix or else the cake will be tough).
  • Pour, spoon, spread (whatever works best) into the bottom half of the pop cake mould and seal the top.
  • Bake in preheated oven for 20 minutes, then allow to cool before opening.
  • Melt a small amount of white chocolate at low power in the microwave, then dip one end of the stick into the chocolate before inserting into the pop cake (this helps the stick stay in the cake). Allow to set (takes about ten minutes in the refrigerator).
  • Melt more chocolate, add food colouring and get your sprinkles etc ready!
  • Using the stick as a handle, carefully dip each pop cake into the melted chocolate, give it a swirl to evenly coat, then decorate before inserting into a stand to set (we made a stand with show box with very small holes in it).

IMG_1211

 

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5 thoughts on “Pop cakes

  1. Pingback: Snow eggs (œufs à la neige) – with raspberry mousse | short and sweet

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