- Vanilla cake pops code#
- Vanilla cake pops tv#
Since then, these tiny, colorful cake pops are super trendy and totally irresistible, and they are great to spend time making them with the kids who have so much fun.
Vanilla cake pops tv#
They were invented by the very famous blogger Angie Dudley from the Bakerella blog and she highlighted during the Martha Stewart TV show.
Vanilla cake pops code#
Recipe taken from Cake Decorating with the Kids, which readers can order for the special price of £11.24 (rrp ?14.99 with free p&p (UK only). To order please visit quote code R11684 upon checkout or call RUCraft on 0844 8805851.The cake pops also called cake balls, are small balls of cake coated with chocolate or candy coating and decorated with sprinkles. If decorating with cut-outs, leave the cake pop to set in an oasis or polystyrene block before securing the decoration with a dab of melted chocolate.
If decorating with sprinkles, do so immediately otherwise they will not stick properly. Tap the stick gently on the side of the container to remove any excess chocolate. Try to do this in one fluid motion, ensuring the cake pop is fully covered before removing it from the chocolate. Leave to rest for around 10 minutes before dipping each cake pop into the chocolate. Dip about 1cm (3/8in) of each lollipop stick into the melted chocolate, insert into the cold cake pops and set aside to harden. Add a couple of spoonfuls of sunflower oil to the melted chocolate to thin it if necessary, and stir. Meanwhile, melt the Candy Melts in a tall thin microwaveable container, following the instructions on the packet. Place the balls on a baking tray in the freezer for 15 minutes to harden. Use an ice-cream scoop to measure out the mixture and then roll each scoopful into a ball with your hands. Mix the resulting buttercream in with the cake crumbs (initially with a spoon, but then best done with your hands) until the mixture all comes together smoothly. Gradually beat in the sifted icing sugar and vanilla, adding milk as needed, until well incorporated and soft. Make the buttercream: first, whisk the butter with an electric whisk until light and fluffy. Removing any crusty edges, crumble the cake in a food processor or by hand, until you have fine crumb-like consistency. Now you're ready to make the cake pops. Allow to cool in the tin (pan) for 5 minutes before transferring to a wire rack to cool completely. Bake for approximately 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Tip the mixture into your prepared tin (pan) and level the surface with the back of a spoon. Sift the flour into the mixture and fold in gently with a large spatula until incorporated. Add the eggs one at a time, beating well between each addition. Cream together the butter and sugar until light and fluffy using an electric whisk or freestanding mixer. Grease and line a 20cm (8in) round tin (pan) with a little softened butter and baking parchment. First, make a round vanilla sponge cake. 14.1 oz white chocolate buttons, for melting. 1 pack sprinkles, or decoration of choice. 400 g white chocolate buttons, for melting. 9.7 oz unsalted (sweet) butter, softened. 275 g unsalted (sweet) butter, softened.
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