Friday, 18 January 2013

Mocha Cake Pops

Do you remember when I wrote about the Vanilla Latte Cupcakes, I suggested that you could use the extra cupcakes for cake pops? Well, that is exactly what I did:
Lets call them...

Mocha Cake Pops 


400g cake crumbs
80 -100g icing
(both from the above recipe)

500g cooking chocolate, chopped into small pieces

16-20 lollipop sticks
A colander, or a styrofoam block

Blend cake crumbs and icing together in a food processor. If the balls aren't moist enough to hold their shape, add more icing... but don't over-goo it!

Use a scoop to form equal sized balls, shape by hand, or use cake pop moulds if you are lucky enough to own them.
Place on a baking sheet, and cover with cling-wrap. Pop them into the freezer for 15 minutes.

Melt chocolate completely (use a deep, narrow bowl or pyrex jug).  You can do this in the microwave on low-medium power, or in a double boiler. (Don't let any water droplets come into contact with the chocolate). The chocolate needs to be thin and runny.

Take the cake balls out the freezer. Dip the lollipop sticks into the chocolate, and then insert into the cake ball - about halfway in.
Now, holding the lollipop stick dip the cake ball all the way into the chocolate, right to the base of the lollipop stick. Remove and hold at an angle against the bowl of chocolate. tap against the side of the bowl to allow the excess chocolate to drip off.
Top with sprinkles.

Use the upside down colander or styrofoam block to hold the cake pops up.

Ready to be eaten as soon as the chocolate has set. Delicious! (if you like the taste of coffee, that is!)


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