I have wanted to make cake pops ever since I saw the adorable creations at Bakerella, and Easter seemed like the perfect opportunity to try something new. The method is pretty simple – bake a cake, crumble it up, combine the cake crumbles with can of frosting, roll into balls, and dip in {white} chocolate. For Easter, I envisioned little white chocolate covered cake “eggs” resting in a “nest” of toasted coconut. They didn’t turn out quite as perfectly as I had hoped, but they are delicious and decadent. Plus, they were a welcomed surprise for my in-laws in Pittsburgh.
I considered starting from scratch, but with all of the post-baking steps and a limited amount of time, I opted for the semi-homemade version with boxed vanilla cake mix and premade frosting. Since Dan loves almond cake, I added some almond extract to the cake batter for an extra layer of flavor. Once the cake had cooled, I crumbled it in a large bowl and mixed in the vanilla frosting until it resembled cookie dough. I chilled this mixture thoroughly, and then rolled it into 1-inch balls. I lined these balls up on a tray and froze them before dipping them in chocolate the next day.
It got a little messy at the chocolate dipping step, and may have gone better if I had remembered the lollipop sticks and used a double boiler method. Instead, I melted the white chocolate chips in the microwave (I also stirred in a little vegetable oil to keep it smooth) and then dropped the chilled cake balls in the chocolate, rolling them around until well coated. I rolled the bottoms around in toasted coconut and voila – Easter cake balls! I’d like to try different flavor combinations, and maybe, just maybe – try some more extravagant decorations like these, or these. Okay, I probably won’t get that fancy, but aren’t they precious?
Happy Easter!
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