cake pops Archives - Mummy Mishaps

Chocolate Cakey Baby Pops

My two love baking and especially licking out the bowl afterwardsI They also enjoy decorating the cakes once they are cooked, and eating the edible decorations too! It is not often that they actually like eating what they have helped to bake, but on Saturday we had a go at making some chocolate cakes but with a difference, instead of baking them in paper cases, we used a silicone mould I had been sent which were meant to resemble jelly babies. If we had made jelly pops or lolly pops they may have looked more like jelly babies, but we decided to make cakes instead.

In Cakes, Reviews

Easy Cake Pops

Jenny PaulinMay 22 Comments

I have tried making homemade cake pops, and indeed a few years ago my Mum bought me a cake pop machine which made them fast and easily. However, decorating them has never been as easy, for me at least! Either the sticks fall of, or the weight of the chocolate coating makes the cake falls into the chocolate!!! Previously, I have tried all manner of things in my quest to make neat cake pops, and so far my Ferrero Rocher ones are my most successful ones to date.

In baking, Reviews

Ferrero Rocher Cake Pops

Jenny PaulinDecember 3January 2612 Comments

Every Christmas, my OH’s Gran gives him and I a box of Ferrero Rocher, as it is one of his favourite chocolates, which is why you may recall I made him this Ferrero Rocher birthday cake last year.

In Food, Reviews

Baileys & White Chocolate Cream Pops

Jenny PaulinApril 29April 296 Comments

I came across a recipe recently for Lemon & White Chocolate Creams using limoncello which sounded really delicious but seeing as though I had all of the ingredients to make these except for a lemon and some limoncello, it was not likely that I would be able to try them!! However,……… all was not lost because I did have some Baileys and figured that substituting one alcoholic flavour for another would work. I also thought that to make my creams a little bit different I would put them on a stick and make them into cream pops! (which is optional of course, you could just make them without a stick and call them ‘creams’ ).

Hence my Baileys & White Chocolate Cream Pops were created and very nice they were too. I had actually intended decorating them with some grated milk chocolate, but I did not have any to hand so after searching through my cupboard I found some leftover edible silver shimmer and used that instead!! However, you could use anything you feel would work or of course leave them plain.

Author: Jenny Paulin

Recipe type: desserts

Serves: 10

Ingredients

300g white chocolate
2 tbsp double cream
2 tbsp Baileys
55g unsalted butter
topping of your choice eg. grated chocolate or edible silver shimmer as I did
cake pop sticks (optional)

Instructions

gently melt the 200g of the white chocolate and the double cream together
remove from the heat and whisk in the butter until the mixture thickens - about 3-4 minutes
line an airtight tub with greaseproof paper, and pour in the mixture and chill in the fridge over night
When ready, remove from the fridge and using a tsp remove spoonfuls and shape into balls - you need to work quickly and carefully as the mixture warms up in your hands
Re- line your tub with more greaseproof paper
place the balls on to the paper and insert a cake pop stick
Return to the freezer to harden and set
After at least an hour, melt the remaining 100g of white chocolate and dust some greaseproof paper with your choice of decorations for the top of them and placd this on top of a plate
Then remove the creams from the freezer and quickly coat in the chocolate and place upside down onto the coated greaseproof paper
Return to the fridge to set for at least an hour
Then they are ready to eat - please note though that they need to be kept cool

These are a bit lovely to be honest and quite boozy and very moreish!! They would make a lovely gift (probably stickless and presented in a pretty gift box though for that), or served at a party as a treat! Perfect to pop in your mouth!

Easy to make and not that expensive either – why not give them ago?

This recipe is based on Lemon & White Chocolate Creams taken from Cupcakes & Cocktails by Paragon Books

I was sent a copy of the book for the purpose of a review.

In Cakes, Food

Ice Cream Cake Pops

Jenny PaulinSeptember 418 Comments

I have offered to make some cake pops for a friends wedding for the children who have been invited, and I am hoping that they will enjoy these ice cream cake pops I have created especially for them.

You Will Need

125g unsalted butter

125g caster sugar

125g self raising flour, sifted

2 eggs

2 tsp vanilla essence

2 tsp red or pink food colouring

2 packets of the large pink chocolate buttons (found in the baking & decorating aisles of supermarkets)

200g white chocolate

waffle cones

50g milk chocolate

cake decorations

eg. hundreds & thousands, glace cherries, chocolate strands, etc….

To Make The Cake Pops

I used my cake pop machine (which is where the recipe originates from, with some extras added by me)

Beat together the butter and sugar until light and creamy

Add the eggs one at a time and beat well

Ad the vanilla essence and beat again

Add the flour and mix well to make a nice batter consistency. If a little stodgy, then add a tablespoon or two of milk

Divide the cake batter into two bowls and add the red food colouring to one and mix well until the batter turns red

Then add 1 tsp of batter to the cake pop machine and cook for 4 minutes

Carefully remove from machine and place on a wire rack to cool down. Repeat until all the batter has gone from both bowls (this made approx 20 cake pops)

Meanwhile melt the milk chocolate (white would also look pretty) and then coat the rims of the waffle cones with it. You could then dip the chocolate in cake sprinkles to jazz them up if you so wished

Then melt your chocolate of choice. I chose white chocolate and pink chocolate buttons to make matching colours for my cake pops, so the vanilla ones were dipped in white chocolate and red ones in the pin chocolate

Once cake pops are cooled down thoroughly coat each ball in the chocolate and place on a plate and then cover with decorations of your choice to look like ice cream toppings. I used hundreds & thousands on my ‘strawberry ice cream pops’ and chocolate strands on my ‘vanilla ice cream pops’.

The when the chocolate cakes pops are almost set assemble them into your cornets. This way you can stick them together inside your cone so that they don’t fall out! You can choose how many ‘scoops’ of cake pop ice cream you add to your cones, I did a mix of two and three.

You could also add glace cherries or chocolate flakes aswell if you were feeling extravagant and hungry!

I tested these on some children and their Mum and they all said they tasted really nice and I have to admit I thought they were good too!! Heres hoping the bride to be (and her young guests) agree too!

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