Hmm, unfortunately the title of this blog post reveals how my cake pops turned out! But I’ll still explain how I got there. Now then, I had leftover chocolate sponge and buttercream from the Salted Caramel cupcakes I made last week, which, by the way, tasted amazing! Maybe my most successful bake thus far from Home Sweet Home. The icing had just a hint of the salt, so complemented rather than overpowered, and the caramel in the middle of the cupcake made the cake so moist. I will however add the disclaimer that eating one did make my teeth hurt. So be warned, it contains a lot of sugar. But back to the leftovers.
In the past I may have just eaten the offcuts and
buttercream leftover separately (but eaten them nonetheless). However, in the past year or so, the new
baking trend, along with whoopee pies, seems to be cake pops. You can even buy a cake pop maker. However I don’t feel that they’re the proper
cake pops – they’re just balls of sponge.
Whereas I first heard of cake pops being made by crumbling sponge that
you’d made. Which seems wasteful, but
quite handy really if you have leftovers.
Due to my piqued interest in cake pops, for Christmas last year, Santa
brought me a cake pop stand, sticks, and glitter/decoration for cake pops. So I’ve really needed an opportunity to make
them to be honest! Firstly I crumbled
the sponge, then just added it to the buttercream, and mixed. I then made the mixture into little
chocolatey balls (insert joke here), and put a stick in the middle (again,
insert joke…). I managed to make 6 from
the mixture. I put them in the freezer
for a bit so that they would firm up, and be easier to coat. While they were firming up, I turned to make
the topping, which is where disaster struck…
Rather than use royal or fondant icing for decoration, as
this was just an experimental first foray into cake popping, I wasn’t that
worried about the coating. I used
another present from Santa, a bag of Renshaw’s toffee melts. I didn’t intend on using the whole bag as I
only had 6 pops, so I just put some melts into a small ceramic bowl, and
blasted them in the microwave in 30 second bursts. Being melts I assumed that they would, well,
melt, but they took ages! And once they
had melted, they seemed to have burnt.
As a result the melt goo didn’t stretch very far, and made the cake pops
look really sloppy. Sad times. However the taste wasn’t half bad, with or
without the coating. Although, again,
sugar packed and therefore super sweet, so brush your teeth afterwards! I will definitely make cake pops again, but
maybe with a little more thought behind them next time.
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