Everyone's talking about the latest trend on the 'cake runway' these days - otherwise known as 'cakepops'. At first these heavenly little balls on a stick look like something only the most professional of chefs could conjure up, but I'll show you that it is actually one of the easiest (and fun!) things to create. Get your kids, nieces and nephews involved during one of those cold, dreary, and boring school holiday days and and have a feast!
MAKES 35 CAKEPOPS (Chocolate and Vanilla)
FOR THE CAKE
3 large eggs
100g caster sugar
100g unsalted butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon baking powder
170g self-raising flour
70g cocoa powder
FOR THE CREAM CHEESE FROSTING (taken from the Hummingbird Bakery)
150g icing sugar, sifted
25g unsalted butter, at room temperature
65g cream cheese
FOR THE CHOCOLATE COATING
100g good quality milk chocolate
100g good quality dark chocolate
Preheat the oven to 180 degrees C and line two sandwich cake pans with parchment paper.
Combine the butter and sugar until light and fluffy. Then add the eggs, one at a time, beating continuously.
Add the vanilla extract, baking powder and self raising flour and mix until combined.
Pour half of the mixture into one of the cake pans and add cocoa powder to the rest and mix well. Pour the chocolate cake mixture into the other cake pan and place both pans into the oven for 15-20 mins until cooked.
Allow the cakes to cool completely (this should take around one hour.)
In the meantime make the cream cheese frosting by whisking together the butter and icing sugar. Once combined, add the cream cheese and beat on slow speed until fully combined - do not overbeat the mixture as it may become runny and too thin.
Once the cakes have cooled crumble them into two separate bowls and divide the cream cheese frosting into both bowls (this should be around 2 tablespoons).
This is where it all gets a bit messy...
Start to combine the mixtures with your hands and make balls, around 2cm big and push a lollipop stick through each ball. I found the best way to keep them standing tall and not on their heads was to poke the sticks through a colander so that all of the cakepops are standing upright.
Place the cakepops in the fridge overnight, or for two hours in the freezer.
Once the cakepops are firm make the chocolate syrup to coat the cakepops by breaking up the chocolate and placing in a glass bowl. Pour hot water into a metal pan and make a bain-marie. Place the glass bowl on top of the pan with hot water (making sure the bowl doesn't touch the base of the pan) and allow the chocolate to melt. Stir gently. This should take no more than 5 minutes.
Once the chocolate has melted start dipping and decorating your cakepops with all sorts of interesting sprinkles and iced gems!