Our choir had a concert last weekend and we were sold out and had lots of fun and I believe so did the audience :)
At least I hope they did ;)
As usual, for the after-show-party everybody made something to eat, so that we had a rather large buffet in the end. I, of course, could not do else than something sweet and since the cake pops were the first things to be munched up at my wedding, I chose to make them again.
Of course, I'm still not used to having a decent camera and thus only made photos during preparing time, but not of the finished cake pops... Nevertheless, I tried something new which I want to share with you :)
1. Chocolate Cream Cheese Cake Pops
First, bake a Naughty Chocolate Fudge Cake.
90 g flour
2 tbsp. cocoa powder
2 tsp. baking powder
80 g sugar
1 egg
75 ml sunflower oil
75 ml milk
1 tbsp. golden syrup
Pre-heat the oven to 180°C and line a 18cm baking tin.
Mix the flour, cocoa, baking powder and sugar in a bowl. Then add the egg, oil, milk and syrup and beat until smooth. Pre-heat the oven to 180°C and bake for ca. 35 minutes.
When it is cooled down, crumble it into a bowl as finely as possible. Add one package of chocolate cream cheese (e. g. Philadelphia), which is about 175 g. Then mix until a dough forms that does not stick to the bowl anymore. I had to add one tablespoon of cream cheese, but it really depends on how the cake comes out.
Form the dough into little balls (about 4cm in diameter) and leave them on a lined tray to set for about half an hour. Melt about 150 g of dark chocolate. I prefer chocolate glaze because it is runnier than chocolate and thus the cake pops do not fall off the poker that easily :)
Then, poke a little hole in them with a wooden skewer. Dip the skewers into the melted glaze or chocolate and put it back into the cake pops, about 2/3 of the cake pops' diameter deep. When the chocolate on the skewers is set, dip the cake pop into the chocolate until fully covered. Take out again, shake slightly to get rid of excess chocolate. Dip the top of the pop into sugar sprinkles (or chopped nuts, or chocolate sprinkles, or... just be creative :) ), put it into a glass and let the chocolate harden completely.
2. Chocolate Filled Sandwich Cookie Cake Pops
250 g chocolate filled sandwich cookies
like these:
175 g honey cream cheese (e. g. Brunch or Philadelphia)
Crumble the cookies into a bowl as finely as possible. A food processor does help a lot ;) Add the cream cheese and mix until a dough forms that does not stick to the bowl. You might need to add some extra cream cheese. Then proceed as with the Chocolate Cream Cheese Cake Pops, but use milk chocolate instead of dark chokolate.
3. Almond Lady's Fingers Cake Pops
250 g lady's fingers
175 g cream cheese
1 tsp. almond extract
Put the lady's fingers into a food processor or crumble them into a bowl as finely as possible. Add the cream cheese and almond extract and mix until... yes, until the dough stops sticking to the bowl :)
It might seem a lot of almond extract for such little dough, but it really tastes like marzipan.
Proceed as with the Chocolate Cream Cheese Cake Pops, but use vanilla glaze or white chocolate instead.
First, bake a Naughty Chocolate Fudge Cake.
90 g flour
2 tbsp. cocoa powder
2 tsp. baking powder
80 g sugar
1 egg
75 ml sunflower oil
75 ml milk
1 tbsp. golden syrup
Pre-heat the oven to 180°C and line a 18cm baking tin.
Mix the flour, cocoa, baking powder and sugar in a bowl. Then add the egg, oil, milk and syrup and beat until smooth. Pre-heat the oven to 180°C and bake for ca. 35 minutes.
When it is cooled down, crumble it into a bowl as finely as possible. Add one package of chocolate cream cheese (e. g. Philadelphia), which is about 175 g. Then mix until a dough forms that does not stick to the bowl anymore. I had to add one tablespoon of cream cheese, but it really depends on how the cake comes out.
Form the dough into little balls (about 4cm in diameter) and leave them on a lined tray to set for about half an hour. Melt about 150 g of dark chocolate. I prefer chocolate glaze because it is runnier than chocolate and thus the cake pops do not fall off the poker that easily :)
Then, poke a little hole in them with a wooden skewer. Dip the skewers into the melted glaze or chocolate and put it back into the cake pops, about 2/3 of the cake pops' diameter deep. When the chocolate on the skewers is set, dip the cake pop into the chocolate until fully covered. Take out again, shake slightly to get rid of excess chocolate. Dip the top of the pop into sugar sprinkles (or chopped nuts, or chocolate sprinkles, or... just be creative :) ), put it into a glass and let the chocolate harden completely.
2. Chocolate Filled Sandwich Cookie Cake Pops
250 g chocolate filled sandwich cookies
like these:
 |
| picture from the Stuttgarter Wochenblatt |
175 g honey cream cheese (e. g. Brunch or Philadelphia)
Crumble the cookies into a bowl as finely as possible. A food processor does help a lot ;) Add the cream cheese and mix until a dough forms that does not stick to the bowl. You might need to add some extra cream cheese. Then proceed as with the Chocolate Cream Cheese Cake Pops, but use milk chocolate instead of dark chokolate.
3. Almond Lady's Fingers Cake Pops
250 g lady's fingers
175 g cream cheese
1 tsp. almond extract
Put the lady's fingers into a food processor or crumble them into a bowl as finely as possible. Add the cream cheese and almond extract and mix until... yes, until the dough stops sticking to the bowl :)
It might seem a lot of almond extract for such little dough, but it really tastes like marzipan.
Proceed as with the Chocolate Cream Cheese Cake Pops, but use vanilla glaze or white chocolate instead.
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