‘n Maklike manier om CAKE BALLS/POPS te maak.
Cake Pops – Foto mit Ben und Bellchen
Jy kan die volgende klaar gemaakte mengsels gerbuik of die bier boks resep:
Snowflake se sjokolade en vanilla muffin mengsel
Snowflake of Moir’s se Moist Boks Koek mengesles en gooi pakkie instant poeding van dieselfde geur as die koek mengsel by.
Voeg by mekaar:
2 kop kookwater
160 ml kookolie
10 ml vanilla
Klits saam tot Donssig:
3 k strooisuiker
4 kop koekmeel
30 ml bakpoeier
30 ml maizena
(45 ml kakao vir sjokolade koek)
Voeg die droë en nat bestandele om die beurt by die eier en suiker. Meng net tot als gemeng is! As jy te lank meng maak dit gate in die koek.
Bak vir 45-60 min @ 180grade
Spuit die pan met Spray en Cook aan albei kante!
Jy kan die deeg opdeel en dan elkeen verskillend kleur vir ‘n kleurvolle effek
Wag totdat die pos afgekoel het as dit gaar is, doop stokkies in gesmelte sjokolade en druk in die cake pops. Verkoel vir’n rukkie sodat die stokkies kan “set” in die cake pops. Naar ‘n paar minute haal dan weer uit en wag totdat dit kamer temepatuur is voor jy dit verder versier met gesmelte sjokolade.
Cake Pop Frosting
• 3 large egg whites
• 3/4 cup sugar
• Pinch of salt
• 1/3 cup water
• 1/4 teaspoon pure vanilla extract
1In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.
Chocolate Frosting Recipe
• 1/2 cup sugar
• 1/2 cup baking cocoa
• 3 tablespoons cornstarch (maizina)
• 1 cup cold water
• 4-1/2 teaspoons butter
• 1 teaspoon vanilla extract
In a saucepan, combine the sugar, , cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.
HOMEMARK het nou ‘n Cake Pops pannetjie te koop vir R299.00
Cake pops recipe
These cake pops are balls of cake mixed with icing and covered in a hard chocolate shell. They are great for parties and cute when you want something a little bit fancy.
- 1 box chocolate cake, prepared ( I used Betty Crocker Devils food cake)
- 1 container Betty Crocker creamy deluxe frosting, chocolate
- 1 bag (375g) white chocolate melts
- Sprinkles of your choice
- Lollypop sticks
Cut the prepared cake in half and crumble by rubbing the two halves together.
Pour in the creamy deluxe frosting and mix using a spoon.
Line a baking tray with baking paper and form the balls by rolling a tablespoon full in your hands for your cake pops.
Put the tray in the freezer for 20 minutes.
To melt the chocolate, put a saucepan of water 1/3 full on the stove. Bring to the boil and melt the chocolate in a heatproof bowl over the water, ensuring that the water is not touching the bottom of the bowl. Turn off the heat but leave the bowl sitting over the hot water.
Remove the cake balls from the freezer 10 at a time and push the lollypop stick about 1cm into the ball. Dip them into the chocolate and cover with sprinkles.
Remove the next 10 cake balls and repeat until completed.
Recipe by: Hannah Lewry
Serves: about 10
Category: Easy / Kid-friendly / Quick
Prep time: 30 minutes
1 vanilla or chocolate sponge cake or any cake recipe you desire
1/4 cup low-fat cream cheese
For decorating use any or a mix of these
Woolworths Swiss dark chocolate
homemade or store-bought icing
silver balls or any edible decorations from the bakery section
10 kebab skewers, cut in half
Using your fingertips crumble the cake in a large mixing bowl.
Add your cream cheese and mix it through evenly, adding more to achieve a mixture that holds together easily. If the cake is ready-iced, simply mix in the icing and use a little less cream cheese.
Pinch off bite-size portions and mould into small balls. Ensure each ball is quite compact so that it holds.
Insert the skewers into each ball. Chill in the fridge for at least half an hour so that they set properly and are easier to handle.
Melt your chocolate over gentle heat, or pop in the microwave on high for 30 seconds at a time, stirring often to prevent it from burning or melting unevenly.
Have your decorations ready in bowls or plates – you have to work fast now!
Take the chilled balls out of the fridge and carefully dip into the melted chocolate, swirling them to coat evenly. Then sprinkle on your decorations.
Place in the freezer immediately to set before moving them to the fridge to keep until you are ready to serve.
It’s a good idea to get a square piece of polystyrene to put your skewers in so that they don’t fall over when you store them.
If you are using icing, you don’t need to freeze them – simply keep in the fridge. Follow our recipe for festive icing-enrobed allspice biscuit bells for homemade icing. Alternatively, Woolworths sells chocolate and vanilla bean icing kits that can be used.
Cook’s note: Homemade cake pops are best eaten on the day.
TASTE’s take: You could also use a regular Madeira loaf or chocolate cupcakes, or make your own chocolate brownie cake at home. Or try our flourless chocolate cake, replacing the rum with a drop or two or rum essence for kids’ pops. If you’re a Woolworths cardholder, note that Woolworths Swiss dark chocolate, chocolate cupcakes and flour are on the WRewards list!
link vir slideshow: http://www.tastemag.co.za/HowTo-5241/Make-cake-pops.aspx
Easy Cake Pops Instructions
1. Line your large cake pan with foil.
2. Now grease the foil sray a cook.
3. Use any cake mix as and follow directions on packet.
4. Allow the cake to cool.
5. Put your baked cake in a large mixing bowl.
6. Use your hands to crumble the entire cake.
7. Add about 1/2 of the package of chocolate frosting to the crumbled cake.
8. The chocolate frosting is what acts as a glue to hold the cake balls together.
9. Now its time to get dirty. Use your hands to mix the frosting evenly throughout the crumbled cake mix until the cake mix is well moistened.
10. Your cake mix should be moist enough to shape into a large ball and keep its shape.
11. Roll your cake mix into about 7 cm balls using the palms of your hands. (You should be able to get 35-40 cake balls from a single batch of cake mix.)
12. Now we prepare the chocolate shell. Pour one entire package of melting chocolate into a microwave safe bowl. Follow the melting instructions on the package. *Be sure not to burn the candy melts or they will taste super yucky*
13. Pull out your melted chocolate and stir thoroughly with a spoon until COMPLETELY smooth. 14. Once smooth, add a large spoon full of butter to the chocolate to thin out the consistency a bit. Stir thoroughly again.
15. Take a cake pop and dip into the chocolate about 3cm. And then place it into the center of your cake ball.
This will act as a glue keeping your cake pop and stick attached.
Then place your cake pop in the Styrofoam to harden.
Continue with the remaining cake pops.
16. Now you are ready to coat your cake pops in the chocolate.
This is the most tricky step of the entire recipe. It took me some practice before I was good at evenly coating the chocolate on the pop.
17. The key is to place the pop in the chocolate at a sideways angle with one hand. Using the other hand, spoon the chocolate mixture all around the pop. Try to do this as quickly as possible before the chocolate begins to harden and get lumpy. Once you have evenly coated the pop, gently tap the stick on the side of the bowl to get off any excess chocolate that would drip.
18. Now its time to make your pops look extra pretty. Use the remainder of your white chocolate for the drizzle. If you run out, make more following the steps above. Add the GEL food coloring of your choice until you receive your desired color. The liquid food coloring will immediately harden and ruin your chocolate. Fill a Ziploc bag with your colored white chocolate. Cut a small hole in one corner of the Ziploc back so that you can drizzle the colored chocolate over your pops. Now let your pops dry and then you are done!