Cake Pops for a Kitchen Tea

May 7, 2012 § Leave a comment

So cake pops were a massive thing amongst the baking/craft internet crowd in the States a year or two ago, and they made at least one person a bit successful. And while I think they are cutesy, I was hosting a Kitchen Tea for a bride-to-be and wanted to bake something that would be decorative and make it feel special.

So I made cake pops. Cake pops with red heart edible confetti and silver cachous sticking out of a big red florists-foam heart.

Was it worth it?

They are cute, and tasty, and people liked them, but considering how labour-intensive it is, I don’t know that the rate of effort-to-reward can compete with just making a well-decorated and delicious cake. That said, I am also a bit crap at fiddly things like this. You may not be.

Anyway. I did it. Here’s how. I’m not going to give you a recipe for the cake, you just need a very simple regular chocolate cake, not too rich. If you make a cake and it’s quite dry, this is something you could do with it. I baked my cake a week early and froze it to cut down the time it took to do all these on the day.

I think it would be fine, though not ideal, to make a packet mix cake, and I used a bit of alcohol and cream cheese instead of pre-made icing to make them a bit more grown-up and less cloying. I also put 1/3 cup of espresso coffee in my chocolate cake batter.

1 small chocolate cake, crumbled.
Cream cheese
Cooking liquor like brandy or marsala wine
Good quality dark cooking chocolate
Things to decorate
Popsicle sticks (can be done on skewers broken in half too)
A large flat piece of polystyrene to hold the pops while the chocolate cools

Crumble the cake into a large bowl and add a good slug of brandy or similar. Add about 150 – 200 grams of cream cheese this and mash it all together. Once it has started coming together, I find it easier to mix with my hands, rather like kneading dough. Eventually you will have a consistency like cookie dough, don’t worry if it’s a bit marbled by the cream cheese.

Roll the mix into walnut sized circles, as many as you can, and refrigerate for at least half an hour.

Make a bain-marie to melt the chocolate: Get a small saucepan with high sides (if possible) and put in a couple of inches of water. Put a heatproof bowl on top of that so that it sits in the saucepan but does not touch the water. Break the dark chocolate into small pieces into the bowl and put the heat on. Once the water gets hot, stir the chocolate as it melts. Keep the heat on medium-low so the water just simmers. Use the melted chocolate while it is in the bain-marie.

Put popsicle sticks into each of the cake balls and coat them in the melted chocolate by dipping them in and giving them a good twist. Take them out and stick them in a piece of foam (I use a big piece of polystyrene from outside a shop). Do them in batches of four so you can decorate them before the chocolate cools.

Allow the pops to cool entirely, in the fridge or on the bench if it’s a cold day. The pops will then be hard enough to use.

Serve in florists foam (covered in crepe paper) as below, or just put them in little glasses and dot around the table.


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