This town has been in a frenzy over cake pops. What are they? Its essentially cake and frosting in a ball, coated with chocolate.
Its not hard to make them, just requires patience and a few tricks for perfection.
The cake base can be anything you want, chocolate, vanilla, red velvet etc. - you get the idea. I used vanilla for a change this time. (for good cake base recipes, go to joyofbaking.com)
Crumble the cake, add just enough frosting to make the
cake come together. I typically just eyeball it- about 1/4 container of frosting.
Trick here:
1. Use compound chocolate
Compound chocolate is a less-expensive non-chocolate product replacement made from a combination of cocoa, vegetable fat, and sweeteners. It may also be known as "compound coating", or chocolatey coating when used as a coating for candy.
2. Stick lolli stick in chocolate and poke it through the cake ball but not through the cake. Place it in the fridge for at lead 10 minutes.
3. Take them out one by one and coat it with chocolate. It is important to tap the chocolate. Tapping off the excess chocolate will reduce cracking of the coating.
Decorate the cake pop any way you want it swirls, sprinkles etc. Never use candy melts to coat the cake pops. If you would like to color the chocolate, use white compound chocolate and add powdered coloring.
STOCKLIST
Phoon Huat (Holland Village)
- Compound Chocolate
- Lolli sticks
Cold Storage
- Frosting
Bake it Yourself
- Lolli sticks
- Powdered Food Coloring
Sun Tik Trading
- Powdered Food Coloring
May I know how do you get the runny chocolate? I seem to have problems melting my white compound, they tend to stick together, clumpy though I use the au bain method.
ReplyDeletedear lily ann, compound chocolate typical melts very easily, with boiling water over a bain marie it should be fine. Try breaking your white chocolate into smaller pieces, and use your fork to break it up well while melting.
ReplyDeleteSorry to question you, but are you sure its compound chocolate? Because it will melt as soon as it touches a warm surface, and takes less than 5minutes to turn runny.
Thanks for your reply. Yes, I'm using compound chocolate from Phoon Huat. The semi-sweet chocolate that I melt is so much easier and stays runny longer. But the white clumpy.
ReplyDeletelily ann, did you stir it immediately after you out it over hot water? Allow it to sit over hot water for a good 5minutes to let it melt naturally before you stir it. Apparently if you stir it immediately the chocolate does not become runny. It happened to me today.
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ReplyDelete