Recently I attempted to bake a batch of Baileys brownies. However, much to my disappointment, instead of having a dense and moist texture, I think I overbaked the brownies and I ended up with a Baileys cake, which was not very tasty either. ):
Not wanting to waste the cake, I added more ingredients into the cake and made them into cake pops – and these cake pops were so yummy that my buddies couldn’t stop eating them! (heh)
These cake pops are small, cute and yummy. And it’s not difficult to make at all. If I ever host a party, these cute little things will definitely be part of the party menu.
Cake Pops (makes about 40)
adapted from Bakerella’s Cake Pops
and Martha Stewart’s Cream Cheese Frosting
9×9-inch cake (whichever flavour you like)
100 grams cream cheese
40 grams unsalted butter
140 grams icing sugar, sifted
1 teaspoon vanilla extract
Semi-sweet / White chocolate, melted
Candy coating, melted
Decorations – chocolate rice, 100s & 1000s etc
Food colouring
100 grams cream cheese
40 grams unsalted butter
140 grams icing sugar, sifted
1 teaspoon vanilla extract
Semi-sweet / White chocolate, melted
Candy coating, melted
Decorations – chocolate rice, 100s & 1000s etc
Food colouring
Bake a cake – chocolate, red velvet, yellow… whichever you like. Let the cake cool completely. Crumble the cake into small pieces.
Make sure the cream cheese and the unsalted butter are at room temperature. Place the cream cheese and the butter in a mixing bowl. Beat the mixture using an electric beater until creamy. While the beater is operating, gradually add icing sugar and beat until fluffy and creamy. Beat in the vanilla extract.
Mix the cream cheese frosting with the crumbled cake – using either your hands or a spoon (I find the easiest way to incorporate it all evenly is to use your hand. Wear a glove so that it doesn’t get too messy).
Scoop small spoonfuls of the cake mixture and place on a baking sheet lined with baking parchment. Stick a toothpick / lollipop stick into each cake pop. Freeze the cake pops for 5 minutes.
Colour the chocolate with food colouring if you like. Working in batches, dip the cake pops into melted chocolate or melted candy. Tap the toothpick / lollipop stick against the edge of the cup to tap off the excess chocolate / candy.
While the chocolate is still wet, roll the cake pops in either chocolate rice or 100s & 1000s. If possible, place the cake pops upright and refrigerate the cake pops till the chocolate / candy hardens. Store in an airtight container for up to 5 days, but I doubt it’ll last that long (;
Notes:
- The original recipe calls for 225 grams icing sugar, I reduced it because I’m going to coat the cake pops with white chocolate (which is very sweet); if coating with dark chocolate, do adjust the amount of sugar accordingly.
- Freezing the cake pops first will make it easier to dip in the warm melted chocolate / candy.
- It’ll be easier to dip and coat the cake pops if the melted chocolate / candy has a runny and less thick consistency.
Happy cake popping!
Cheese-Swirled Chocolate Cupcakes « Food Is My Life says
[…] not really, I may actually crumble the failed ones, mix in some cream cheese frosting and make cake pops out of them…) When using the toothpick / skewer test, insert it at the side of the cupcakes […]
tigerfish says
So do we call that a blessing in disguise? Nobody would have known the cake pops were from a failed cake. But still, it requires talent to do such detailing and you’ve got it!
Jasline says
Hi Bam, I’m sure they’ll be a hit at a party! (:
Bam's Kitchen says
I’m thinking about hosting a little gathering at my house this week and these little cute cake pops would be perfect on the go nibbles and so cute as well.
Jasline says
Hi Ann,
Thank you for your compliments! (:
wendy201109 says
wendy201109 reblogged this on LIGHTING THE WORLD ——CIDLY and commented: lovely!
Ann@Anncoo Journal says
These cake pops look pretty! I really love the colours 🙂