adapted from Bakerella’s Cake Pops
and Martha Stewart’s Cream Cheese Frosting
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
- 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.
[…] 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 […]
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!
Hi Bam, I’m sure they’ll be a hit at a party! (:
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.
Hi Ann,
Thank you for your compliments! (:
wendy201109 reblogged this on LIGHTING THE WORLD ——CIDLY and commented: lovely!
These cake pops look pretty! I really love the colours 🙂