I hope I’m not running before I can walk, but I think I may have finally cracked Cake Pops!! I’ve talked here so many times about not being able to master them – I’ve still got a long way to go before they are perfect but I’m more than a little bit pleased with my Halloween Cake Pops.
Last week, Dr Oetker asked if I’d like to use some of their products to make their Ghost Cake Pops. My first thought was to decline knowing that I’ve never been successful at them yet but being the stubborn mule that I am, I took the challenge head on.
I did a fair bit of googling to see if there were any tips that I could follow – The biggest difference I came across was to have the cake mixture still quite crumbly and not use very much buttercream/frosting. I think this is where I have been going wrong – my pops were just too heavy and kept popping off the sticks – even with dipping the end of the sticks in melted chocolate to help them stick.
I decided to stick with my good old faithful madeira cake recipe as I know it so well and used a really firm buttercream using cold real butter. I was sent 2 bags of white chocolate drops to use for the covering – The Dr Oetker drops are tiny which work really well when melting them. They melt before the mixture either burns or turns unusable which so easily happens when melting white chocolate. I also added 1 tbsp of Trex Vegetable Fat (Try not to think about it too much!) to the white chocolate to make it runnier and easier to coat the pops. Worked brilliantly!
I used Dr Oetker black Food Gel for the decorations – It has a nozzle to pipe it on but I prefer to paint it for really small details.
I felt so much safer covering the pops knowing that I was going to cover them again with a layer of sugar paste – I used a Garrett Frill Cutter to make the Ghost’s cape.
Then I got a bit braver and used ‘Naked’ Cake Pops dusted with Orange food dust for the pumpkins. I piped melted white chocolate over the cake pops to make the Mummies. I’m so chuffed with them!
There was a stand out bake last week which I have chosen for my featured ‘Bake of the Week’ – The amazing Chocolate Candy Cake from The More Than Occasional Baker. She used drinking straws for the effect of keeping the candy bags floating (I’ve also heard that balloon sticks are also good for this too!). Completely brilliant cake!!
1. How pretty are these steamed Rose Buns from Eileen at ET Speaks from Home?
2. Spiced Honey Shortbread with special Halloween decorations from Family Friends and Food
3. I love these Scarborough Fair Oatcakes – Really must try – from The Lass in the Apron
4. I do wish Pecan Pie was more popular here in the UK – I bought a huge bag of Pecans last week so am armed to make this from Bourbon and Brown Sugar
5. leftover treacle toffee? Make these Bonfire & Apple Muffins from I’d Much Rather Bake Than
6. Happy Anniversary wishes go to the Free From Fairy who has celebrated with her GF Heart Cake this week
The Linky is now open for all your bakes of the week – Savoury, sweet, cakes, pies, biscuits … the possibilities are endless. Here’s the badge for your post – Lovely to see that people are visiting each others’ bakes too.
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Disclosure: I was sent some Dr Oetker products to use when making my Cake Pops but still had full editorial control. More information and a video tutorial on how to make Cake Pops can be found here