School holidays are big thing when we were growing up. It was the time to catch up with the cousins who lived in nearby town, and all the extended family would gather. It was fun making homemade popsicles from diluted Orange Squash! Or waiting by Mom’s kitchen for colourful coconut candies! Now with an active toddler / pre-schooler at home, school holidays still mean much more to me as this is the time I take my break from work. To be home and for her to relive her holidays with me.
Cake pops are
ALWAYS FUN !
Kids love them..
Adults adore them..
Make them now..
Make them now..
We made lots of fun stuff which probably won’t appear here; flower felt cardmaking, an Itty Bitty dress sewn from scratch, lots of chalkboard ‘study’ time on the living room wall, but of course the most fun part is baking with my littl girl. I recently made a hige two-tiered birthday cake for a friend so baked a smaller version for her to make into her cake pops. Such fun it was!
We wanted the cake to be simpler, without much food colouring so I did not use any candy Melt. The chocolate ganache was used as the’ binder’, but the chocolate fudge cake was already moist and delicious that we hardly used much of the ganache. I knew she wanted some colours and not terribly happy when I vetoed off the candy melts, so I relented and dipped the cake pops into sprinkles!
I totally recommend doing this fun project if you have a little one at home. Don’t mind the mess. As they will remember this kind of activities for years to come ( in fact, for their lifetime!). With minimal kitchen utensils needed, this is a great beginner project for novice baker too! And for the ‘serious adult bakers’, this recipe can certainly be made as a single layer chocolate sheet cake, frosted with chocolate ganache. Delicious!
- For the cake:
- 125g unsalted butter
- 120g castor sugar
- 1 large egg
- 1 tsp vanilla extract
- 60g dark chocolate, melted
- 120ml warm milk
- 170g cake flour
- 1½ tbsp cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- For the chocolate ganache
- 50mls double cream
- ½ tsp vanilla extract
- 85g dark chocolate 56% cocoa
- Preheat the oevn to 180C.
- Cream the butter and sugar until pale and fluffy.
- Add the egg and vanilal extract, beat for another few minutes.
- Mix the melted chocolate and milk together, this is liquid part.
- Combine the cake flour with baking soda, salt, cocoa powder.
- Add the liquid ingredients alternating with flour until all is combined into the batter.
- Bake the cake in 6 inch round pan, or large sheet pan for 25 to 30 minutes until skewer comes out clean.
- Prepare the ganache.
- Simmer the double cream until it reaches boiling point.
- Add in the vanilla and chocolate, combine to form glossy ganache.
- You would only need a bit of ganache, the rest can be kept in the fridge or made into truffles!
- Once cake is done, crumble the cake and add the ganache ( not all of it!), to form cake balls.
- Place the popsticle stick in the centre and refrigerate for at least 15 minutes.
- Dip the chilled cake pop into remaining ganache then dip into sprinkles.
- Serve with stick or in paper cups.