Udi's have recently released a competition called 'What the #Hack?' - a hack being a cheat or quick make.
My #Hack was making cake pops from Udi's pre-made blueberry and chocolate muffins - which I took to a family party. They went down a storm while through squinted eyes I waited for the verdict!
Cake pops are relatively easy to make you just need the patience of a saint to make them as they do take a bit of time. See the recipe below on how to make tasty, moist and pretty cake pops!
Ingredients:
25g of soft unsalted butter
50g of sieved Icing Sugar
400g of White Chocolate
Various sprinkles for decoration
Extras:
18 lolly sticks
Cake Pop Holders
Extras:
18 lolly sticks
Cake Pop Holders
Method:
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Line two baking trays with greaseproof paper
In a medium bowl Cream the soft butter and icing sugar together to make a butter cream.
In a separate bowl crumble the blueberry muffins and take half of the butter cream you have just made and add to the cake. Mix the butter cream and blueberry muffins together until you get a stodgy cake consistency.
Take a small handful of cake and squidge it between your hands and then roll using your palms, into a ball.
Two muffins makes roughly 9 cake balls
* Repeat with the chocolate muffins *
Place the cake balls in the fridge for up to two hours to set
When the cake balls are cooled, melt a small amount of the white chocolate in a Bain Marie, ensuring the bowl doesn't touch the water in the pan.
Dip your lolly sticks into the chocolate and pierce the cake balls in the middle.
Once all 18 have a stick, place back in the fridge for another hour.
Once the sticks are set, melt the rest of your white chocolate in the Bain Marie and then transfer to a wide but deep dish - I used ice cream desert bowls but as long as the dish is deep enough to dip the cake balls completely under you can use anything.
Dunk the pop into the white chocolate and twirl until all excess chocolate has dripped off (if you don't you will have a very messy stick!)
Decorate with your sprinkles, edible glitter or coloured sugar (you can literally use anything you like!)
Place into a cake pop stand and back in the fridge.
I like to keep them in the fridge for up to 24 hours to ensure they are set completely.
Take a small handful of cake and squidge it between your hands and then roll using your palms, into a ball.
Two muffins makes roughly 9 cake balls
* Repeat with the chocolate muffins *
Place the cake balls in the fridge for up to two hours to set
When the cake balls are cooled, melt a small amount of the white chocolate in a Bain Marie, ensuring the bowl doesn't touch the water in the pan.
Dip your lolly sticks into the chocolate and pierce the cake balls in the middle.
Once all 18 have a stick, place back in the fridge for another hour.
Once the sticks are set, melt the rest of your white chocolate in the Bain Marie and then transfer to a wide but deep dish - I used ice cream desert bowls but as long as the dish is deep enough to dip the cake balls completely under you can use anything.
Dunk the pop into the white chocolate and twirl until all excess chocolate has dripped off (if you don't you will have a very messy stick!)
Decorate with your sprinkles, edible glitter or coloured sugar (you can literally use anything you like!)
Place into a cake pop stand and back in the fridge.
I like to keep them in the fridge for up to 24 hours to ensure they are set completely.
Repeat for all 18 cake pops.
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And there you have it, perfectly sweet cake pops that go down an absolute treat with young and old alike.
You can use just normal white chocolate (or milk depending on your preference) for this or you can get candy melts online or from cake shops. Normal chocolate seems to work just as well, and is a little softer if you are giving to young children.
Don't just take my word for it, try them yourself!
Comments:
'The moistness of the muffins with the butter cream gives a great texture, and you wouldn't know they were gluten free at all'
'I Can't believe they are gluten free - they taste really nice?!'
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