Kids, adults, boys, girls, everyone enjoy cakes, but we tend to get bored easily towards normal. Now what if I told you that you enjoy your favorite cake with a slight deference? A deference that will get to ask for more. today we are making the irresistible cake pops.
- 1 and 2/3 cups (208g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk (or buttermilk)
- 7 Tablespoons (100g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 2-3 teaspoons heavy cream or milk
- 1 teaspoon pure vanilla extract
40 ounces candy melts or coating (or pure white chocolate)*
Preheat the oven to 177° C. grease a 9-inch springform pan, an 11*7 pan or a 10-inch springform pan. One of these choices will work perfectly.
Now let’s make the cake:
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. In a large bowl, cream the butter and sugar together, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined.
Add the dry ingredients and milk to the creamy mixture we prepared. Manually whisk the batter to ensure there are no large lumps at the bottom of the bowl. Mix well till incorporated. Pour into the greased pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely.
Make the frosting:
With an electric mixer, cream the butter till fluffy, about 2 minutes. Add confectioners’ sugar, heavy cream (or milk), and vanilla extract. Switch to high speed and beat for 3 full minutes.
Crumble the cooled cake into the bowl with the frosting. Get rid of any large lumps. Mix till soft and well combined.
Shape the moist mixture into tbsp sized balls. Place them on a lined baking sheet. Refrigerate for 2 hours.
Microwave the coating in a 2-cup liquid measuring cup. Or use a double boiler.
Coat the cake balls:
Dip a lollipop stick about 1/2 inch into the coating, then insert into the cake ball. Dip the cake ball into the coating until it is completely covered. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off. Decorate the top with sprinkles and place upright into a Styrofoam block or box. Repeat till done.
p.s: only working with some out of the refrigerator at a time.
Place the coated balls in the refrigerator, Coating will set within an hour.