Happy Valentines y’all. As promised – red velvet cake pops to look at. I first came across the cake pop concept via Rhubarb and Rose (I was actually looking for a bunting tutorial…and got sidetracked by cake, strange that!) Check out the cake pops tutorial from this fantastic blog.
They’re quite simple really. Just bake a bright red cake and then go against all your instincts and turn it into crumbs and mix it with some frosting. This will feel strange. We’ve evolved to protect our cakes, not mash them up. Fight the urge! It’s worth it.
Roll into balls, or shape into hearts and chill for a couple of hours in the fridge (the pops, not you)
Then put on lollipop sticks,
and cover in chocolate and sprinkle with decorations.
or just cover with chocolate
And, if you don’t think you have enough for everyone (you lucky people coming to the CoMA London rehearsal tonight), make some cupcakes and ice with bright red buttercream. YUM!
Here are my top tips for cake popperage…
1. As a rule of thumb 300g and 100g frosting seems to give a good consistency for your cake base.
2. Get creative with your cake innards. At Christmas I used some Christmas Cake offcuts to make some christmas pudding cake pops and christmas tree cake pops, they were pretty good!
2. Wilton’s candy melts have a good flavour, good colour and coat well. You can get them from Jane Asher’s Sugarcraft Shop. Other brands are available. They don’t taste as good!
3. Put your chocolate coating once melted into a small cup to dip your pops in. This will ensure a smooth even coating of chocolate. I’ve tried it other ways, it doesn’t work. Check out what Rhubarb and Rose have to say about dipping
4. Have a go! They’re ruddy good fun, look flippin fantastic and taste great too.
P.S. I’m already thinking ahead to next year, when this fella might have to make an appearance…
If you fancy having a go, I found this Heart Cake on the beautiful i am baker blog.
Shoreditch Bakes 