Monday, 19 March 2012

POP




 - because nothing taste as sweet. 

To all you sugar lovin' ladies.
If you're one of those girlies who can't help snacking then these POPS are most certainly for you. Completely delicious of course but unlike most snacks, they let you know when enough is enough.  
There is after all, only so much sugar a girl can take.

Profile number two/. 
If you happen to be at all like me then you've come into a severe lessoned liking for all things sugar and spice as of late. I'm telling you, sink your teeth into one of these bad boys and it's a completely different story. They get my vote every time. 

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Last and by no means least, you wonderful women out there with a sweet tooth or two. 
Buy the book, visit the bakery, or follow the just recipe bellow. Honestly, you won't regret it.

 . . . Little cakes on sticks, who'd have thought it.


Making the Cake
20 POPS

 -  125g slightly salted butter
 - 125g caster sugar
- 2 medium eggs
- 125g self-raising flour
- 2tbsp cocoa powder

8inch (20cm) greased cake tin.

 - Preheat the oven to 160'C, gas mark 3 

 - Put the butter and sugar in to an food processor (electronic whisk) and beat until white and fluffy.
- slowly add the eggs as you continue to beat the mixture. The sift over the flour and cocoa and continue to mix until everything is well combined.
 - Pour into the prepared cake tin and bake for 25 minutes. 
 - Leave to cool for 30 - 40 minutes and then turn out onto a wire cooling rack to cool down completely. 
(Even better, makes the cake the day before you want to makes your POP's)


Making the Cake Balls

 - 1 cooled cake
- 70g of full-fat cream cheese
- 140g of icing sugar

 - Put the cake into the food processor and process to form a mixture with a crumb-like consistency. Put to one side and combine the cream cheese and icing sugar in the processor until well mixed.
 - Combine the cake crumbs and cream cheese frosting with your hands (SO much fun) until you are left with one moist mixture.
 - Measure 30g of cake mixture and roll into balls. Do this for 20 balls and place on a plate. 
 - Pop into the fridge and let cool for a few hours or if you're short of time, pop in the freezer for 10-15 minutes. Make sure they're hard but not frozen. 


Time to POP

 - Cake Balls
 - 400g of Candy Melts (chocolate buttons. The recipe calls for 400g but McDonagh and I managed with 200g. We found this perfect sized bag in Lakelands)

20 Lollipop Sticks

 - Put the Candy Melts into a microwavable bowl and microwave on a medium heat for about two minutes. Keep checking and stirring so that the melts don't burn. 
 - When the melts are ready, dip around 1cm of a lollipop stick into the melted mixture and then insert it into one of the hardened cake balls. 


 - Holding the end of the stick, dip the cake POP into the bowl of candy melts, covering the POP entirely and using a spoon to help if necessary. Gently shake to remove any excess candy melts. 


If you happen to have visited the shop, you'll be all clued up on the many wonderful decorations and designs that are about. The Tigers, Penguins and Pandas are among my many favourites. 

Coming over artistically shy, McDonagh and I thought that we would opt for something fairly manageable. The Leopard print POPs were so compelling but as with out luck, we couldn't hunt down any of the required black cocoa butter for love nor money. 
As a result, we went without and by sheer dumb luck, these scrumptious purple polka dot POPs were born. 


Positively Scrummy. 

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