Pin It Whew, now my birthday has finally passed I have more time to post and catch up on everything I've been up too. It was awesome by the way, and the food was amazing and we had heaps left over - not because it wasn't good but because there was just so much of it. The dessert table was a massive success!!!! (yes, that many exclamation marks are necessary - it was EPIC). I basically took Thursday and Friday off and did round the clock baking, from 3pm - 7am (I have weird hours, it's preparing me for like as an intern, I think...). Also everyone loved the macarons, yes these babies:
I'm clearly by no means an expert on macarons, they go from pretty ----> pretty ugly, but they all got eaten pretty quickly and most of my friends made a beeline for the dessert table before eating dinner. Even the ugly pink ones tasted amazing! Happy dance (yes the same ridiculous, happy dance I did when they developed feet in the oven).
I now also have a massive respect for food bloggers.I've said before all my tutorials are quite picture heavy because I don't like reading lots of words, and that holds true for food tutorials too - especially since like to know I'm on the right track. So whilst I was baking, before it became to hectic and I was rushing, I took photos of the baking processes but it was really HARD. I tried to take good photos of all the steps but when your hand is covered in butter, flour or chocolate and you touch your camera it gets very gross fast. I tried wrapping a tissue around the camera whilst shooting, but then you have no idea what you're pointing at and it turn out weird, so excuse the next couple of photos but you should get the general idea. And this way, my camera button won't get clogged with melted chocolate, no matter how tasty and I can keep posting tutorials.
I'm probably about 2 years too late to the cake pop craze but now I'm completely on board, it's amazing. I made ferrero rocher pops and apple pie pops, it was so tasty. Friends were proposing to me left right and centre to make them on their birthdays.
The ferrero rocher pops are in the red bucket towards the back left of the photo, I got distracted and forgot to take an up close photo - sorries.
This picture is from the original tutorial at Misserable
Keep reading after the jump for the recipe, and where to buy pop sticks
WHAT TO GRAB for the pops
- Chocolate cake (recipe included below - so easy - the one bowl kind)
- Milk chocolate melts ~ 375g bag
- Hazelnuts (whole) ~300g (I couldn't find any other kind in the supermarket)
- Nutella - the normal size tubs, not the gigantic ones
- Crushed cornflakes, or wafer biscuits or ice-cream cones (anything works really)
- Lollipop sticks
WHAT TO GRAB for the chocolate cake (recipe from baking bites)
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups plain flour/ all purpose flour
- 1 1/2 cups white sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup water
- 3/4 cup buttermilk
- Mix 1 cup of milk with 1 tablespoon of lemon juice/ vinegar and let sit for a few minutes, the just use the amount you need - it's cheaper
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
WHAT TO DO for the chocolate cake
- You know when people say to pre-heat your oven at the start of your recipe, but it normally takes so long to make the recipe you normally just turn on your oven when you fill your trays? When this recipe say to preheat your oven at the start - it's the truth - it's a TWO bowl recipe, the best kind.
- The recipe is made for cupcakes, and took a while to cook as a cake and was a bit sunken in the centre but I wasn't too fussed.
- So preheat the oven to 180C (350F).
- In one bowl, sift all your dry ingredients (cocoa, flour, white sugar, baking soda, baking powder and salt)
- In another bowl whisk together all the wet ingredients (eggs, water, buttermilk, vegetable oil and vanilla extract)
- Whisk the wet and dry mixtures together until smooth.
- Bake the cake for 35 minutes, but cupcakes such as the mini ones hiding behinds the gigantic monster of a cake for 12 minutes or until a toothpick comes out dry with a few crumbs.
- Let the cake cool completely, before you got to the cake pop part.
WHAT TO DO for ferrero rocher cake pops
- Slice the cake into quarters.
- Grab two of the slices, one in each hand and rub together to crumb. You could use a food processor, but mine is small and it was late at night and I didn't want to wake anyone up.
- Once the cake is crumbed, add some nutella probably 3 - 4 tablespoons as the cake is already pretty moist. Use your hands to mix the nutella and cake crumbs together until you can roll a ball of cake in your hands, if not add somemore nutella.
- Roll all your mixture into balls.
- Melt some chocolate melts in the microwave for about 40 seconds, and stir rapidly to get the right consistency.
- Dip the top about 1.5cm of the lollipop stick in the melted choclated and stick it solidly into the cake ball.
- If any of your cake balls have cracks or massive fissures in them, patch it together now with some of the melted chocolate.
- Now chuck those babies in the freezer for a solid 30 minutes to an hour or longer if you have time. (I sure did)
- Once the cake balls pops are nice and firm take them out of the freezer.
- Melts half the tub of nutella for 20 seconds or so in the microwave to get a melty chocolate consistency
- I found this was easier then using room temperature nutella as spreading it on too hard with a knife made the cake balls prones to dropping off the stick, tasty but frustrating
|Yes, the bowl of an asian household|
- I dipped the cake ball into the nutella with one hand on the stick, and pulled it out, and tapped the hand on the stick with the opposite hand, like this video:
- Do one at a time, as you need to roll the nutella covered cake pops into your crushed cornflakes. (It's like the wafer layer in the ferrero rocher)
- Once all your cake pops have been dipped in cornflakes, freeze them all again.
- Whilst they are re-chilling, grab your hazelnuts.
- You can heat the oven and place them in the oven for 10 minutes (not too sure of the temperature, as I've never done it before) or you can do it the lazy way and dry fry it.
- Heat the pan on a low heat before dumping you hazelnuts in.
- Using a spatula to turn them every so often, keep an eye on them as they burn quickly.
- Also using the back of the spatula to 'squash' the hazelnuts into the pan, sort of like rubbing it in the pan to see if the skins will come off, get as much off as you can this way.
- Grab a piece of kitchen paper, fold it in half, and pop a few hazelnuts in and rub vigorously to get the skins off.
- You can pulse the whole hazelnuts, or just chop them coarsely for the outer layer of hazelnut.
- I didn't get a picture of this next step because it required too much co-ordination and was very very messy.
- Grab the bowl of chopped hazelnuts and place it near your stove.
- Melt you chocolate on of a pot of hot water (double boiler).
- If you have a chocolate fondue set or fountain - it's about time to crack it out for the 2nd time ever since you open the likely birthday/ xmas gift (I did actally get one for my birthday, and it would make cake pop making sooo much easier)
- Make sure once the chocolate melts, are half done (half still solid, half melty) take it off your pot of water, otherwise it will over cook.
- Stir the chocolate to get the right consistency.
- If it becomes to firm add some oil, a tablespoon or so and stir.
- Dip your cornflake covered cake ball in your chocolate, with the tapping method shown by bakerella above.
- Then quickly, instead of rolling it in the hazelnuts, and risking your almost complete cake ball dropping off, grab a handful of hazelnut pieces and sprinkle them over your cake pop whilst rotating the stick. DON'T forget to sprinkle on the top.
- If you have some spare florist foam ($1.80 for a block at $2 shops) or styrofoam, keep it next to your stove to shove the pops into, or a collander works well too.
- Enjoy your cake pop hazelnut, ferrero rocher goodness. yum!
Happy crafting and cooking!