Strawberries and Cream Cake Pops

The Strawberries and Cream Cake Pops Recipe These are a fantastically impressive treat to serve at a children’s party. You could even decorate a whole birthday cake with them.

7 tbsp unsalted butter, softened, plus extra
3⁄4 cup all-purpose flour, plus extra for dusting
½ cup sugar
2 large eggs, at room temperature
1 tsp baking powder
¼ tsp salt
1⁄2 cup store-bought buttercream frosting, (or see vanilla buttercream frosting,
2 tbsp good quality, smooth strawberry jam
10oz (300g) white chocolate coating bark

1 Preheat the oven to 350°F (180°C). Grease the cake pan and dust with flour. Cream together the butter and sugar. Beat in the eggs one at a time, until the mixture is smooth and creamy. Sift together the flour, baking powder, and salt and mix into the cake batter.

2 Pour the batter into the pan and bake for 20–30 minutes, until the surface is springy to the touch. Turn out to cool on a wire rack.

3 When the cake is cool, process it until it resembles bread crumbs. Weigh out 23⁄4 cups and place in a bowl. Add the frosting and the jam and mix thoroughly. Using dry hands, roll the mix into balls the size of a walnut. Put the balls on a plate and stick a skewer into each. Refrigerate for 3 hours or freeze for 30 minutes. Line a baking sheet with parchment paper.

4 Melt the coating bark in a bowl set over barely simmering water. Dip the chilled balls one at a time into the molten chocolate, turning until completely covered, right up to the stick.

5 Gently take them out of the chocolate mixture and allow any excess to drip back into the bowl before transferring them to the baking sheets to dry. The pops should be eaten on the same day.

To ensure a smooth, round finish to cake pops, cut an apple in half and place the halves cut side down on the lined baking sheet. Dip the cake pops, then stick their bamboo skewers into the apple. This will help the cake pops dry without any marks on the surface.

Strawberries and Cream Cake Pops
Strawberries and Cream Cake Pops
Holiday Recipes
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