I wasn’t planning on making cake pops until I had some leftover cake. I made delicious pound cake few weeks ago, you can see finished cake here. It was really yummy, I combined several recipes and it turned into a cake textured pound cake, which I really loved. It was velvety, made with Velvet Cake Flour.
Well anyhow, I decided to give cake pops another chance. I wasn’t too thrilled with them first time around, they were just so bland, sweet that’s all. Personally I prefer sweet with a twist, perhaps something sour, coconut, peanut butter, maybe some mint..and now we’re talking.All this lead me to this recipe.
I used the left over cake, but rest assured you can use a whole cake, just make sure you adjust the rest of the ingredients depending on how many cups of cake crumbs you have.
1/4 cup chopped dry cherries
dipping dark chocolate
Make Ganache several hours before hand. Place your chopped chocolate into a heat proof dish, bring the heavy cream to when it is just about start simmer, you’ll see little bubbles forming around the edges.Pour hot heavy cream over the chocolate, cover, let rest for 5 minutes. Using a whisk, combine chocolate and heavy cream until you have a smooth shiny ganache, add the liqueur. Let rest for several hours in the fridge, at least 3 hours.
Make cake crumbs using your hands. Use large bowl.
In a medium size bowl combine together cream cheese and ganache, add powdered sugar if desired. Scrape the frosting into the bowl with cake crumbs and gently incorporate into the crumbs, add chopped almonds, dry cherries and chopped cherry preserves. Using a wooden spoon, combine until you have a thick mixture. Taste to see if you need to add some more sugar.
Using a cookie scoop, make balls, form them using your hand and place them onto the baking sheet lined with wax paper.
Freeze cake ball for 15 minutes, transfer to a fridge and cool until ready to coat with dipping chocolate.
Melt dipping chocolate according to instruction and coat your cake balls.
I used short candy sticks to be able to use my cake pop as cupcake topper.
Fondant Ribbon Roses
As you see I made few fondant ribbon roses to go on the top of the cake pops.
fondant-I used marshmallow fondant recipe
food coloring, gel
knife or pastry wheel
Ribbon roses I made were smaller than the one in the video, to achieve a smaller size all you need to do is
scale down with the rectangle size, mine starting rectangle was abut 2 inches long and 0.5 inch wide.
Attaching ribbon Roses to Cake Pop
little bit of melted dipping chocolate
little sandwich bag or disposable pastry bag
or you can also use a small brush, that you only use for food purposes.
Melt the chocolate and fill the sandwich or pastry bag. Make a small opening in the corner of sandwich bag or in the tip of the pastry bag.
Gently squeeze several dots onto the cake pop and attach ribbon roses.You may want to hold them in place for a second or two till the chocolate gets little hard so roses don’t slide.
You can now either enjoy them as they are or you can use them to decorate your cupcake like I did.
Happy St. Patrick’s Day