Yellow Cake
3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup unsalted butter at room temperature (226 g.)
2 cups granulated sugar
4 eggs at room temperature
2 tsp. vanilla extract
1 cup whole milk at room temperature
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
2. Whisk together flour, baking powder and salt in a large bowl. Set aside.
3. In a stand mixer fitted with paddle attachment, beat butter and sugar together for 5 minutes until light and creamy.
4. Add eggs one at a time, scraping down the bowl after each addition. Add vanilla and mix.
5. Alternate adding the flour and the milk a third at a time to the butter mixture.
6. Spread the batter into the pan with a rubber spatula into the prepared pan.
7. Bake for 35 to 40 minutes or until toothpick comes out clean.
8. Cool the cake in the pan on a wire rack.
9. Loosen the edges of the cake and flip it out of the pan. Cut off and discard (or eat) any brown edges and surfaces for a prettier looking cake pop.
10. Cut the cake into 4 even pieces. Take one piece and rub it between your hands until crumbs form. Or you can use a food processor. Repeat with the remaining pieces.
Vanilla Frosting
3/4 cup unsalted butter at room temperature (96 g)
1 tsp. vanilla extract
3 cups powdered sugar
1-2 tsp. milk
1. Cream together butter and vanilla in the stand mixer with paddle attachment.
2. Add the powdered sugar a little at a time. Scrape down the sides of the bowl between additions.
3. Add a little milk if you want your frosting creamy.
Cake Pops (Makes 50) You don't have to make that many at one time. Just freeze the cake.
Cake crumbs from one recipe of cake (1 box if store bought)
Frosting (3/4 of a container if using store bought)
4 bags of candy melts
vegetable shortening or paramount crystals (I have yet to find these and try them out)
Deep small microwaveable bowl
Lollipop Sticks
Styrofoam
Sprinkles, decorations
Small clear bags (if individually wrapping)
Ribbon (if individually wrapping)
1. Prepare two baking sheets with parchment paper. Mix the cake crumbs and frosting in a large bowl with the back of a large spoon. Use a Tbsp. to scoop even cake balls. Roll into balls or desired shapes. I did ovals for the mummy heads and triangles for the ghosts. Place on parchment. Cover with plastic wrap and refrigerate for several hours or place in freezer until firm.
2. Place candy melts in microwaveable small bowl. Melt on 50% heat for 30 seconds. Stir and repeat until melted. If the candy seems too thick, add a tsp. of vegetable shortening. Mix in well or it will add little shortening blobs to your candy.
3. Take out a few chilled cake balls at a time. Dip a lollipop stick into the candy and stick it into the middle of the cake ball. Dip the whole thing into the candy, rolling it so it covers the entire surface. If it starts to drip, use your finger or a spoon to clean off the stick. Stick into the styrofoam to cool. If your candy starts to crack, leave an opening at the bottom of the stick that's not covered by candy so the cake ball can expand. It's usually a result of the cake balls being rolled too tightly. If your cake balls fall off the stick, you may want to put them in the freezer after you put the sticks in to let them set.
4. After they are all coated in candy, I used dark purple mini chocolate chip sprinkles for the ghost eyes, black round sprinkles for the ghost mouths and multicolor mini chocolate chip sprinkles for the mummy eyes. Place the remaining melted candy into a piping bag fitted with a small round tip. Pipe onto cake pops and stick on decorations. Pipe lines to look like mummy bandages.
5. Let candy cool completely. Wrap in plastic bags and tie with ribbons if giving away as gifts. Store in an airtight container.
No comments:
Post a Comment