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| DIY Cake Pop Bouquet ! |
Ingredients :
Chocolate cake, prepared (9X13 inch cake )
Cream Cheese , amount depends on the moistness of the cake. *
8-10 ounces of semisweet chocolate chips
Lollipop sticks
Sprinkles
Directions :
1) Bake any cake of your choice. I made a chocolate homemade cake,
you could use a boxed cake mix also. After the cake is baked let it cool completely
and put your destruction mode on ;) . The goal is to crumble the cake
into fine crumbs. You can simply do it by hands (that is what I did)
or you can use a food processor to do so.
2) Use your hands to incorporate cream cheese into the cake
crumbs and combine. Add in cream cheese a little bit at a time until
cake is moist and can hold a ball shape, yet still slightly crumbly. I used 2 heaped tablespoons of it since my cake was super moist.
3) Use a medium sized ice cream scoop and scoop out a balls of
cake mixture. Roll the mixture into a tight ball and place on a
plate lined with parchment paper. Repeat until all the cake mixture has been rolled into balls.
4) Melt 2-4 ounces of chocolate chips in the microwave. Dip the
tip of the cake pop sticks into the chocolate and insert into the
cake balls gently, about half-way. Turn your cake pop upright and
refrigerate for about 1 hour or until the coating as hardened.
5) Meanwhile melt the remaining chocolate in a large cup. You can
either melt it in the microwave on the defrost mode or use the double
boiling technique .
6) Remove the cake balls from the freezer and dip them carefully
into the chocolate until completely covered and sealed. Gently swirl
and tap the cake pop over the bowl to remove any excess chocolate.
Resist the temptation to swirl the cake pop in the coating. If you
do, your cake pop may fall off the stick into the melted chocolate
abyss.
7) Add the sprinkles while the is still wet. It will
harden quickly. Stick the decorated cake pop into a Styrofoam block
to finish setting. Refrigerate the cake pops to speed up the
setting time. Cover with a clear treat bag and ribbon for gifting if
desired.
NOTE :
1) You can use any cake of your choice - yellow , red-velvet,
strawberry. Also, instead of semisweet chocolate chips use can use
any kind of baking chocolate - bittersweet chocolate, milk chocolate
or even while chocolate.
2) You may use frosting instead of cream cheese. Both act as a
binding agent for the cake balls. Just that the frosting makes the
pops a little more sweet as compared to cream cheese.
3) If the cake is moist , then you'll need smaller amounts of
cream cheese and vice-versa.
4) If stored in a single layer in an air-tight container these
pops may last for a week.
