POP Basics- Making the Cake
|Butter||125 Gram, at room temperature (1 Stick)|
|Superfine sugar||125 Gram, caster (3/4 Cup)|
|All-purpose flour||125 Gram (Plain, 1 Heaping Cup)|
|Baking powder||1 Teaspoon|
|Cocoa powder||2 Tablespoon|
1 Preheat the oven to 350ºF (180ºC) Gas Mark 4.
2 Put the butter and sugar
in a food processor, and beat on medium speed until pale
3 Slowly add the eggs as you continue to beat the mixture. Then sift over the flour, baking powder, salt, and cocoa and continue to mix until everything is well combined.
4 Pour the batter into the prepared cake pan and bake
in the preheated oven for
25 minutes, or until risen and baked through. Test if it’s cooked by inserting a toothpick (cocktail stick); if cooked, the toothpick comes out clean.
5 Leave your cake to cool
in the pan for 30–40 minutes, then turn out onto a wire cooling rack for a few hours to cool down completely. Even better, make the cake the day before you want to make
Here are some suggestions for different cakes to use as your cake POP base. Vanilla Cake Substitute 1 teaspoon of vanilla extract for the cocoa powder.
Instead of a heaping cup of all-purpose (plain) flour, use 1⁄2 cup (50 g) ground almonds and 3⁄4 cup (75 g) all-purpose flour, and add 1 teaspoon of almond extract.
Substitute 1⁄2 cup (50 g) ground pistachios and 3⁄4 cup (75 g) all-purpose flour for a heaping cup of all-purpose flour along with 1 teaspoon of pistachio flavoring. Once the cake mix is made and mixed with your cream cheese frosting, mix in a teaspoon of green food coloring.
POP TIP BIG SECRET HERE FOR ALL YOU READERS—THIS IS THE VERY CAKE THAT POP BAKERY HAS ALWAYS USED FOR EVERY POP WE MAKE. “IF IT AIN'T BROKE, DON'T FIX IT,” I SAY!
This recipe was contributed by Clare O’Connell, author of Pop Party.
To purchase POP Party visit www.amazon.com.
Serving size: Complete recipe
Calories 2049 Calories from Fat 1025
% Daily Value*
Total Fat 117 g179.5%
Saturated Fat 69.9 g349.6%
Trans Fat 0 g
Cholesterol 691.7 mg230.6%
Sodium 2495.1 mg104%
Total Carbohydrates 240 g79.9%
Dietary Fiber 13.3 g53.4%
Sugars 126.6 g
Protein 32 g64.9%
Vitamin A 72.2% Vitamin C
Calcium 51.1% Iron 68.9%
*Based on a 2000 Calorie diet