Happy New Year everyone! Here's a simple way to make cake pops using left overs decorations, cake, and icing from previous episodes! Make cake pops to help you use up all your extra cake and cake decorations. Is your way of making cake pops different? What do you do differently? Remember to visit www.TheAubergineChef.com to download this recipe for free, see more free how-to baking and pastry videos, and to read a blog full of helpful tips and fun anecdotes! Thank you for watching!
23 Ounce (One 9-inch layer)
10 Ounce (at room temperature)
2 Cup (32 tbs) (as needed)
1) Knead the cake crumbs and icing together until it forms a malleable paste. Cover with plastic wrap and chill until firm, about 30 minutes and up to 2 days.
2) Roll the cake mixture into 3 ounces balls (about 1 to 1 1/2-inch in diameter)
3) In a bowl, melt a small amount of coating chocolate, about 2 ounces. Dip one end of the lollipop stick in the coating chocolate and stick the tip into one of the cake balls.
4) In another bowl, melt a large amount of coating chocolate, about 10 ounces, over a double boiler. Dip the cake pops into the coating chocolate creating an even coat. Tilt the bowl toward you to make it easier to dip them and rotate the pop instead of dunking the entire pop.
5) While still melted on the cake, adhere decorative toppings or after the chocolate sets up pipe on various decorations using melted or seized chocolate (a drop or two of water per 3 ounces of coating chocolate).
6) Store cake pops packaged at room temperature for 4 days or frozen for 2 months.
To prevent a foot from forming, allow the pops to set up while stuck in Styrofoam.