POP Basics- Making the Cake Balls

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Apr. 02, 2012

Its important to make sure that all of the cake balls in a batch are the same size, so use your digital weighing scales for this part. I usually make them 1 oz (30 g) each.


Cake 1 , cooled (See Recipe Http://Www.Ifood.Tv/Recipe/Pop
Full fat cream cheese 50 Gram (1/4 Cup)
Confectioners sugar 115 Gram , sifted (1 Cup, Icing)


1. Put the cake in a food processor and process to form

a mixture with a crumb-like consistency. Set aside. Combine the cream cheese and confectioners’ (icing) sugar in a food processor until well mixed.

2. Combine the cake crumbs and cream cheese frosting with your hands, until all the frosting is incorporated and you are left with a moist mixture.

3. Measure out 1 oz (30 g) of cake mixture on digital scales. Roll this into a ball and place on a plate. Measure and roll the rest of the cake balls.

4. Put the plate of cake balls

in the freezer (with no lid) for

10 minutes until hard, but not rock hard or frozen through.

Alternatively, cover the cake balls and put them in the refrigerator for 3–4 hours.

POP TIPS Store your cake balls in an airtight container until you are ready to start molding your POP shapes.

POP TWISTS You can add all sorts of tasty delights to your cake balls to make the POPs even more delicious. Try adding tiny chocolate chips, crushed Crunchy bars, ground nuts, and confetti sprinkles.

This recipe was contributed by Clare O’Connell, author of Pop Party.

To purchase POP Party visit www.amazon.com.

Recipe Summary

Servings: 15