Christmas Cake Pops

December 23, 2011

A couple of my lovely friends have mastered the art of the cake pop and I have looked upon their creations with envy, so with festive treats in mind I thought I would give them a go. My (limited) understanding of the methods of cake poppery has been gleaned from these friends and I may have completely misunderstood them or completly invented the shortfalls in my experience so I apologise to them and any other cake poppers who come across this post, this is probably not the correct or easiest method, but I am very pleased with the results.

Chrismas this year is a gluten free one as Martha and Alice’s cousins are coeliacs, so these are made with sainsburys free from ginger cake slices. If I was making these for gluten glutons like myself I think I would have liked to use a Mcvities Jamaican Ginger Cake, (I think of ginger and gingerbread as a festive flavor  along with mincemeat, tangerines, cranberry, peppermint and booze). I made a small batch of cream cheese icing, (25g butter, 60g cream cheese and 150g icing sugar) and mixed 3 packs of the ginger cakes in all crumbled up. This makes a kind of dough that you can shape into balls and pop in the fridge to set a bit. I bought the lolly sticks from Hobbycraft and when the balls were quite firm I inserted the sticks, melted some dark chocolate cake covering (unlike real choc you can melt it easily in the microwave as its less likely to burn) and dipped each pop into the chocolate, Learning on the job I realised that you need to have worked out a lolly stick holding device before dipping, I had planned to insert each pop into a hole cut in a small box, but this kept tipping over so in desperation I ended up using a potato cut in half, I also learned it’s easier to re-melt the chocolate then try to work with it as its solidifying – so one of the pops is a bit lumpy looking! After dipping they were returned to the fridge. The planned design for the pops were christmas puddings, so for decoration I melted some more chocolate cake covering this time white chocolate flavor and dribbled this onto the top of the pop to look like brandy custard and with coloured fondant icing left over from Martha’s birthday party cake (I promise to post about this soon!) I made two small green leaves and a couple of red berries to suggest holly, (which Martha helped me with along with sampling the various icings and chocolates). I stuck these onto the cake pops with a small blob of the melted white chocolate. I popped them still on their potatoes back in the fridge to set and have since transfered them into freezer bags to continue keeping them cool without the potatoes or the risk of them developing ‘fridge’ flavor.

I am quite pleased with the results, I have no idea how they taste, we will have to wait for teatime on christmas day to get the verdict from the kiddies, but they look good enough to eat anyway. If I do them again I will make sure I have some recycled polystyrene blocks to hold my pops for me  as the potatoes were a bit off putting, but are, at least, gluten free!

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