I recently reviewed the book Pop Bakery by Claire O'Connell and when I saw the stylish leopard print cake pops inspired by nail artists I knew they would be perfect for Annie: a gal who loves leopard print and flouro pink! Her birthday was on Tuesday so at the weekend I made my first cake pops.
The only change I made to the recipe in Pop Bakery was changing the flour to gluten-free flour and I used a very bright pink edible dust on mine. I wrapped the sticks in silver washi tape and tied pink bows around them. I packaged them in lace print cellophane bags from Jusco.
Making the chocolate cake balls was relatively simple but coating them in chocolate was a bit tricky to get smooth as my cake balls started to spin on their sticks. Next time I make them I will try inserting the sticks into the cake balls and leaving them to set in the fridge before coating them. I am hoping that will hold the cake ball firm on the stick so the cake doesn't start spinning as I coat them in chocolate.
They tasted great, lovely and moist and looked cute! Will definitely be making more cake pops, such a fun treat! The best bit; Annie loved them!
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