It's all elephant!

Latest cake-pops, prepared ahead for the Bank Holiday weekend!

Cute elephant toppers!

All tied up and ready to go...

Yum! pink cake...

mmc xx

Cake-Pops - supplies!

Think I'm collecting too much stuff - but always ready to make some more pop-cakes!

Rugby Ball Cake-Pops

So, for my Dad's birthday I decided to try making rugby ball shaped cake pops - quite simple for a novice like me (?).

I used a basic Tesco's own brand Madeira cake and I made my own buttercream (good old Bero recipe book), the ratio to cake being about 50% buttercream to cake. I crumbled the cake and then combined it with the buttercream, dividing the mixture into eight balls - about 1 inch in diameter. They now looked like small potatoes! (see photo below).

I then re-shaped the 'balls' into rugby ball shapes, placed them in a greaseproof paper lined dish ready to chill for 2-3 hours in the fridge.

After a couple of hours I removed the cake balls from the fridge. I melted a little bit of white chocolate, dipped the lolly sticks into the melted chocolate and then placed the lolly sticks into the 'balls' - this would hopefully secure the 'balls' onto the stick.

Once the chocolate had hardened, I then proceeded to coat each cake-pop with white chocolate and placed a rugby ball shaped cake-topper securely to each cake-pop - yummy!

...and finally, finished off with a yellow bow - hope my Dad loves them!

mmc... xx

The proof he enjoyed it!

Cake-Pops Bible

Received my cake-pops bible in the post this morning - a book by Bakerella, the Queen of cake-pops:

http://www.bakerella.com/category/pops-bites/

Can't wait to try out some of her recipes...

It's my Dad's birthday this weekend, so may need to create something special for him - but they'll have to be simple, I'm still learning :-)

mmc... xx

Twinkle Twinkle Little Star

Third attempt, using a ready-made brownie mix which provided a good sticky texture combined with dark chocolate. Topped off with white cooking chocolate and sprinkled with multi-coloured stars.

Good texture to work with and very nice to eat...

Going to try the 'traditional' recipe and method next time - cake combined with frosting (or buttercream icing), topped off with glace icing.

mmc... xx

Time for seconds...

This was the second attempt at creating cake-pops. The first batch were based on a low-fat recipe - they were far too gloopy - what can I say other than you should never compromise on sweet stuff!

The recipe I used for the cake-pops pictured above contained a well known brand of Jamaican Ginger cake, dark & milk chocolate and lots of chocolate sprinkles....

mmc... xx