This recipe is just like the cake pops in the stores, minus
the sticks. So I made up a new name for
it, Popcakes!!!
So far I’ve made this recipe of popcakes for quite a few
occasions and it’s been great so far. I
can make a peppermint cake with white/red candy melt for Christmas, or a pink
and chocolate one for Valentine’s Day.
Not to mention it tastes so much better than the ones from
Starbucks. Seriously, it’s tasty!!! You’ve gotta try it!!
Step I – Baking
the cake
A Ingredients
Shortening 55 g
Sugar 240 g
Eggs 2 heads
Raspberry preserve ½ cup
B Ingredients
Flour 220 g
Baking powder 1 tablespoon
Salt ¾ teaspoon
C Ingredients
Milk 110 g
Directions:
1. Beat the shortening and sugar with a mixer until
incorporated. Add the egg, one at a time
until fluffy. Then stir in the raspberry
preserve.
2. Measure all B ingredients into a bowl and sift. Preheat oven 350°F/180°C
3. Add the flour and milk alternately into the batter,
finish with flour. Do not overmix.
4. Pour the batter into an oiled 9 inch cake mold, bake in
the oven for 25 minutes or until a toothpick inserted into center comes out
clean. Invert the cake into a big mixing
bowl, break the cake with a fork. Let
the cake crumbs cool in the mixing bowl.
Step II – Making
Buttercream Icing
A Ingredients
Water 40 g
Sugar 125 g
B Ingredients
Egg white 1 head
Salt 1 pinch
C Ingredients
Unsalted butter, cubed ½ cup (115g)
Vanilla extract ½ teaspoon
Directions:
1. Measure all A ingredients into a small pot, cook on
medium heat until the sugar measures 238-242°F(114°C-116°C)
2. While the sugar cooks, beat the B ingredients in a stand
mixer until foamy. Turn the mixer off to
wait for the sugar to cook.
3. After the sugar reaches 238-242°F(114°C-116°C),
turn the mixer back on, medium high, add the sugar in a small stream into the
egg white. After adding all the sugar,
beat for an additional 8-10 minutes to reduce temperature.
4. Feel the mixing bowl to see if the sugar mixture is still
hot. If it’s warm to the touch, then it’s
safe to proceed. Turn the mixer on
medium high, add butter one cube at a time.
Add the next cube only when the previous cube is fully incorporated into
the batter. Beat the icing for 3-5
minutes until smooth.
5. Beat in the vanilla extract. Scoop out the icing into a bowl, set aside.
Steps III –
Combine Cake and Frosting
Combine the cooled cake crumbs and buttercream frosting with
a fork. Try not to use the food
processor or mixer because it breaks the cakes too fine. Scoop the cake mix with a cookie dipper or
with a spoon, about two tablespoon full, then roll into a ball by hand. Let set in the frig while melting candy
melts.
Steps IV –
Assembly Popcakes
Special equipment: Peanut butter cup plastic candy mold (Wilton)
Ingredients
Candy melt, white 180 g
Shortening 5 g
Red food coloring, gel to taste
Directions:
1. Chop the candy melt into small pieces, put in a glass
bowl with shortening, double boil until melted.
Add enough red food coloring to make a desired color pink. Then scoop a small amount into each slot of
the peanut butter cup candy mold, about 2/3 full.
2. Top one cake ball onto each slot right from the
frig.
3. Place the whole mold to set in the frig, 30 minutes.
Steps V – Coating
Popcakes
Candy melt, chocolate color 240 g
Shortening 10 g
Directions:
1. Chop the candy melt into small pieces, put in a glass
bowl with shortening, double boil until melted.
2. Remove the popcakes from the frig. Wriggle the plastic mold so the popcakes are
easily removed from the mold.
3. Hold the base of the popcakes, dip the cake part into the
melted candy melt, swirl to coat, shake off excess candy melt, invert and put
it on a surface to dry. Sprinkle the top
of the popcakes before the candy coating dries.
Repeat to finish all popcakes.
Serving: 32 pieces
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