Saturday, 22 February 2014

Poppin' Cherry Cake Pops

Instead of traditional heart-shaped treats, I decided to do something a bit cheekier for Valentine's Day this year. I decided to continue with the cake pop trend, and Poppin' Cherry was one of two flavours I made for my colleagues. I was happy that these were a smash hit at the office, and that everyone seemed to enjoy the popping sensation when they bit into their treat. So what give these their "pop"? The fact that they're made with cherry pop, and topped with pop rocks.

This is my second attempt at making cake pops (with my handsome cake pop baking partner), and two key things I've discovered are:
  1. Freezer time is super important. It's so much easier to coat the cake in chocolate when the balls are well frozen.
  2. Using a cake pop decorating stand (Wilton make a nice cheap one) allows the chocolate coating to dry more evenly, so that cake pops look just as good as they taste.
Ingredients (makes roughly 2 dozen):
  • 1/2 one box of French Vanilla cake mix (+ the eggs and oil specified for half)
  • 1/3 cup cherry pop, left out for about 20 minutes to flatten
  • 1/2 cup of maraschino cherries, finely diced
  • 350 grams of white chocolate
  • 2 packets of cherry or strawberry pop rocks
  • Red food colouring
  • One pack of at least 30 lollipop sticks
  1. Prepare half of the boxed cake mix according to instructions, being careful to not over-bake
  2. Once baked, let cool and use a fork to turn the cake into a bowl of crumbs
  3. Add the pop and cherries to the cake crumbs, mixing well with a spoon
  4. Once mixed, roll the crumb mix into tightly packed 1" balls (similar to how you would roll meatballs) and lay the balls out on a baking sheet
  5. Place the baking sheet of cake balls into the freezer for 40 minutes to set the ball shape
  6. When the 40 minutes are just about up, start melting the white chocolate in either the microwave or a double-boiler, and stir in a couple drops of red food colouring
  7. Remove the cake balls from the freezer, and insert the lollipop sticks into the balls, being carefully to not let the stick go all the way through
  8. Holding the cake pop by the lollipop stick, swirl the ball around in the melted chocolate, until all of the cake is coated. Carefully place into the cake pop stand to dry
  9. Sprinkle with pop rocks, and let sit at room temperature for a few hours, so that the chocolate can fully set

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