Monday, 15 December 2014

Easy NO-BAKE Cake Pops Tutorial!


Poppin step by step


Learn how to make quick & easy cake pops at home with cheap ingredients bought from your local grocery store. Here is a Step By Step tutorial designed to guide all cake pop beginners!
(Just in time for Christmas!)

You Will Need:

To make the Cake Pop Base...(all ingredients from Woolworths)

450g/ Packet of 2 Sponge Slabs
Sml Tub of Pre-made Buttercream

OR to make your own Buttercream

60g Unsalted Butter 
120g Icing Sugar
1 teaspoon of Milk
1 drop of Vanilla Essence

To decorate the outside of the Cake Pop...

2 blocks of Dark Cooking Chocolate (Aldi)
Packet of Sprinkles 
Pk 20 Paper Party Straws (Reject Store)
Packet of small cupcake patties or roll of baking paper

 Stage one

Making the Cake Pop Base

 Grab a large bowl & use your hands to break it into crumbs.

Stage Two

Making the Buttercream 

You only need to make enough for 3 to 4 Table Spoons of buttercream for this recipe. 
To do this, grab your electric beater and measuring spoons. 
Cool the butter to room temp as much as possible. 
Place 60g of butter in a medium bowl & beat with the electric beater until fluffy.
 Add 120g of Icing Sugar to the butter and continue to beat with the mixer for approximately 20 seconds or until it combines into small clumps.
 Then add the drop of Vanilla Essence & teaspoon of milk.
 Further mix with the electric mixer until it is all combined 
and goes light and fluffy forming Buttercream.
 This will create enough buttercream for 3 to 4 Tablespoons. 
Add 3 Tablespoons of either pre-made buttercream 
or your own buttercream to the crumbed sponge cake.
 With your hands, knead the buttercream into the crumbed sponge cake 
until it combines and looks like smooth dough.
 If the mixture still looks crumbly add half a table spoon of buttercream and mix. You shouldn't have to add more than a total of 3 and a half tablespoons of buttercream to the 450g of sponge crumbs as it will make the cake pop base too wet. It should look smooth & firm like the picture below.

Rolling your Pops...

Prepare a mini cupcake tray with mini cupcake patties, as shown in the picture below...
or a flat baking tray covered in a sheet of baking paper.
 Flatten out the patties and loosely fit onto each hole. This will prevent the cake pops from sticking to the tray & by flattening them out will stop the patties from putting 
sharp, fanned indents in the sides of your smooth pop.
 Using your measuring spoon scoop 1 Tablespoon of the cake pop mixture, 
flattening off the top so that the top of the mixture is in line with the top of the spoon. 
This will help to make your pops all the same size. 
If you don't have a measuring spoon, just use a dinner spoon 
and use your judgement for making them even amounts.
 Using your hands, roll the mixture into a ball. 
There should be enough mixture to make 20 cake pops.
Place your tray into the fridge. 
This should give you enough time for your pops to firm up
 while you heat some chocolate pieces to help secure the straws into your pops. 

Stage Three

Getting Ready to Dip your Pops...

Take 2 lines from your chocolate block (or a small handful of chocolate drops) 
& chop it up into fine pieces. 
Place into a small bowl and place into the microwave. 
Place bowl in microwave and heat for multiple 10 second bursts, stopping to stir the chocolate every time until melted. Be careful NOT TO OVERHEAT your chocolate.  
Dip the tip of your straw into the melted chocolate
& insert it into your pop approximately 1 to 1.5cm.
Place tray back into the fridge so the straws can set into the pop 
& won't fall off when dipped into the heated chocolate.
 Finely cut the remainder of the chocolate block and half of the second block 
& repeat the process of heating the small bowl in the microwave in 10 second intervals, 
stirring each time.
This ensures a slow heating process which enables the chocolate to be tempered - 
meaning the chocolate will set hard again once cooled.
 Dip the pop into the chocolate being careful not to go past the first dip around the straw.      
 Flatten the cupcake patty and place on a flat tray. Once the pop is dipped and the excess chocolate has fallen back into the bowl, place the pop onto the patty & add your sprinkles.  
Place in the fridge one last time to set the chocolate. 
Once firm to the touch they can come out for display!

Stage Four

Eat them!


Once you get more confident in making your pops, you can start using other recipes and source other chocolate flavours & colours. It is also easy to set the pops standing upright - it just takes a little longer to wait for the chocolate to stop dripping before standing them in a foam box to set.
Good luck with your cake pop progress! 




Wednesday, 10 December 2014

xx Have yourself a MERRY little CHRISTMAS xx



Be Merry & Bright


::XMAS:: COOKIE Delights!


Oh What Fun! 

Well I am finally able to wrap up my Christmas Cookie Orders for December 2014! The last few weeks have been jam-packed & now it is time for me to have a break and focus on new projects for the new year. Below are my standard fondant Chrissy sugar cookie orders that have been flying out of the door!

Christmas Cookie ORDERS

 ::Available::
Merry Christmas Round 
Star 
Angel 
House
Reindeer
Gingerbread Man 
Candy Cane 
White Santa Moustache 
Christmas Tree 
Christmas Bell 


::Packaging Options & PRICES:: 
{ Each Package contains an assortment of the cookies listed above in different sizes. }
Medium :: Brown Bag :: 
 SML - MED sized Christmas Cookies
$15.00

Large :: Brown Box :: 
SML - MED sized Christmas Cookies
$20
 
Large :: Brown Box :: 
MED - LGE sized Christmas Cookies
 $25
 
Large :: Brown Box :: 
6 X  LGE - XL sized Christmas Cookies 
 $25
 
:: Indiviudally wrapped Cookies & Cookie Pops (on a stick) ::
From $4 Each

::FINISHING TOUCHES::
Your choice of...
 Blue/White twine with Red/White twine
OR 
Pink/White twine with Red/White twine

::Each Box comes with a swing tag containing a Gift Tag & an ingredients list::






Friday, 28 November 2014

Hawaiian Themed :: Dessert Table!


Its a Luau! 


It was so much fun coming up with the cupcake designs for this Hawaiian themed Luau Party. So fitting too, as its going to be a scorcher today in Sydney.  I can only imagine the 40th celebration will be amazing, with a ukulele performer and Hula dancer appearing to liven up the party! I mean, that's commitment to a theme! I hope you enjoy the photos of what I came up with. There is a variety of tropical fondant toppers on a mix of vanilla sponge and red velvet cupcakes...as well as flamingo sugar cookies...& whats a Luau without a pineapple wearing Ray-Bans!




 
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