My New Year Resolutions

Well, well, well......2013 is here and its almost a month since the New Year......hmmm.... and still I haven't blogged anything!!! Not that I have got bored of baking...but as a part of my New Year resolution I decided to stay away (not completely though) from blogs and facebook so that I could spend some time with my kids.......Moreover, I need to catch up with my reading (another resolution) as I feel so lost for words these days....So to begin with, I have picked up Kiran Desai's Hullabaloo in the Guava Orchard....So far good.....

Meanwhile, I did find time to make some of these Cake Pops out of the marble cake I had brought from home.....Well, not quite impressive but kids would surely enjoy it.......

Ingredients:

Recipe Adpted from Rachel Allen's Cake

Dark/White Chocolate - 175 gm

Marble Cake or any sponge cake - 350gm

For the chocolate coating

Dark chocolate - 400 gm

Lollipop sticks or tooth picks - 12-14

Method:

Line a baking sheet with parchment paper.
Place the chocolate in a heatproof bowl and set over a saucepan of simmering water, stirring occasionally just until melted.
Crumble the cake into the melted chcolate, and stir until well mixed.
Using your hands, roll the mixture into small balls. Insert a lollipop stick or a tooth pick into each ball and place it on the lined baking sheet and leave in the fridge for about 30 mins to firm up.
Meanwhile, make the chocolate coating. Place the chocolate in a heatproof bowl and set over a pan of simmering water, stirring occasionally just until melted. Remove from heat.
Remove cake pops from the fridge and then dip each ball into the chocolate coating and either insert upright into a polystyrene block or place back on the lined baking sheet.
Place somewhere cool, but not in the fridge and leave for 20-30 mins or just until the chocolate has set.
Before coating sets on the cake pops, you can roll them in some multi-coloured sugar crystals or you could deorate with coloured glace icing once the coating has set.

Coloured Glace Icing

Ingredients:

Icing sugar, sifted - 100 gm

Food colour - few drops

Method:

In a bowl mix the icing sugar and food colour with just enough water (1/2-1 tbsp) to make an icing the consistency of thick double cream.
With a small spoon, spoon it over the cake pops. {You could use a small piping bag to pipe shapes onto the cake pops.}

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