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.}