CAKE POP ICING RECIPES
CAKE POPS RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
These fun cake pops are easy to make and great for parties. Kids and adults will love these colourful chocolate-covered bites
Provided by Elena Silcock
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield Makes 12-14
Number Of Ingredients 11
Steps:
- First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
- While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
- Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.
Nutrition Facts : Calories 295 calories, FatContent 16 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 28 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.4 milligram of sodium
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- Preheat oven to 300 degrees.Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.While cake has five minutes remaining, make the icing:Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.Remove cake from oven and pour on icing immediately.Allow to rest on the counter. Serve warm.NOTE: There is absolutely zero “prune effect” associated with this cake. The end.
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INY’S PRUNE CAKE - THE PIONEER WOMAN – RECIPES ...
I was fortunate enough to happen upon this recipe for my great-grandmother Iny’s Prune Cake a few years ago.
From thepioneerwoman.com
Total Time 1 hours 5 minutes
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Total Time 1 hours 5 minutes
Category Christmas, breakfast, dessert, main dish
- Preheat oven to 300 degrees.Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.While cake has five minutes remaining, make the icing:Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.Remove cake from oven and pour on icing immediately.Allow to rest on the counter. Serve warm.NOTE: There is absolutely zero “prune effect” associated with this cake. The end.
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From thehappyfoodie.co.uk
Total Time 1 hours 15 minutes
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Total Time 1 hours 15 minutes
Start by lining and greasing a 20cm deep cake tin and preheating the oven to 200°C/fan 180°C.
Pour the oil and sugar into a bowl and whisk together for 2 minutes till the mixture is combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil-sugar mix and whizz together till well combined.
Now add the ground almonds and plain flour, then fold through till everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes.
Make the syrup by putting the apple juice and sugar into a pan. Bring to the boil and then leave to simmer for 10 minutes, till reduced by half. Take off the heat, add the mixed spice and stir through.
After 30 minutes, reduce the oven temperature to 180°C/ fan 160°C and pop a sheet of foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes.
As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin.
Meanwhile, make the icing by putting the oil and icing sugar in a jug and blitzing until thick and well combined (or blend with a stick blender).
As soon as the cake is cooled, remove it from the tin, add the icing right on top and it’s ready to eat. This will keep in the fridge for 4 days.
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