CAKE POP ICING WITHOUT CANDY MELTS RECIPES

Steps:

• 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.

Steps:

• Place your chocolate into a microwave safe bowl.
• Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
• Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
• *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
• The ganache will cool as it thickens. Cool for about 15-20 minutes or until you can pipe drips along the inside of your bowl and get the look that you are going for. (If the ganache is too warm, the drips will run all the way down. If they only drip part of the way down the bowl, it is ready. Some of this comes down to personal preference.)
• I load my ganache into a disposable piping bag and snip the end away (start with a small hole, you can always make it larger).