From Sugarlicious by Meaghan Mountford, Harlequin, 2012.
|1 store-bought yellow cake||1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened|
|White candy melts||4 1/2 cups confectioner's sugar|
|Jordan almonds||3 to 6 tablespoons milk|
|Shredded coconut||1 teaspoon vanilla extract|
|Mini pretzel sticks||Pinch of salt|
For buttercream frosting, with a wire whip in the bowl of a standing mixer, or in a large bowl with a handheld electric mixer on medium speed, cream the butter. Add 3 cups of confectioner’s sugar, 1 cup at a time, blending well after each addition. The mixture may still be dry and crumbly.
Add 3 tablespoons of the milk and the vanilla extract and blend well. Blend in the remaining 1 1/2 cups of confectioner’s sugar. Blend in a pinch of salt, if using.
Add more milk to thin and more confectioner’s sugar to thicken as necessary to achieve desired consistency. The frosting should be thick enough to have stiff peaks when blended and to hold its shape when you scoop a spoonful, but it should be smooth enough to spread easily with a spatula.
To make cake pops, bake a nine-by-thirteen-inch sheet cake with a box of store-bought yellow cake mix. Let the cake cool completely and crumble into a large bowl. Stir in 1 1/3 cups of store-bought buttercream frosting and mix well, pressing cake and frosting together with the back of a spoon or, preferably, mixing them with your hands until you have a texture that is wet, smooth and able to be formed.
Between the palms of your hands, roll mixture into balls 1 1/2-inches in diameter and place on a baking tray lined with wax paper. Freeze for fifteen minutes, no longer. Move the tray of cake balls to the refrigerator to keep them firm but not frozen. Work with a few cake balls at a time while, keeping the remainder in the fridge.
To make a cake pop, dip the tip of a lollipop stick in melted candy melts and insert gently in the cake ball. Then dip the cake pop in melted candy melts and decorate as you desire.
To melt chocolate or candy melts on the stove top: Place two cups of chocolate chips or one pound (one bag) of candy melts in the top of the double boiler or in your heat-safe bowl sitting over a saucepan of simmering water. Stir occasionally. When most of the chips appear shiny and start to melt, stir constantly. When most of the chips or melts are fully melted, remove from heat and stir until completely melted.
To melt chocolate in the microwave: Place chocolate chips in a microwave safe bowl, uncovered, or fill a disposable frosting bag half-way (only about one cup of chips will fit in the bag), with the top folded up so no chocolate leaks out of the opening. Microwave for one minute on 70 percent power. Stir the chips or knead the frosting bag. Continue microwaving at 70 percent power for thirty second intervals, then fifteen-second intervals, until most of the chips are melted. Stir or knead until melted and smooth.
On cake pops, make 2 black dots for eyes with the edible writer on the Jordan almonds and set aside.
Pour coconut on a plate and set aside. Melt candy melts according to the instructions. For each lamb, break 2 pretzel sticks in half so each pretzel piece is about 1 3/4 inches long. Dip the ends of the 4 pretzel pieces in the melted candy melts; then insert them into the base of a chilled cake ball. For best results, return the cake ball to the freezer for 5 minutes to help set. Holding 2 of the pretzel legs, dip the cake ball in the melts and immediately roll in coconut. Stand the cake ball on the pretzel legs on a piece of wax paper.
Use a dab of melted candy melts to adhere the Jordan almond head to the lamb. Let dry.
Black edible writer
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