Saturday, 12 December 2015

CHOCOLATE CAKE POPS + VEGAN VERSION / XMAS SWEET

 

WIKI NOTE: A cake pop is a form of cake styled as a lollipop. Cake pops can be a way of using up leftover cake or cake crumbs. The cake pop increased in popularity between 2009 and 2011. Cake pops can be found in many bakeries and grocery stores.

CAKE POPS
  • VEGAN CHOCOLATE CAKE
YOU WILL NEED:
DRY INGREDIENTS:
1 and  ½ cups wheat flour (plain or all-purpose)
1/3 cup unsweetened cocoa powder
1 cup panela sugar or unrefined cane sugar
2 tsp baking powder
1 tsp baking soda
A pich of salt
1 tsp ground cinnamon (optional)
1/2 cup vegan chocolate chips or cacao nibs (optional)
WET INGREDIENTS:
1 cup almond milk
¼ cup strawberry jam
6 tablespoons sunflower oil (any neutral flavored)
1 tsp vanilla extract

NOTE: Homemade measurement units



LET´S BAKE!
1. Preheat the oven to 180 潞 C. Grease a bread pan with margarine or veggie oil.
NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want,  you will get a bigger cake. You have tons of different sizes of baking pan depends on the final amount.
2. Combine dry ingredients in a bowl: unrefined cane sugar/brown sugar, flour, baking powder, unsweetened cocoa powder and salt. Mix them well with a wooden spoon.
3. Combine wet ingredients in a bowl: red wine, strawberry jam, veggie oil and vanilla extract until well mixed.
4. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
5. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
6. Bake for it around 40 minutes, until browned.
NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
7.  Remove from the oven. Leave to cool.

  •  LET´S MAKE CAKE POPS!
YOU WILL NEED:*vegan recipe
A bunch of lollipop sticks or wooden skewers
1/2 cup of  margarine /*vegan margarine
1 cup of dark chocolate/*vegan dark chocolate,  to dip 
1 cup of  white chocolate /*dairy free white chocolate to dip 
Pastel rainbow sprinkles and/or tiny sprinkles, to sprinkle


STEP BY STEP
1. Once the cake is cool.  Crumble it into pieces.
2.   Melt the  margarine in a small saucepan. Add it to the bowl and mix everything well until the mix is a bit sticky.
NOTE: Add more margarine if you need to, to make the mixture sticky enough. The mixture has to be clumping easily to make the little balls.
3. Shaped the resulting mixture into balls. Simple shapes such as spheres can be molded by hands.
4. Cut wide strips of cling film. Then cut the strips in half to make it square shapes.
5. The result should be cake ball wrapped in a cling film. Make as many cake balls as you want.
6. Put them in a tray. Leave it in the freezer for a while, 30 minutes approx.
NOTE:The cake balls can be frozen to speed the solidification process.
7. Take the tray out from the freezer, wait for a while. 
8. Put the chocolate chunks in a saucepan and warm gently. Stirring until it's all melted (consistency of a soup).
NOTE: Chilling the cake balls and using this chocolate ensure that a cake ball never fall off the stick.
9. Dip your lollipop stick into the melted chocolate about one inch. Push the chocolate-covered end of the stick into the middle of the cake ball.
NOTE: Dip half of cake balls into hot dark chocolate and half into hot white chocolate.
10. Dip each cake pop straight down into the chocolate until it is submerged and the melted chocolate touches the stick. Hold it sideways over the bowl and rotate it slowly as it drips until covered.
11. Dip and rotate each cake pop  into pastel rainbow sprinkles bowl until covered.
12. Pre-drill a guide hole with your skewer before placing each pop into your foam block to dry.  Let it dry like this for a few moments.
13. Display them in a vase filled with decorative origami stars (optional).

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