Easter Cake Pops

With university broken up for Easter it seemed the perfect time to get the cake pop maker out and get cracking on some special Easter themed pops.

I decided to buy some yellow candy melts and make the chick pops that I had seen on Bakerella.  Now my baker bees if you do not know who or what bakerella is then go look see.  It is amazing and you have not lived until you have seen some of the tasty and amazingly decorated treats it holds. 

www.bakerella.com

I made the pops chocolate inside as it seemed only appropriate with chocolate being a tradition at Easter.  If you need the recipe for the cake pop sponge just look back a couple of posts to find it...Search 'Chocolate Cake Pops'. 

To make the chicks you will need some small, tiny almost orange, yellow and black decorations.  I used little yellow and orange sugar coated chocolate balls out of a sprinkle mix I had and a black food pen.  The food pen didn't work very well on the candy melts so I would recommend an alternative, such as edible paint or black icing. 

Cover the cake balls with the yellow candy melts, you may need two coats if you have used chocolate sponge as it might show through.  Allow to dry. 

Then use your candy melts like glue for your decorations.  Here are some pictures to illustrate. 

 

I used all different coloured sticks for a fun spring theme. 

 

 

Stick 1 orange decoration for a beak, then two for feet.  Then stick a yellow decoration on either side for little wings. 

 

 Then draw / stick on your black eyes :)

As you can see I also made some other spring themed pops. 

I dipped some pops the same as the chicks and left them to dry.  I then ran a line of candy melts around the middle of the pops and rolled them in hundreds and thousands.  Then I used a cocktail stick to dab small spots of candy melts onto the top of the cake pop to which I stuck some sugar butterfly's. 

Others I dipped and then immediately sprinkled with hundreds and thousands and sugar butterfly's. 

These are still great to make for sping treats not just for Easter!

Chocolate SemiFreddo

So here it is.  The Death by Chocolate Semi Freddo. 

This recipe was in the American magazine 'Where Woman Create', published by Stampington and Company's Somerset Studio.  The magazine also credits the Donna Hay magazine and I believe, therefore it is one of her recipes. 

I have made a few alterations, and suggestions that we did instead for ease.

You will need:

For the SemiFreddo:

85g Chocolate Biscuits
350g Dark Chocolate
25g Cocoa Powder
3 Eggs
2 Egg Yolks
1tsp Vanilla Extract
165g Caster Sugar
440ml Single Cream
1/2tsp Sea Salt Flakes

For the Caramel:

250ml Single Cream
60g Butter, Cubed
175g Brown Sugar

Instructions:

1. Lightly grease and line a 22cm x 8cm loaf tine with non-stick baking paper.  Then crush the biscuit and dust the sides and bottom of tin with them. (this was ridiculously hard, they didn't really stick to the sides but that's okay).  I used cling film and baking paper. 

2. Put the chocolate and cocoa in a heatproof bowl over a saucepan of simmering water and stir until smooth. 

3. Places the eggs, extra yolks, vanilla and sugar into a heatproof bowl over a saucepan of simmering water, and using a handheld electric mixer beat for 6-8 minutes or until thick and pale. 

4. Remove from the heat and beat for another 6-8 minutes or until cool. 

5. Whisk the cream until it creates soft peaks.  Gently fold the cream into the egg mixture until well combined. 

6. Pour into the prepared tin. 

 

7. Cover with foil and freeze for 4-6 hours or until firm. 

8. To make the caramel, place cream butter, and sugar in a saucepan over a low heat, and stir until the sugar is dissolved.  Increase the heat to medium, bring to the boil, and cook for 5-7 minutes or until thickened.  Allow to cool. 

9. Slice the semifreddo, drizzle with the caramel sauce, and sprinkle with sea salt to serve. 


Enjoy :) It is easy and sooooo tasty !!!

Seriously Chocolaty Semi Freddo

After a huge Sunday dinner yesterday, I ended up in a mild food coma after one very chocolaty desert. 

It was a Chocolate Semi Freddo served with caramel, and it was seriously YUM!

Bonus too was that it was homemade and I think completely, or very nearly, cows milk free! Hooray for me!

I will be posting the recipe soon, and I will also post a couple of pictures and the Cow milk free alternatives that were used. 

My mum made it so all credit goes to her, I lined the tin and gave some advice so not so much credit for me. 

COMING SOON ...


DEATH BY CHOCOLATE SEMI FREDDO ... WITH CARAMEL :)

Chocolate Cake Pops!

Hey guys, so here's the recipe for the Mint Chocolate Cake Pops!  The mint chocolate is the coating on the outside so never fear if you are not a fan of the mint chocolate combo. just use the light cocoa or dark cocoa candy melts instead, they work just the same. 

I make my cake pops using the Sweet Treats cake pop maker, which I bought from Lakeland for £19.99, I believe they are still selling at this price but I think it is a promotional price and the RRP is in fact higher. 

If you have any questions please feel free to ask and I will gladly help.  They really are fun and easy I love making them with my friends and family too!

Also I will gladly give any advice on where to find ingredients and equipment etc. :)

I try to stay as Dairy Free as posible so I tend to use Goats Butter and Soya Milk as alternatives but I'm afraid I cant do anything about the Candy Melts which do contain some dairy.  I haven't tried to make with dairy free chocolate as the covering but if anyone does let me know how it goes. 


What you will need:

Makes Approx 27 cake pops :) (I know random number)

For the Mix:

125g Softened Butter
125g Caster Sugar
2 Medium Eggs
100g Self Raising Flour
3 (large) tbsp Cocoa Powder
2 tbsp Milk

For Decorating:

Approx. Half a bag / 170g Wiltons Dark Cocoa Mint Candy Melts, If you don't like mint use the light cocoa or dark cocoa instead
Approx 30 Cake Pop Sticks ( I use 7.6" Sticks, for personal preference)
Sprinkles, Decorations of your own choice etc.


Make the mixture as you would most cake mixes.

1. Cream together the butter and sugar until light and fluffy

2. Add in one egg at a time, beating after each is added

3. Sift the cocoa powder and flour into the bowl and add the milk also, mix until smooth and well combined

That's your mixture made, I normally plug the cake pop maker in whilst I am making the mix so it is hot and ready to go. 

Before you spoon in the mixture grease the holes lightly with some vegetable oil, you might need to do this again after a couple of batches.  Once the green light shows on your cake pop maker it is ready to go. 

Spoon in the mixture one large teaspoon with probably do it, I tend to fill mine a little bit more than the half level, this means that my cake balls need trimming after which I will explain how to do well later, but it ensures I get a nicely rounded ball as apposed to some of the more deflated ones I have seen. 

Then, close the lid and time for 4 minutes before opening again.  This should be enough time to cook them, but you can use a cocktail stick to check.  If they aren't done just shut the lid and check again in about 20 seconds. 

Once they are cooked take you cake balls out and leave them to cool on a cooling rack.  Close the lid and wait for the green light to show and then start your next batch, it doesn't take long for the light to become green again. 

When all of your cake balls are cool I use a vegetable peeler to just carefully go around the 'seam line' and smooth it round, trimming off any excess.   

The next step is to get your balls of cake securely mounted onto your sticks.  Melt some of your candy melts following the instructions on the back of the pack.  I recommend a taller slimmer jug or similar to melt your candy melts in, I have been known to use a large mug.  This means you don't waste candy melts, because when you dip them you want to be able to cover them ideally.  Dip a stick into the candy melts about 1-2cm deep and then carefully insert into your cake ball.  You can then either stand them or lie them down carefully. 

Before starting to decorate it's advisable to leave them to set so they don't fall off whilst you are covering, so leave them for a little while.  You can use this time to get all your sprinkles ready and melt the remainder of the candy melts. 

When your pops are ready carefully dip them into the candy melts, make sure they are completely covered and give a gentle twist.  You want a nice coat but not too much or it will all drip down and make a mess.  Be gentle and don't rush and you will soon get the hang of it. 
Please if you can use a polystyrene block or similar to stand your pops in once you have dipped them rather than set them down they look so much nicer as perfectly round pops!

After you have dipped your pop whilst the candy melts are still wet is the best time to add your sprinkles and decorations so they stick.

If the candy melts start to set before you have finished you can just give them a little extra time in the microwave to melt them again or add some vegetable oil. 


Mainly just remember to have fun, and you can be as simple or extravagant in your decorating and you like. 

Hope you try them and please feel free to post any comments or even pictures of your own pops! :)

Welcome Welcome :)

Welcome to Gone Coco!  I am Coco as nicknamed by one of my best friends which I thought happened to make quite a good name for my new baking blog.  I am 20, a student and cake really does make everything better. 

I like cooking, but I love baking.  I find it far more enjoyable and I'm a sweet tooth, so it makes sense. 

This will be where I post all my latest bakes and cool finds :)

So look out! First post will be Chocolate Cake pops.  Some of my post will include dairy free recipes or recipes with dairy free alternatives which I know from personal experience can be hard to come by. 

Come back soon

Coco