Countdown Champagne Cake Pops
Hello!! Contrary to popular belief, I have not fallen off the face of the earth 🙂 I hope you all had a fantastic holiday!! Ours was awesome and it has taken several days to recuperate from the last 2 months of non stop holiday fun. I do want to leave you with one or two more desserts to close out the year though 🙂 While a fantastic souffle will be coming up, these cake pops were not on the menu (as I have mentioned before-cake truffles are not my thing!).
This particular cake recipe is from Allrecipes and has been blogged by several other bakers so I was looking forward to trying it out. Unfortunately I wasn’t wowed with the results. Maybe I used too light of a champagne (I actually don’t drink so my knowledge of champagne is limited to say the least) but it didn’t taste like it at all, more like a sweet white cake. Not one to be stopped by a detour in baking plans, I crumbled the whole cake up and shaped it into cake pops!
Yields about 40-50 cake pops
-I basically followed this recipe completely except I baked it in two 8 inch round cake pans.
1 cup unsalted butter, softened
4 cups confectioners sugar
3 tablespoons champagne
4 cups ghiradelli bittersweet chocolate
4 tablespoons canola oil
styrofoam (at least 2 inches thick) or a large pan filled with dried beans (also a couple inches deep) for the pops to stick in to dry
1. Bake cake according to recipe.
2. For the frosting: Cream the butter in a large bowl with an electric mixer on medium speed. Add the confectioners sugar a half cup at a time scraping down the bowl periodically. Pour in the champagne and beat until combined. If icing is too runny, add a little more sugar, if too thick, add some champagne!
3. Crumble the champagne cake in another large bowl (I scooped out the middle of the cake so that I wouldn’t get the browned edges and my truffles would be completely white). Dollop the frosting on top and stir it into the cake with a fork until the whole mess comes together. Form the cake into 1 inch balls and place on a baking sheet lined with parchment paper. When all the balls are formed, stick them in the fridge for a few hours or the freezer for 30 minutes or so until completely chilled but not hard.
3. In a deep microwavable bowl, melt chocolate. If the chocolate seems too thick add a little of the canola oil to thin it out. Never use water! Dip each lollipop stick into the chocolate about 1/4 inch and then stick the chocolate end of the stick into a cake ball. Let it set a second or two and then dip the cake ball-pop into the melted chocolate to fully coat and then slowly twist the pop out, letting the excess chocolate drip off. Place the cake pop upright into styrofoam or a pan filled with dried beans. You can drizzle a different colored chocolate over them or if you want to use sprinkles or candies-do them right away when the chocolate is still melted. Enjoy!
This is normally where I would have more pictures of the cake pops…someone got into them. Now I’m not saying who, but this little boy sure looked guilty!