A little while ago, I was sent this fabulous book-called Crazy for Cake Pops. Can you guess what it’s all about? Yes I know you’re not stupid, so you all guessed correctly. It’s all about cake pops!
Can I tell you something?
I love these little things! I’ve made versions of these before, like Red Velvet cake balls, and Oreo truffles, but I had yet to put them on a stick. Until now…
Last week I hosted a playdate, and since Halloween was on the horizon, I grabbed the opportunity to make some creepy cake pops.
Ugh, eyeballs! Yuck!
Well actually they tasted delish, they just looked disgusting. I especially loved the bloody socket part. EWWW.
(picture and recipe used with permission from the publisher)
Molly, the author, has a bunch more cute ideas, like teapots, monkeys, dice, clouds, and ornaments! (I may have to make some more for Christmas!)
I kind of winged it with the chocolate chip center, she instructs to use cocoa butter and coloring to paint on the balls, but I had neither, so I used my melting chocolates and they turned out ok, for winging it!
They tasted sooo good. I used her peanut butter cake recipe (below) which I think I overbaked a little, but combined with this chocolate frosting, it was fine.
Fine indeed…I ate like all the leftovers myself! oops.
Peanut Butter Cake
Makes enough for approx. 20 medium cake balls
180 grams (1⅓ cups) self-rising flour, plus more for the tin
1 teaspoon baking powder
80 grams (⅓ cup) unsalted butter, softened, plus more for greasing
50 grams (4½ tablespoons) smooth peanut butter
150 grams (⅔ cup) granulated sugar
2 eggs, at room temperature
125 milliliters (½ cup) milk
Preheat the oven to 350°F (180°C). Lightly grease and flour a 10-inch (25-centimeter) round cake tin or an 8-inch (20-centimeter) square cake tin.
Sift together the flour and baking powder and set aside.
Cream the butter and peanut butter until combined. Add the sugar and continue to cream until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add half the flour, followed by half the milk and mix until combined. Repeat with the remaining flour and milk. Pour the mixture into the prepared tin and bake for 35–45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, leave to cool in the tin for 20 minutes and then turn out onto a wire rack to finish cooling.
The one thing I got confused on was the measurements, just because our silly American measurements were in parentheses so I had to search a little bit on the page each time I was measuring. Not a big deal, but hey-it’s perfect for all you metric peeps!
So how would you like a copy of your own!?
One lucky winner will get a fresh copy (not covered in my chocolate stains, don’t worry) of their own!
Leave a comment here telling me if you’d rather eat an eyeball or monster cake pop. Make sure to leave your email address so I can contact you if you win!
I’ll pick a winner Sunday night, the 6th.
The winner is….the Waugh Family!
Congrats, and thanks for entering everyone!