Tag Archives: cake

Strawberry Icebox Cake (No Bake!)

10 Jun

I must have been hiding under a rock all these years, because I’ve only become familiar with icebox cakes this year.  I may be a late bloomer to this cool no-bake cake, but I’ve totally been making up for lost time.

Strawberry Icebox Cake 4

Yes, this yummy cake is absolutely bake-free.  The kitchen gets to stay cool for those warm summer days.  The time is ripe for sweet strawberries, and we are loving them right now.  We just had this delish Fresh Strawberry Cake with Cream Cheese Frosting, and now this. This Strawberry Icebox Cake comes together beautifully, making for an impressive looking dessert for get-togethers.

Strawberry Icebox Cake

I love how easy this cake is to pull off!  Some assembly required.  Six ingredients.  That’s all it takes to wow your family and friends with this light, refreshing cake that has just the right amount of sweetness to it.  Not too sweet nor heavy.  Which means you can eat more of it.

Strawberry Icebox Cake 2

Yes.  You will totally eat more than just once slice.  This Strawberry Icebox Cake boasts two pounds of fresh strawberries, freshly whipped cream, and graham crackers that soften into an airy, cake-like texture as it rests overnight in the fridge.

Strawberry Icebox Cake 3

That’s another thing.  I’m the biggest fan of make-ahead food.  If I can make it ahead of time, it’s a done deal.  Less fuss on the day of the party is always, always a very good thing.  I’m already planning my next icebox cake flavor.

Enjoy this while fresh strawberries abound.

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STRAWBERRY ICEBOX CAKE (NO BAKE) 
Serves 8-12

INGREDIENTS

2 lbs fresh, sweet strawberries, hulled and thinly sliced
3 cups heavy whipping cream
1/3 cup powdered sugar
2 tsp vanilla extract
20 oz graham crackers (about 24-28 whole crackers or 4 sleeves)

Simple ganache:
2 oz semi sweet chocolate morsels
1/4 cup heavy whipping cream

DIRECTIONS

In a large metal bowl, combine 3 cups heavy whipping cream, powdered sugar, and vanilla extract.  Place entire bowl, plus beaters of electric mixer, into fridge for 10 minutes to chill.  On medium-high, beat heavy cream mixture until stiff peaks appear.

Spread a thin layer of the whipped cream on bottom of a 9×13″ baking pan.  Lay six graham crackers down evenly.  Spread a thin layer of whipped cream over the graham crackers, followed by a single layer of closely-placed strawberries.  Repeat layers (graham crackers, whipped cream, strawberries) 3 more times.  You will have 4 layers total of graham crackers when finished.  Spread the remaining whipped cream over the top of entire dessert, and add rest of strawberries for garnish.

Heat 1/4 cup heavy whipping cream in a small, heavy saucepan over medium-low heat.  Once it bubbles, turn off the heat.  Add chocolate and let stand for 3 minutes.  Whisk mixture until it’s thick and glossy.  Let it cool to lukewarm and drizzle ganache over dessert (I use a plastic baggie with tiny bit of tip cut off.)

Cover loosely with tented foil and chill in fridge overnight, for crackers to soften.  Keep cold until ready to serve.

Source:  Chew Out Loud, adapted from theKitchn

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Fresh Strawberry Cake with Cream Cheese Frosting

10 May

For Mother’s Day weekend, I knew immediately what I’d want to bake up.  A great strawberry cake.  Mommies and berries and pink.  They were all three meant to be.  My lovely Mom is almost clear across the country, but I dedicate this pretty pink cake to her.

Strawberry Cake with Cream Cheese Frosting

I love that this cake is made with back-to-basics ingredients.  No artificial coloring and no boxes of Jello or pudding.  Just lots of strawberries.  I ended up changing much of the original recipe instructions.  For reasons still a mystery, the first bake attempt didn’t work.  The second time, it turned out beautifully.  The cake is light, fluffy, and tender.   It naturally won’t bake up as pink as artificially-colored cakes, but you’re welcome to add a drop or two of red food coloring if you really, really want to 🙂

Strawberry Cake with Cream Cheese Frosting 2

This strawberry-cream cheese frosting is really what steals the show.  I’m not a huge buttercream frosting girl (gasp!), but I do adore cream cheese frostings.  Cream cheese takes treats over-the-top.  Have you met the cheesecake ?  This rich frosting has the decadent flavor of strawberry cheesecake, with a smooth and creamy texture that’s perfectly spreadable.

Strawberry Cake with Cream Cheese Frosting 3

Frosting that’s a treat in itself.  Spoon-licking worthy.  Finger-licking yum.  You get the idea.  I am already brainstorming ways to incorporate this dreamy frosting into future desserts.

How would you use this frosting?

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FRESH STRAWBERRY CAKE (about 8 servings)
*Fresh strawberries need to macerate overnight

For the Cake:

16 oz very, very ripe, red fresh strawberries (with not much white on them.  If a lot of white needs to be cut off, you’ll need more strawberries.  The riper the better.)
3 tsp sugar
12 Tb unsalted butter, room temp (lightly indents when tapped, not melty at all)
1 3/4 cup white sugar
4 large eggs, whites and yolks separated – room temp
1/4 cup whole milk, room temp
1 TB vanilla extract
2 1/4 cup cake flour, sifted after measuring
4 tsp baking powder
1 tsp salt

For the Frosting:

4 TB strawberry puree (use leftover puree from cake)
8 TB regular butter, firm
8 oz cream cheese, slightly cold
16 oz (1 lb) confectioner’s sugar

DIRECTIONS

For the Cake:

Hull and slice fresh strawbrries.  Toss with 3 tsp sugar and cover.  Let sit in fridge overnight, until they become macerated and juicy.  Blend strawberries with short pulses, just until pureed.  Do not over blend.

Preheat oven to 350F with rack on lower middle.  Line bottom of two 8 or 9 inch round pans with parchment paper.  Grease and flour the paper and sides of pans.

Beat butter and sugar in stand mixer with paddle attachment on medium high, until light and fluffy, about 5 minutes.  Add milk, yolks, vanilla, and 3/4 cup of strawberry puree (save remaining puree for frosting, filling, or other use.)  Blend just until combined.

In separate bowl, whisk together:  sifted cake flour, baking powder, and salt.  Fold in the butter mixture with rubber spatula, just until wet/dry ingredients are fully incorporated.  Do not over mix.

In a clean bowl, using electric mixer, beat egg whites just until still peaks form.  Gently fold egg whites into the cake batter with rubber spatula, softly folding until combined.

Divide batter evenly among the two pans.  Give the pans a gentle shake to level out the tops.  Bake 20-25 minutes just until toothpick inserted in center has a few tender crumbs attached.  Watch carefully so it does not over bake and become dry.  Let cakes rest at room temp for 10 minutes and turn out onto wire racks.  Let cool completely before frosting.

For the Frosting:

In stand mixer using paddle attachment, beat butter on medium speed until it is light, pale yellow, and fluffy.  Add cream cheese and beat until combined.  Reduce speed to low and add confectioner’s sugar and beat until combined.  Add the strawberry puree and mix just until combined.  Place frosting in fridge about an hour before use.  Frosted dessert should be kept in fridge until ready to serve.  This frosting is best suited for spreading rather than piping, as it is smooth and creamy soft.

Source:  Chew Out Loud, inspired by foodiebride (cake only)

Carrot Cake with Cream Cheese Frosting

28 Mar

Whoever thought to make a dessert out of carrots was sort of genius.  Who would have thought that shredded carrots would be yummy in birthday cakes or cupcakes?  Carrot cake is one of the most beloved flavors today, and for good reason.  Armed with a great recipe, anyone can bake up a superbly moist, tender, and addictive carrot cake.

20130327-174253-2

My kids know this yummy treat is called carrot cake, but I doubt they realize there is an abundance of freshly shredded carrots in their dessert.  Lots of good-for-you carrots.  Plenty of plump raisins.  Walnuts, if you like them.  Extra raisins if you don’t.

carrot cake with cream cheese frosting

Over the years, I have made carrot cake in the form of bundts, loaves, and cupcakes.  This time, I opted for a simple sheet cake.  Easy and fail-proof deliciousness.  This fabulous carrot cake recipe is one I’ve loved ever since an old friend shared it with me ages ago.  It’s one of those well-loved recipes that has years’ worth of chicken scratch written all over the margins and is fraying along the edges.

carrot cake with cream cheese frosting

This carrot cake is perfect for Easter, birthdays, or just whenever.  With or without cream cheese frosting, it’s delish for dessert or even breakfast.   It can double up as a morning coffee cake, right?  After all, carrots and raisins are totally good for you.  Enjoy 🙂

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RECIPE (one 13×9 pan)
Easy one-bowl method for simple cleanup

INGREDIENTS

2 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp table salt
3 tsp cinnamon
1 1/2 cups white sugar
1 1/4 cup olive oil
4 large eggs, lightly beaten
2 cups grated raw, peeled carrots
1 can (8-10 oz) can crushed pineapple, drained
1/2 cups raisins
1/2 cups chopped walnuts (optional)

Cream Cheese Frosting:
1/2 cups softened butter
16 oz softened cream cheese
1 tsp vanilla extract
1 lb powdered sugar

DIRECTIONS

1.  Preheat oven to 350F with rack on lower middle position.  Press a long sheet of foil into a 9×13 pan, with extra foil hanging over edges for easy cake removal.  Grease the foil.

2.  Sift together flour, baking powder, baking soda, salt, and cinnamon, mixing well.  Form a well in the center.  Add sugar, oil, and eggs into the well and mix wet ingredients by hand.  Fold into dry ingredients until fully incorporated.

3.  Fold in carrots, pineapple, raisins, and optional walnuts.

4.  Bake in greased, foil-lined pan about 45 minutes or until toothpick comes out almost clean.  Cool and remove with foil sling.  Frost as desired.

Cream Cheese Frosting:
Combine butter, cream cheese, and vanilla.  Beat well.  Add sugar gradually and beat well.  If too thick, add small amount of milk.  If too thin, add small amounts of sugar until desired consistency is reached.  Frosting naturally thickens and firms up as it sits.

Source:  Chew Out Loud, adapted from my old friend Naomi

Best Buttery Pound Cake

23 Nov Buttery Pound Cake

Ever tried making pound cake from scratch?  I have tried a few times.  Sometimes the flavor was on, but the texture was just a bit off.  Other times the texture worked but the flavor didn’t so much.  Who knew producing a really good classic pound cake could be so tricky?

Buttery Pound Cake

When I was a kid, my mom used to just buy pound cake.  We all loved the stuff, whether for breakfast or dessert.  I eventually felt compelled to try homemade recipes that would rival those bakery ones.  After several “decent” results, I moved on and forgot about pound cake.

Buttery Pound Cake

But then one day Hubby tells me that his sweet mom made the best ever homemade pound cake from scratch.  My gentle mother in law is no longer with us and nobody knows where her recipe is.  Hmm.  Of course that is when my obsession with finding the best homemade pound cake recipe became stirred.

Buttery Pound Cake

This pound cake is a classically rich, dense cake.  It is the best tasting pound cake we’ve had, full of melt-in-your mouth buttery goodness and real vanilla.  Pound cakes are not meant to be fluffy like birthday cakes or layer cakes.   This pound cake is tender and plush inside, with a golden and slightly crumbly exterior,  just as it should be.  The wonderful buttery-ness is what brings this cake over the edge… so, so good.

Buttery Pound Cake

You’re just 6 ingredients away from this delightful breakfast-slash-dessert.  It’s a yummy hostess gift, anyone gift, or self gift – Enjoy!

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RECIPE (one 9×5 loaf)

INGREDIENTS

16 TB unsalted butter, cut into 16 pieces, chilled
3 large eggs + 3 large yolks, room temp
1 TB vanilla extract
1 3/4 cups (7 oz) cake flour
1/2 tsp fine salt
1 1/4 cups (8 3/4 oz) white sugar

DIRECTIONS

Place chilled butter pieces in bowl of stand mixer; let stand at room temp for 20-30 minutes to just slightly soften the butter.  Butter should not get warmer than 60 degrees (if butter is too warm, cake will be too flat and dense.)

In a separate bowl, use a fork to beat room-temp eggs, egg yolks, and vanilla.  Set aside at room temp.

Adjust oven rack to lower middle position and preheat to 325F.  Grease and flour a 9×5 loaf pan.

Using the paddle of stand mixer, beat butter and salt at medium high speed until it’s shiny, smooth and creamy, 2-3 minutes.  Reduce speed to medium and very gradually pour in sugar, about 1 min.  Once all sugar is added, increase speed to medium high and beat until mixture is light and fully, 5-8 minutes, scraping down bowl as needed.  Reduce speed to medium and gradually add egg mixture in a slow steady stream, about 1 min.  Scrape down bowl and beat at medium high until light and fluffy, 3-4 min.  Remove bowl from mixer and scrape down.

Sift cake flour over the butter-egg mixture in 3 separate additions.  Fold gently with rubber spatula until combined after each addition.  Be sure to scrape bottom of bowl to ensure all batter is combined.

Pour batter into prepared pan and smooth top.  Bake cake until golden brown and toothpick comes out clean.  Start checking at 1 hour.  Let cool on wire rack for 15 minutes, invert onto rack and let cake cool completely before serving.  Keeps well in airtight container.

By chewoutloud, adapted from Cooks Illustrated

Blueberry Spice Breakfast Cake

18 Sep Blueberry Spice Breakfast Cake

Is summer officially over?  According to the almanac, we still have a few short days left.  Fall officially takes over this Friday.  But in this territory, fall has already crashed our party with a quick and sudden bang.  One 20 degree drop in as many hours, and that’s the way it’s going to be from here on out… temps will fall without abandon, and we’ll all look insane in our attempts to bravely sit through the kids’ soccer games with our chattering teeth and blue lips.

Speaking of blue, I’m rebelling against nature with my little post on blueberries 🙂  They’re still plentiful and plump at the supermarkets, albeit imported.  No matter, because they are delicious and still available.

Bluberry Spice Breakfast Cake

Bluberry Spice Breakfast Cake – hello, Brunch!

Plump, juicy blueberries are the feature in this scrumptious breakfast cake.  Add brown sugar and fall spices, and you can’t go wrong with this hearty morning treat.

Blueberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake, from sweet Auntie Polly

Auntie Polly is the one to thank for this yummy blueberry breakfast cake.  Auntie Polly isn’t actually my aunt or my cousin or even related to me… but my boys call her Auntie.  In our culture, all of mommy’s friends are fondly referred to as Aunties.  All of daddy’s friends are proudly titled Uncles.  I love the casual familiarity of those titles.  Auntie Polly is actually a very dear friend of mine, going way back to those carefree days of BK life (remember, Before Kids?)

Bluberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake

Auntie Polly has a reputation for being super creative, and her artistic designs are amazing.  She is also known to bake up some tasty treats, and this recipe is no different.  Blueberry spice breakfast cake is chock full of berries, making every bite moist and richly satisfying.  I added a bit of oatmeal and flax into this yummy cake, and subbed whole yogurt for the sour cream (do you see a trend here?)   I will feel extremely good about serving something called “cake” at 9am 🙂

Bluberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake

This blueberry spice breakfast cake isn’t one of those light, fluffy varieties.  I enjoy light and fluffy also, but there are times I prefer something more substantial, especially to start my day.  This cake is beautifully moist, tender, and dense all at the same time.  I suppose that’s why it’s a breakfast cake and not a dessert.  Though I’d absolutely eat it for dessert.

Blueberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake

Why, oh why, do I insist on making myself hungry by writing about and staring at yummy edibles at night?  The exact time we’re taught not to even think about ingesting a morsel of anything.  At least I usually know what I’m having for breakfast the following day!

Get your sweet blueberries before they’re gone!

RECIPE (makes one 9 or 10 in round)

INGREDIENTS

Cake
1/2 cup or 1 stick softened (not melted) butter
1 cup sugar
2 tsp cinnamon
1/4 tsp nutmeg
1 TB vanilla extract
2 eggs, room temp
2/3 cup whole plain yogurt
1 1/2 cup flour, divided
1/2 tsp baking soda
1/2 tsp salt
1 TB ground flaxmeal, optional
1 3/4 cup fresh blueberries (if you must use frozen, do not thaw)

Topping
6 T chilled butter
3 T sugar
3 T brown sugar
1 tsp cinnamon
1/4 tsp kosher salt

Other
Coarse sugar, such as Turbinado, for garnish

DIRECTIONS

Mix topping ingredients together until crumbly.  Set aside in fridge.

Place oven rack to lower middle and preheat to 350F.  Grease a 9 or 10 inch Springform pan.

Use a mixer to cream butter and sugar until fluffy and very pale yellow.  Add cinnamon, nutmeg, vanilla, and eggs.  Mix together until smooth.  Add the yogurt and mix well.  Add flour, reserving 2 TB  set aside.  Add baking soda, salt, and flax meal.  Mix batter until smooth.  Carefully toss blueberries with the 2 TB reserved flour.  Gently fold berries into the batter.

Transfer batter into prepared pan, spreading evenly.  Sprinkle chilled topping evenly over cake.  Place a large pan under Springform pan to catch drippings.  Bake for about 45 minutes if using 10 inch pan.  If using a 9 inch, you may need a couple more minutes bake time.  Bake just until toothpick comes out with a few chewy crumbs still stuck to it.  Remove cake and sprinkle with Turbinado sugar on top.  Cool on wire rack.  Cake can be made the night before and kept in the pan, covered with foil, until ready to serve.  To serve warm, reheat at 300F for about 12 minutes.  Remove sides of Springform pan and serve in wedges.

Source:  Chew Out Loud, inspired by my friend Polly

Double Chocolate Cake with Kahlua Whipped Cream and Strawberries

7 Aug double chocolate layer cake with strawberries

Could it be?  Another chocolate cake?  Well, first off, my hubby truly enjoys really good chocolate cake.  Secondly, it’s his birthday (happy birthday to my guy!)  Lastly, this is most definitely not just another chocolate cake.  Despite how stand-out-good this chocolate cake is, I honestly hesitated in writing this post about… chocolate cake.   My hesitation was short lived, because this cake truly needs to be shared.  I only paused on this because it’s similar to writing about chocolate chip cookies (which I’ll do soon – wink).  Anyone and everyone seems to have a “best recipe” for chocolate cake.   Yes, it’s a highly saturated place to be, but there is no way I can keep this chocolate dream to myself.  The family agrees that this was really the best chocolate cake we’ve eaten…possibly ever…or at least as far as our tummies can remember!

Layered Chocolate Cake with Strawberries

Double Chocolate Cake – perfect for someone’s birthday!

One might be surprised at what awaits underneath the white frosting… but alas, there are those telltale dark chocolate shavings that give away our delicious secret.

double chocolate layer cake

Double Chocolate Cake – a moist, tender cake with just the right amount of sweetness and rich chocolate flavor

I did exchange the typical butter cream or ganache frosting for a lighter whipped cream frosting.  We love our sweet treats, but just not overly sweet.  Since the cake itself is super rich, moist, and chocolate-dense, I opted for whipped cream frosting to balance it all out.  The whipped cream here is deliciously infused with Kahlua for that special flavor.  It’s also “stabilized” with gelatin so it keeps its shape well, without fear of getting runny.

double chocolate layer cake with strawberries

Double Chocolate Cake, layered with fresh, sweet strawberries

The fresh strawberries truly make this chocolate cake special.   The rich, deep chocolate is perfectly paired with light whipped cream, and then given a refreshing bite with ripe strawberries.  I cannot explain in mere words how yummy this thing is.  I gained a few pounds just making it.  I wish I were kidding.  I did the taste-bake-keep tasting thing, as usual.  Sigh.

Oh, and this probably goes without saying – but, a good quality chocolate will make a difference on the turnout of your dessert.

I almost forgot to mention that this batter makes killer cupcakes, too!  I had a bit of leftover batter and made amazing cupcakes with it.  That could have been a whole other post.  Enjoy!  I know you will.

RECIPE (serves 10-12)

INGREDIENTS

For the Cake:
3 oz good quality semi-sweet chocolate, finely chopped (I love Guittard)
1 1/2 cups fresh, hot coffee (decaf is fine)
1 1/2 cups unsweetened cocoa powder
2 1/2 cups all purpose flour
3 cups white sugar
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs, room temp
3/4 cups vegetable oil
1 tsp vanilla extract
1 1/2 cups buttermilk (you can make your own by using 1 1/2 cups whole milk mixed with 1 1/2 T vinegar, and let that sit at room temp for at least 15 min, allowing it to curdle.  Mix well before incorporating.)

For Stabilized Whipped Cream Frosting:
16 tsp water
4 tsp Knox plain gelatin
4 cups very cold heavy whipping cream
4 tsp vanilla extract
8 TB powder sugar
2 T Kahlua (optional)

Filling:
Fresh strawberries, chopped (about 1/2 cup, give or take)
Sliced strawberries for garnish

DIRECTIONS:

For the cake (can be made 1 day ahead):
Preheat oven to 300F.  Grease two 10×2 round cake pans.  Line bottoms of pans with rounds of wax paper, and grease the paper.

Combine finely chopped chocolate with hot coffee, and stir occasionally until chocolate is completely melted.  Set aside at room temp.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a second large bowl, beat eggs until thickened and lemony yellow – about 3 min with standing mixer or 5 min with hand-held mixer.  Gradually add in oil, buttermilk, vanilla, and melted chocolate mixture.  Continue beating until well combined.  Add flour mixture and beat on medium until just combined well.  Divide batter evenly between the cake pans.  Bake in middle rack until toothpick comes out clean or almost-clean.  About 60-70 minutes.

Cool cake completely in pans on racks.  Can cool overnight at room temp, wrapped well.  When cool, slowly run a thin knife around edges and invert layers.  Carefully remove wax paper.

For the frosting:
In large mixing bowl, stir in heavy whipping cream, vanilla extract, powder sugar, and Kahlua.  Put this bowl, along with  beaters, in fridge to keep cold.

Mix Knox gelatin with water in a microwave safe bowl.  Let sit for about 10 min, for gelatin to soak up the water.  Microwave for about 15-20 seconds, to melt the gelatin.  Stir well, and let cool to lukewarm.

Take out the bowl with whipped cream ingredients.  Beat on medium until ribbons form (not to soft peaks yet.)  Stop beating and quickly check that your gelatin mixture is still liquid and almost cool.  If it has coagulated, reheat in microwave for 5 seconds.  Resume beating whipped cream mixture, while slowly pouring in liquid gelatin into the mixture as it is beating.  Beat to stiff peaks.  Keep in fridge until ready to use.

Mix desired amount of chopped strawberries with about 3/4 cup of the whipped cream to make the filling.

Spread filling in between layers of chocolate cake.  Frost cake with whipped cream.  Garnish with strawberry slices and shaved chocolate, if desired.  Cake keeps very well in fridge as long as it is covered.

Source:  Chew Out Loud, inspired by Gourmet

Puppy Cake Pops, Adorably Sweet

21 Jul Puppy Cake Pops

One of my little guys celebrated his 6th birthday this summer.  Of all possible cake-y requests, he asked for cake pops.  It took me a lengthy 2 seconds to decide what style the pops would be.  My sweet boy’s favorite thing in the whole wide world is unmatched by any other – his stuffed puppy dog.  It’s famously known as the scraggly, falling-apart toy pup named “Timmy.”  Timmy, who has never left my son’s side since infancy.  Timmy, who’s endured ugly ear surgery twice (I’m no seamstress) and who sports bald spots where there used to be fur.  Timmy, who my son vehemently refuses to replace, no matter how beautiful a new stuffed dog might I offer.

Yes, puppy cake pops it would have to be.  These turned out looking so much like the real Timmy that when my son saw the cake pops, he shouted, “They’re Timmy!  You made little Timmies!”

Puppy Cake Pops

Puppy Cake Pops – too cute

I mean,  how cute is that??  Dog lovers around the world, unite!

Puppy Cake Pops

Puppy Cake Pops – too yummy

Cake pops are everywhere.  Their popularity is partly due to the fact that they are easy, moist, attractive treats that satisfy those with sweet cravings and who want one little bite.  Or two or three.  Plus, they are a blank canvas for the ultra creative people of the world (I’m not in that category.)

It takes a couple stages to complete these, but each stage is simple.  If you’ve ever made cake pops, you already know these are done easily with various combos of boxed cake mixes & frosting, unless you want to make your own.

Puppy Cake Pops

Puppy Cake Pops – delish combo of chocolate and peanut butter

The only trick was my edible ink pen, which didn’t write on the coating as easily as I wanted.  The pen I am listing on this recipe is supposedly a better one than what I actually used.  I’ll be using it next time instead.  Still, these turned out really well.

Puppy cake pops

Puppy Cake Pops – almost too adorable to eat. Almost.

What happiness it was for us to make these cake pops.  The kids loved watching the process and “helping” (aka eating.)  The peanut butter exterior goes perfectly with the chocolate cake interior,  similar to my favorite candy in the world – Reese’s PB cups.  Does anyone else find it hard to stop popping the candy morsels or chocolate chips in your mouth when baking?  Anyone?  Please…someone!

the real timmy

Timmy

RECIPE (serves 40-50 canine lovers)

INGREDIENTS & STUFF YOULL NEED:

1 box cake mix (I used chocolate), baked as directed on box and cooled
1 can frosting (I used chocolate)
1 package chocolate candy melts
1 package peanut butter candy melts
lollipop sticks
Americolor Gourmet Writer black edible ink pens
plastic spoons
mini chocolate chips
styrofoam block

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DIRECTIONS:

For the ears (can make ahead a day or two ahead of time):

Fill inside of plastic spoons with melted candy coating of your choice, so that the candy is in the shape of elongated teardrops.  Place spoons on largest plate you can fit in your freezer.  Put plate of spoons in freezer about 5 minutes to set.  Just pop the ears right out of the spoon, and keep in fridge until ready to use.

For assembling cake pops:

After cake is cooled, get your clean hands dirty and crumble it up in a large bowl.  Mix well with 3/4 can of frosting.  This is nice and messy!  Roll mixture into balls a little smaller than golf sized.  Place on wax paper.

Melt candy melts in separate bowls in microwave, stirring well.  Dip tip of lollipop stick into melted candy and insert halfway into cake balls.  Place in freezer to firm up, about 10 minutes.    Once firm, hold each cake ball by the stick and rotate cake balls into melted candy until completely covered.  Stick into styrofoam block, so cake pops are sitting right side up.

Before candy coating completely dries, “glue” on the ears and nose.  If coating is already dry, just put a dab of melted candy coating on so you can do your gluing.  Use same method to “glue” on collars, if desired.  Once coating is fully dry, use edible pen to draw the eyes and nose.  Pops can be kept in fridge until serving, if your room temp is too warm.  Enjoy your sweet puppy cake pops!

Source:  Chew Out Loud, adapted from awesome Bakerella

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