i’ve always wanted to make cake pops, but then again, for some reason or other, they do feel a little premature…? you know, like studs on clothes and shoes (some might say) – although i totally have a weak spot for studs (still). this does not mean i’m working hard on not buying anything with studs on it. i am really trying hard. the premature aspect about the cake pops, though, is entirely up to the lolly sticks. honestly, we’re not 5 (although we would sometimes undoubtedly like to travel back in time, what with those lines appearing around our eyes, ahem…).
so i made these darned pops, because i had to, eventually. but i left out the sticks. these champagne cake pops version in pink (it turned out a little more “popping” – pun intended – than planned) is subtle and almost chic. the ideal treat for a new year’s eve – or any, really – lush dinner party. for grown ups and (eternal) kids alike, mind.
i have a vision of eating only these, in luxurious pajamas my boyfriend’s stolen t-shirt, lounging in bed, sipping champagne from my new champagne goblets (a very thoughtful gift). growing up does have its perks. the freedom of lounging about is only one of them. drinking champagne is another. here’s an (official) toast to 2015! xx
champagne cake pops makes about 48 pieces
note: cake pops are being made from cake that you’re turning into crumbs, combining with frosting and shaping into balls. dipped into chocolate, they make for a decadent treat. usually, they’re skewered onto a lolly stick, but i prefer them sans.
3 cups flour
2 tsp. baking powder
1 pinch salt
250 g (2 sticks) butter, at room temperature
2 cups sugar
1 tbsp. vanilla extract – or 1 vanilla bean, scraped
6 egg whites, at room temperature
2 cups champagne
a couple of drops of pink or red food coloring
butter and flour for the pan
1 packet (175 g) of philadelphia cream cheese
200 g white chocolate
sprinkles and glitter for decorating
for the cake preheat the oven to 180 c / 350 f. butter and flour a large (mine was 26cm) round spring cake pan. put in the fridge while preparing the dough. in a smaller bowl, combine the dry ingredients: flour, baking powder and salt. in a large bowl cream the butter with the sugar with the help of a handheld mixer until fluffy. add the egg whites and vanilla. with a spatula, fold in dry ingredients and champagne, alternating between the two. tint pink with the food coloring. fill into the prepared and chilled cake pan. bake for about 30 minutes or until the rim comes off from the pan and a skewer inserted comes out clean. let cool on a wire rack.
for the cake pops crumb the cake (either by hand, which works best, hands down, or with the help of a blender). work in the cream cheese. the dough should now be workable and rather moist, so that you can shape it easily into balls. shape into evenly sized balls and put them in the freezer for half an hour.
melt the white chocolate on very low heat very slowly. stir occasionally and smooth out with a spatula. fill the chocolate into a small bowl. with two forks, dip each cake pop into the white chocolate. let excess chocolate drip off. set the cake pop on a baking sheet and sprinkle with desired sprinkles. let it dry and set.
the cake pops can be stored in the freezer (i’d recommend to keep them in the freezer undecorated, i.e. without the chocolate glaze and sprinkles, and to finalize them just before serving) or in the fridge for about a week.
Hello and welcome on F&F! Thank you for stopping by. My name is Scarlett and I love to elevate the everyday with honest, simple food. Recently, a baby (born in December 16) was also thrown into the mix. Please excuse my mom rambles already, thank you.
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