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Welcome to howtocookthat.net, the website where you'll find step by step instructions
for recipes ranging from kids' birthday cake decoration through to chicken noodle soup
and easy family dinners. For a printable copy of the recipes simply go to www.howtocookthat.net.
Today we're going to look at how to make raspberry and white chocolate cake pops. So, we're going
to start with 100 grams of melted butter. To that you add two eggs, and whisk it up.
Then add in your sugar, mix the sugar in. Add a little bit of vanilla; I also like to
add a dash of Marsala, which is a sweet Italian dessert wine. It just makes it nice flavour;
I do that in the chocolate ones as well. Then finally, add in your flour, baking powder,
and one cup of frozen crushed raspberries. The reason why you use them frozen is because
that way they don't get squashed when you're stirring it around.
And then, see how I'm just folding it in with the spoon. Continue to fold it until it is
just mixed in together, you don't want to over-mix them. Pour the mixture into the microwave
dish, spreading it evenly around. Okay? So there we have it; it's a little bit undercooked,
but that is what we want for the cake pops.
Line a baking tray, just take scoops of the mixture, and pop it onto the tray. Don't worry
that they're not perfectly round. Once they've been in a freezer for a little while to sit,
we can smooth them off, make them rounder then. The reason why you don't do it now is
because you'd burn your hands on the raspberries, because they're really really hot.
This recipe should make around sixteen raspberry and white chocolate pops. Then you put the
tray in the freezer. And now we've had them in the freezer for at least 30 minutes, these
ones are actually being opened up, just wet your hands, get one of them and just squeeze
it into a more of a ball-shape and smoother and round a bit. That way you can get the
nice, smooth, round shape of your cake-balls, but still retain your cakey texture in the
middle, rather than it being soggy and solid in the middle.