Love this time of year so much! I spent Sunday making the house look festive and indulging in a little bit of Christmas baking!
After a batch of mince pies I decided to use up some of the boyfriend’s birthday cake leftovers and turn it into some cake pops!
If you haven’t made cake pops before I strongly recommend you watch the queen of cake pops tutorial as I really could not explain it any better – Bakerella
I started out with my left over chocolate fudge cake then added chocolate Philadelphia until I got a mouldable consistency. I use the processor to whizz the cake into crumbs but add the Philly by hand as I find it is easy to add too much making a very wet cake pop. I find the Philly is less sweet than buttercream, but either works ok. Cake pops are a great way of using leftover buttercream or cakes which haven’t quite worked out the way you planned!
Once you have your mixture, roll it into balls and put it in the freezer for 15 mins to firm up. I cannot stress enough DO THIS! It will not work otherwise! Once you have removed them from the freezer dip the sticks into chocolate or candy melts then insert into the balls, then freeze again for 5-10mins whilst melting your coating.
For mine I used chocolate flavoured coating by Silverspoon as I personally find Candy Melts too sickly. I would recommend having a box with some hole in or some polystyrene to put your cake pops in to dry. You can buy stands but it really depends how often you think you will use it. A box does the job!
I like indulging in a bit of sugarcraft, it is very therapeutic! You can get so many cutters now and every colour of icing under the sun!
As you can see I added some white icing to look like cream and some holly to turn mine into Christmas pudding cake pops! I got the plungers from eBay. The icing is Renshaws, it rolls out really well!
Whilst 8,000 people were busy running in the Robin Hood half marathon on Sunday around 30 others were raising money in an entirely different fashion…EATING CAKE!
Cake Eaters Anonymous, held once a month, met at a new venue overlooking Nottingham Castle, in the lovely Fothergills! Over £200 was raised for Nottingham Neonatal Charity which supports the NHS in buying the latest equipment to give premature babies a fighting chance of life.
There were some particularly delicious cakes this month so it was very difficult to choose my 3 slices! The diet started Monday…
Here’s what I made.
Courgette Spiced Mini Bundts
I adapted the recipe a little using Stork baking liquid (which I used for the first time and can highly recommend!) instead of vegetable shortening and natural yoghurt instead of half-and-half.