This Saturday sees the launch of my first ever Cake Pops workshop, an exciting if daunting prospect.
Cake pops are a direct descendent of the much loved cupcake and originate from the home of cupcakes ... The US of A! Popularized by blogger 'Bakerella' (www.bakerella.com), cake pops are fast overtaking the cupcake as the favourite sweet treat of choice served at birthdays, weddings, baby showers and practically any other celebration you could imagine.
What sets them apart from the cupcake and is perhaps the key to their popularity is their size. With an average of 217 calories and 6.9gm of fat compared to 500 calories and 20gm of fat in a cupcake, these bitesized treats give us ladies the much needed hit of sugar we crave while still allowing us to feel like we haven't totally ditched the diet. Added to the fact their handy individual packaging and lack of need for a plate, its not hard to see why even Starbucks are selling them now.
Cake pops can be made from any type of cake mixture which after being cooked and cooled is then crumbled either by hand or (much easier) in a food processor. A mixture of cream cheese and icing sugar is then combined with the cake crumbs to form a soft truffle like texture. The mixture is then moulded into small balls, attached to a lollipop stick and dipped and covered in melted coloured candy melts.
There are a million and one ways to decorate a cake pop and if you go to your local bookshop you will find a whole selection of books, illustrating original and creative decoration techniques for you to try. From frogs and monsters to snowmen and robots, their isn't anything you can't create from these little balls of deliciousness.
No comments:
Post a Comment