POP Basics- Making the Cake Recipe
Ingredients
| Butter stick | 1 | |
| Scant 3?4 cup (125 g) superfine (caster) sugar | ||
| Eggs | 2 Small | |
| Heaping 1 cup (125 g) all-purpose (plain) flour | ||
| Baking powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cocoa powder | 2 Tablespoon | |
| Cake | 8 inch | |
Directions
1 Preheat the oven to 350ºF (180ºC) Gas Mark 4.
2 Put the butter and sugar
in a food processor, and beat on medium speed until pale
and fluffy.
3 Slowly add the eggs as you continue to beat the mixture. Then sift over the flour, baking powder, salt, and cocoa and continue to mix until everything is well combined.
4 Pour the batter into the prepared cake pan and bake
in the preheated oven for
25 minutes, or until risen and baked through. Test if it’s cooked by inserting a toothpick (cocktail stick); if cooked, the toothpick comes out clean.
5 Leave your cake to cool
in the pan for 30–40 minutes, then turn out onto a wire cooling rack for a few hours to cool down completely. Even better, make the cake the day before you want to make
your POPs.
CAKE VARIATIONS
Here are some suggestions for different cakes to use as your cake POP base. Vanilla Cake Substitute 1 teaspoon of vanilla extract for the cocoa powder.
Almond Cake
Instead of a heaping cup of all-purpose (plain) flour, use 1⁄2 cup (50 g) ground almonds and 3⁄4 cup (75 g) all-purpose flour, and add 1 teaspoon of almond extract.
Pistachio Cake
Substitute 1⁄2 cup (50 g) ground pistachios and 3⁄4 cup (75 g) all-purpose flour for a heaping cup of all-purpose flour along with 1 teaspoon of pistachio flavoring. Once the cake mix is made and mixed with your cream cheese frosting, mix in a teaspoon of green food coloring.
POP TIP BIG SECRET HERE FOR ALL YOU READERS—THIS IS THE VERY CAKE THAT POP BAKERY HAS ALWAYS USED FOR EVERY POP WE MAKE. “IF IT AIN'T BROKE, DON'T FIX IT,” I SAY!
This recipe was contributed by Clare O’Connell, author of Pop Party.
To purchase POP Party visit www.amazon.com.
2 Put the butter and sugar
in a food processor, and beat on medium speed until pale
and fluffy.
3 Slowly add the eggs as you continue to beat the mixture. Then sift over the flour, baking powder, salt, and cocoa and continue to mix until everything is well combined.
4 Pour the batter into the prepared cake pan and bake
in the preheated oven for
25 minutes, or until risen and baked through. Test if it’s cooked by inserting a toothpick (cocktail stick); if cooked, the toothpick comes out clean.
5 Leave your cake to cool
in the pan for 30–40 minutes, then turn out onto a wire cooling rack for a few hours to cool down completely. Even better, make the cake the day before you want to make
your POPs.
CAKE VARIATIONS
Here are some suggestions for different cakes to use as your cake POP base. Vanilla Cake Substitute 1 teaspoon of vanilla extract for the cocoa powder.
Almond Cake
Instead of a heaping cup of all-purpose (plain) flour, use 1⁄2 cup (50 g) ground almonds and 3⁄4 cup (75 g) all-purpose flour, and add 1 teaspoon of almond extract.
Pistachio Cake
Substitute 1⁄2 cup (50 g) ground pistachios and 3⁄4 cup (75 g) all-purpose flour for a heaping cup of all-purpose flour along with 1 teaspoon of pistachio flavoring. Once the cake mix is made and mixed with your cream cheese frosting, mix in a teaspoon of green food coloring.
POP TIP BIG SECRET HERE FOR ALL YOU READERS—THIS IS THE VERY CAKE THAT POP BAKERY HAS ALWAYS USED FOR EVERY POP WE MAKE. “IF IT AIN'T BROKE, DON'T FIX IT,” I SAY!
This recipe was contributed by Clare O’Connell, author of Pop Party.
To purchase POP Party visit www.amazon.com.
Chef
