I’ve been watching the cake pop craze from afar, and have come to the conclusion that (for the most part) they’re a fine example of style over substance. Or as my East Londoner friend would say “all fur coat and no knickers” (tee hee, that one always brings a smile to my face).
These creations came about entirely by chance. I’d been promising to make hubby brownies for days but just didn’t get round to it and felt bad. Poor guy works hard, gets up with 4yo in the middle of the night then comes home and there aren’t even any treats in the fridge.
One afternoon the other week I tried making a cake, from memory while holding the baby. As you can imagine it was a disaster. I was a little heavy handed on the dates and it came out too rich and dense. I knew he would eat it out of politeness, but decided to do some experimenting instead.
I turned it into cake pops (without the sticks) and in the process had a very happy hubby on my hands. They may not look stunning, but I’m assured the taste was top notch. They also got the seal of approval from my bestie who knows her cake. To say it killed me not being able to eat these would be an understatement, and I’m already planning on making them again as soon as my diet will allow!
This recipe is free from dairy, gluten, grains and refined sugar
Ingredients for 24 cake pops:
Cooked and cooled small chocolate cake (any will do, but I like this)
50g raw cacao butter
20g cocoa/cacao powder
– line a baking tray with greaseproof paper
– put the cacao butter, powder and honey into a heat proof bowl set over a saucepan with simmering water in it
– gently melt the ingredients until it looks and tastes like melted dark chocolate
– cut the cake up into 24 little pieces, then roll them into balls as you would truffles
– dip each ball of cake into the chocolate mixture, then place onto the greaseproof paper
– put the tray into the fridge for a couple of hours to set, then store in a biscuit tin