It’s what you’ve all been waiting for… some more exciting and ridiculously silly, time-consuming baking! And I definitely won’t disappoint you today, as I have had a second go at making cake pops. My first ones a few months ago – the owl pops – worked great, but I have been keen to have another pop at them. Tehe.
I chose penguins because it seemed to make sense in terms of being a simple enough shape, and being able to use dark & white chocolate to make their little tuxedo-coloured coats! These penguins were for my friend Elaine’s birthday – I can’t believe now it’s a whole year since my amazing baking-film that my brother helped me to make, which was on her birthday last year! It’s time for another one isn’t it?
I also made some simpler ones, but they look just as pretty!
What made it slightly harder for me was the fact that because I wanted to temper my own chocolate (I looove chocolate making!) it meant that I couldn’t freeze the shapes to make them more solid & easier to dip in the chocolate, since they need to be room temperature in order not to spoil the temper. This meant it was really tricky not to let them fall off the sticks though with the weight of the chocolate! The chocolate needs to be as thin as possible really. But I’m very pleased with the results – no blooming chocolate, a nice thin coating, and a very good quality finish and taste. NOM.
Anyway, Here is some of the process of making them – but go to Bakerella for the real know-how, she’s the expert.
And despite all of that amazing baking I’ve been doing the past couple of weeks, all my family would do was to moan at me for not making the penguin pops for them, but doing them for my friend’s 21st birthday instead! Well, at least Elaine was pleased – they went down a storm at the party, since most people had never even heard of cake pops before.
What would you choose to do if you made cake-pops? My next challenge is hedgehogs!