Cake pops...they are all over the web.
I've tried them here, and here.
My blog friend, Genki also documented her adventures making them, here.
It was a rainy day on Sunday, so since I was stuck indoors, I decided to try my hand at making them.
I took the easy way out and bought 2 slices of cake instead of making a whole cake. The type of cake I used is called castella, a moist eggy cake that originated in Portugal and is a famous food item in Nagasaki.
Instead of a can of frosting, I used some cream cheese and powdered sugar.
Kat's castella cake pops : makes about 7
2 thick slices castella
2 tablespoons powdered sugar
54 grams cream cheese
1/2 tablespoon milk
Chocolate to coat:
1/2 a bar Lindt Bittersweet chocolate (49%)
2 handfuls 60% Ghiradelli chocolate chips
Mix the first 4 ingredients together and "eyeball" out 7 balls.
Heat chocolate over double boiler.
Dip ball into chocolate, then drizzle chocolate in circular motion around the ball.
Decorate with your favorite sprinkles.
NOTES: There was supposed to be 7 but when I tried dipping the first ball into the chocolate on a chopstick (like a true cake pop) it totally disintergrated and HAD to be fished out and eaten right away.
So, I changed my method and dipped the balls into the chocolate, placed them onto parchment paper then drizzled the chocolate over the top.
They weren't overly sweet and Satoshi liked them too.
Would I make these again? probably not, too much of a p.i.t.a. I am glad I tried making them though.