Chocolate Covered Vanilla Cake Balls

Miss Coco (Esme has been dropped from her name) placed an order
for Cake Pops for her class to celebrate Valentine’s Day. I was offered
£1.20 as payment for my services. It’s a lot compared to how much i
was offered for her Christmas order. 20p!!!! Ah well, the things i do.

Cake pops are fun to make. You just have to have lots of time and
patience.

Baked the cake using my go to vanilla cake recipe. Holds well with
the frosting when mixed together.

Erm! I also have to add,  the order for cake pops has increased as
we are having sleepovers this weekend.

Me and four young ladies.

Wish me luck!!!!

P.S.- Forgot to add, cake and icing were tinted pink as per order instructions.

 

Vanilla Sponge Cake
Yields : About 24 cake balls
Prep Time: 30mins – 1 hour
Baking Time: About 1 hour

For Cake

250g caster sugar

250g unsalted butter, room temperature
5 eggs, room temperature

250g all purpose(plain flour)

1 teaspoon vanilla essence
Few drops of pink food colouringFrosting

100g butter, softened
200g icing sugar
1-2 teaspoons milk
Few drops of pink food colouring

Coating Cake Balls

200g white chocolate
200g milk chocoolate

1.  Preheat oven to 160 degrees Celsius (315 F/Gas Mark 2-3). Grease, line with non stick baking paper
2. Cream butter and sugar on medium until light and fluffy about 5 minutes
3. Add eggs one by one, beating well after each addition and scraping down sides of bowl with spatula. If mixture curdles add a teaspoon of flour.
4. Add the vanilla and mix until combined
5. Sift in the flour and mix thoroughly.
6. Pour mixture into tin, place in oven and bake for 1 hour or until toothpick or skewer inserted in centre comes out clean
7. Leave cake to stand in tin for 5 minutes before turning out onto wire rack to cool.

1.  Line baking sheets with non stick baking paper.
2. Trim any crust off the cake. Crumble the cooled cake into a large bowl.
3. Add small amounts of icing to cake crumbs. Using the back of a spoon mix up the icing and cake until fully incorporated. If you find your cake not holding together well, you can add small amounts of icing until you get a good consistency. ( Please note you do not want to add too much icing or cake balls will be too moist)
4. Using an ice cream scoop to make sure your cake balls are of consistent size, scoop out your cake and then using your hands rolls them into balls and place on lined sheet pan.
5. Let them rest for 20 minutes before chilling.
6. Cover with plastic wrap and chill for a few hours in refrigerator or chill balls in freezer until firm not frozen. About 15 minutes. You want the balls to be firm but not frozen.
7. Melt chocolate in microwave in 30 second bursts until melted.
8. Using a fork pick dip balls in chocolate and gently move it around until coated, lift it out allowing any excess chocolate to drop off.
9. Place on lined sheet. Decorate with sprinkles whilst wet.