Cake pops are a derivative of cake balls, or truffles: cake balls on a lollipop stick, wooden skewer, or cocktail stick. They are a blend of cake crumbs and topping, or frosting, that are rolled up into balls and dipped into melted chocolate and allowed to harden.
The history of cake balls is a little unclear, other than it was a traditional recipe that existed in the southern states of North America, particularly in Texas and those states that border Texas. Cake balls, although not known by that name, certainly existed in the 1900s. What is known is that they became popular in the mid-2000s, due to being posted on a blog, ‘Bakerella’, by Angie Dudley, a blog that she started in 2007 after taking a cake decorating class. She apparently first came across them at a party in 2005.
Cake pops use many of the ingredients used in baking a traditional cake and can be made from cakes of any flavour. They are a good way of using up leftover cake and cake crumbs. It is noted that making cake batter from scratch, instead of from a cake mix, produces far better results: it produces a much denser crumb, which is better for mixing with either chocolate or topping, and it makes it easier to shape the balls and for them to stay attached to wooden skewers when dipping into melted chocolate, or topping to coat.
This gluten-free recipe, which was made especially for making cake pop eyeballs for a Halloween cake, is based upon the gluten recipes given on two BBC goodfood posts, one for eerie eye ball pops and the other for cake pops (www.bbcgoodfood.com/recipes/eerie-eyeball-pops, and www.bbcgoodfood.com/recipes/cake-pops); and two blog posts of Bakerella, one is of her original cake balls, and the other is a much more recent post for a cake pop (www.bakerella.com/red-velvet-cake-balls/, and www.bakerella.com/have-a-ball/). The cake may be made a day ahead of making the balls themselves. The cake balls will be the better for it. Timewise, it is better too, as the process is quite time consuming.
Ingredients: (enough to make approximately 60 eyeball pops)
Cake (this is half of the Victoria Sandwich sponge mix)
Gluten-free Flour mix* 150g
Baking powder 1 1/4tsp
Salt 3/4tsp
Butter 150g
Cane sugar (superfine) 150g (blitz cane sugar in a coffee grinder to superfine)
Eggs 150g (3 large)
Hemp milk 1 - 2Tbsp (possibly more)
Dark chocolate 300 - 400g (chopped, for the cake ball mix)
White chocolate 360 – 720g (as required; melt in batches to keep warm)
Dark chocolate chips optional, number as required
*Gluten-free Flour mix: 440g Brown Rice flour, 125g Sweet Rice flour, 45g Potato starch, 95g Tapioca starch, and 55g Arrowroot. Total weight: 760g
Method (Cake):
Preheat the oven to180°C for a minimum of 45 minutes.
Place the bowl of a stand mixer, and the flat paddle attachment in a freezer for 15 minutes.
Grease, with room temperature butter, the inside of a sandwich tin, and then line it with parchment paper. The parchment paper should then be greased.
In a medium sized bowl (1), sift in the Gluten-free flour mix, add the baking powder, and salt. Whip with a wire whisk to fully combine, periodically using a spoon to turn the outside flour into the middle of the bowl, and whisk again, rotating the bowl at the same time, until the components are fully combined. Set aside.
In the cold bowl (2) of a stand mixer fitted with a flat paddle mixer, add the cold, sliced and cubed butter. Beat the butter, at medium-high speed, until the butter is smooth, pale in colour, and creamy. This will take about 3 minutes.
Slowly add the superfine cane sugar and combine, continuously beat, or cream, the butter-sugar mixture for 5-6 minutes, stopping the mixer and scraping down the sides and across the bottom of the bowl, at least once. The creaming is done when the butter-sugar mix is smooth, light and white. The whiter it is the more trapped air is inside, for a lighter cake.
At the lowest speed add the first egg and incorporate completely. Scrape down the sides of the bowl. Add the rest of the eggs, one at a time, completely incorporating each one, and scraping down the sides of the bowl before adding the next egg. After the last egg has been incorporated, beat the mixture for a further 1-2 minutes to complete the lightening of the mixture.
Remove the mixer bowl (2) and add 1Tbsp Hemp milk and sift in 1/4 of the Gluten-free flour mix, avoiding getting any on the sides of the bowl, and fold in with a silicon spatula, the edge going down, scraping across the bottom and lifting up to the top and folding over, or use a wire whisk and drag and rotate, to fold the flour in. This is done by dragging the wire whisk from the far side of the batter to the front, then rotating the mixing bowl a quarter turn, and repeating the dragging. It may take between 5 – 6 drag and rotates to fully incorporate the flour into the batter. Add a further 1Tbsp of Hemp milk, and sift in the rest of the Gluten-free flour mix, and fold in. Check the dropping consistency of the batter, what is requires is that it easily drops off a spoon, yet, not run off; this is so that the batter pours. If necessary, add sufficient Hemp milk for the batter to easily drop off a spoon.
Pour and scoop the batter into the sandwich tin. Tap the sandwich tin on the worksurface to displace any bubbles, then smooth the top surface with a spatula.
Baking and cooling:
Immediately place the filled sandwich tin in the middle of the preheated oven. Bake for 20-25 minutes (avoid opening the oven door before 20 minutes have elapsed), or until the cake is golden and well risen, the cake springs back when lightly pressed, or when a thin paring knife inserted in the middle of the cake comes out clean, yet moist. Ideally, the cake does not pull away from the sides of the tin. Place the sandwich tin on a wire cooling rack for 10 minutes, then carefully turn the cake out and put it, flat side down, onto another cooling rack. Remove the parchment paper linings and allow the cake to cool completely.
Cake ball mix and forming:
This is for the basic cake balls. Note that the cake mix can be shaped into any form.
Method:
Take the cooled cake and break it up into large pieces; add the cake pieces, in batches, to a food processor and pulse to crumbs. Pour the crumbs into a large bowl (1) between each batch (or some of the cake crumbs will combine into a mass).
Starting with the smaller amount, place chopped chocolate in the top, large, bowl (2) of a double boiler, gently heat over medium heat until three quarters of the chocolate is melted, constantly stirring with a dessert spoon. Remove from heat and melt the rest of the chocolate with the spoon. Set aside.
Pour and scrape the melted chocolate into the bowl (1) containing the cake crumbs. With a dessert spoon, mix the melted chocolate thoroughly with the cake crumbs. When complete, with a spoon scope out some of the cake ball mix and roll it into a ball in the hands to see if it sticks together, not too crumbly nor too sticky. If necessary, heat some more dark chocolate and add to the mixture until the right consistency is obtained.
When the cake ball mixture has the right consistency, line a baking tray with wax paper. Then, scoop out the cake ball mix and hand roll out into 19mm (3/4in) balls (or larger, depending on choice) and place them on the wax paper covered baking tray. When all of the cake balls (approx. 60 for ‘eyeballs’) have been made, place the filled baking tray in a freezer for about 15 minutes for the cake balls to firm up. Then, transfer them to a refrigerator to remain chilled, yet not frozen.
White chocolate coating
Start with the smaller amount of white chocolate, more can be melted as required. This is so that the chocolate stays warm and is pourable. The ideal pouring temperature is 29 – 32°C.
Method:
Starting with the smaller amount, chop up the white chocolate and in a bowl. Set aside. Place chopped white chocolate in the top, large, bowl (1) of a double boiler, gently heat over medium heat until three quarters of the white chocolate is melted, constantly stirring with a dessert spoon. Remove from heat and melt the rest of the white chocolate with the spoon. Set aside and allow to cool to the pouring temperature. This may be speeded up by placing the bowl in a larger bowl of cold water. Pour the melted chocolate into a coffee mug, the white chocolate depth needs to be at least 4 – 5cm (1 ½ - 2 in). If the white chocolate falls below this level, melt some more white chocolate and replenish the mug.
Remove several of the cake balls from the refrigerator and place on a piece of wax paper on the work surface.
Take a wooden skewer and dip the tip in the melted white chocolate; insert it into a cake ball. It is important that the tip is well covered, as when it is pushed into the cake ball this acts as a fixer. If insufficient is attached, when the cake ball is immersed in the white chocolate, especially as it starts to cool, it may pull the stick out of the ball. Dip the entire cake ball into the mug of melted white chocolate and remove in one motion without stopping or stirring. Make sure that the entire cake ball is covered. Once removed gently tap the wooden skewer on the side of the mug to allow all excess coating to drop off into the mug. Place the wooden skewer upright, either in a styrofoam block, or in a mug to dry the white chocolate coating to a hard shell.
If making eyeballs, press a dark chocolate chip, sharp or round side inwards, into the cake ball whilst it is still wet. Note that some other decorations may be applied at this stage, others later.
Repeat the process with more cake pops. Ensure that the coated cake pops do not touch each other in either the block or mug.
Place the cake pops in a refrigerator for 30 minutes to fully set. Then remove for eating, or storing at room temperature.
Decorate as desired.
Enjoy!!!
These are a selection made for Halloween.
The history of cake balls is a little unclear, other than it was a traditional recipe that existed in the southern states of North America, particularly in Texas and those states that border Texas. Cake balls, although not known by that name, certainly existed in the 1900s. What is known is that they became popular in the mid-2000s, due to being posted on a blog, ‘Bakerella’, by Angie Dudley, a blog that she started in 2007 after taking a cake decorating class. She apparently first came across them at a party in 2005.
Cake pops use many of the ingredients used in baking a traditional cake and can be made from cakes of any flavour. They are a good way of using up leftover cake and cake crumbs. It is noted that making cake batter from scratch, instead of from a cake mix, produces far better results: it produces a much denser crumb, which is better for mixing with either chocolate or topping, and it makes it easier to shape the balls and for them to stay attached to wooden skewers when dipping into melted chocolate, or topping to coat.
This gluten-free recipe, which was made especially for making cake pop eyeballs for a Halloween cake, is based upon the gluten recipes given on two BBC goodfood posts, one for eerie eye ball pops and the other for cake pops (www.bbcgoodfood.com/recipes/eerie-eyeball-pops, and www.bbcgoodfood.com/recipes/cake-pops); and two blog posts of Bakerella, one is of her original cake balls, and the other is a much more recent post for a cake pop (www.bakerella.com/red-velvet-cake-balls/, and www.bakerella.com/have-a-ball/). The cake may be made a day ahead of making the balls themselves. The cake balls will be the better for it. Timewise, it is better too, as the process is quite time consuming.
Ingredients: (enough to make approximately 60 eyeball pops)
Cake (this is half of the Victoria Sandwich sponge mix)
Gluten-free Flour mix* 150g
Baking powder 1 1/4tsp
Salt 3/4tsp
Butter 150g
Cane sugar (superfine) 150g (blitz cane sugar in a coffee grinder to superfine)
Eggs 150g (3 large)
Hemp milk 1 - 2Tbsp (possibly more)
Dark chocolate 300 - 400g (chopped, for the cake ball mix)
White chocolate 360 – 720g (as required; melt in batches to keep warm)
Dark chocolate chips optional, number as required
*Gluten-free Flour mix: 440g Brown Rice flour, 125g Sweet Rice flour, 45g Potato starch, 95g Tapioca starch, and 55g Arrowroot. Total weight: 760g
Method (Cake):
Preheat the oven to180°C for a minimum of 45 minutes.
Place the bowl of a stand mixer, and the flat paddle attachment in a freezer for 15 minutes.
Grease, with room temperature butter, the inside of a sandwich tin, and then line it with parchment paper. The parchment paper should then be greased.
In a medium sized bowl (1), sift in the Gluten-free flour mix, add the baking powder, and salt. Whip with a wire whisk to fully combine, periodically using a spoon to turn the outside flour into the middle of the bowl, and whisk again, rotating the bowl at the same time, until the components are fully combined. Set aside.
In the cold bowl (2) of a stand mixer fitted with a flat paddle mixer, add the cold, sliced and cubed butter. Beat the butter, at medium-high speed, until the butter is smooth, pale in colour, and creamy. This will take about 3 minutes.
Slowly add the superfine cane sugar and combine, continuously beat, or cream, the butter-sugar mixture for 5-6 minutes, stopping the mixer and scraping down the sides and across the bottom of the bowl, at least once. The creaming is done when the butter-sugar mix is smooth, light and white. The whiter it is the more trapped air is inside, for a lighter cake.
At the lowest speed add the first egg and incorporate completely. Scrape down the sides of the bowl. Add the rest of the eggs, one at a time, completely incorporating each one, and scraping down the sides of the bowl before adding the next egg. After the last egg has been incorporated, beat the mixture for a further 1-2 minutes to complete the lightening of the mixture.
Remove the mixer bowl (2) and add 1Tbsp Hemp milk and sift in 1/4 of the Gluten-free flour mix, avoiding getting any on the sides of the bowl, and fold in with a silicon spatula, the edge going down, scraping across the bottom and lifting up to the top and folding over, or use a wire whisk and drag and rotate, to fold the flour in. This is done by dragging the wire whisk from the far side of the batter to the front, then rotating the mixing bowl a quarter turn, and repeating the dragging. It may take between 5 – 6 drag and rotates to fully incorporate the flour into the batter. Add a further 1Tbsp of Hemp milk, and sift in the rest of the Gluten-free flour mix, and fold in. Check the dropping consistency of the batter, what is requires is that it easily drops off a spoon, yet, not run off; this is so that the batter pours. If necessary, add sufficient Hemp milk for the batter to easily drop off a spoon.
Pour and scoop the batter into the sandwich tin. Tap the sandwich tin on the worksurface to displace any bubbles, then smooth the top surface with a spatula.
Baking and cooling:
Immediately place the filled sandwich tin in the middle of the preheated oven. Bake for 20-25 minutes (avoid opening the oven door before 20 minutes have elapsed), or until the cake is golden and well risen, the cake springs back when lightly pressed, or when a thin paring knife inserted in the middle of the cake comes out clean, yet moist. Ideally, the cake does not pull away from the sides of the tin. Place the sandwich tin on a wire cooling rack for 10 minutes, then carefully turn the cake out and put it, flat side down, onto another cooling rack. Remove the parchment paper linings and allow the cake to cool completely.
Cake ball mix and forming:
This is for the basic cake balls. Note that the cake mix can be shaped into any form.
Method:
Take the cooled cake and break it up into large pieces; add the cake pieces, in batches, to a food processor and pulse to crumbs. Pour the crumbs into a large bowl (1) between each batch (or some of the cake crumbs will combine into a mass).
Starting with the smaller amount, place chopped chocolate in the top, large, bowl (2) of a double boiler, gently heat over medium heat until three quarters of the chocolate is melted, constantly stirring with a dessert spoon. Remove from heat and melt the rest of the chocolate with the spoon. Set aside.
Pour and scrape the melted chocolate into the bowl (1) containing the cake crumbs. With a dessert spoon, mix the melted chocolate thoroughly with the cake crumbs. When complete, with a spoon scope out some of the cake ball mix and roll it into a ball in the hands to see if it sticks together, not too crumbly nor too sticky. If necessary, heat some more dark chocolate and add to the mixture until the right consistency is obtained.
When the cake ball mixture has the right consistency, line a baking tray with wax paper. Then, scoop out the cake ball mix and hand roll out into 19mm (3/4in) balls (or larger, depending on choice) and place them on the wax paper covered baking tray. When all of the cake balls (approx. 60 for ‘eyeballs’) have been made, place the filled baking tray in a freezer for about 15 minutes for the cake balls to firm up. Then, transfer them to a refrigerator to remain chilled, yet not frozen.
White chocolate coating
Start with the smaller amount of white chocolate, more can be melted as required. This is so that the chocolate stays warm and is pourable. The ideal pouring temperature is 29 – 32°C.
Method:
Starting with the smaller amount, chop up the white chocolate and in a bowl. Set aside. Place chopped white chocolate in the top, large, bowl (1) of a double boiler, gently heat over medium heat until three quarters of the white chocolate is melted, constantly stirring with a dessert spoon. Remove from heat and melt the rest of the white chocolate with the spoon. Set aside and allow to cool to the pouring temperature. This may be speeded up by placing the bowl in a larger bowl of cold water. Pour the melted chocolate into a coffee mug, the white chocolate depth needs to be at least 4 – 5cm (1 ½ - 2 in). If the white chocolate falls below this level, melt some more white chocolate and replenish the mug.
Remove several of the cake balls from the refrigerator and place on a piece of wax paper on the work surface.
Take a wooden skewer and dip the tip in the melted white chocolate; insert it into a cake ball. It is important that the tip is well covered, as when it is pushed into the cake ball this acts as a fixer. If insufficient is attached, when the cake ball is immersed in the white chocolate, especially as it starts to cool, it may pull the stick out of the ball. Dip the entire cake ball into the mug of melted white chocolate and remove in one motion without stopping or stirring. Make sure that the entire cake ball is covered. Once removed gently tap the wooden skewer on the side of the mug to allow all excess coating to drop off into the mug. Place the wooden skewer upright, either in a styrofoam block, or in a mug to dry the white chocolate coating to a hard shell.
If making eyeballs, press a dark chocolate chip, sharp or round side inwards, into the cake ball whilst it is still wet. Note that some other decorations may be applied at this stage, others later.
Repeat the process with more cake pops. Ensure that the coated cake pops do not touch each other in either the block or mug.
Place the cake pops in a refrigerator for 30 minutes to fully set. Then remove for eating, or storing at room temperature.
Decorate as desired.
Enjoy!!!
These are a selection made for Halloween.