My Halloween treats. Nothing fancy. Just homemade. By me.
I guess the difference between this batch from my last (see previous entry) is that I have used Wilton melt candy as coating, used two different cake filling (chocolate and vanilla) and better popsicle sticks (thicker) .
What you need:
- Chocolate cake mix, bake according to the box instruction a day earlier. I used a 750 g cake mix powder. Makes 12-15 pops.
-Vanilla cake mix. Baked according to box instructions.
- Browned Butter frosting (see below)
- Lollipop sticks
- Sprinkles, different shapes and sizes
- Cupcake paper liners or styrofoam
- 350g White Wilton candy melt.
- Parchment paper
3 cups powdered sugar
1 teaspoon vanilla
3- 4 tablespoons milk
1/3 cup unsalted butter
In medium bowl, place powdered sugar, 1teaspoon vanilla and 3 tablespoons milk. In saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy. Let cool until it’s manageable to touch.
In a large bowl place the cooled down cakes, tear it to smallest pieces. Mix in the frosting, mix them well by using your hands. Next step is to make your pop balls. Idid not use ice scream scoop for this job but made the balls according to ‘feel’ so there wasn’t really any measurements follwed, just instinct. I ‘d take a bit of the chocolate mix then stick to it a bit of the vanilla mix then handroll it while pressing it tightly to prevent it from falling apart then place on a baking tray lined with parchment paper.
Freeze for an hour or 2, until the balls are cold and hard.
Bain-Marie the candy melts. Half-fill saucepan with water and bring to a simmer. Place bowl on top with a small portion of chocolate melts in, making sure it doesn’t touch water (or it will overheat).
Stir with a metal spoon until melted. Listen, you better avoid wooden or plastic spoons because both retain moisture that makes the melt hard. I made that mistake and paid the price, I ran out of coating and left with few balls over.
Take a stick, dip the end to the melt (now room temperature) then stick into a ball then place back on the tray. When you’re done dipping place the tray back into the refrigerator to cool the balls again, making sure the stick is sticking well inside.
Using a fresh sauce pan, bain-marie the rest of the candy melt, leave to room temperature.Dip each ball into the melt, using the metal spoon to remove excess coat. When fully coated, sprinkle them with your decoration. Place back into the refrigerator again and take out when you need them.
My husband and friends liked this batch better than the first