joicydoodle♥: Cake Pops 101

For my second cake pops stint, I was asked by my NSTP teacher Ms. Liza Morales to make cake pops for about 150 kids for our mass feeding program. Since the class is on a budget, Eldrin and I decided to make the cake pops as a donation. Who wouldn't like a cake pop? and who wouldn't like to make one for a cause?

My journey in making this project is a little harder than the first time, because I accidentally bought two packs of dyed popsicle sticks, we had to buy about 75 pieces of balloon sticks and have them saw into three pieces each stick through the meat slicer by Sir Mel, the school's purchaser. Thank God we are a little creative!

My pride to present to you my Devil's Food cake recipe <3 I love baking using measuring cups and measuring spoons, it feels so homely and calm. Just don't lose your self while counting the cups!

2 cups Butter

4 1/2 cups Sugar

8 pcs Eggs

3 cups All Purpose Flour

2 cups Unsweetened Cocoa

4 tsp Baking Powder

2 tsp Baking Soda

2 tsp Salt

2 tsp coffee diluted in 3 cups warm water

The method is the classic Creaming Method where you have to cream the butter and sugar using the paddle attachment until the butter gets light and fluffy and the sugar crystals finer. Then add the eggs at a time,after all the eggs are added, fold in the sifted dry ingredients in batches, in your every addition mix the batter lightly but not until it is fully combined.

As you notice, in this recipe there is a lot of dry ingredients. Having the Cocoa, a primary absorbent ingredient, your mixture will be dry as you add your dry ingredients in batches. When you finished about half add the coffee with the remaining dry ingredients in alternate sequence.Let it whip until just combined but spongy.

Bake in a rectangular brownie pan lined with parchment at 350 F for 50 to 60 mins. -- Since this cake is not low fat type like chiffon, it can sit but I recommend to let it sit inside the chiller so as it bakes in the oven it springs better as if a souffle when chilled before baking.

Then there's my Hot Chocolate again from my previous entry,Tsokolate-Eh. The taste is up to you, me I want it a little sweet with defined characteristic of Tsokolate-Eh; rich and creamy. You will need;Milk or Cream with water, Sugar and Cocoa

Divide the cake into four parts and break them into crumbs. Add the Tsokolate-Eh until the crumbs is moist enough to come together.

Scoop about 30g each and round them into balls. And yes! They look like those cute munchkins from Dunkin' Donuts. Freeze or chill them until just firm.Don't freeze them into hard pops!

ooohh-la-la!

Simmer a pot of water and melt a batch of Milk Chocolate over bain marie. Dip about 1/4 inch of the sticks and slide them into the pops. my first cake pop stint here

When the chocolate dries, dip it on a batch of melted Chocolate.Let the chocolate go around the pops and never swirl the pops around or it will slide off the stick. Let the excess chocolate go off by tapping the stick with your finger. Sprinkle the pops with candy sprinkles before it dries.