Hey SHUGA! Cake Pop

Is there anything more adorable than cake pops? February is almost coming to an end, but  as you can see we are still in the Valentine’s Day mood,  we decided to do something fun, a yummy treat everyone will love! You can decorate them with the help of your kids and have a lot of fun time creating this delicious and sweet recipe.

Our “Hey SHUGA Cake Pop” recipe is perfect for any little party, try them and let us know if you love them as much as we did!

Ingredientes

All you will need is:

2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Directions for baking the cake:


  1. Slice the strawberries

1-Preheat the oven to 350 degrees F.

2-Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.

3-Whisk 3 cups flour, the baking powder and salt in a bowl until combined.

4-Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)

5-Mix 1/2 cup water with the cream in a liquid measuring cup or bowl.

6-Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.

7-Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes.

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 Directions for making the cake pops:

8-After taking the cake out of the oven, be sure it is totally cool before you start transforming it into cake pops.

9-Using either your hands or a spoon, take the cooled cake out of the pan and place it into a large bowl. Mix to break down the cake into fine crumbs. You can either mix it with an electric mixer, or use your hands. Make sure that all there is left is crumbs!

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10-Choose a flavor of frosting that you like. Add about ¾ of it into the crumbs. If you need to add more frosting, feel free to do so. Make sure it is all mixed and ensure that there is no part of the cake crumb mixture without frosting.

11-Use a cookie scooper to scoop out little balls. Round them out with your hand to make perfect little ball or other shapes like hearts for Valentine’s Day.

12-Put each cake ball onto a cookie sheet lined with parchment paper. If you don’t have parchment paper you can also use oiled aluminum foil. Then place in the freezer for 10 minutes or so to firm up.

cake pops

13-Melt some chocolate in a double boiler or microwave. The chocolate that you use to cover strawberries is recommended. You can also use crushed-up white chocolate wafers if you prefer, as the outer layer.

14-Dip the lollipop stick into melted chocolate then insert into the cake ball. Insert the stick into the little round balls a little less than halfway. Continue with this step to the rest of the cake balls to allow time for the chocolate to harden.

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15-Then dip the cake ball into the melted chocolate and gently tap them above the chocolate to remove any excess chocolate.

16-Add sprinkles or other toppings to decorate.

17-Set aside to cool so that the chocolate hardens.

18-Use a Styrofoam block to stick the cake pops into and for display.

19-Refrigerate the cake pops so they stay firm and to keep them fresh until serving time.

cakepopsfinal
 LOVE
 -The SHUGA Team
Hey SHUGA! Cake Pop
 
Ingredients
  • 2 sticks unsalted butter, at room temperature, plus more for the pans
  • 3 cups all-purpose flour, plus more for the pans
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup Hey SHUGA!
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup heavy cream
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  3. Whisk 3 cups flour, the baking powder and salt in a bowl until combined.
  4. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time,
  5. scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  6. Mix ½ cup water with the cream in a liquid measuring cup or bowl.
  7. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  8. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes.
  9. After taking the cake out of the oven, be sure it is totally cool before you start transforming it into cake pops.
  10. Using either your hands or a spoon, take the cooled cake out of the pan and place it into a large bowl. Mix to break down the cake into fine crumbs. You can either mix it with an electric mixer, or use your hands. Make sure that all there is left is crumbs!
  11. Choose a flavor of frosting that you like. Add about ¾ of it into the crumbs. If you need to add more frosting, feel free to do so. Make sure it is all mixed and ensure that there is no part of the cake crumb mixture without frosting.
  12. Use a cookie scooper to scoop out little balls. Round them out with your hand to make perfect little ball or other shapes like hearts for Valentine’s Day.
  13. Put each cake ball onto a cookie sheet lined with parchment paper. If you don't have parchment paper you can also use oiled aluminum foil. Then place in the freezer for 10 minutes or so to firm up.
  14. Melt some chocolate in a double boiler or microwave. The chocolate that you use to cover strawberries is recommended. You can also use crushed-up white chocolate wafers if you prefer, as the outer layer.
  15. Dip the lollipop stick into melted chocolate then insert into the cake ball. Insert the stick into the little round balls a little less than halfway. Continue with this step to the rest of the cake balls to allow time for the chocolate to harden.
  16. Then dip the cake ball into the melted chocolate and gently tap them above the chocolate to remove any excess chocolate.
  17. Add sprinkles or other toppings to decorate.
  18. Set aside to cool so that the chocolate hardens.
  19. Use a Styrofoam block to stick the cake pops into and for display.
  20. Refrigerate the cake pops so they stay firm and to keep them fresh until serving time.

Be sweet and give us a share!

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