I was approached recently to do a cake pop demo for the local mosque’s Family Fun Day fundraiser. I accepted and a few days later got hit with the worst flu I’ve ever had. Alhumdulillah I’m much better. I thought it would be a nice idea to create a tutorial for the blog as well as an extra visual reference for anyone who needs one after the demonstration.
- You’ll need
- – Cake pops or cake pop mixture (see below)
- – Chocolate melts (or candy melts)
- – Decorations (see below for ideas)
- – Styrofoam block or baking paper lined surface
- – Cake pop sticks
1. Make your cake pop mixture.
2. Roll into even sized balls (approx. 1 inch diameter).
3. Place on a baking paper lined surface or a Styrofoam block,
4. Place the cake balls into the fridge/freezer until chocolate is set.
5. Dip your sticks into the melted chocolate about 2cm up.
6. Press the chocolate coated sticks into the cake pop just over half way in.
7. Place the cake pops in the fridge/freezer until chocolate is hard.
8. Ensure chocolate is still liquid and remove the cake pops.
9. Dip each cake pop into the chocolate ensuring all the cake pop is covered.
10. Gently tap off the excess dripping chocolate.
11. Decorate the cake pops as you wish.
How to make cake pop mixture
Standard cake pop
Bake a cake. You can use a box mix or your favourite easy recipe.
Once cooled crumble the cake and add frosting.
You’ll need approximately 1/3 cup of frosting per 3 cup of crumbed cake.
Remember this could vary greatly depending on the type of cake and it’s moistness. Add a little frosting at a time until you get a moist mouldable mixture that will hold shape.
Oreo cake pop truffle recipe
250g softened cream cheese
Crush your oreos until they’re fine crumbs. Add in your cream cheese and mix extremely well. Roll into balls.
Cake pop baking mould
Use your favourite moist cake/cupcake recipe. Fill the mixture into the bottom rounds of the pan. Keep an eye on them baking, these will bake a lot quicker than normal cupcakes.
-coloured sugar (simply mix food colouring with sugar and let dry)
-extra chocolate (or candy melts)
-food colouring pens
Maroccan food is a favourite in our house, in fact I think I could put it at the top of my Mr Munchies favourite type of cuisine. His birthday means baking a cake and making Moroccan, yip that’s all he needs for his birthday. I married a good one.
On the day, I made Moroccan Lamb stew (a dish I make often) and I tried this Chicken Tagine, it was yummy but I think the stew is our favourite. Lamb seems to be much better suited to Moroccan flavourings. I’ll have to bring you that recipe the next time I make it, I didn’t get a chance to take photos on the day.
Yes, if you read my posts you’ll know Mr Munchies’ birthday was over a month ago, better late then never, right? If you like Moroccan Cuisine too, try this one out (PS. you don’t really need a tagine, but gosh does it look good in photos)
- Whole chicken dissected
- 1 1/2 tsp garlic
- 2 tblsp oil to cook
- 1 large onion – finely chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- a few strands of saffron
- 1 cinnamon stick
- 1/4 bunch coriander (reserve some to serve)
- 1 can diced tomatoes
- 2 cups water
- 2 carrots thinly sliced
- 2 zucchinis cut in strips (courgettes)
- 1 can chickpeas
- 1/4 cup olives (optional)
Start off by marinating your chicken in the garlic. Get a pan heating on the stove (you could use a tagine base), add in the oil and the chicken and let the chicken brown over a medium to high heat. Once the chicken has browned add in the onion and cook until soft. Add in all the spices up to and including the can of diced tomatoes in the ingredient list and let cook on a high heat until the liquid starts to bubble. Add water and carrots, let cook for 15 minutes. Add in zucchini and chickpeas. Place a lid on the pot and let it all cook for a further 15 minutes or until the vegetables and chicken are tender. Throw in olives. Sprinkle with coriander to serve.
Adapted from ‘Cooking Moroccan’ (Murdoch Books)
Moroccan may seem a little foreign, but honestly most of us already have all these ingredients in our kitchen pantry. Give it a try, you won’t be sorry. Serve it with cous cous, or rice, totally up to you. I prefer cous cous, much more traditional.
One more tagine shot, I couldn’t resist!
I think this is the first time I’m posting a recipe so soon after making it. Mr Munchies shared a picture of this Milk Tart on his personal Facebook page on Sunday and I’ve had so many requests for it since.
Milk Tart is a South African classic. A biscuit base with a smooth milky filling.
I love the effect on the top. This stencil is Martha Stewart brand. My sister in law bought it for me after visiting the US a few years ago (Thank you!). I finally pulled it out and used it. I love the way it turned out (even if it is a little too small).
If you’re reading this and you’ve never heard of Milk Tart before, seriously consider trying this, you won’t be sorry! It will become a new favourite at your place. I used South African Tennis Biscuit for the base in the recipe but any plain and simple biscuit will do.
- 250g biscuit
- 100 go butter
- 1 can condensed milk
- 3 cans fresh milk (using the condensed milk can)
- 3 1/2 tblsp corn flour
- pinch salt
- 2 eggs
- 1 tsp vanilla essence
- 2 tblsp butter
- Ground Cinnamon
Crush your biscuits until they become fine crumbs. Melt the butter and mix it into the crumbs until combined. Press into a tart pan using the base of a glass to pat down. Also press the biscuit mix into and along the sides. (a tart pan with a removable base works best, I used a 26cm tart pan, or you could try a springform pan). Place the pan in the fridge to harden while you make the filling.
Place the condensed milk and 2 1/2 cans of milk on the stove on a med-high heat, watch it carefully and stir often so it does not stick and burn. While the milk mixture is on the stove, mix together eggs, vanilla essence, cornflour and the leftover 1/2 can of milk, beat this up well. Wait for the milk mixture to come to the boil and whisk in your egg mixture. Keep stirring until it thickens to a custard like consistency, again ensure your mixture does not burn or stick to the bottom. Once thick take off the stove and stir in your butter. Pour into your base. Dust with cinnamon until the top is lightly covered. Let the milk tart cool and place in the fridge overnight.
Adapted from Nestle South Africa’s mini cookbook “Quick and Easy Favourites – Condensed Milk”.
Who likes butterscotch? I do! In fact I just made a yummy Date, Walnut and Buttescotch cheesecake recently. With it’s silky sweet, deep toffee flavour, what’s not to like. Well I’ve got something a little different for you today, butterscotch sojee.
For those of you that don’t know, sojee is an Indian sweet dish, made with semolina which is traditionally served at the beginning of a meal, yes, Indians eat dessert first.
My mum makes the best sojee, seriously the BEST. Recently I was making her recipe when I tipped in the brown sugar in instead of the normal stuff. What? I know, total mistake, but lets keep that between us. When butterscotch sojee becomes a thang I totally want to be able to claim it was me who invented it.
This sojee has a much deeper flavour than the traditional obviously, and also a deeper, richer colour.
This recipe is purely altered by the use of brown sugar instead of white sugar. If you want a great sojee recipe, just try this with normal sugar, if you’d like to try this butterscotch version, follow the recipe below.
- 1/2 cup semolina
- 75g butter
- 1 egg
- 1 1/2 cups milk
- 1/2 cup brown sugar
- 1/2 tsp cardamon pwder
- a few strands if saffron
- 1 tblsp chopped almonds and some strands of saffron to serve (optional)
Add butter and semolina to a small saucepan on the stove on medium heat.Cook the semolina in the butter until it starts to lightly colour (almost pinkish), at this point take the semolina off the stove and set aside to cool a bit. In a measuring jug (or measure into a bowl) mix the eggs, milk, sugar, saffron and cardamon powder. Pour the milk mixture in a slow stream into the semolina while whisking briskly until all the milk is absorbed (your mixture will be runny). Put this back on the stove for a few minutes on a medium heat to begin to absorb. Once the liquid starts to absorb, put the stove on the lowest heat possible and cover, let it steam for about 15+ minutes until all the liquid is absorbed and the sojee is fluffy. Sprinkle on some saffron threads and chopped almonds to serve.
This year my Mr Munchies actually requested a cake for his birthday. It’s totally not like him, he usually leaves it up to me to decide. I guess he was really feeling for cheesecake.
‘Just any cheesecake’, he said.
Me? Make ‘just any cheesecake’?
I don’t think so!!!
Sorry hubby… Just kidding, I’m not sorry, this cheesecake is too good for me to be sorry, and trust me there were no complaints.
Here it is… It’s not ‘just any cheesecake’, it’s a Date, Walnut and Butterscotch Cheesecake (yes, I know you already got that from the title ;))
Date, Walnut and Butterscotch Cheesecake
- I used this tart base recipe from Taste.com
- Cheesecake Filling
- 500g cream cheese (softened)
- 3/4 cup sugar
- 1/2 tsp vanilla essence
- 2 eggs
- 3/4 cup cream
- 1 cup dates (approx. 10 large medjool)
- Butterscotch Sauce
- 3 tblsp brown sugar
- 2 tblsp butter
- 3 tblsp cream
- To serve (optional)
- 8-10 Walnuts
- 3/4 cup cream
Make the base as per instructions on the website. Line the bottom and sides of a springform pan (21cm) with baking paper. I filled my base up the 3/4 of the way up the sides and still had some extra left over. Bake prior to filling with cheesecake.
Pre-heat oven to 150c. Beat cream cheese and sugar until it is smooth. Add vanilla essence, eggs and cream. Beat till smooth and creamy. Pit and chop dates roughly and fold through the cream cheese mixture. Pour into pre-baked tart base. Bake for 50-55 minutes or until the cheesecake seems firm with a slight wobble in the middle. Leave out to cool, chill in the fridge for an hour.
Place a small pan on medium heat on the stove. Put in the butter and sugar and cook until sugar has dissolved. Once dissolved pour in the cream and set aside. The sauce will thicken as it cools.
Place walnuts in butterscotch sauce, drip off excess sauce and set aside to cool. Beat cream until thick. Fill the cream into a piping bag with a star tip and pipe around the edge of the cheesecake and in the centre. Place cooled walnuts on each piped mound. Drizzle butterscotch sauce onto the cheesecake
Tips for a perfect cheesecake
Tap the cheesecake on the table to remove air bubbles. Place a dish of water in the oven while the cheesecake is baking. This makes for a smooth cheesecake without cracks.
Edit: After having someone test my recipe, it came to my attention that I didn’t include a pan size, which can affect the cooking time and texture. So I have updated that above. Also, every time I make this cheesecake the texture is different. Sometimes runny, sometimes thick. It depends on the fat content in the cream cheese as well as how soft the cream cheese is when I beat it. If you a have this problem, don’t despair, whichever way it is runny or thick, it will still work and still be delicious.
Loving the shots I’m getting with my new camera. Mr Munchies gave me a camera for my birthday this year, it is am-a-a-a-a-zing! I’ll be posting another recipe from his birthday soon. This was the cheesecake pre butterscotch drizzle.
I participated in ‘The Great Food Blogger Cookie Swap‘ again this year. Despite the fact that it isn’t Australian based, I still think it’s such a great cause and also so much fun to give and receive cookies. You can read about my experience last year, here.
This year I needed to bake gluten free cookies. Instead of trying to alter recipes and re invent the wheel so to speak I decided to go with something that was naturally gluten free, meringues. I made little meringue cookies with my own twist. These have a strong hit of coffee (hence the espresso title) and their bottoms are dipped in chocolate and almonds. The coffee, chocolate and almonds make the perfect combination.
Espresso Meringue Cookies with Chocolate Almond Bottoms
- 4 egg whites
- 1 cup sugar
- 3 tblsp ground instant coffee
- 120g milk chocolate
- 1/2 tsp oil
- 1 cup crushed slivered almonds (toasted)
Pre heat oven to 140c. Place the egg whites and sugar into a heat proof bowl over a pot of simmering water(be sure your water isn’t too hot or it ill cook the egg whites). Stir constantly until the sugar dissolves, once dissolved place into a bowl of a mixer and whip for about 5 minutes until egg white mixture is thick, firm and glossy. Add in coffee and whip till combined. Place into a piping bag and pipe onto baking paper lined trays.
Place in the oven for 1.5 hours. After this, turn the oven off but leave them in the oven to cool, for best results, make this recipe in the evening and leave the meringues in the oven overnight to dry out. Meringues will be ready when they feel feel hard, lift away from the paper easily and sound hollow when tapped.
Once ready melt chocolate in a microwave, check and stir every 30 seconds. Add in the oil to the melted chocolate and mix. Dip the bottom of each meringue into the chocolate and then the almonds, place on a baking sheet to set.
These Espresso Meringue Cookies were sent to Erika Rax, The Little Blue Bicycle and The Aussie Kitchen. I received delicious Peanut Butter Choc Chip cookies from Erika Rax, spicy Ginger cookies from The Little Blue Bicycle (I can’t believe you’re only 14) and Triple Chocolate gluten free cookies from Fati’s Recipes. I have to admit, this cookie swap makes you feel like a little child again. I was constantly checking the mailbox and the door to see if I had received more cookies. Once the last one arrived I was so disappointed that I wasn’t going to be receiving any more. So, if you’re baking cookies, please post some to me.