It’s summer time now and everyone (especially us) loves to participate in the ye old South African tradition of the braai. We had our first braai-ing/swimming/party extravaganza a week ago and I must say, I could do it every weekend especially since the men are in charge of the grilling and the clean up took us 15 minutes max (outdoors, disposable flatware). This past weekend our friends had one and I decided I would make Bakerella‘s cake pops. We had an experience that is not uncommon to an expat- the ingredients were difficult to find and I had to improvise. I didn’t have time to track down candy-melts or tree-bark for the outer coating, so I thought why not use a bar of white chocolate and food coloring? Well I don’t know much about the chemical make-up of confections I guess, because plain white chocolate does NOT work in the same way as white tree bark. So if you’re in another country or you’re just a bit lazy here are some not-as-picturesque-but-every-bit-as-delicious cake pops. P and I we worried when they didn’t turn out as planned, but I’m relieved to tell you they were very popular.
Expat Cake Pops
1. First, bake your favorite cake. It doesn’t have to look good because you’re going to crumble it up. If you’re in a hurry you can even bake a cake out of a box ( I won’t tell anyone if you don’t).
After the cake is finished, cool it down completely, I put mine in the freezer since I didn’t have time to wait around.
2.While it’s cooling whip up some cream cheese frosting.
Cream Cheese Frosting
1 package of cream cheese, room temperature
1 cup confectioner’s sugar (castor sugar)
1/2 stick of butter, room temperature
Whip all the ingredients together, it’s much easier if you have a hand mixer. I don’t though, and it was fine. Put it in the fridge to stiffen it up a bit.
3. Crumble the cake completely into a large mixing bowl. Mix in your cream cheese frosting until you can’t see it anymore.
4. Take chunks of your crumble-y frosting-y cake mix and roll into balls with your hands. Channel your play-doh days. After all the cake has been rolled, put the pops (which you have been lining up on wax paper on a cookie sheet) into the freezer to harden them up a bit.
5. Chocolate Kiss topping
Melt one 5.3 0z bar of white chocolate (I used Lindt) in a double boiler. Optional: add in food coloring.
6. Put your cake pops on a platter, use a small spoon to put a dollop of white chocolate on each piece. Stick in a lollipop stick or short wooden kabab skewer into each right where your white chocolate kiss is. Voila! They’ll be gone in no time, promise.