French Toast Cake Pop
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Ground Cinnamon2.25 tsps
Baking Powder3 tsp
Salt (fine)2 cups
Granulated Sugar4 large
Egg (at room temperature)1 cup
Whole Milk1 tbsp
Pure Vanilla Extract4 cups
Powdered Sugar1 cup
Egg White (pasteurized)Directions:
1
Special equipment: 24 cake pop sticks or 4-milliliter pipettes For the cake pop: Preheat the oven to 350 degrees F
2
Butter two 9-inch cake pans, dust the inside with flour and tap out the excess
3
Line the bottom of the pans with parchment paper
4
Mix the cake flour, cinnamon, baking powder and salt in a bowl and set aside
5
Beat the butter in a stand mixer until light and fluffy, about 3 minutes
6
Add the granulated sugar and beat another 3 minutes
7
Add the eggs 1 at a time and beat thoroughly after each addition
8
Start adding the flour mixture 1 cup at a time, alternating with the milk and ending with the flour mixture, and beat to combine
9
Add the vanilla and mix well
10
Pour the batter into the prepared cake pans and bake until a knife inserted in the center of the cakes comes out clean, 25 to 30 minutes
11
Immediately invert the cakes onto a cooling rack and cool to room temperature (or chill in the refrigerator)
12
For the cinnamon Swiss meringue buttercream: Beat the powdered sugar and egg whites in a stand mixer on medium speed for 5 minutes
13
Add the butter and beat on medium speed for 10 minutes, scraping the sides of the mixer bowl as needed
14
Add the cinnamon and vanilla and beat for an additional 2 minutes
15
To make the pops: Break the cooled cakes into handful-size chunks and place in a stand mixer with the dough hook attachment
16
On low speed, mix until the cake is in crumbs
17
Add the buttercream to the cake crumbs 1/4 cup at a time, just until the mixture becomes a ball of dough that is moldable but not wet or sticky to the touch; you will not need much buttercream for this process
18
Form the dough into 1-inch balls using a cake pop roller, cookie dough scoop or tablespoon
19
Let the balls chill for a few minutes or sit at room temperature while you prepare the melting wafers
20
Heat the melting wafers in a microwave-safe bowl in the microwave at half power for 1 minute and then stir
21
Continue heating in the microwave at half power for 30-second increments until melted and only a few solid pieces remain
22
Stir until smooth
23
The warmth of the melting wafers will help melt the remaining pieces
24
Line baking sheets with parchment paper
25
If using the pipettes and whiskey, fill the pipettes with whisky and wipe clean with a damp paper towel
26
Dip the pipette tips or cake pop stick tips about 1/2 inch into the melting wafers and then poke them into the tops of each cake ball
27
Refrigerate for 30 minutes to an hour
28
Melt the remaining buttercream in a microwave-safe bowl in the microwave at half power in 30-second increments until soft
29
You want this to be a similar consistency to the melting wafers without being greasy
30
Dip the cake pops into the buttercream and set aside for 5 to 10 minutes
31
Return the melting wafers to the microwave if needed at half power in 30-second increments
32
Dip the cake pops into the melting wafers, submerging them completely to the stick, making sure there are no holes where the cake is exposed
33
Place the dipped cake pops onto the parchment paper-lined baking sheets to set
34
Decorate as desired