White Chocolate Cake Pops With Peppermint Twist
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Light Corn Syrup2.5 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt (fine)170 g
White Chocolate Chips1.5 cups
Granulated Sugar3 large
Egg1 cup
Milk24 small
Candy Cane (unwrapped)Directions:
1
For the modeling chocolate: Microwave the semisweet chocolate chips in a microwave-safe bowl in 15-second intervals until melted
2
Add the corn syrup and stir together until blended
3
Cover and set aside on the counter for later
4
For the cake pop: Preheat the oven to 350 degrees F
5
Grease two 8-inch round cake pans with butter
6
Mix the flour, baking soda, baking powder and salt in a bowl and set aside
7
In a small microwave-safe bowl, microwave the white chocolate chips at 15-second intervals until melted
8
In the bowl of a stand mixer, cream the sugar and melted butter until light and fluffy
9
Add the eggs 1 at a time, mixing well
10
Stir in the flour mixture alternately with the milk
11
Mix in the melted white chocolate
12
Pour the batter into the prepared cake pans
13
Bake until a toothpick inserted in the cake centers comes out clean, 25 to 30 minutes
14
Let cool completely, then cut the cake into squares, put in a food processor and mix
15
Make a small ball of the modeling chocolate and place it on the end of a candy cane
16
Using the moisture of the cake, take 1 tablespoon of the processed cake and mold it around the modeling chocolate ball on the end of the candy cane
17
Repeat with the remaining candy canes, cake and chocolate
18
Freeze until firm
19
In a microwave-safe bowl, microwave the melting chocolate in 15-second intervals until melted
20
Dip the cake part of each cake pop 1 at a time in the melted chocolate
21
Decorate as desired