Saturday, 9 June 2012

Cake Pops!!!

175 Best Babycakes Cake Pop Maker Recipes
Kathy Moore and Roxanne Wyss 

Paperback, 240 pages

I did it. I bought a Babycakes Cake Pop maker - or, I should say, I got my sweetie to pick one up for me. I love the idea of making little bite-sized cakes for special occasions. Perfect for us and lovely for a not-too-filling dessert after a wonderful cook-out. Cake pops makers make just the right amount and you are not even limited to just cake! Savoury treats and other wildly original recipes are available in the book, which has recipes for all levels of bakers - from cake mixes to scratch recipes. Even gluten-free and vegan recipes!

Cake pops have taken the world by storm ever since popular food blogger Bakerella started presenting her amazing confections on a stick. With the cake pop maker (think waffle iron meets ebelskiver) you get delicious rounds of batter that can be decorated and even filled!

In the first six months of its launch, over 500,000 Cake Pop Makers have been sold.
With the invention of the Babycakes™ Cake Pop Maker, an ingenious and wildly popular appliance category has taken the retail marketplace by storm, and its popularity is only expected to increase as news, reviews and word spread. It allows the home baker to make fun and delicious cake pops quickly and easily in just minutes.
These delightful and creative recipes have been created specifically for use in this appliance and feature chapters on cake pop classics, decorating and dips, cake pop favorites, desserts and sweets, glazes, dips and fillings, donuts, Ebelskivers (traditional Danish pancakes -- a cross between American pancakes and a popover), muffins, appetizers, savory nibbles and show stoppers which are ideal for parties and gifts and come with gorgeous presentations and packaging suggestions.
Enjoy creating such delights as:
  • Red Velvet Cake Pops, Brownie Pops, Peach Cobbler Balls
  • Apple Pie Donuts, Beignets, Lemon Blueberry Ebelskivers
  • Buffalo Chicken Balls, Jalapeno Cheese Pocket Breads
  • Champagne Balls, Fourth of July Balls, Halloween Eyeballs
Also included are extensive and easy-to-follow decorating tips and techniques for everything from rustic to fancy cake pops as well as theme decorating ideas for occasions from Valentine's Day to weddings and birthdays.

Strawberry Shortcakes

Makes 6 servings

Have a ball with the best summertime dessert! The Babycakes cake pop maker is such a fun way to make shortcakes, and they turn out so fresh and crispy.

Shortcakes
1 cup    all-purpose flour    250 mL
2 tsp    granulated sugar    10 mL
1½ tsp     baking powder    7 mL
Pinch    salt    Pinch
1⁄4 cup    cold butter    60 mL
1⁄2 cup    milk    125 mL
1 tbsp    unsalted butter, melted    15 mL
Sweetened Strawberries
4 cups    sliced strawberries (about 1 to     1 L
    1¼ lbs/500 to 625 g)
6 to 8 tbsp    granulated sugar    90 to 120 mL
2 cups    sweetened whipped cream    500 mL
    (see tip) or thawed
    whipped topping

1.    Shortcakes: In a medium bowl, combine flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in cold butter until mixture resembles coarse crumbs. Using a fork, stir in milk just until moistened.
2.    Drizzle about 1⁄8 tsp (0.5 mL) melted butter into each cake pop well. Fill each well with a mounded teaspoon (5 mL) of dough. Bake for 3 to 4 minutes or until golden brown. Transfer shortcakes to a wire rack to cool. Repeat with the remaining dough.
3.    Sweetened Strawberries: Meanwhile, in a large bowl, combine strawberries and sugar, sweetening berries to taste. Using the back of a spoon, press lightly on some of the berries to bruise them slightly and release some juice. Let stand at room temperature for about 30 minutes or until strawberries release their juice.
4.    Place 3 or 4 shortcakes in each of six dessert dishes. Ladle berries evenly over each serving and dollop with whipped cream.

Tips
To make sweetened whipped cream, pour 1 cup (250 mL) heavy or whipping (35%) cream into a chilled deep bowl. Using an electric mixer on medium-high speed, beat cream until frothy. Gradually beat in 1 tbsp (15 mL) confectioners’ (icing) sugar until stiff peaks form.

These wonderful shortcake bites can be paired with other fruits too, such as sweetened sliced peaches or other varieties of fresh berries.

Excerpted from 175 Best Babycakes Cake Pop Maker Recipes by Kathy Moore & Roxanne Wyss © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.

Thai Crab Bites

Makes 17 to 19 crab bites

Served with Wasabi Mayo Sauce, these Asian-inspired crab bites make a fantastic appetizer.

6    round buttery crackers (about 2 inches/    6
    5 cm in diameter), finely crushed
2 tbsp    finely chopped green onion    30 mL
1 tbsp    chopped drained pimento    15 mL
1 tsp    finely minced gingerroot    5 mL
1⁄4 tsp    garlic powder    1 mL
1⁄4 tsp    crab boil or seafood seasoning    1 mL
1⁄8 tsp    cayenne pepper    0.5 mL
1    large egg white    1
1 tbsp    mayonnaise    15 mL
1 tsp    Dijon mustard    5 mL
6 oz    backfin (lump) crabmeat, drained    175 g
    and picked over to remove cartilage
    Freshly ground black pepper
1⁄2 cup    panko bread crumbs    125 mL
2 tbsp    vegetable oil    30 mL
    Wasabi Mayo Sauce (see below)

1.    In a large bowl, combine cracker crumbs, green onion, pimento, ginger, garlic powder, crab boil seasoning, cayenne, egg white, mayonnaise and mustard. Gently stir in crabmeat. Season to taste with black pepper.
2.    Using wet hands, lightly shape mixture into 1-inch (2.5 cm) balls. Roll each ball in panko.
3.    Brush cake pop wells with vegetable oil. Place one crab bite in each well. Bake for 8 minutes. Carefully place the fork tool between each crab cake and the edge of the well and gently turn the crab cake over. Bake for 3 minutes or until golden brown. Transfer to a wire rack to cool slightly. Repeat with the remaining crab mixture. Serve warm, with Wasabi Mayo Sauce.

Tips
If you don’t have buttery crackers on hand, you can substitute 1⁄4 cup (60 mL) more panko bread crumbs, saltine cracker crumbs or dry bread crumbs.

You can use a 6-oz (175 g) can of lump crabmeat, drained, for the crabmeat.

In step 2, use a small scoop (one that holds about 1 tbsp/15 mL) to spoon out just the right amount of the crab mixture, then lightly shape the mixture into a ball with your hands.


Wasabi Mayo Sauce

Makes about 2⁄3 cup (150 mL)

Wasabi, a Japanese horseradish, adds great flavor to this sharp, spicy mayonnaise, which partners perfectly with Thai Crab Bites.

1⁄2 cup    mayonnaise    125 mL
2 tbsp    prepared wasabi paste    30 mL
2 tsp    finely minced gingerroot    10 mL
1 tsp    soy sauce    5 mL
    Salt and freshly ground
    black pepper

1.    In a small bowl, combine mayonnaise, wasabi, ginger and soy sauce. Season to taste with salt and pepper. Serve immediately or cover and refrigerate overnight.

Tip
You can use wasabi powder instead of prepared wasabi in this recipe. In a small bowl, combine 2 tbsp (30 mL) wasabi powder and 11⁄2 tbsp (22 mL) cold water until well blended. Let stand for 10 minutes or until wasabi powder has dissolved. Proceed with the recipe.

Excerpted from 175 Best Babycakes Cake Pop Maker Recipes by Kathy Moore & Roxanne Wyss © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.


Treats for Dog Lovers

Makes 1 gift

Any dog lover would love to get this treat, featuring three cake pops, each decorated to look like a different dog, popping out from a burlap bag. You can spoil the dog, too, with a batch of Treats for Dogs.

Ingredients
    White, milk chocolate, peanut butter
    and red candy melts
3    cake pops (any flavor)    3
3    ring-shaped hard candies (any flavor)    3
4    almond slices    4
    Paramount Crystals or shortening
2    dark brown candy-coated chocolate    2
    candies
    Individually wrapped hard candies
    or caramels
Materials
    Brown paint
1    small paintbrush    1
1    small burlap bag (just large enough     1
    to hold the jar)
3    cake pop sticks    3
3    pastry bags or squeeze bottles, each    3
    fitted with a fine tip
3    fine paintbrushes    3
1    small jar (such as a 1-pint/500 mL    1
    jelly jar)
    Styrofoam block (at least 3 by 3 by
    5 inches/7.5 by 7.5 by 12.5 cm)

1.    Using brown paint and the small paintbrush, paint two paw prints on one side of the burlap bag. Set bag aside to dry.
2.    Melt 2 tbsp (30 mL) white candy melts and use to attach a stick to 1 cake pop (see page 27). Freeze cake pop for at least 15 minutes to set. Reserve the remaining candy melts.
3.    Combine 2 tbsp (30 mL) white candy melts and 2 tbsp (30 mL) chocolate candy melts and melt until smooth. Use to attach sticks to the remaining cake pops. Freeze cake pops for at least 15 minutes. Reserve the remaining light brown candy melt mixture.

For the White Dog
4.    Add 1⁄2 cup (125 mL) white candy melts to those left in the cup and melt until smooth. Coat the cake pop secured with white candy melts. Immediately slide a ring-shaped candy up the stick to the cake pop, making a collar. Stick 2 almond slices on top of the cake pop to make perky ears. Set in a cake pop stand to dry.
5.    Reheat white candy melts, adding more as needed. Use a pastry bag to pipe shaggy fur all over the dog’s head and up the backs of its ears. Set in the stand to dry.
6.    Melt 1⁄4 cup (60 mL) chocolate candy melts, using Paramount Crystals or shortening to thin them. Use a fine paintbrush to paint eyes, a nose and a mouth. Set in the stand to dry.
7.    Melt 1⁄4 cup (60 mL) red candy melts, using Paramount Crystals or shortening to thin them. Use another fine paintbrush to paint a tongue. Set in the stand to dry.
For the Brown Dog
8.    Add 1⁄4 cup (60 mL) white candy melts and 1⁄4 cup (60 mL) chocolate candy melts to the remaining light brown candy melt mixture and melt until smooth. Coat one of the remaining cake pops. Immediately slide a ring-shaped candy up the stick to the cake pop, making a collar. Stick 2 chocolate candies on the dog’s face to make jowls. Stick an almond slice on either side of the cake pop to make ears that stand outward. Set in the stand to dry.
9.    Reheat chocolate candy melts, adding more to thicken them. Use another pastry bag to pipe fur onto the almonds, creating long, curly ears.
10.    Use Paramount Crystals or shortening to thin the chocolate candy melts. Paint eyes and a nose. Set in the stand to dry.
11.    Reheat red candy melts. Paint a tongue. Set in the stand to dry.
12.    Reheat white candy melts, using Paramount Crystals or shortening to thin them. Use another fine paintbrush to paint tiny dots on the jowls.

For the Golden Dog
13.    Melt 1⁄2 cup (125 mL) peanut butter candy melts. Coat the remaining cake pop. Immediately slide a ring-shaped hard candy up the stick to the cake pop, making a collar. Set in the stand to dry.
14.    Reheat peanut butter candy melts, adding more as needed. Use another pastry bag to pipe floppy ears, jowls and eyebrows. Set in the stand to dry.
15.    Reheat chocolate candy melts. Paint eyes, a nose and tiny dots on the jowls. Set in the stand to dry.
16.    Reheat red candy melts. Paint a tongue. Set in the stand to dry.
Assembly
17.    Measure the dimensions of the jar and trim the Styrofoam to fit snugly and be about 1 inch (2.5 cm) shorter than the jar. Place Styrofoam in the jar.
18.    Place the jar inside the burlap bag. Push a few candies to the bottom of the bag to add stability. Push the cake pop sticks into the Styrofoam, arranging the dogs at different heights. Fill the bag with candies.

Tips
Although the instructions for this design look long and complicated, trust us — it’s all very easy!
For a simpler design, paint paw prints on coated cake pops, using contrasting colors.

You can use any cake pop flavor for this arrangement, though it is wise to use lighter-colored cakes with white or light pastel candy melts. Bright- or dark-colored candy melts will coat even the darkest cake pops. So have fun — choose your favorite flavor, or mix and match!

A fluffy black dog would also be really cute.

When you’re coating cake pops, the candy melts need to be deep enough that you can dip the cake pops straight down into the melts. If you’re only dipping a few cake pops, there will be some candy melts left over, but they can be melted again and used another time.

Experiment with the melted candy melts to achieve the right consistency for piping details or painting features or fur. Candy melts are quite thin when warm and thicken as they cool. If too thin, the liquid will run as you pipe a detail; if too thick, it will be harder to pipe.

Use a contrasting color to pipe a small figure 8 on the top of a dog’s ear to resemble a bow. Place a dot in the center of the figure 8.

Excerpted from 175 Best Babycakes Cake Pop Maker Recipes by Kathy Moore & Roxanne Wyss © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.