Colourful Pop Cake

Colourful Pop Cake

Starting the Year with a pop of colour:

Hi Watermelon, I had tons of fun making this Colourful Pop Cake that I simply had to share it with you.  The cake turned out great and it would be an injustice to keep this to myself.  For this cake I used my Red Velvet cake recipe you can check out hereThe only difference is that I did not add cocoa, I added a little extra vanilla extract, and of course coloured each layer a different colour.  Let’s dig in!

Here’s what you’ll need:

120 grams Soft Butter

1 teaspoon BiCarb

240 ml Buttermilk

1 teaspoon Salt

300 grams Plain Flour

1 tablespoon Vanilla Essence

40 ml Pink, yellow and blue Food Colouring

2 Eggs

300 grams Castor Sugar

1 tbs White Wine Vinegar

 

Decorating:

1 cup of heavy cream

White chocolate

Funfetti multi-coloured sprinkles

Colour sprinkles

Cake/catering food sticks.

Cream the butter and Sugar in a mixing bowl till light and fluffy, then add eggs to the mixture one at a time. Wait until each egg is well before adding the next.

 

Remember for this recipe I added in 1 tablespoon of vanilla as opposed to the cocoa and red colouring. Also remember to scrape your bowl a few times while mixing.  Then proceed to mix your salt to the flour and add a portion of the flour to the batter alternating with the buttermilk.

Always start with your flour and end with flour.  Scrape the bowl once all the flour is mixed, then mix the batter till combined properly.  Line your baking tins with baking sheets, and then divide your batter into 3 equal parts and begin colouring each batch until you’ve reached the desired colour.  For this recipe I used yellow, pink and blue layers.

 

Once you’re happy with each colour, place the batter into baking tins.  Pop them into the oven and bake at 180 degrees for about 30-35 min.  Once the cakes are baked, remove them from the oven, leave them to cool completely, then place on racks upside down to cool off further.  I cannot stress enough how important it is for the cakes to be completely cooled before moving forward.  Once cooled, I then leveled my cakes and sliced off as much of the caramelization as I could.  Do not throw away your off cuts, set them aside for your cake pops.

 

Vanilla Cream Cheese Icing:

Using my finger tips, I crumbed my cake off cuts in a large bowl.  You can use whichever method you prefer.  I then proceeded to layer my cake with my awesome Vanilla Cream Cheese Icing.  You simply must try this recipe with your cake.  Note: when making the icing remember to make a little extra for your cake pops.

 

 

 

 

 

 

 

 

 

 

 

Once your cake is coated pop it into the fridge to chill.  While you’re waiting for the cake to chill well enough to work with it, take your cake crumbs out, get a mixing bowl handy and mix some of your extra Vanilla Cream Cheese Icing with your crumbs.  Make sure its moist enough to roll into mini balls for your pops.  Using a table spoon as measurement for a uniform look, roll your cake pops into balls and place on a tray to be refrigerated for 5-10 min.

 

Decoration prep:

While your pops are cooling start prepping for decorating.  Begin by melting some white chocolate in a bowl, and place each colour sprinkles in separate bowls.  Remove your pops from the fridge and using your cake pop sticks insert the sick a quarter of an inch into the cake pop and then remove the stick. Using the white chocolate as glue, dip the tip of the stick in the chocolate and secure the stick into place inside the pop (as shown below.)    This will ensure that the cake pop does not fall off or move out of place while you’re decorating it.

 

 

Your pops are now ready to be coated and decorated.  With the help of a tablespoon coat your pops with white chocolate ensuring that you have some of the chocolate on the stick directly under the pop to really keep it secure once its dry.  While the chocolate is still wet sprinkle desired decorations onto pop.  Tip: cut slits at the bottom of an egg tray and use it to dry your cake pops.

Your cake should be cooled enough to work with.  I place all the sprinkles in a large bowl and with my hand cupped some sprinkles onto the cake.  Ensuring that any excess sprinkles fell straight back into the bowl below.  I covered the circumference of the cake with sprinkles. I left the top of the cake bear for the fondant.

Fondant:

For the fondant place 1 cup of white chocolate and 1 cup of heavy cream in a jug, and microwave at 30 second intervals while mixing in between until chocolate is melted.  I added a little of my pink colouring to my fondant (gel food colouring when colouring chocolate is always the best.)

To create the dripping effect, I started on the edges before covering the center.  I decided to fondant the cakes base as well but this is optional of course.  I then sprinkled the top of the cake because being excessive is in my blood, and I randomly placed the cake pops, pretty much anywhere that looked suitable.  There is no exact science to this.  Just have fun with it.

Well there you have it folks, a Colourful Pop Cake to make all your troubles go away.

Enjoy it!

 

Many blessings,

Méhgan.

Leave a Reply

Your email address will not be published. Required fields are marked *