Todays creation brings a little something different, but still very easy to create. If you have any left over cake, or cut off cake tops, never throw them away! You can freeze those spare pieces and save them up for projects like these that require cake pop mixtures to be made ;)
I used white chocolate ganache for the dip and drip, which is just 1 part cream to 3 parts white chocolate buttons.
Ganache recipe:
1 part heavy cream to 3 parts white chocolate. I recommend 300 grams white chocolate and 100 grams heavy cream to cover 6 ice cream cake pops. Combine and melt in the microwave for 30 to 45 seconds.
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
• Walking Dead Cake Tuto...
WHITE CHOCOLATE MUD:
• White Chocolate Mud Ca...
CHOCOLATE BUTTER BASED CAKE:
• Super Moist Chocolate ...
VANILLA BUTTER BASED CAKE:
• Moist Vanilla Cupcake ...
RED VELVET BUTTER BASED CAKE:
• Easter Egg Basket Cupc...
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
• Naked Rustic Garden Fl...
AMERICAN BUTTERCREAM RECIPE (great under fondant):
• Vanilla Buttercream Tu...
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM
• Hybrid Vege Shortening...
(not ideal under fondant, but great for warmer conditions):
ULTIMATE GANACHE RECIPES:
• How to make chocolate ...
SWISS MERINGUE BUTTERCREAM:
• Swiss Meringue Butterc...
VEGAN CHOCOLATE CAKE WITH VEGAN FROSTING:
• Vegan Chocolate Cake A...
With love,
Rosie
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