Sunday, April 7, 2013

Pink Champagne Cake Pops

3/4 cup butter softened
2 cups sugar
3 cups cake flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
6 egg whites
1 teaspoon vanilla
2 cups champagne, room temperature.
1 3/4 cups butter softened
3 cups powered sugar
1/4 cup champagne
1 teaspoon vanilla
1/4 teaspoon of salt
8 drops of red food color

For the Cake Pops
Two 8" or 9" round cooked Champagne Cake broken up into pieces
2 cups of the Champagne Frosting
1 lb white chocolate almond bark
Add color if you want to.
40 six inch lollipop sticks
Edible Gold Dust

For the Cake
Preheat oven to 350°F. Grease two round 8-inch or 9-inch cake pans with butter, line bottoms with parchment, butter again and dust with flour.In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until pale and fluffy on medium speed, about 5 minutes.While the butter and sugar are blending, mix all dry ingredients (flour, baking powder, baking soda and salt) together and set aside.Gradually add egg whites to creamed mixture with mixer on medium speed, followed by the vanilla. Add and alternate dry ingredients and champagne, beginning and ending with dry (3 dry additions, 2 wet) and mix until fully incorporated, but be sure to not over-mix.Distribute batter evenly between the two pans and smooth tops with knife.Bake 25-35 minutes. Let sit 10 minutes before gently removing from pan. Let cakes rest on wire rack until completely cool.

For the Frosting

Mix butter for 5 minutes on medium. Butter will become very pale & creamy.Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.If you are using the frosting for the Cake Pops and not to frost a cake, you can simply blend on medium speed for about 3-4 minutes.Assembly of the Pink Champagne Cake Pops Prepare 2 cookie sheets lined with parchment paper. Place your broken up (but completely cooled) cake layers in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed for a few moments until you have a nice crumbly consistency (or you can do by hand in a large bowl) add frosting gradually into the cake crumbs and blend on medium speed until you have a nice dough-like consistency (I found the mixer very helpful for this), about 2 cups of frosting total.Using a small cookie scoop (or similar), roll dough into evenly sized balls and place on lined cookie sheets, until all of the dough has been rolled and place in the fridge for about 15 minutes.Melt a small amount of the chocolate in the microwave (10 second intervals and stirring in between). Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat until you have a stick in every ball. Place in freezer for about 30 minutes, or refrigerator for at least 1 hour.In a small microwave-safe bowl, melt your chocolate coating in the microwave (20 second intervals and stir). If you're adding some color, you can include some colored pieces along with the white.Dip each ball into the chocolate and gently tap off excess. If you are serving the Cake Pops ball down you can place on a clean piece of wax paper to dry. If you are adding glitter and/or stars, you will want to sprinkle them on immediately after placing each one on the wax paper, as the coating hardens very quickly

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