Bella CaKepop Specifications download pdf (Page 7)

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RED VELVET CAKE POPS

Makes 24

Ingredient Quantity

Butter, softened 115g

Caster sugar 115g

Soured cream 60ml

Vanilla extract 1 tsp

Egg, beaten 1 tsp

Red food colouring paste

Self-raising ﬂour 115g

Cocoa powder 1 tsp

1. Beat together the butter and sugar in a medium sized mixing bowl, until pale and ﬂuffy.

2. In a jug gently blend the soured cream, vanilla extract, egg and the red food colouring paste,

then gradually add to the butter mixture with 1 tbsp of sieved ﬂour, beating well after each

addition.

3. Sift the remaining ﬂour and cocoa into the bowl and stir well until combined.

4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates,

grease the moulds lightly with vegetable oil then add a heaped teaspoon of mixture into each

of the 12 moulds.

5. Close the lid and cook for 4 minutes or until the cake pops are well risen and spring back

when touched. Continue to bake until all of the mixture is used.

6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully

remove and leave on a wire rack to cool.

7. Place the cake pops onto sticks and decorate with your choice of frostings, chocolate and

sprinkles.

CHOCOLATE FUDGE CAKE POPS

Makes 24

Ingredient Quantity

Plain chocolate 100g

Butter 100g

Soft light brown sugar 100g

Egg, beaten 1

Soured cream 60ml

Vanilla extract 1 tsp

Self-raising ﬂour 100g

Cocoa powder 2 tbsp

1. Break the chocolate into pieces and place in a medium sized saucepan with the butter and

soft brown sugar then melt gently over a low heat, stirring occasionally until the sugar has

dissolved. Allow to cool for 5 minutes.

2. In a jug gently blend together the egg, soured cream and vanilla extract then gradually add

to chocolate mixture and beat well.

3. Sift the ﬂour and cocoa into the pan and stir well until all combined.

4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates,

lightly grease the moulds with vegetable oil then add a heaped teaspoon of mixture into each

of the 12 moulds.

5. Close the lid and cook for 4 minutes or until the cake pops are well risen and spring back

when touched. Continue to bake until all of the mixture is used.

6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully

remove and leave on a wire rack to cool.

7. Place the cake pops onto sticks and dip in melted chocolate and decorate with mini fudge

cubes.

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Bella CaKepop Specifications Page 7

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