Carrot Cake Pops Food
CARROT CAKE POPS
Have some family fun making these carrot cake pops. Add pretzels to make the antlers and a sugar-coated chocolate red nose to complete your reindeers
Provided by Cate Dixon
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil a 20 x 5cm deep square tin and line with baking parchment. Mix all the ingredients for the cake together in a large bowl until well-combined. Pour into the prepared tin and bake for 25-30 mins until golden, slightly risen and a skewer comes out cleanly when inserted in the middle. Set aside to cool completely in the tin.
- Meanwhile, beat the ingredients for the icing together with an electric whisk for 5 mins until pale and fluffy.
- Crumble the cooled cake into the bowl with the icing and beat with an electric whisk until the mixture comes together. Shape into 12 even-sized balls and place on a baking tray lined with baking parchment. Chill the balls in the fridge for 30 mins to help them firm up.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Stir until smooth and glossy, then remove from the heat. Push a lollipop stick into each cake ball and dip in the chocolate, using a spoon to help you coat the ball if needed. Carefully lay on the lined tray and stick a red sugar-coated chocolate on the front of each cake pop for a nose. Stick two pretzel halves into the top for antlers, then leave until the chocolate is fully set. Will keep in an airtight container in the fridge for five days.
Nutrition Facts : Calories 366 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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- Start by making a carrot cake recipe. I baked a half recipe of my favorite Carrot Cake recipe. You can find the recipe here. I added the pecans like the recipe states, but it I were make these again, I would probably leave the nuts out because they made it a little harder to get clean carrot shapes.
- When coloring candy coating (as well as chocolate), it’s very Important to only use candy food coloring rather than liquid or gel food coloring. Candy food coloring consists of oil-based colors while liquid and gel food coloring is water-based. This difference is significant when working with candy coating and chocolate products because the presence of water and water-based food coloring will make the candy coating seize (i.e., it will transform from melted, liquid chocolate to a lumpy and grainy solid mass). Most food coloring that you can find in grocery stores and craft stores will be water-based food coloring. Find the oil-based food coloring you need online or in the candy-making aisle of craft stores.
- Crumble the cake into a large bowl and use your fingers to break up the clumps until you are left with only cake crumbs. Add the frosting to the cake crumbs in small amounts and mix until incorporated. You can mix the frosting in by hand or with the paddle attachment of your stand mixer. Continue adding frosting until the mixture is able to hold its shape when rolled into a ball. The carrot cake is pretty moist, so you shouldn’t need too much frosting.
- For coating the bottom, place approximately 1 cup of candy coating discs in a shallow, microwave-safe bowl and follow the instructions on the package to melt the candy coating. Generally, the bag will specify to microwave on medium power for 15-30 seconds at a time, stirring thoroughly after each interval (even if they still look solid). Please note, that candy coating can be overheated and scorched which will result in a seized mixture. When there just a few small pieces left in the bowl, remove it from the microwave and let the residual heat melt the small pieces.
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