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Main Ingredients | Sponge cake, Dark chocolate |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 16-20 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Cake Pops
- 1 six-inch Sponge cake
- 1 cup Dark chocolate roughly chopped
- Colourful vermicelli for decora
- Frosting
- ¼ cup butter
- 2-3 cups powdered sugar
- 1½ cups cream cheese
- 2 teaspoons vanilla essence
Method
- Crumble cake crust into small pieces.
- Melt chocolate in a double boiler and keep stirring.
- To make frosting, cream together butter and powdered sugar with an electric beater till the mixture resembles breadcrumbs.
- Add cream cheese and blend further till smooth. Add vanilla essence and blend till well mixed. Set aside.
- Remove melted chocolate from heat and stir well till it reduces in temperature.
- Take crumbled cake pieces in a bowl and mash them. Add 2 tbsps frosting and mix well.
- Dampen your hands with little water and divide the cake mixture into 8 equal portions and shape them into balls. Set in the freezer for 10-15 minutes.
- Cut a butter paper into a square, fold into a triangle and roll into a cone to make a piping bag. Fill in the remaining frosting, cut the tip just a little and set aside.
- Insert a satay stick in each cake ball, dip in melted chocolate and coat well. Decorate with some colourful vermicelli and pipe out frosting on top. Refrigerate the balls for another 10-15 minutes.
- Serve chilled.
Nutrition Info
Calories | 1387 |
Carbohydrates | 188.6 |
Protein | 14 |
Fat | 79.3 |
Other Fiber | Iron-18.5mg |
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