I can hardly believe it but my cousin’s bridal shower was already nearly a month ago. It feels like forever ago and just yesterday all at once. So after the Easter chick pops that were perhaps the least pretty food item I’ve made in awhile, I busted out my cake pans and dipping bowls and got to practicing my pop skillz again.
This time around, because they were going to be out on display for a party I thought it would be better if they stood up more easily, without some flimsy foam blocks. I think it was the right decision. You were able to easily snag one (or three) from the plate without anyone catching you.
About two weeks before the shower my cousin sent me two photos of the floral arrangements she’s picked for her bouquets. They’re mostly pale pink, cream, and cranberry. Approximately 4 nanoseconds after she sent me that photo I emailed my aunt and said “RASPBERRY AND WHITE CHOCOLATE CAKE POPS!” and she responded with equal gusto “SOUNDS AMAZING!” And thus a star was born.
I had originally intended to sprinkle this raspberry sanding sugar on the tops of the chocolate but, while delicious, it wasn’t a very pretty color (almost brown against the bright white candy melts). So I opted for my always faithful gold sprinkles (affiliate link!). Seriously. I love these things.
After all my practice, and watching Bakerella’s video approximately four times, I was able to pull out about three dozen beautifully formed cake pops. And I only lost two in the chocolate. Which I thought was a major accomplishment. To be totally honest, I really think I’m digging the cake pop trend. I wasn’t really into it before, but now that I’ve figured it out I think I’m in love.
- makes 1 8- or 9-inch round cake
- 1¼ cups cake flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 eggs, room temperature
- ½ cup whole milk
- ½ cup frozen raspberries
- ½ tsp vanilla extract
- ¾ cup sugar
- 1 stick unsalted butter softened
- 2-3 drops AmeriColor red food coloring (affiliate link!)
- ½ cup water
- ¾ cup sugar
- 4 dried hibiscus flowers (or 3 tsp hibiscus tea) (affiliate link!)
- 2 tbsp meringue powder (affiliate link!)
- 1 stick softened butter
- 1 - 2 tsp raspberry flavoring (affiliate link!)
- 3 - 4 cups powdered sugar
- 2 - 4 drops AmeriColor food coloring
- Preheat oven to 350F. Grease and flour 1 8- or 9-inch round cake pan.
- In a small sauce pan heat raspberries over medium heat until fully broken down.
- Press through a fine mesh sieve lined with cheese cloth to extract juice, you should have a scant ¼ cup. Let cool. Try to remove as many seeds as possible.
- Cream sugar and butter until light and fluffy, about 2 - 3 minutes.
- Add eggs one at a time and mix until incorporated. Add extract. The mixture may look broken but don't worry.
- In a liquid measuring cup combine whole milk and raspberry juice and whisk.
- In a separate bowl whisk together cake flour, baking powder and salt.
- Add half the flour mixture to the butter and sugar mixture and beat just until no streaks remain. Add the milk and raspberry juice and mix until incorporated.
- Add the remaining half of the flour mixture and beat on high until fluffy and smooth, about 1 - 2 minutes.
- Pour into prepared pan and bake for 25-30 minutes until a cake tester comes out clean. Let cool completely before continuing. (I find that if I break the cake up into large chunks after I turn it out to cool, it cools faster)
- Bring ½ cup water to a boil. Remove from heat and steep hibiscus for 5 minutes.
- Strain leaves/flowers from water and return to a boil. Add sugar and stir until dissolved. Remove from heat and let cool to room temperature.
- In a medium bowl add meringue powder and ¼ cup of hibiscus simple syrup from above. Beat until stiff, glossy peaks form.
- Add ½ cup powdered sugar and beat until incorporated.
- Add the butter a chunk at a time and beat until thick and smooth.
- Add remaining powdered sugar and raspberry flavoring, test until you get the flavor you want. Add enough powdered sugar to get a nice spreadable frosting. You may need to add a few tablespoons of the hibiscus simple syrup to get a good consistency. Mix in a few drops of red food coloring to get the color you want.
- Crumble raspberry cake into a large bowl until a shaggy sand forms. If there are any crusty edges to the baked cake trim those off first.
- Add 1½ cups frosting and stir until a uniform mass is made. Test rolling 1 tbsp of mixture into a ball. If it doesn't make smooth edges like cookie dough add more frosting.
- Roll 1 tbsp sized balls and place on waxed paper lined cookie sheet. Place in freezer for 15 - 20 minutes.
- Meanwhile take a deep, microwave safe bowl and melt the candy coatings in 30 second increments, stirring between, until melted and smooth.
- Remove cake balls from freezer. Dip ¼ inch of lollipop stick in the candy melts and insert into the cake ball then immediately dip in candy coating. Don't swirl it around or the cake ball might fall off.
- Remove from candy melts and let drip then hold it sideways in your hand tap your wrist with your free hand to remove the excess (you can see how she does it in the video linked above). If you're using sprinkles add them now over a separate bowl to catch the excess.
- Let dry standing up in styrofoam blocks or stand upright on wax paper.
Work the the frozen cake balls a dozen at a time so they don't warm up and fall off the stick. Keep one plate of cake balls in the freezer while you work on dipping the others and keep rotating until you finish your batch.