It's National Cake Pops Day!: Recipes to Make 'n Bake by Goods Matthew

Author:Goods, Matthew
Language: eng
Format: epub, pdf
Published: 2022-01-14T00:00:00+00:00

3 cups all-purpose flour

½ tsp salt

4½ tsp baking powder

1 cup whole milk

1 tsp grated lemon peel

2 tsp vanilla extract

Whites of 5 eggs

1 cup butter (softened)

1¾ cups granulated sugar

1 cup lemon curd

1 (7.2 ounces) box white frosting mix

½ cup boiling water

Special Equipment:

48 lollipop sticks

2 Styrofoam blocks

Directions:

Preheat the main oven to 350°F.

Grease the base and sides of a 9x13" baking tin and dust lightly with flour.

Combine the flour, salt, and baking powder in a bowl and set to one side.

Whisk the milk, lemon peel, vanilla, and egg whites in a second bowl and set to one side.

Using an electric whisk, beat together the butter and sugar until fluffy. Add the flour mixture in batches until incorporated with the whisk at a low speed. Pour the cake batter into the prepared pan.

Place in the oven and bake for 30-35 minutes until cooked in the center. Take out of the oven and allow the sponge to cool completely.

Cover a cookie sheet with wax paper.

Crumble the cooled sponge into a large bowl. Add the curd and mix with a spoon until well combined.

Roll the sponge mixture into 1" balls and arrange it on the prepared cookie sheet. Place in the freezer for half an hour until firm.

Add the frosting mix and boiling water to a medium-size bowl and mix using an electric whisk for 5-6 minutes until smooth and glossy.

Dip the top of each lollipop stick into the white frosting before gently inserting it into the cake balls.

Using the lollipop sticks to hold the cake balls, dip each ball into the white frosting to coat evenly.

Push the cake pop sticks into the Styrofoam blocks so that the cake pops can dry upright.

Keep refrigerated until ready to serve.

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