Mini Cake Pops Bouquet Recipe | Quick Recipes
Check out the Mini Cake Pops Bouquet Recipe in Urdu. Learn how to make best Mini Cake Pops Bouquet Recipe, cooking at its finest by chef at Masala TV show . Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Mini Cake Pops Bouquet Recipe, ingredients and complete Method.
This Mini Cake Pops Bouquet is sure to impress your guests. Try and make this beautiful and unique cake pops bouquet instead of cake.
INGREDIENTS MOIST CHOCOLATE CAKE:
- All-purpose flour 1 cup
- Salt 1 pinch
- Baking powder 1 tsp
- Baking soda 1 tsp
- Dark cocoa powder 1/3 cup
- Caster sugar 1 cup
- Hot coffee ½ cup
- Oil 1/2 cup
- Egg 1
- Vanilla extract 1 tsp
- Butter Icing 2-3 tbsp
INGREDIENTS FOR MINI CAKE POPS BOUQUET :
- Moist chocolate cake as required
- Chocolate butter cream frosting 2-3 tbsp
- Mini lollipop sticks as required
- Chocolate compound 250 gm
- Vegetable shortening 2-3 tbsp
- Green fondant to decorate
- Pink fondant for bow
- Cake sprinklers as required
- Decorative flowers as required
- Water as required
INGREDIENTS FOR CHOCOLATE BUTTERCREAM FROSTING:
INGREDIENTS
- Unsalted butter 100 gm
- Sifted icing sugar 2 cups
- Vanilla extracts 1 tsp
- Cocoa powder 2-3 tbsp
- Milk 2-3 tsp
INGREDIENTS FOR CHOCOLATE GANACHE:
- Dark chocolate 100 gm
- Cream 80 ml
- Butter shortening 1-2 tsp
INGREDIENTS FOR WHITE GANACHE:
- Dark chocolate 80 gm
- Cream 40 ml
- White food color few drops
METHOD OR MOIST CAKE:
- Pre-heat oven to 180°C.
- In a bowl whisk together dry ingredients.
- Add oil, milk, egg and vanilla extract; mix these for 2-3 minutes.
- Pour the batter into greased baking pan.
- Bake at 180°C for 30 minutes.
- Let it cool and then remove from the pan.
- Allow it to cool down on a cooling rack.
METHOD FOR MINI CAKEPOPS BOUQUET:
- Coarsely crumble cake and place 3 tbsp frosting over crumbled cake in a container.
- Mix gently to form dough, if required you may add more frosting.
- Roll into 1-inch balls. Place cake balls in a tray.
- Dip sticks in melted chocolate and insert in each cakepop.
- Freeze for at least 10-15 minutes.
- Dip each cake pop in melted chocolate and once coating hardens set these in paper cups on a prepared tray.
- Decorate cake pops as desired with sprinkles, sugar pearls and fondant decorations.
- Set as bouquet and create stems and leaves from fondant.
METHOD FOR CHOCOLATE BUTTERCREAM FROSTING:
- Take Chilled butter. Cut in cubes and place in a bowl.
- Soften butter using electric mixer.
- Add in icing sugar and whip for few minutes.
- Add in vanilla extract, cocoa powder and milk.
- Continue to whip until light and fluffy.
METHOD FOR CHOCOLATE GANACHE:
- Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
- Heat the cream and butter in a small saucepan over medium heat.
- Bring it to a boil.
- Immediately pour the boiling cream over the chocolate and allow it to stand, without stirring for few minutes.
- Stir gently, as you do not want to incorporate air into the ganache, with a spoon or whisk until smooth.
METHOD FOR WHITE GANACHE
- Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
- Heat the cream and butter in a small saucepan over medium heat.
- Bring it to a boil.
- Immediately pour the boiling cream over the chocolate and allow it to stand, without stirring for few minutes.
- Stir gently, as you do not want to incorporate air into the ganache, with a spoon or whisk until smooth.
Mini Cake Pops Bouquet Recipe in Urdu and English
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