I turned 24 this weekend, and one of my birthday festivities included a baking party! I've wanted to host a baking party for awhile now and what better time to do it than my birthday?
A few of my friends came over and we all somehow crowded ourselves into the kitchen and we all tackled a recipe. It was so much fun just chatting with everyone as we mixed and baked - and of course eating each other's desserts as well!
For my baked good, I decided on owl cake pops. As I mentioned before, owls are one of my favorite animals. I also knew that oven space would be in demand, so instead of competing for it, I used my cakepop maker to make a coffee chocolate cakepop. Since some owls are basically spheres anyways, the cakepop shape lent itself well to making owls out of them!
"....are we related?" |
They turned out to be rather easy to make! For the ear tufts, I attached two chocolate chips to each of the owls before dipping it into melted chocolate glaze and pressing the eyes and beaks on. After everything cooled and hardened, I added wing and feather designs using colored writing icing.
Family photo! |
And here are the other desserts my friends made!
Apple crisp - the apples were seasoned amazingly and the crust added the perfect crunch too! (Recipe here)
Goat cheese cheesecake with mango/pineapple compote - the flavors were SO GOOD. I definitely plan on making a cupcake version of this sometime. (Recipe here).
Cake batter cookies - super moist and chewy and a great use of cake mix in a cookie!
Chocolate Coffee Owl Cakepops (makes 2 dozen owls)
(Recipe adapted from Babycakes)
- 3/4 cup flour
- 1/2 cup sugar
- 3 tbsp cocoa
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup almond milk
- 3 tbsp of canola oil
- 1 egg
- 1/2 tsp vanilla
- 1/4 cup coffee (1 packet of instant coffee)
- Combine all the dry ingredients together (flour, sugar, cocoa, baking soda, baking powder, salt).
- Add in the milk, oil, egg, and vanilla and blend until smooth. Stir in the coffee last.
- Plug the cake pop maker in and let it heat up (green light indicates that it is ready).
- Fill each hole in machine with ~1 Tbsp of batter. Work quickly because the batter will start cooking the second it hits the machine. The machine will hold 12 at a time. Be careful not to overfill.
- Let it bake for 4 minutes.
- Remove cake pops and repeat until all batter has been used. You will have about 2 dozen cake pops.
- Insert cakepop stick into each ball.
- Place on a baking sheet and place in freezer while you make the coating.
- Make the coating in a tall glass (see recipe below).
- Dip each cake pop stick into the glass until completely covered. Let the excess coating drip back and place on a wax-covered baking sheet to dry. Attach eyes (candy eyes) and beak (half a orange Reese Pieces).
- Place back in freezer to harden. Decorate wings/feathers if you want with writing icing.
Milk Chocolate Glaze (makes enough to coat 2 dozen cake pops)
- 1 cup of milk chocolate chips
- 3 Tbsp heavy whipping cream
- 3 Tbsp butter (unsalted, room temperature)
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- In a tall glass, microwave the chocolate and the cream together until melted. Use 30 second intervals so it doesn't burn.
- Stir in butter. If it doesn't melt from residual heat, microwave for more 30 second intervals until melted.
- Add sugar and vanilla until combined.
- If it starts to harden during the cake pop coating process, return to microwave for 30 seconds to keep the coating fluid enough to coat.
First off, let me just say that I love this recipe for owl pops!!! I could make them every week and never get tired of them. They're so cute!
ReplyDeleteSo the first time I tried to make them, I kind of failed. I was using the traditional cake pop method (crumbled cake + frosting), but I used Nutella instead of frosting. Seemed like a good idea at the time. It wasn't - the cake balls didn't stay together.
I tried again after buying one of the Babycakes cake pop machines, and it was so much faster and easier. I substituted almond flour for regular flour since I'm trying to cut back on gluten, and had to double the amount of cream to thin out the glaze. I used white chocolate chips and frosting for the eyes. Other than that, I stuck to the recipe, and I think they turned out pretty well :)
Yours are so cute! Thinning out the glaze is a good idea - I constantly re-microwaved mine to keep it fluid enough to dip. How did the texture turn out with almond flour?
DeleteI don't think the almond flour made a difference - the texture seems good to me! Though after reading your latest blog post, I guess I got extremely lucky haha. I never thought to measure the flour by weight, may have to try that next time!
DeleteOh and I forgot to mention - I got the regular Babycakes cake pop maker, not the 3 in 1 that also makes donuts. They didn't have the 3 in 1 in stock. But that's ok, pretty sure I'll be entertained enough making cake pops for a while :) You should post more recipes for them!
This comment has been removed by the author.
ReplyDelete