Remember the very moist Devil's food cupcakes that I have baked along with Joyce from Kitchen Flavours, Lena from Frozen wings?
For a little extra fun, I have crumbled the cupcakes and made them into these teddy bear cake pops...
Do you want to see how I transformed these freshly baked moist and chocolaty cupcakes...
... into these deliciously cute teddy bear cake pops?
Cute, isn't it? I got this neat idea from
Cakecupboard.com.
Making these cake pops is really easy and all you need are:
Trust me... I have been looking for a decent cake pop supporting stand for a long time and can't find any!!! Prior using this supporting stand, I was using an improvised Styrofoam board that was poked with holes to hold my cake pops. Due to the top heavier weight of the cake pops, I had to use lots of sticky tapes to tap the Styrofoam board onto my tabletop to stop the lopsided cake pops from falling off... Yucks! Now that I have this sturdy d.line cake pop stand, I said Goodbye to the flimsy Styrofoam boards immediately!
4 standard size (1/3 cup size) Vegetable oil, preferably something that is neutral tasting like This is how I transformed my home baked Devil's food cupcakes or any chocolate cupcakes into Teddy Bear Cake Pops
Make 9 cake pops
Devil's food cupcakes or any chocolate cupcakes
adequate chocolate frosting, see below
dark chocolate melts or any candy melts
9 lollipop sticks Alfa One rice bran oil or canola oil
dark chocolate chips
rolled fondant that are coloured in black and copper
After cupcakes are cooled completely, crumble them into a bowl.
Start by adding 1-2 tbsp chocolate frosting into the cake crumble and mix thoroughly. Add more bit by bit while mixing and stop adding when the mixture gel the crumbs together. Chill mixture in the freezer or fridge until it forms a workable dough.
Roll each tablespoonful of mixture into balls and place them on a plate. Chill the cake balls in the freezer or fridge for about 20 mins or until slightly firm.
Melt chocolate melts in microwave with low power or according to the directions on the package. Add vegetable oil into the melted chocolate until a smooth consistency is achieved.
Insert one lollipop stick into each cake ball. Dip the cake balls onto the melted chocolate and make sure that the cake balls are well coated with chocolate. Now these cake balls are officially cake pops!
Place the cake pops on a supporting stand or Styrofoam board and place two chocolate chips onto each cake pop to form the ears of the bear. Allow the chocolate coating to set slightly.
Meanwhile, you can make the face by rolling the copper coloured fondant into sheets with 3 mm thickness and use a cookie cutter to cut the rolled fondant into small circles. To make a smile on the face, use the spatula or a smaller circles to make some indents below the nose position. To create the "woo" kind of expression, just simply poke a dot below the nose position.
To make the eyes and noses, place small pinch of black coloured fondant onto one of your palm and use the other palm roll it into nice round shapes. Repeat this fondant and palm rolling steps until you obtain enough eyes and noses for your cake pops.
Place the faces, eyes and noses onto the cake pops accordingly and allow the chocolate to set completely at room temperature. Serve!
Note: This is the minimal amount of frosting that I can make and there will be leftover after using the adequate amount to form 9 cake balls.
90g dark chocolate with about 40% cocoa
15g unsalted butter
1/4 cup sour cream
1/4 tsp vanilla extract or paste
2 tbsp icing sugar
This chocolate frosting recipe that is mostly adapted from here
Melt chocolates and butter in medium bowl in a microwave with low power or over saucepan of simmering water until mixture is smooth. Whisk in sour cream and vanilla, then icing sugar. Allow frosting to rest in room temperature about 10 mins or until it is thick enough to gel the cake crumbs together.
Enjoy the treats.
Please support me and like me at Facebook...
Here are our friends that have joined us for this bake-along. Please visit their blogs for more of their Devil's food cupcakes baking.
Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 23 July to 1 Aug 2015.
For our next bake-along, we are baking Hokkaido Chiffon Cupcakes which is to be posted on 6 Aug 2015. Please bake-along with us! All you need to do is to bake your favourite Hokkaiddo chiffon cupcakes and link with us for the next 10 days.
Before linking with us, please make sure that: (1) Your post must be a current post. (2) Please mention Bake-Along in your post and link back to any of our hosts' Bake-Along post, (Joyce, Lena or Zoe). (3) Appreciate if you can display the Bake-Along badge in your post when linking up with us. Cheers!
Last but not the least, I like to thanks Victoria Bakes and Rumbling Tummy for giving me the versatile blogger award:
Thanks Victoria! I really like baking and blogging-along with you. You are always an awesome and outstanding baker!
Thanks Edith! You are right that your blog is never lonely! You are a good mother and I'm sure your kids will be so proud of you. Happy that we know each other a lot through cooking and blogging.
Don't forget to submit your details to win Slow Cooker Central by Paulene Christie (RRP AUD$24.99). This giveaway is open to ALL and the submission ends on 6 August 2015.
Slow Cooker Central by Paulene Christie Book Giveaway
