Cake pops and babyface cupcakes

It really stemmed from boredom (doesn’t equate to being free), boredom from the mundane of my daily routine that I thought of baking cupcakes for my small group that comes over every Saturday evening for Bible Study and Fellowship. After the cupcake base was baked, I took a step further to hone my fondant skills and thus these babyface cupcakes were born.

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These are the equipment that you need.

These are the equipment that you need.

With the remaining cupcake base, I decided to make cake pops for the kids in my small group. Why didn’t I think of that?

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First line a baking sheet with baking parchment. Then place milk or white chocolate in a heatproof bowl and set over a saucepan of simmering water, stirring occasionally just until melted. Crumble the cake into the melted chocolate, and stir until well mixed. The proportion of milk chocolate to cake crumble is 1:2.

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Then roll the mixture into balls, each about as large as a golf ball or smaller, depending on the size you desire. Insert a lollipop stick into each ball and place on the lined baking sheet (I use a plate) and leave in the fridge for about 30 minutes to firm up. I leave it in the fridge overnight until I’m ready to make the chocolate coating.

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To make the chocolate coating, place {milk} chocolate in a heatproof bowl and set over a pan of simmering water, stirring occasionally just until melted. Remove from the heat and if you want to add colours, now is a good time.

Remove the cake pops from the fridge and dip each one into the chocolate coating and insert into a styrofoam board/cup so that you can have a perfectly round shape. Before the coating sets on the cake pops, I roll them in sprinkles (whatever you have). I had wanted to decorate using royal icing but in the end, laziness took over. ;P

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