I is for Ice Cream Cake Pops
|'500 Cupcakes' recipe|
|Peggy Porschen's ice cream cake pops|
- The first thing you need is some cake. If you don't have any already (you can use cake that's a couple of days old for these) then make up some vanilla cupcakes. Once the cupcakes are cool (you can speed this along by waiting for them to cool down a bit from the oven before removing the paper cases & popping them in a bowl in the fridge) you'll need to either zap them in a food processor until they are reduced to crumbs or if you can't be bothered with the food processor, just crumble them up with your fingers.
- Next thing to do is make up some ganache to bind the cake crumbs with. For this I combined 300g of unsalted soft butter with 300g of sifted icing sugar. Beat these together in an electric free standing or hand held mixer until light & creamy. Then melt 300g of milk or dark chocolate (I used Nestle milk chocolate melts) & cool it slightly before slowly adding it to the butter & icing sugar mix - continue to beat the mixture on a low speed as you add the chocolate. Add in a teaspoon of vanilla essence & beat until everything is combined.
- To your cake crumbs, add enough of the chocolate ganache so that the crumbs stick together. Then take equal amounts of cake mixture & form into balls that are the right size to fit nicely on top of your ice cream cones. Place the cake balls onto a baking tray lined with non stick baking paper & chill until firmly set.
- Take the remaining ganache & spoon it into a plastic icing bag. Snip off the end of the bag a couple of cm from the end & then pipe the ganache into each ice cream cone until the ganache almost reaches the top (or, try just piping a smaller amount into the top of the cone so that the cake ball will stick when placed on top). I sat the cones in glasses at this stage - two to a glass so that when I placed the cake balls on top, they didn't touch each other.
- Remove the cake balls from the freezer & gently place each of them on top of the ice cream cones, gently pushing them to make sure they stick. Return the cones to the freezer (or fridge if you don't have room in the freezer) & let them set for a few more minutes.
- Now you need to get everything set up for decorating. Melt some chocolate & have it ready in a bowl for dipping the cake pops in. Also have some sprinkles at the ready.
- Remove the ice cream cake pops from the fridge & dip them upside down, one at a time in the chocolate. Make sure you dip them in enough chocolate so that it reaches the sides of the cone. Lift the cake pop out of the chocolate, spin it a little to get rid of any excess chocolate then quickly sprinkle the top with sugar sprinkles. Once you've finished all of the cake pops, put them back in the fridge to set.
- Make up some mini vanilla cupcakes by using mini cupcake or muffin tins & paper cases.
- Once the cupcakes are cool, remove the paper cases & place each cupcake inside the top of the ice cream cones. If you are worried that the cupcakes might fall out of the cones, then try piping some buttercream into the top of the cone first, so that it holds the cupcake in place.
- For the buttercream, I'll give you the recipe from the '500 Cupcakes' book (pg 228) as it looks like it will lovely & creamy - like ice cream itself!
- Pipe the buttercream in a swirl on the top of each cupcake & finish with some sugar sprinkles.
- Beat the sugar, butter & salt with an electric free-standing or hand held mixer. Add the cream & vanilla & beat until smooth.