So the first post of the year limps in just in time for Valentine’s Day! Lame, i know… but the festive season came and went. New year saw me nursing on oral re-hydrant on the rocks to recover from a stomach bug and I have been buried under by work. Not that I am complaining!
Work has taken center stage at the Escapades household. In between all the endless hours spent on work, food has been cooked and eaten, festivals celebrated, friends met, and weekends come and gone! the only remotely exciting thing has been pet sitting Sage’s friend, a chocolate Dachshund called Snicker while his family was out of town. The two had the time of their lives and even terrorized pedestrians from inside the car by sticking their heads out and nuzzling unsuspecting folks!
If you like me are dog crazy, follow me on Instagram where I post a lot more pictures of the pooch.
Readers of this blog will know that I am not one for special occasions. The one time i planned a romantic candle lit dinner, K wanted the lights on and left all the vegetables uneaten on the plate!
Here are some cake pops that I made a year ago. I actually would never have made them heart centered although I wanted badly to try cake pops, but I did a special post for Valentine’s for the newspaper that i write for. Cake Pops are easier to make than imagined. Crushed cake crumbs, cream, chocolate and playing with sprinkles! Whats not to love? I had none of the problems others report with making cake pops. Essentially, when the cake ball is swirled around in liquid chocolate, it has to be done gently. any rough handling will result in broken cake balls. If you are generally not gentle and in a hurry, you may destroy your cakes pops. Best attempted when you have a full 30 minutes at your disposal.
Whichever way you choose to celebrate, stay happy!
Cake Pops (makes 12)
Cake – 200 grams (can use store bought, 6-7 slices homemade or 5-6 cupcakes)
Cream – 4 tablespoons (like Amul cream from the tetra pack)
Dark / Milk Chocolate – 150 grams
Colorful sprinkles or other decorations
12 bamboo skewers or lollipop sticks
- Crumble the cupcake/ cake in a blender till it becomes like fine bread crumbs, remove to a bowl.
- Add the cream to the cake crumbs and mix with your fingers till it looks moist. Be careful while adding the cream, adding too much may make the mixture useless. So add half the amount mentioned, check and adjust.
- Divide the mixture into 12 equal parts and roll between your palms like a laddu. Place on a plate and keep it in the freezer for 15 minutes.
- Melt the chocolate in the microwave or a double boiler for about 1-2 minutes. Keep a check if using the microwave as chocolate burns very quickly. Mix it well till it is shiny.
- Dip about ½ inch of the skewer/ stick into the melted chocolate and then poke it into the middle of the cake balls to insert. The stick should be halfway into the cake balls.
- Dip this into the melted chocolate and using a small spoon, pour the melted chocolate over the cake pops to coat completely. Do not swirl around or it will fall off. Shake gently to allow the excess chocolate to drip off. Pour a few sprinkles or decorations over the cake pops till coated. This step should be done quickly else the chocolate will dry completely.
- Stick the skewer into a glass filled with uncooked rice/sugar till they dry. Serve. (Shelf life is 1 day un-refrigerated or 3 days under refrigeration)
For more Valentine Day Dessert Ideas check out these recipes:
You could also give these non Chocolate recipes a shot. Just as pleasing!