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Extract from Boutique Baking • By Peggy Porschen • Published by Quadrille

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
40 mins

Boutique Baking by Peggy Porschen
I simply couldn’t ignore the current craze for cake pops and here I have come up with my own version using dipping fondant or fondant patissiere. The texture is smooth and shiny, and instantly melts in your mouth. ?

Makes approximately 12 cake pops

Fill a few small plastic bowls with 1kg caster sugar and compress as much as possible. This will provide a stand for the ice cream cones while the fondant icing sets.

Line a tray with greaseproof paper.


BOUTIQUE BAKING by PEGGY PORSCHEN, published by Quadrille (£20, hardback). Photos ©GEORGIA GLYNN SMITH

Posted by Quadrille Published See Quadrille's 56 projects » © 2018 Peggy Porschen / Quadrille · Reproduced with permission.
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  • Step 1

    To make the cake balls

    Break the sponge cake down into crumbs and place in a mixing bowl. Add the ganache a little at a time and combine until all the cake crumbs stick together. Using your hands, shape into 12 equal-sized balls and place them on the prepared tray. You may want to use rubber gloves when doing this as it is a very messy job. Chill in the freezer until firmly set.

  • How to bake cake pops. Ice Cream Cake Pops - Step 2
    Step 2

    To assemble the cake pops

    Place the remaining ganache into a plastic piping bag. Cut 2.5cm (1in) from the tip of the bag. Pipe the ganache into a wafer cone until it just reaches the top.

  • How to bake cake pops. Ice Cream Cake Pops - Step 3
    Step 3

    Place one chilled cake ball on top and press down to ensure it sticks to the ganache. Stand the cone in a plastic cup and place it back in the freezer to set. Repeat for all the remaining cones and cake balls.

  • How to bake cake pops. Ice Cream Cake Pops - Step 4
    Step 4

    To decorate

    Melt the fondant in the microwave on a medium heat until runny. Make sure that it does not boil as it will lose its shine. Stir in the glucose and add some sugar syrup to adjust the consistency if required. You want it to be a thick pouring consistency with a dipping temperature of about 48–52°C. This temperature will ensure that the fondant sets immediately after dipping.

    Divide the fondant into equal parts and mix with your chosen food colours. Use small bowls with enough depth for dipping the balls.

    Take one cake pop at a time and dip it upside down into the fondant right up until it reaches the edge of the wafer cone.

  • How to bake cake pops. Ice Cream Cake Pops - Step 5
    Step 5

    Lift out and spin the remaining fondant off. Top with sugar sprinkles while the fondant is still soft.

  • How to bake cake pops. Ice Cream Cake Pops - Step 6
    Step 6

    Push the cone into the bowl filled with caster sugar and leave it to set. You can place a few cones next to each other but make sure they do not touch.

    These cake pops will last for up to 5 days when kept at room temperature. Do not refrigerate as the fondant will melt.

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Comments

Syeyon K.
Syeyon K. · Kathmandu, Central Region, NP · 67 projects
So cake-elicious!!
Reply
Ms. Nikell
Ms. Nikell · Charlotte, North Carolina, US · 52 projects
This is so cute!!
Reply