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
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You Will Need
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.
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.