As a rule I tend not to do trends, and cake pops have only featured on this blog once before. But I was struck by a, if I might say so, fantastic idea, of a cake pop bauble!
If you google “Cake Pop Bauble” there are bauble cake pops out there, but still on a stick. I have not seen another hanging bauble non-pop anywhere in the entirety of Foodblog Sphere, which I find pretty darned surprising.
So Ladies and Gentlemen, I present to you, what I am fairly certain is the first dangling cake non-pop bauble! (Surely the pop is from lollipop – so as there is no stick these are non-pops)
I see all sorts of mileage in these, hearts for Valentine’s day, eggs for Easter, Chinese lanterns. I am sure that they are probably going to crop up all over the place now, and have probably existed for ages without me noticing them, but, hopefully maybe, once in my blogging life I would have been a baking trend setter.
Firstly make your filling, by mixing up crumbled cake and butter cream, I used Christmas Cake from my Great Supermarket Christmas Cake Taste Test.
Then make your hanging loops, I used bootlace sweets, doubled over and knotted. Whilst my non-pop baubles were drying 6 out of the 10 snapped. Doubled up they would work perfectly, or find a slightly stronger or thicker sweet, or make smaller baubles.
Roll a spoonful of cake and buttercream mix into a ball, then poke a hole in it with the scissors and push the knot of the loop in, and roll again the best you can so the loop is sticking out of the top.
Put your naked non-pop baubles into the freezer to chill well before dipping.
For the coating I used red candy melts. NEVER AGAIN. I hate candy melts. I found it really really hard to get the right consistency, and needed to stir like mad after dipping every third pop to get any sort of even coverage. Next time I will be making a white chocolate ganache and using gel food colouring to dye it. Works a treat, and tastes far nicer too!
Hang the pops from a dowel to set. It was at this point that the laces started to break and much swearing ensued. I was going to decorate them with sprinkles, but had forgotten that I was going out, so ran out of time.
Once set I decorated them using the Mitch Turner Cake Lustres, using a fine paint brush. I love these lustres, as Sarah said they are like nail polish for cake. Sadly my artistic skills or the surviving balls and camera I am using are really not enough to do them justice.
Again, apologies for the photos, my much loved DSLR is at the camera hospital.
Thanks to Baking Mad for the lustres.
sending this to Karen & Kate’s Tea Time Treats, where, surprise surprise the theme is Christmas!
and also English Mum’s Christmas Bakeoff .