Chocolate Cake Pop Recipe With Mold
Chocolate Cake Pop Recipe With Mold. Spoon batter into cake ball wells, fill to the top. Mold cake pop as usual then remove cake pop, pat down edges, place back into mold and press mold on a flat surface to push dough back up
This is where your egg carton will come in handy, as it makes a wonderful cupcake pop holding area. Chocolate cake pop recipe with mould. Mix heavily or one could say beat until the mixture is smooth and completely mixed.
Mold Cake Pop As Usual Then Remove Cake Pop, Pat Down Edges, Place Back Into Mold And Press Mold On A Flat Surface To Push Dough Back Up
After that, just pour the cake batter into the mold and pop it into the oven. Basic cake pops (makes 20 pops). Preheat oven to 375 degrees f (190 degrees c).
Using An Electric Hand Mixer To Combine All The Ingredients Together.
Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Make the cake mix according to the back of the cake mix box. Cover with silicone cake pop mold topper (the side with the hole on top).
The Silicon Molds Support No Sticking Or Tearing While Taking The Cakes Out Of Them.
Press, release, and remove molded cake pop. Stick a toothpick through a hole in the mold to determine if the cake pops are done. In a large bowl, whisk together the eggs, sugar, sunflower oil and water until thoroughly combined.
After The Chocolate Has Set, Melt Your Second Chocolate Color So You Can Dip The Tops Into It.
If using a mold with an open bottom we suggest double molding. Take the half of the mould without the air holes and place it on a baking tray. Let cool for a minute.
Sift Or Add The Flour And Cocoa Powder Into The Bowl And Then Add The Milk.
Preheat the oven to 180°c. The process is pretty much the same; Place cake ball into mold making sure to fill all edges.