Monday, September 16, 2013

White Russian Walnut Cake Pops - from Kiwicakes test kitchen

Today I made a dozen dessert cake pops flavoured with Kahlua liquer. These would be scrummy served up with an espresso coffee for an easy dessert treat. Great for a fun dinner party event. 

White Russian Walnut Cake Pops

2 T Kahlua (or your liquer of choice)
100g room temperature traditional sour creme
20g finely chopped walnuts
250g cake crumbs (I used vanilla)

Mix liquer into the sour creme first and then incorporate all 4 ingredients, until you have a malleable mixture. To decorate you will need 200g white chocolate and a handful of roughly chopped walnuts

It was my first time making cake pops. I used our set of 4 cake pop moulds which I found gave me smooth and consistent shapes to decorate. It helped to roll balls of the mixture before placing into the mould. I used a palette knife for easy release .

When all your shapes are made, refrigerate them for half an hour to firm up. Then melt white chocolate and dip your lollipop sticks into the melted chocolate before inserting into the cake shapes. Let this chocolate dry to become a base for your cake pops.

Then coat your pop all over with melted white chocolate and roll in nutty pieces while chocolate is still wet.

Here is the finished product ready to serve.

They can also be packaged in clear cellophane bags for individual takeaway treats.

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