recipe for Cake Pops comes from Dr Oetker - www.oetker.co.uk
Every product under the Dr Oetker brand stands for and represents
high quality. Products that should meet and satisfy consumer
needs - products made with the finest and best quality ingredients
- products that offer convenience, are easy to prepare - products
that guarantee perfect results - and of course products that
simply taste fantastic.
This philosophy of "Quality is the best recipe"
has been running through the business since it was founded
in 1891 and is a testament to its longevity and success. It
is an expression of the superior quality of its products.
It is a family business which cares about the quality of every
product launched that bears the Dr
How to say Dr Oetker
Unless, you are a native German, it is very likely that even
if you are familiar with one of the products that you may
be unsure as to how you actually pronounce Dr Oetker. Oetker
is a common surname in Germany, but in the UK and Ireland
it is fair to say there are not many Oetkers listed in the
local phone directory. It really is quite easy to say - it
is pronounced Dr Urtker. Simply substituting the UR for the
OE makes it easy to say.
For more information visit www.oetker.co.uk
pops are a great hit with children and surprisingly popular
with adults as well without sticks you can make individual
cakes. These make a great centrepiece for a party or a bouquet
of them makes a refreshing change to a bunch of flowers. There
are endless combinations of cake flavours, chocolate coatings
and decorations from chocolate stars to hundreds and thousands
and sparkle sugars.
for Cake Pops
185g butter, softened
185g caster sugar
3 medium eggs, beaten
275g plain flour
1 tsp Dr. Oetker Baking Powder
Dr Oetker Natural Lemon or Orange Extract- few drops to
Dr Oetker Shimmer Sugar
6 level tbsp of Vanilla Buttercream to make the Cake Pops
3 x 150g bars of Dr Oetker Continental White Chocolate
Pack of 15 20cm lolly sticks
to make Cake Pops
oven to 160ºC / Gas 3
an 11cm x 22cm loaf tin with greaseproof paper.
butter and sugar with an electric hand whisk or wooden spoon
till light and fluffy.
eggs one at a time with a spoon of flour and mix well.
rest of flour and baking powder and mix till all incorporated.
a few drops of lemon/orange extract to taste.
in preheated oven and bake in the centre of the oven for
1 ¼ hours to 1 ½ hours until firm to the touch.
Remove from tin, place on a cooling rack, cool completely
and remove the paper.
all the outer surfaces of the cake to leave just pale coloured
up the cake into cake crumbs, add the buttercream. Mix the
crumbs and buttercream together with a clean hand. The cake
should come together into balls without crumbling- if it
does not add a little more buttercream.
the cake into 14 balls and place them on a tray, cover with
cling film and chill for at least 30 minutes.
melt the bars of chocolate in a heat proof bowl laid over
a pan of simmering water- making sure the water does not
touch bottom of bowl. This may be more chocolate than you
need but heating less makes it more likely to burn and you
need a reasonable depth to dip your lolly in.
a few cakepops from the fridge at a time, so the remainder
a lolly stick into the melted chocolate and coat about 2cm
push the stick into the centre of cake ball.
dip the ball into the melted chocolate, coat all over and
allow excess to drain off.
in a small ramekin of Shimmer Sugar.
the stick into a block of polystyrene or florists oasis
and allow them to set.
12 - 14 depending on size of cake ball
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