And did anyone notice that we got only like 2 days with sun in January if you are in the Michigan area? Not only was the mood a dreary one but the weather reflected the mood.įirst my family all took turns passing the flu bug, that pretty much knocked us down a few weeks. However not for us, it was filled with expected trials, unexpected trials and the flu bug. Good-Bye January!! For most of us January is to be a time of reflection, sticking to resolutions, getting back to “normal” after the holidays. It has not been tested for home use.Vanilla Bean Cake Pops. This recipe was created by a contestant during a cooking competition. (If adding toppings, right after you dip the cake pops in the chocolate, dip them in in the desired toppings such as nuts, sprinkles or chocolate chips.)
Dip the frozen cake pops into the white chocolate and place on the parchment to set. Melt the white chocolate gently over a double boiler. Press a cake pop stick into each ball and freeze until firm. Scoop balls of the cake pop mixture onto a baking sheet lined with parchment. Add the desired amount of cranberry compote there should be some in every bite. Mix in enough buttercream to hold the cake pops together. To assemble the pops: Crumble the cooled cakes into small pieces. Reduce the speed and add the butter 1 to 2 tablespoons at a time, mixing until the buttercream thickens. Once all the hot sugar has been added, increase the mixer speed to high and whip until thick, glossy and cooled. When the boiling sugar reaches 240 degrees F, pour it slowly into the egg whites with the mixer on low. While the mixture is boiling, mix the egg whites on medium speed until soft peaks form. Mix the sugar and 1/2 cup water together in a medium saucepan, place over high heat with a candy thermometer and heat the mixture to 238 to 240 degrees F. Transfer to a medium bowl and let cool.įor the orange buttercream: Place the egg whites in the bowl of a stand mixer with a whisk attachment. Cook over medium heat until the cranberries start to pop open and the mixture thickens slightly. In a medium saucepan, add the cranberries, sugar, cinnamon, orange zest and juice and apples. Let cool completely.įor the cranberry compote: Cut the apple into small pieces. Add the remaining dry ingredients and mix until just combined.ĭivide the batter between the prepared cake pans and bake until a cake tester inserted in the middle of the cakes comes out clean, 30 to 40 minutes. Add another one-third of the dry ingredients followed by the remaining wet ingredients, mixing on low after each addition and scraping the bowl. Add half of the wet ingredients and mix on low until combined. Add one-third of the dry ingredients and mix on low until combined, then scrape the bowl. Add the eggs 1 at a time and beat until the mixture is smooth. Mix the heavy cream, sour cream, orange zest and scraped vanilla bean in another bowl and set aside.Īdd the sugar and butter to the bowl of a stand mixer and mix on medium speed until the color lightens slightly, about 3 minutes. Sift together the all-purpose flour, cake flour, salt, baking powder and baking soda in a medium bowl and set aside.
Spray two 10-inch round cake pans with nonstick cooking spray, dust with flour and line the bottoms with parchment paper. For the cake pop: Preheat the oven to 350 degrees F.
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