Why say it in words when you can do it through pictures! Here is how I make my simple chocolate cake wrapped in white chocolate.
|After baking my chocolate cup cakes and making my cocoa butter icing, I blend them together with a ratio of 100g cake to 25g butter icing. |
To keep them fresh I only make them in batches of 30
|Scoop, Squish, Squish, Roll.|
I weigh 25g and roll it into a dainty ball. About 20 rolls does it!
|Perfect round balls then get poked with the stick|
|Make way for a drip of melted white chocolate to make sure the stick stays put|
|Swoop, Dip, Swirl, Swirl, Shake.|
|Ok so i tend to do three at a time... |
to make sure the balls are covered as quickly as possible so they don't dry out.
|If tempered correctly, by the time I've dipped my 6th pop the first one needs to be topped.|
|Individually made toppings. These are mini planes for a boy's christening.|
|Packaged and labelled as soon as they are dry to touch (about 30 minutes) to keep them as fresh as possible|
|Great as a table centre piece|
|And looking good next to the cake (by Vanillia)|