Makin’ whoopie pops for Easter ;)Posted by Ingrid Lamb
Now Easter eggs are divine, but something a bit more rustic and homemade definitely fits the bill for me. With the current baking trends of cake pops and whoopie pies fresh from the oven, I figured I’d give them a shot for Easter and style them up all cutely while I’m at it.
The recipes for these were both from one of my favourite food porn sites, taste.com.au
The whoopie pies were originally from Super Food Ideas (where I used to work). I altered the original chocolate whoopie pie recipe slightly to make the inside a sour cherry-choc ganache – recipe below.
I used a whoopie pie baking tin (semi-circular indents in the pan) rather than a flat baking tray as the recipe suggests, so my whoopie pies came out as ovals! I trimmed each one so that the base was flat.
When I found myself with left-over cake bits, and left-over ganache I thought ‘when life gives you lemons – make lemonade!’ So after checking this recipe for Christmas cake pops I decided I had everything I needed to give cake pops a shot – recipe below.
In another side mention, I just love cooking with my iPad. It’s so easy to search through websites looking for exactly what you need, and any time those pesky questions crop up (‘what exactly are grits?’ ‘how much is an ounce?’) you can give it a quick google and you’re sorted. A quick spruik for one of my recent professional projects – I worked on the Super Food Ideas iPad app, which has this magnificent creation called ‘Cook Mode’ where each recipe is split into steps and ingredients and videos are available for each section – pure genius in the kitchen.
Don’t they look just darling all wrapped up in an egg carton? They tasted AMAZING as well, if I don’t say so myself ;)
Have a fantastic Easter and check back in next week for another post.
Sour cherry-choc ganache filling for Chocolate whoopie pies:
50g milk chocolate bits
100g dark chocolate bits
1/3 cup natural vanilla yoghurt
1/3 cup chopped glacé cherries
*Note: use left-over ganache for cake pops
1. Place chocolate and yoghurt in a heatproof bowl over a pan of simmering water, stirring constantly until smooth.
2. Refrigerate for 20 minutes or until thick and spreadable.
3. Beat with a fork to make fluffy. Sandwich 1-2 teaspoons of ganache between cakes. Set aside for 5 minutes to set. Dust cocoa over whoopie pies to serve.
1. Cut whoopie pie bases to sit flat and crumble left-over cake. Stir through 1/2 cup icing sugar with cake crumbs.
2. Combine cake mix with left-over ganache (about 1/3-2 cups) by kneading with your hands (like dough). You should be able to roll the mixture into balls that keep their shape but are still sticky.
3. Place these small, Easter egg-shaped balls on a baking tray. Cover tray well I glad wrap and sit in freezer for 4 hours.
4. Melt one cup of chocolate bits and stir through one teaspoon of olive oil. *Note: you could use milk, dark or white chocolate. Try using different types of chocolate or white chocolate with a drop of food colouring for fun effects.
5. Dip the end of one stick with chocolate and skewer cake balls with lollipop sticks. Stand sticks in styrofoam or an upside-down egg carton to set for 5 minutes in the freezer.
6. Reheat melted chocolate and dip skewer cake balls in chocolate, turning gently in melted chocolate to coat thoroughly. Roll in sprinkles or curls or paint designs on with alternate melted chocolate and return to stand to set in the freezer. Tie bunches of three together with ribbon in a bow and stack with whoopie pies in an Easter carton for super cute packaging.