Matcha Cake Pops

I’m kind of a flake (whoops). Not the good kind of flake, like a sugary frosted corn flake or the kind that comes with a good biscuit, but the kind of flake that always cancels plan. And as in ‘always’, I mean almost every other time outings are planned with friends…IMG_1684

But I swear I’m not a bad person! I don’t purposefully ruin plans with people for the fun of it, or because I want to spite my friends. They’re my friends, I’m supposed to like them! It’s just that things always seem to pop up all of a sudden and they always get in the way. Whether it be last minute ride issues or family events that just cannot be missed, the universe somehow always gets in the way of me hanging out with friends.

This spring break, however, there was a date that I definitely did not flake out on. Unfortunately, it wasn’t with a boy, no. It was even better than a boy! It was a baking session with the one and only, Angie! We had been planning to get together and bake something for the blog for ages, but never got around to it. But we finally made it happen šŸ™‚IMG_1686IMG_1678

It was an absolute dilemma deciding what to make, but since I had always wanted to make cake pops, we decided on that. Angie had recently picked up some matcha powder as well, and seeing that we were both green tea fans, matcha cake pops were born!

MATCHA CAKE POPS

 

2 cups flour

1 1/2 cups granulated sugar

2 tablespoons matcha green tea powder

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (8oz) sour ceam

3 large eggs

1/3 cup olive oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

1 cup buttercream frosting (homemade or store bought)

2 1/2 cup melting white chocolate, for dipping

lollipop or cake pop sticks

 

1. Preheat oven to 350 degrees Farenheit. Lightly grease cake pan

2. In a large bowl, combine all the dry ingredients. Whisk or sift ingredients together. Set aside.

3. In another bowl, beat the eggs with the sour cream just until combined. Pour the oil and the extracts and mix together.

4. Mix the wet ingredients with the dry. Fold it all in together. (can be done by hand or with a mixer, do not overbeat)

5. Transfer batter to the prepared pan. Bake for 35-40 minutes 0r until a toothpick inserted in the middle comes out clean.

6. Let it cool completely before taking out of the pan.

7. Crumble up the cake in a bowl and add the frosting. Mix together to create a dough.

8. Roll the cake and create golf ball size cake balls. Refrigerate for at least 30 minutes to let the cake set.

9. Take the cake balls out of the refrigerator and melt the white chocolate in a bowl, preferably one that is narrow and tall, so that you can submerge the entire cake ball in chocolate when dipping.

10. Take a stick, dip the tip in chocolate, and then stick in about halfway into a cake ball. Then dip the whole cake ball into the chocolate and evenly coat it. Place on wax paper to dry. Repeat with the rest of the cake balls.

NOTE:

– Do not skip the refrigeration. Trust me, it will save you from many broken cake balls.

– Work fast with the cake balls, they will start to get dry after a while.

 

 

 

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