Vegan cake pops, heck I did it. you know, I have been creating this recipe in my head for more than half a year now, always looking for substitutions for cake pop ingredients and a good vegan cake. Finally got it.
The recipe is based on a carrot cake recipe I got from a vegan friend, but I used hokkaido pumpkin instead. After baking the cake, I shredded it and mixed it with… guess what? At this point, the cake pop recipe requires cream cheese and butter, but I found a good alternative for this: melted vegan marshmallows with a little margarine.
All in all, this recipe is pretty easy and I am sure a non-vegan version of in (use butter instead of margarine, eggs and normal marshmallows) will be just as fine. And it is perfect for the beginning of autumn, so give it a try, if you want to give your senses a kick.
Vegan Pumpkin Cake Pops
(makes about 40 darling pops)
cake:
5oo g shredded pumpkin
1 peeled and shredded apple
150 g sugar
3 tsp egg replacer + 6 tbsp water
250 g flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
75 g grated coconut
125 g margarine
frosting:
160 g vegan marshmallows
4 tbsp margarine
glaze:
200 g vegan white chocolate
Combine the apple and pumpkin with the sugar and let sit for about 15 minutes.
Preheat the oven to 175°C (350°F).
Then add the remaining ingredients and mix well.
Bake the mass in a pan for about 50 minutes, then let it cool.
Crumble the cake in a bowl or shred it. Then melt the marshmallows and margarine in a small saucepan until the mass is homogenous (it looks like light yellow cream). Then immediately add it to the cake crumbs and stir in (use a spoon at the beginning, the stuff is pretty hot!). Form little balls and place them in the freezer for about 15 minutes.
Now melt your chocolate, place a lollipop stick into each ball and cover them.
My brother ha a new food love – lava cake. Since my Aunt in Bulgaria serve some while during our stay in Burgas, he has been asking me to make it at home very often.
There is no big story behind this recipe, I just googled “lava cake” and tried the first recipe I found. Luckily, it turned out great and the cakes were a success. Success means: my brother ate 3 cakes for breakfast.
I made some in procelain and others in aluminium cups. The ones in the metal cups turned out better, somehow more fluffy. The secret to the liquid center is a watchful behaviour – check on your cakes every 3 minutes with a toothpicker; the centre should be liquid (I like it more the creamy way) and the edge done. Every oven is a bit different and the baking time also depends on the size, shape and material of your molds. But believe me, it is not difficult to succeed if you have an eye on these babies.
Lava Cakes
source: Backen-Mit-Spass.de
85 g (3 oz.) semi-sweet chocolate
85 g (3/8 cup) butter
3 eggs
80 g (3/8 cup) sugar
45 g (1 1/2 oz.) flour
Preheat the oven to 175°C (350°F).
Melt butter and chocolate in the microwave, heating not more than 30 seconds at once. Stir in between and microwave until the ingredients have completely melted.
Transfer the butter and chocolate mixture into a larger bowl and stir in the sugar. Then add the eggs and flour, combining everything well with a mixer.
Oil 4 molds (depending on their size, of course) and fill them up to 2/3 with dough. Bake in the oven until they reach the consistency you desire. The original recipe says about 8 to 10 minutes and the blogger in my source says 17, but I had cakes with a perfectly creamy centre after 14 minutes! So decide by yourself when to put them out.
Serve warm and definitely with a scoop of ice cream! :)
Hello y’all. Today I have something for you to look at. My cousin celebrated his birthday last month and as a fan of the Smurfs, he deserved a theme cake, of course.
I piped the grass with coloured heavy cream onto the blueberry cake layers, then added the fondant elements.
The mushroom houses are made of two muffins covered in fondant and put on top of each other.
Play world for murf figures done.