{"term_id":20559,"name":"Desserts et collations","slug":"desserts-et-collations-2","term_group":0,"term_taxonomy_id":20559,"taxonomy":"cat-recettes","description":"","parent":0,"count":47,"filter":"raw"}
Material: 25 cake pop sticks, foam block or cardboard box with holes (to insert the cake pop sticks into)
Preparation time (several steps): 1 hour
Baking time: 45 minutes
Refrigeration time: 2 X 1 hour
A fabulous recipe created by La Fille du 3ème that every maple lovers will love to enjoy! It's also the ideal recipe to cook with your children and one that will certainly charm every child's heart!
Ingredients
Maple Cake:
2 c. flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ c. unsalted butter, room temperature
2 eggs
¾ c. maple syrup
1 tsp. vanilla
1 c. milk
Maple Icing:
¼ c. butter
¾ c. icing sugar
1 tbsp. maple syrup
White chocolate coating:
340 g white chocolate
Maple flakes
Preparation
Maple Cake:
Preheat the oven to 350° F. Butter a glass 9” X 9” cake pan. Set aside.
Mix the flour, baking powder, baking soda and salt in a bowl. Set aside.
In a second bowl, beat the butter until creamed. Add the eggs, mix well, then add the maple syrup and vanilla. Using a wooden spoon, gently fold in the dry ingredients and the milk.
Bake in the oven for 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely.
Maple icing:
While the cake is cooling, beat the butter until creamed in a bowl and then add the icing sugar and maple syrup. Beat at high speed to get rid of any lumps. Refrigerate.
Cake Pops:
Once the cake has cooled, crumble it with your hands (into a sandy texture). Add between 10 and 12 tbsp. of icing. Mix well. The mixture must stick well together. Form into balls (2 tbsp. for each ball) with your hands, then place on a cookie sheet. If they don’t hold together when you roll them in your hands, add more icing, one tablespoon at a time. Once finished, refrigerate the cake pop balls for one hour.
Melt the white chocolate in a double boiler. Once it has melted, pour it into a tall narrow container.
Dip about 1 cm of the end of each stick into the chocolate, then insert it into the centre of each cake pop ball. Refrigerate for 15 minutes to harden the chocolate. This will ensure that the balls will be solidly anchored on their sticks and won’t fall off.
Next, re-melt the white chocolate if it has hardened and completely dip the cake pops, one by one, into it, carefully shaking off the excess. Insert the stick of each chocolate-covered cake pop into the foam block (or box) so that it stands upright. Sprinkle with maple flakes.
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