Halloween Baking Class
11:00 a.m. - 1:00 p.m.
Sur La Table
2160 Northbrook Court
Pumpkin Gingerbread Cake Pops
2 cups unbleached all-purpose flour
1 Tablespoon ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg
2⁄3 cup sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup canola or corn oil
1/2 cup unsulfured light molasses
1/2 cup water
Position an oven rack in the upper and lower thirds of the oven, and preheat the oven to 350 degrees. Grease cake pop pan. Sift together the flour, ginger, baking soda, cinnamon, allspice, nutmeg, cloves, and salt into a large mixing bowl. Whisk to blend evenly. Place the egg, sugar, and pumpkin in a medium mixing bowl and whisk until well mixed. Add the oil, molasses, and water and whisk until smooth and blended. Pour the liquid ingredients into the dry ingredients. Whisk just until thoroughly blended. Fill each well of the greased cake pop pan with a rounded tablespoon full of batter. Secure the lid of the pan and bake the baking pan for 14 to 16 minutes. Remove the pan from the oven and allow the cake balls to cool in the pan for 2 to 3 minutes. Remove the lid of the pan, and gently lift each ball from the bottom mold; place the cake balls on a cooling rack and allow to come to room temperature. Wash, dry, and re-grease the pans and repeat with the remaining batter. Allow the cake balls to cool completely before proceeding.
To assemble the cake pops, melt 1 ounce of dark chocolate in a small, heat-proof bowl set over a double boiler or heat gently in the microwave until smooth and melted. Dip a lollipop stick in the melted chocolate and insert into the bottom of a cake ball. Place in the freezer for 8 to 10 minutes to set the chocolate and adhere the stick.
Place the chocolate frosting in a 4-cup measuring cup or narrow container and ensure it is of dipping consistency. Line a clean baking pan with parchment paper and set aside. Remove the cake pops from the freezer and dip one at a time into the frosting, allowing any extra to drip off; place on the prepared pan and repeat with the remaining pops. Place the coated pops in the fridge and allow to set completely, about 30 to 45 minutes. Once set, remove the pops from the pan and decorate as desired with sprinkles or additional piped frosting.
Assembled cake pops should be refrigerated until ready to consume; leftovers may be kept in a sealed container for up to 2 days.
Adapted from The Art and Soul of Baking by Cindy Mushet
If using cake pop pans, be sure to butter well.
Fill cake pop pans full to ensure both sides get fully round
Chilled cake pops dip/set better than cake pops at room temperature
Let coating dry/set fully before attempting to decorate cake pops
Any cake recipe can be used to make cupcakes or cake pops! Cooking times simply need to be modified.
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