Cuizimate RBSCAKEPOP, Инструкция по эксплуатации

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creamy. Add sugar and beat until light
and fluffy. Add egg and vanilla and
blend well.
3. In separate bowl, whisk the red
food coloring into the buttermilk.
4. Alternately blend flour mixture,
then buttermilk mixture into butter
mixture, beginning and ending with
flour mixture.
5. Combine the vinegar and baking
soda in a small bowl and allow to fizz.
Fold into the cake batter.
6. Fill each cooking reservoir with
about 1 tablespoon of batter.
7. Bake 4 to 5 minutes or until a
toothpick inserted into a cake pop
comes out clean.
8. Allow to cool and glaze or coat, as
desired.
Makes about 3½ dozen cake pops
Tip:
If you don’t have buttermilk on
hand, pour 1½ teaspoons lemon juice
or vinegar into a glass measuring cup.
Add milk to equal ½ cup. Allow to
stand 5 to 10 minutes, then use in
place of buttermilk in this recipe.
Almond Cake Pops
Ingredients
1. 1 package (9 ounce) yellow cake
mix - this is a 1 layer, smaller box of
cake mix
2. ¼ cup all-purpose flour
3. ½ cup water
4. 1 egg
5. ¼ cup sour cream
6. 1 teaspoon almond extract
7. 2 packages (2 ounces each) slivered
almonds
8. Almond bark coating (recipe on
page 11)
Directions
1. Combine cake mix and flour in a
mixing bowl. Stir to combine.
2. Add water, egg, sour cream and
almond extract. Beat 3 to 4 minutes
at medium speed.
3. Fill each cooking reservoir with
about 1 tablespoon of batter.
4. Bake 4 to 5 minutes or until a
toothpick inserted into a cake pop
comes out clean.
5. Allow cake pops to cool.
6. To toast almonds, spread in a single
layer on a baking sheet. Bake 5 to 7
minutes at
180°C until golden. Pour into a work
bowl or food processor and chop
finely.
7. Dip cake pops in almond bark
coating and sprinkle with toasted
chopped almonds.
Makes about 4 dozen cake pops
Lemon Cake Pops
Ingredients
1. ¼ cup butter, softened
2. ½ cup sugar
3. 1 teaspoon grated lemon zest
4. 1 egg
5. ½ teaspoon lemon extract
6. ¾ cup all-purpose flour
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