Cake Pops the Perfect Valentine TREAT

Cake pops make me smile.  They are such cheerful treats!  A small bite of cake with the frosting built in, all dipped in chocolate and covered with colorful sprinkles.  They make you feel like everything is right with the world!

I spent the afternoon with a darling group of young ladies teaching them how to make cake pops for the February issue of Texas Living Magazine.

Making your own cake pops really is easy if you know a few tricks of the trade.

Start by crumbling an 8 inch layer cake into a bowl.  We used chocolate but you can use any flavor.  Next, add prepared frosting and stir well.

Scoop monds of the cake mixture onto waxed papper.  Push pop sticks into each cake mound and place in the freezer for several hours or overnight.

Dip the frozen pops into melted choclate.

Add decorative sprinkles.

Put the pops back down onto the waxed paper until the chcolate is set.

Cake pops are the perfect treat for Valentine’s Day!  Make some today, you will be glad you did!

XOXO
Lorie

Thanks again to Texas Living Magazine for the beautiful photos!

Tune in to Facebook TODAY around 6:30 to see me making cake pops LIVE

Join me for an upcoming cooking class for a few hours of tasty FUN!  CLICK HERE for class descriptions

Friday, March 17th 11:00-1:00  Lunch and Learn TEX MEX cooking

Thursday, March 23rd 6:30-8:30 Girls Night Out It’s Time for a Break!

2 Day French Workshop March 30th and 31st 10:00-2:00 AND April 5-6th

Register to lorie@atasteofparis.net or by phone 214 551 9630

Cake Pops

1 8” prepared cake any flavor

1 cup prepared frosting

1 ½ cups dark chocolate

18-20 pop sticks

Assorted sprinkles

Crumble cake finely into a bowl.  Add frosting and stir until smooth.  Using a scoop and your hands roll walnut sized balls of mixture, insert pop sticks half way into the cake balls.  Freeze cake pops for about 1 hour. Melt dark chocolate in the microwave slowly, in 30 second intervals stirring each time.  Use the least amount of heat possible to get the chocolate melted.   Dip each pop into the chocolate coating all the way to the stick.  Add sprinkles and enjoy!

Valentine Party with Texas Living Magazine!

Look what I found in the mail box today!  I was thrilled when the folks at Texas Living Magazine asked me to help them create a Valentine party for the pages of the February issue.

What could be more fun than a room full of mothers and daughters?  Adding chocolate of course! The ladies all enjoyed beautiful Red Velvet Parfaits while creating lovely chocolate treats to enjoy and share.

Scroll down for the recipe Scroll down for the recipe

The girls spent their time crafting colorful cake pops.

While the moms made lucious Dark Chocolate Peppermint Bark.

A fantastic time was had by all, including me!

Thank you Lori Rourk of Lori Rourk Interiors for inviting me to assist with this project in the perfectly appointed home you just decorated. And a huge thank you to Texas Living Magazine at www.txlivingmagazine.com for the lovely photos that bring my food to life!

Saty tuned in the coming days for more recipes and details of this fun project

XOXO
Lorie

Red Velvet Parfait

2 cups chopped red berries

1 Red Velvet Cake

1 recipe Chocolate Ganache

1 recipe Whipped Cream

Assemble red velvet parfaits in a large trifle bowl or in individual clear glasses.  Start with a layer of cake, add a small amount of chocolate ganache, then berries and cream and repeat until glasses are full.  Top with a bit of cream and a raspberry.  Refrigerate until serving. 

Red Velvet Cake

2 cups flour

2 cups sugar

1/4 cup cocoa

1 teaspoon baking soda

½ teaspoon salt

1 cup butter

1 cup water

2 eggs

½ cup buttermilk

1 ½ teaspoon vanilla

1 ounce red food coloring

Preheat oven to 350 degrees.  Prepare 9×13 glass baking dish by coating with nonstick cooking spray and a dusting of flour.  In bowl mix together flour, sugar, baking soda and salt and set aside.  In a small sauce pan over medium heat bring water coco and butter to a boil, add food coloring and mix well.  Add liquid to flour mixture and mix.  Add eggs and buttermilk and stir well.  Pour batter into prepared pan and cook for 28-32 minutes.   

Chocolate Ganache

1 cup heavy cream

2 cups semi sweet or dark chocolate chips

1 teaspoon vanilla

Heat cream in a heavy bottom saucepan over medium heat until it begins to simmer.  Remove pan from heat, add chocolate and vanilla and stir well.  Pour over cooled cakes.

Whipped Cream

1 ½ cup heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla

Beat all ingredients in a cold bowl using an electric mixer until light and fluffy.