Chocolate Lamington Cake Pops
Introduction
Chocolate Lamington Cake Pops present a delightful fusion of Australian Lamingtons and the popular cake pop format. Lamingtons, traditionally sponge cake cubes dipped in chocolate and coated in coconut, gained renown for their appealing texture and rich flavor. Transforming this classic into cake pops offers a convenient, bite-sized treat suitable for parties, desserts, or a fun baking project. The combination of moist cake, chocolate coating, and coconut makes these cake pops irresistible.
Ingredients
For the Cake:
- 1 box (15.25 oz) yellow cake mix (or chocolate for richer flavor)
- Ingredients called for on the cake mix box (usually eggs, oil, and water)
For the Chocolate Coating:
- 12 oz semi-sweet chocolate chips (dark or milk chocolate can also be used)
- 1 tbsp vegetable shortening (helps create a smooth, glossy coating)
For the Coconut Coating:
- 2 cups sweetened shredded coconut
Other:
- Lollipop sticks
- Optional sprinkles for decoration
Preparation Steps
1. Bake the Cake: Prepare the cake mix according to package directions. Pour into a greased and floured 9×13 inch baking pan. Bake as directed on the box, usually around 30-35 minutes at 350F (175C), or until a toothpick inserted into the center comes out clean. 2. Cool the Cake: Let the cake cool completely in the pan. This prevents the cake from crumbling too much when you start breaking it apart. 3. Crumble the Cake: Once the cake is completely cool, use a fork to crumble it finely in a large bowl. Ensure there are no large lumps. 4. Mix in Frosting (Optional): If desired, add about 1/2 cup of frosting (vanilla or chocolate works best) to the crumbled cake. This acts as a binder, creating a more cohesive cake ball. Start with a small amount and add more as needed until the mixture comes together easily. 5. Form Cake Balls: Roll the crumbled cake mixture into small, uniform balls (about 1-inch in diameter). Place the formed cake balls on a baking sheet lined with parchment paper. 6. Chill the Cake Balls: Place the baking sheet with the cake balls in the refrigerator for at least 30 minutes, or in the freezer for 15 minutes. This firming up helps the cake balls hold their shape when dipped in the chocolate.
Cooking Instructions
1. Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and vegetable shortening. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize up. A double boiler can also be used to gently melt the chocolate. 2. Dip the Cake Pops: Remove the chilled cake balls from the refrigerator or freezer. Dip the tip of a lollipop stick into the melted chocolate and insert it halfway into one of the cake balls. Repeat with all the cake balls. 3. Coat in Chocolate: Dip each cake pop into the melted chocolate, ensuring it is fully coated. Gently tap off any excess chocolate. 4. Coat in Coconut: Immediately after dipping in chocolate, sprinkle or roll the chocolate-covered cake pop in the shredded coconut, ensuring an even coating. 5. Set the Chocolate: Place the finished cake pops on a baking sheet lined with parchment paper. Allow the chocolate to set completely, either at room temperature or in the refrigerator for faster setting. This usually takes about 30 minutes at room temperature or 15 minutes in the refrigerator. 6. Optional Sprinkles: While the chocolate is still wet, add sprinkles.
Serving Suggestions
Chocolate Lamington Cake Pops can be served in a variety of ways. They make excellent party favors or dessert table additions. Arrange them on a cake pop stand for an attractive presentation. Pair them with a glass of milk or a scoop of vanilla ice cream for a complete dessert experience. They also complement a cup of coffee or tea. For a festive touch, display them in decorative cups or tie ribbons around the lollipop sticks.
Tips and Common Mistakes
Overheating the Chocolate: Overheating chocolate can cause it to seize or burn. Microwave in short intervals and stir frequently. A double boiler offers a more controlled melting environment. Cake Balls Too Soft: If the cake balls are too soft, they may fall apart when dipped. Chilling the cake balls before dipping is essential. Uneven Chocolate Coating: To achieve a smooth and even chocolate coating, ensure the chocolate is fully melted and the cake balls are well-chilled. Gently tap off excess chocolate after dipping. Using Old Coconut: Ensure the shredded coconut is fresh for the best flavor and texture. * For a more intense chocolate flavour, add a tablespoon of cocoa powder to the cake mix.
Explore More Cooking Guides
Learning to create Chocolate Lamington Cake Pops offers a fun and rewarding experience, combining the classic flavor of Lamingtons with the convenience of cake pops. Their delightful taste and eye-catching presentation make them a crowd-pleaser for any occasion. Adapt the recipe to different flavor preferences, and impress friends and family with homemade treats. Ready to expand your culinary skills? Visit foodrecipestory.com for more exciting cooking guides and recipes!
