Sunday, 29 September 2019

Burger and Ice Cream Chiffon Cake Pops


Burger and Ice Cream Chiffon Cake Pops, which is your favorite? <3

Just sharing a cute and simple treat I made for a children's party, since Children's day is coming!

The burgers are more fluffy versions of the Cheeseburger chiffon cake pops I made previously, and the ice cream pops are mini 'cornetto' versions of the Ice cream pops I shared in Creative baking: Chiffon Cakes. Hope you like them!

Burger cake pops
Burger buns – chocolate chiffon cake
Beef patty – dark chocolate chiffon cake
Cheese – vanilla chiffon cake
Lettuce – pandan chiffon cake

Ice cream cake pops
Ice cream - vanilla chiffon cake
Cone - chocolate chiffon cake

The buns are baked in round silicone cake pop moulds. The beef patty, cheese and lettuce are cut from layer chiffon cake using round, square and leaf cutters respectively.

Cheeseburger chiffon pops (makes approximately 9)
3 egg yolks
20g castor sugar
39g corn/vegetable oil
40g milk
5g vanilla extract
60g cake flour
Cocoa powder (dark)
Pandan paste
Yellow food coloring (PME natural coloring)

Meringue:
4 egg whites
45g castor sugar
1/4 tsp cream of tartar

1. Preheat oven to 140°C.

2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.

3. Add in sieved flour and whisk till no trace of flour found.

4. Scoop out 6 tsp batter into 3 bowls each. To the first bowl, add 1 tsp dark cocoa powder (for beef patty). To the second bowl, add 1/4 tsp pandan paste (for lettuce). To the third bowl, add a drop of yellow food colouring (PME natural yellow coloring) (for the cheese). To the rest, add 1 tsp cocoa powder (for the bun). Mix well.

5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.

6. Scoop over 12 tbsp meringue into each of the 3 bowls and gently fold in respectively. Fold in the rest of the meringue into the light cocoa batter in 3 additions.

7. Scoop the light cocoa batter into a cake pop mould (fill 18 round molds for 9 cake pop burgers). Bake at 140°C for 20-25 min, or until skewer inserted into centre comes out clean.

8. Pour the dark brown batter into a baking-paper lined 6-inch tray and bake at 140°C for 20 min. Do likewise for the pandan and yellow batter.

9. Leave the cake pop mold to cool on a wire rack once out of the oven and unmould by popping the pops out when cool.

10. Flip over the layer cakes onto a new baking paper and leave to cool covered by another sheet.

11. To assemble, cut out circles from the dark brown cake for the beef patty corresponding to the size of the ‘buns’ (cake pops). Cut out squares from the yellow cake for the cheese. Cut out ‘leaves’ from the pandan cake for the lettuce using a leaf cutter. Assemble just like how you would make a burger, using melted marshmallows to glue the parts together.


Ice cream chiffon cake pops (makes approximately 15)
Same recipe is used as above, however, batter is only divided into 2. Leave the first batter plain, for the ice cream. To the other half, add 1 tsp charcoal powder.

Bake the plain batter in cake pops molds as above at 140°C for 20-25 min and cocoa batter in paper cones (from SKP) and 140°C for 20-25 min. 

Assemble by sticking the parts together with melted marshmallows or inserting a cake pop stick through.


Hope they make you smile too! They were a big hit with the kids! =)


With lots of love! Happy Children's Day in advance!
Susanne



More loving chiffon cake creations here:




4 comments:

  1. wow great dish I loved it. Thank you so much for this recipe I will definitely make this.

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