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Food Friday - BabyCakes Cake Pop Maker - Outside The Box

Food Friday – BabyCakes Cake Pop Maker

  • 20th July 2012

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Cake pops, sweet little balls of gooey goodness made famous by the very talented Bakerella.  I’m sure you’ve seen them, probably tasted them and perhaps have even made them.  If you haven’t yet bought the book I highly recommend you do.  It’s full of some truly delightful cake pop recipes and decorating ideas.

I bought the book sometime ago and have frequently visited bakerella.com to see her latest cake pop creations (although her awesome creations are not limited to cake pops).  A few months ago, at Christmas time to be precise I finally decided to give them a whirl.  I’m no stranger to baking, it’s one of my passions actually so I wasn’t too intimidated by the whole process.  I decided to make some Christmas trees for the Christmas party at my daughter’s daycare.

I think they turned out pretty well (sorry for the less than stellar cell phone picture).  They weren’t perfect by any means but that’s one of the reasons I was so pleased with them.

They were fun to make but very tedious, particularly finding the perfect cake to icing ratio and getting them to hold their shape while dipping them.  I also find the cake/icing innards to be excruciatingly sweet and definitely not something that I would eat.  So, I started to keep my eye open for an easier (and less sweet) was to make them.

I had seen the BabyCakes cake pop maker in several stores and had also come across a few versions of cake pop pans.  I went online and researched both options.  The pans seemed to be quite finicky and not well received and the reviews for the BabyCakes maker seemed not bad.  I was on the fence about it to be honest.  Did I really need yet another appliance in my kitchen?  A couple of weeks later I saw it on sale in the Canadian Tire flyer for a good price and decided to buy it.

A couple of weeks ago I finally got around to trying it out.  I have to say I was really pleased with it.  It comes with a small recipe book but I went the easy route and whipped up a boxed mix.  I gave it a light dusting of nonstick cooking spray, filled a piping bag with batter (definitely the way to go) and 5 minutes later had my first batch of cake pops.  They turned out well, but a little small and, consequently not quite round.  I used more batter in the next round and, voila, near perfect little balls of chocolate cake.  They were super easy and fast to make.  They do have a bit of a ridge where the two side of the pan come together but it’s not a big deal at all and I think if you dipped them in candy melts (I didn’t) it might not be noticeable at all.  If you wanted to trim them it wouldn’t take much effort, certainly less effort than hand forming balls.

One of the things I loved about these cake pops are that they are perfect for little hands.  They don’t fall apart and they aren’t gooey.  I gave my two year old a can of icing and some sprinkles and she had a blast decorating (and eating) the cake pops.  It also comes with quite a few sticks and a very handy stand.  They also taste great.  You know how the brownies in the edge of the pan are the best?  Well, this is much the same.  They aren’t as dense or crisp as brownies but you get the idea.

I’ve bought some useless appliances over the years that are just taking up precious space in the cupboard but the BabyCakes Cake Pop Maker is not a purchase I regret.  Obviously if you want to make cake pops in any shape other than round you will have to do it the “old fashion” way and roll them by hand, but for any round projects it is perfect.


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Caramel Carrot Cheesecake Bars

Caramel Carrot Cheesecake Bars

It’s September. And everyone is talking pumpkin. Trust me I love a good pumpkin recipe. I have several on the blog. But I don’t know why we aren’t talking about carrots. They are, in my opinion, THE best thing to come out of the garden, and especially late summer, early fall when the cooler weather has allowed them to sweeten up. You just can’t beat a sweet garden carrot. And the great thing about growing carrots is you don’t need a green thumb to do it. It’s almost impossible to not grow a bumper crop of carrots. So what do you do with all those carrots. Well, you make carrot cake of course. In fact a couple of weeks ago I put together an awesome three tiered semi nude carrot cake for my mother in law’s wedding.

carrot cake

After hours and hours of baking and putting this beauty together I swore it would be a long time before I made another carrot cake. I was wrong. Sort of. See I still have a ton of carrots to use up. And an office full of people that love sweet treats. So last night I whipped up a pan of these Caramel Carrot Cheesecake Bars. It’s a bit of a twist on the classic carrot cake with cream cheese icing. Not too sweet and a good “comfort food” feel with the oatmeal crumble topping. And by using a spice cake mix in the base it’s pretty easy and doesn’t require a lot of ingredients. I didn’t put raisins in this recipe because nope, raisins don’t belong in carrot cake. But if that’s your thing feel free to add some to the base/topping part of the recipe.

Caramel Carrot Cheesecake Bars
Author: 
Recipe type: Dessert
 
A yummy twist on classic carrot cake with cream cheese icing.
Ingredients
Crust & Topping
  • 1 box of Spice Cake Mix
  • 1½ cups of quick oats
  • ½ cup of brown sugar
  • 1 cup of butter - room temperature
  • 1 cup of finely shredded carrots (about 2 good sized carrots)
  • 1 cup of chopped pecans
  • ½ cup of Skor Toffee bits (you could use mini butterscotch chips)
  • Coarse Salt
Filling
  • 2 8oz packages of cream cheese - room temperature
  • 2 eggs
  • 1 teaspoon of vanilla
  • ½ cup of white sugar
Instructions
Crust
  1. Preheat oven to 350 degrees.
  2. Line the bottom and side of a 9x13 pan with foil. Spray foil with cooking spray.
  3. Mix the cake mix, oats and brown sugar together in a large bowl.
  4. Break the butter into small pieces and into the bowl with the cake mixture.
  5. Use a pastry chopper to blend the butter into the cake mixture until it resembles a coarse meal.
  6. Mix in the shredded carrots and pecans.
  7. Set aside two cups of the mixture.
  8. Turn the rest into your prepared pan, spread evenly and press firmly on the bottom of the pan.
  9. Place in the oven and bake for 20 minutes. Place pan on wire rack to cool slightly while you prepare the filling.
Filling
  1. Beat the cream cheese with a hand or stand mixer until smooth and light. Add the eggs, vanilla and sugar and continue to beat until smooth.
  2. Pour the cream cheese mixture into the pan with the crust.
Topping
  1. Sprinkle the remaining cake mixture evenly on top of the cream cheese filling.
  2. Sprinkle the toffee bits over the crumb mixture.
  3. Sprinkle lightly with coarse salt.
  4. Return the pan to the oven and cook 30-40 minutes until the cheesecake filling is set and starts to pull away from the sides of the pan.
  5. Let cool completely.
  6. Remove cake from pan by the foil lining. Peel away foil, cut and serve

 

carrot cheesecake bars

carrot cheesecake bars

This article has 2 comments

  1. Carrots are a family favorrite and we incorporate them into breakfast, lunch and dinner.

    The cake is beautiful and as for the bars, you had me at cheesecake.

    Besos Sarah.
    My recent post Donate to the @BostonPizzaFdn and Get 5 FREE Kids Meals! #BPKidsCards

  2. I'm going to try it it looks delicious. However, of course I MUST add raisins. lol.

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