I simply couldn’t ignore the current craze for cake pops and here I have come up with my own version using dipping fondant or fondant patissiere. The texture is smooth and shiny, and instantly melts in your mouth.
Makes approximately 12 cake pops
400g vanilla sponge
600g soft ganache
12 small ice cream wafer cones
Approximately 1 kg caster sugar or enough to fill a small bowl
600g liquid fondant (also called fondant patissiere)
1 tsp glucose
A small amount of simple sugar syrup (if required, see pages 61–2)
A selection of food colours
Following the recipes in Boutique Baking, make a vanilla sponge and a ganache. Leave to cool until it has a soft buttery texture.
Fill a few small plastic bowls with 1kg caster sugar and compress as much as possible. This will provide a stand for the ice cream cones while the fondant icing sets.
Line a tray with greaseproof paper.
To make the cake balls
Break the sponge cake down into crumbs and place in a mixing bowl. Add the ganache a little at a time and combine until all the cake crumbs stick together. Using your hands, shape into 12 equal-sized balls and place them on the prepared tray. You may want to use rubber gloves when doing this as it is a very messy job. Chill in the freezer until firmly set.
To assemble the cake pops
Place the remaining ganache into a plastic piping bag. Cut 2.5cm (1in) from the tip of the bag. Pipe the ganache into a wafer cone until it just reaches the top. Place one chilled cake ball on top and press down to ensure it sticks to the ganache. Stand the cone in a plastic cup and place it back in the freezer to set. Repeat for all the remaining cones and cake balls.
Melt the fondant in the microwave on a medium heat until runny. Make sure that it does not boil as it will lose its shine. Stir in the glucose and add some sugar syrup to adjust the consistency if required. You want it to be a thick pouring consistency with a dipping temperature of about 48–52°C (use a sugar themometer). This temperature will ensure that the fondant sets immediately after dipping.
Divide the fondant into equal parts and mix with your chosen food colours. Use small bowls with enough depth for dipping the balls.
Take one cake pop at a time and dip it upside down into the fondant right up until it reaches the edge of the wafer cone. Lift out and spin the remaining fondant off. Top with sugar sprinkles while the fondant is still soft.
Push the cone into the bowl filled with caster sugar and leave it to set. You can place a few cones next to each other but make sure they do not touch.
These cake pops will last for up to 5 days when kept at room temperature. Do not refrigerate as the fondant will melt.
Boutique Baking by Peggy Porschen is published by Quadrille.