Food fads come and go, but my unwavering craving for cake pops is here to stay (no matter how many twelve step programs I enrol in). The thing is, the common cake pop is kind of a scary thing. Think about it, mashed up cake and icing feels kind of like eating a regurgitated birthday cake. But my desire for small, sphere shaped treats that I can juggle has brought my pursuit in to a whole new world. Folks, you haven’t had cake pops until you’ve made cake pops in a Keebler Uncommonly Good Cake Pop Maker at home.
I spent many days hounding my local mailman for the delivery of this magical machine. I also spent a fair amount of time contemplating if the Keebler elves had something to do with this, and if they’d ever let me in to their exclusive club. The bright red appliance did in fact arrive, and with it came a small book of easy to follow instructions and recipes. Of course, boxed mixed is not in my vocabulary, so the 24 hours following my new obsession were spent scouring the internet for a recipe I could be proud of (I’m not new to the looking-for-a-recipe all-nighter). I settled on combining several cake and donut recipes for one kick ass ball of goodness (don’t worry, I’ll totally include it below).
I plugged the machine in and watched anxiously for the red heating light to make way for the green “I’m ready to serve you” light. Like any good counter top alliance (see sandwich maker or waffle iron) it does all the hard work for you. One solid tablespoon of batter was enough to make a perfectly shaped ball. Overflow led to a thin outer ring around the finished product, but these crunchy bits (B.I.T.S) helped keep me from eating the cake before it was decorated. Four to six minutes was all it took per batch, and my one recipe made an impressive 28 balls. And these aren’t wimpy either, think the size of golf ball. Two make up the equivalent of the average cupcake!
The only thing more fun than challenging myself to eat these in one bite was to decorate them. I made an assembly line that allowed me to vary up my cake pop breeds. I used butter and cinnamon sugar on some, chocolate and shaved coconut on others and because kids can’t have all the fun, multi colored sprinkles did come out to play. This is also the part where you make the tough decision to make them truly pops at all, and skewer them on sticks. As you can see, I like to eat with my hands so mine remained balls.
I wish that someone had introduced me to this device ages ago. I’m convinced that way past cake balls, this could be used frequently in my kitchen. I’m thinking spherical pancakes, falafel balls and donut holes! Seriously, my creations came out warm, fluffy and with that kind of brown cake crust that I love biting in to. And a few days later, they were just as amazing with my morning tea (balanced breakfast, what?).
Since I know you’re practically yelling “enough bragging, where can I get my own?” I’ll direct you to Smart Planet, a company responsible for other incredible drool inducing appliances like the Hostess Twinkies Bake Set, Nesquick Fondue Maker and so, so much more. I plan to print their catalogue and distribute it as a wish list to my family and friends. I might need a new kitchen to home everything.
Eva’s Cookie Butter Cake Balls
3/4 almond/soy milk + 1 tbsp distilled vinegar (makes “buttermilk”)
2 cups flour (ww, white or cake)
2 tsp baking powder
1/4 tsp nutmeg
1/2 cup plain or vanilla yogurt (regular, soy or coconut yogurt works)
2 tbsp melted butter (or substitute)
1/2 cup cookie butter (also known as biscoff or speculoos spread – can be substituted with any nut butter)
Directions: Plug in your Keebler Uncommonly Good Cake Pop Maker to preheat.
Stir milk and vinegar together and set aside. In another bowl, whisk together flour, sugar, baking powder and nutmeg. Stir in melted butter, yogurt and buttermilk. Add the cookie butter, or any nut butter you wish to substitute with (peanut, almond or cashew would be great too).
Grease your cake pop maker with spray, butter or oil, and drop tablespoons of batter in to each compartment. Bake for four to six minutes, using a toothpick to ensure the centres are cooked. Remove carefully and repeat until batter is finished.
These can be enjoyed plain, dipped in melted butter and cinnamon sugar, or dipped in chocolate. I used some coconut oil to thin my chocolate out for a smoother coat.
Try your best not to quit your day job and open up a cake pop business. We know they’re good, but that’s just crazy.
By: Eva Severed