Deacon - Seasonal Push Pop Cakes

Cupcakes are a phenomenon they have been taking the world by storm and nothing seems to stand in their way. Cupcakes not only look and taste delicious but theyre making way for some new and exciting ideas. First came cake pops, now welcome their super-cute big sister the cupcake push pop! As soon as I discovered the premise of combining my passion for baking with my nostalgic, child-of-the-90s memories, I was hooked. Layers of cake sandwiched together with frosting, just like a regular cupcake but in a no-fuss container, whats not to love?

Push pops undeniably look impressive but theyre practical too. Easy to transport and store, theyre perfect for kids of all ages and make the ideal gift for a special occasion. Within this ebook Ive included push pop cake designs that can be used for a whole host of seasonal celebrations, from Christmas, Easter and Halloween, to Valentines Day, Thanksgiving and New Years Eve. My aim is for these designs to provide you with a creative platform and to inspire you to devise your own push pop masterpieces.

I really hope you have as much fun with these adorable little treats as I did thinking them up. Each project has a difficulty rating indicated by one, two or three spoons so that bakers of all levels of experience can dive in head first.

Before you start, its probably a good idea to look through the push pop designs and make a note of any equipment you have and what you need. Here is a basic list that will help you create all of the projects featured.

Electric hand whisk or freestanding mixer for mixing cake batters

Mini cupcake tin (pan) all of the recipes make 24 mini cupcakes, so either choose a 24-cup one or buy two 12-cup tins to save you baking time

Teaspoons perfect size for measuring out your batter

Wire rack to cool cupcakes

Food colour paste is always best, as it wont affect the consistency of cake batters and frostings

Cocktail sticks (toothpicks) for adding food colour and indenting paste decorations

Non-stick rolling pin for rolling out your sugarpaste (rolled fondant) and flower (petal/gum) paste

Craft knife for cutting out paste shapes by hand

Cutters and plunger cutters its a good idea to collect a few different designs

Palette knife For lifting and turning paste pieces

Edible glue for sticking paste shapes together

Edible ink pens for adding small detailing

Small paintbrushes for applying water, lustre dust and edible glue to paste decorations, and cornflour (cornstarch) to moulds

Foam mat for drying paste decorations

Piping (pastry) bags disposable is always best for ease of clean-up

Piping tubes (tips) for decorating; try to get a set with a few different sizes

Push pop containers

Perspex push pop stand for decorating and displaying your push pops

US cup measurements

If you prefer to use cup measurements, please use the following conversions. (Note: 1 Australian tbsp = 20ml.)

liquid

1 tsp = 5ml

1 tbsp = 15ml

1 cup = 120mfl oz

1 cup = 240/8fl oz

butter

1 tbsp = 15g/oz

2 tbsp = 25g/1oz

cup/1 stick = 115g/4oz

1 cup/2 sticks = 225g/8oz

caster (superfine)

sugar/brown sugar

cup = 100g/3oz

1 cup = 200g/7oz

sifted icing

(confectioners) sugar

1 cup = 100g/3oz

flour

1 cup = 125g/4oz

cream cheese

1 cup = 230g/8oz

peanut butter

1 cup = 260g/9oz

These vanilla mini cupcakes will always deliver, but Ive also suggested some twists on the traditional flavouring for when you fancy something just a bit different.

you will need

makes 24 mini cupcakes

175g (6oz) self-raising (-rising) flour

25g (1oz) plain (all-purpose) flour

1 tsp baking powder

175g (6oz) unsalted butter, softened

175g (6oz) caster (superfine) sugar

3 large free-range eggs

1 tsp (5ml) vanilla extract

3 tbsp (45ml) milk

1. Preheat the oven to 180C/fan 160C/350F/Gas Mark 4. Spray the cups of your mini cupcake tin(s) (pan(s)) with cake release spray or grease with butter.

2. Sift both flours and the baking powder together into a bowl.

3. In a separate bowl and using an electric hand whisk, or using a freestanding mixer, beat the butter and sugar together for about 5 minutes until light and fluffy.

4. Add the eggs one at a time, mixing thoroughly between each addition. If the batter begins to curdle, add 1 tablespoon of the flour mixture after each egg. Add the vanilla extract and mix well.

5. Add the flour mixture all at once and fold into the batter. Add the milk and mix to combine.

6. Using 2 teaspoons, fill each cupcake cup two-thirds full. Bake in the oven for 15 minutes, or until the cupcakes are risen, golden and firm to the touch. Allow to cool in the tin for 5 minutes, then use a small palate knife to remove the cupcakes and transfer to a wire rack to cool completely.

Theres nothing nicer than a choccy cupcake and this is such an easy, dependable recipe. Chocolate lovers are also sure to enjoy the variations on the basic flavour theme.

you will need

makes 24 mini cupcakes

175g (6oz) self-raising (-rising) flour

50g (1oz) cocoa powder (unsweetened cocoa)

1 tsp baking powder

175g (6oz) unsalted butter, softened

100g (3) caster (superfine) sugar

75g (2oz) light brown sugar

3 large free-range eggs

1 tsp (5ml) vanilla extract

3 tbsp (45ml) milk

1. 1 Preheat the oven to 180C/fan 160C/350F/Gas Mark 4. Spray the cups of your mini cupcake tin(s) (pan(s)) with cake release spray or grease with butter.

2. Sift the flour, cocoa and baking powder together into a bowl.

3. In a separate bowl and using an electric hand whisk, or using a freestanding mixer, beat the butter and both sugars together until light and fluffy.

4. Add the eggs one at a time, mixing thoroughly between each addition. If the batter begins to curdle, add 1 tablespoon of the flour mixture after each egg. Add the vanilla extract and mix well.

5. Add the flour mixture all at once and fold into the batter. Add the milk and mix to combine.

6. Using 2 teaspoons, fill each cupcake cup two-thirds full. Bake in the oven for 15 minutes, or until the cupcakes are risen, golden and firm to the touch. Allow to cool in the tin for 5 minutes, then use a small palate knife to remove the cupcakes and transfer to a wire rack to cool completely.