April Carter - Top of the Cake Pops: Recipes to Turn Your Favourite Pop Stars into Cakes on Sticks

JUST WHEN YOU THOUGHT CAKE POPS COULDNT GET ANY CRAZIER, HERES A COLLECTION OF YOUR FAVOURITE POP STARS SHAPED INTO MINI CAKES ON STICKS. Cake pops are the delicious new way to eat cake and candy in one bite size treat. They not only taste delicious, they look amazing, and are lots of fun to create. In this book you will discover the art of making mind-blowingly hilarious pops that will wow your friends! Learn how to bake, roll, dip and decorate your way to star baker status. The best thing about making cake pops is that you dont really need to be a brilliant baker to pull these designs off. Once youve mastered a few techniques, youll be able to make a whole entourage to join your favourite stars.

The only thing holding you back is your imagination. So whether you want to lick Amy Limehouse or bite Britneys head off, get stuck in and start making these sweet and talented treats. What are you waiting for? Put on your apron, dust off your electric mixer and let them eat cake! AS WELL AS CAKE AND FROSTING, THERE ARE A FEW SPECIAL INGREDIENTS AND BITS OF EQUIPMENT THAT ARE ESSENTIAL FOR PERFECT POPS. CANDY MELTS These come in 397 g (14 oz) packs, and are like chocolate but easier to melt. Candy melts come in lots of different colours, but if you cant find a specific colour do not panic! You can simply buy candy colouring and add a few drops to white candy melts to get the same effect. Melt them according the instructions on the packet.

If your mixture is too thick, add a small amount of vegetable oil, around 1 tsp per 200 g (7 oz) to thin it out. MICROWAVE Essential for melting all of those candy melts. EDIBLE GLUE Another speciality item that is useful for sticking on small details. SPRINKLES AND EDIBLE GLITTER Perfect for adding extra detail (not to mention some all-essential bling!). You can find a wide selection online or at a decorating suppliers shop. Check out the Suppliers section on for some websites.

POLYSTYRENE BLOCK OR CAKE DUMMY These are great for drying your pops make some holes in your block using a lollipop stick before you start.

SMALL, DEEP MIXING BOWLS Dipping your pops is much easier with a small, deep bowl and you wont need to use as much of the candy melts to get good coverage. BLOSSOM TINT, LUSTRE DUST AND REJUVENATOR SPIRIT Blossom tints and lustre dusts are powdered colours that come in lots of diff erent shades. Mix them with a few drops of rejuvenator spirit (colour thinner) to create vibrant edible paints. A little goes a long way so start with about tsp of tint and add drops of rejuvenator spirit until it reaches a paint-like consistency. SUGARPASTE (FONDANT) Your base for making accessories like Crumbyes shades and Britneys snake! LOLLIPOP STICKS AND TOOTHPICKS The best lollipop sticks for cake pops are paper ones, 15 centimetres (6 inches) long.

Toothpicks are a handy tool for sticking on small sprinkles and are really useful for moulding candy melts into your pop icons hairdos. GUM TRAGACANTH Mix it with sugarpaste (fondant) to make it easier to shape. It also makes your creations set firmer too. You need about tsp per 50 g (1 oz). HAND-HELD MIXER, BAKERS TWINE AND CELLOPHANE LOLLIPOP BAGS A hand-held mixer makes mixing your cake and frosting base a piece of cake. Use bakers twine and cellophane bags to pack your finished pops.

PAINTBRUSHES AND PALETTE Great for painting on those essential facial features and show-stopping outfits. Its a good idea to have both fine and medium brushes, and more than one of each.

NO ONE WANTS A COOL-LOOKING CAKE POP THAT HAS LOADS OF PERSONALITY BUT ZERO FLAVOUR. TAKE YOUR POP FROM WOW TO KAPOW BY COOKING A DELICIOUSLY TASTY CAKE BASE. DAY-OLD CAKE IS THE BEST FOR POPPING. THESE RECIPES MAKE ENOUGH FOR ABOUT 20 POPS.

RED VELVET 60 G (2 OZ) UNSALTED BUTTER, AT ROOM TEMPERATURE 150 G (5 OZ) CASTER (SUPERFINE) SUGAR 1 LARGE EGG (EXTRA-LARGE US SIZE) 1 TBSP RED FOOD COLOURING TSP VANILLA EXTRACT 150 G (5 OZ) PLAIN (ALL-PURPOSE) FLOUR 1 TBSP COCOA POWDER (UNSWEETENED) 120 ML ( CUP) BUTTERMILK TSP SALT TSP BICARBONATE OF SODA (BAKING SODA) 1 TBSP WHITE WINE VINEGAR 20 CM (8 INCH) CAKE TIN, GREASED AND LINED 1. Preheat the oven to 170C (325F/Gas mark 3). 2. Cream the butter and sugar using a hand-held mixer until light and fluffy. 3. Mix well. 4. 4.

Combine the flour and cocoa and add to the mixture with the buttermilk, a third at a time. Mix until just incorporated. 5. Add the salt, bicarbonate of soda and white wine vinegar. Mix well. 6.

Spoon the mixture into the tin and bake for 25 minutes or until a skewer inserted in the centre comes out clean. 7. Allow your cake to cool in the tin for about 10 minutes before turning out onto a wire rack. CREAM CHEESE FROSTING 120 G (4 OZ) ICING (CONFECTIONERS) SUGAR 30 G (1 OZ) UNSALTED BUTTER, AT ROOM TEMPERATURE 30 G (1 OZ) CREAM CHEESE Beat all of the ingredients together using a hand-held mixer until smooth. VANILLA 175 G (6 OZ) UNSALTED BUTTER, AT ROOM TEMPERATURE 175 G (6 OZ) CASTER (SUPERFINE) SUGAR 2 LARGE EGGS (EXTRA-LARGE US SIZE) 1 TSP VANILLA EXTRACT 250 G (9 OZ) SELF-RAISING (SELF-RISING) FLOUR 3 TBSP MILK 20 CM (8 INCH) CAKE TIN, GREASED AND LINED 1. 2. 2.

Cream the butter and sugar using a hand-held mixer until light and fluffy. 3. Add the eggs one at a time, followed by the vanilla extract. Mix well. 4. Add the milk, then the flour, a third at a time.

Mix until just incorporated. 5. Spoon the mixture into the tin and bake for 40 minutes or until a skewer inserted into the centre comes out clean. 6. Allow your cake to cool in the tin for about 10 minutes before turning out onto a wire rack. CHOCOLATE Follow the vanilla recipe.

At step 3, mix 4 tbsp cocoa powder (unsweetened) with 120 ml ( cup) boiling water. Once cool, add to the mixture. MOCHA Follow the vanilla recipe. At step 3, mix 2 tbsp cocoa powder and 2 tbsp instant coffee with 120 ml ( cup) boiling water. Once cool, add to the mixture. ALMOND Follow the vanilla recipe but substitute the vanilla extract for almond extract.

LEMON/LIME Follow the vanilla recipe. Add the zest of 2 lemons or 2 limes at step 3. RASPBERRY Follow the vanilla recipe. Add 2 tbsp raspberry jam (jelly) at step 3.