[Cupcake Pop Mold Giveaway] Assorted Cream Cheese Cake Pops

Ever since I saw and bought these cute cupcake pop molds, I have always wanted to try making some Cake Pops which is one of the latest trend among online bakers other than cupcakes and macarons. And recently I also saw Starbucks having some cute Cake Pops featuring in their food menu too.

What is Cake Pops? Cake Pops can be defined as little/mini cakes on a stick that is coated with chocolate/icing and decorated with all sort of sprinkles or toppings which made famous by Bakerella( read more on the link HERE).

There are a few ways of making these cake pops from either using crashed Oreo or graham biscuits to vanilla or chocolate cake crumbs. But no matter which method(s) you prefer I am sure both Adults and Kids will enjoy the fun process of rolling, molding and decorating these cute Cake Pops.

Ingredients: (make 10 mini cake pops)
200g Butter/Marble Cake, break into pieces
150g Cream Cheese, soften
*1/2 Tablespoon of Grand Marnier/RUM/Kahlua, optional

Decorations:
Assorted Chocolate of Your Choice, melted
Assorted Toppings

*Note:
~ You can either add more cream cheese or a bit cold milk to bind the crumbs if it is too dry.

Method:-

1. Break the ready bought marble cake into smaller pieces and place it in a large mixing bowl.

2. Beat the cake pieces at low speed until it resemble find crumbled (refer to the photo above), drizzle Grand Marnier evenly over the cake and beat for another few second till combined.

3. Next using a spatula or hand mix and knead the soft cream cheese mixture with the crumbs till it forms a smooth dough.

4. Roll the mixture into a 1” round balls and place on a tray lined with foil/baking paper.

5. When done, place them in the freezer for about 5 minutes before molding them using the cupcake mold.

To Assemble:

1. Place one of the chilled dough in the cupcake mold, gently press down to fix the mould and closed it tight to remove any excess dough that are being cut off.

2. You have to work fast and mold all the prepared dough into cupcake shape then freeze them for another 5 minutes to firm it up before dipping with melted chocolate.

3. Melt your choice of chocolate in a microwave safe bowl at 30 seconds intervals on high heat, stirring in between until chocolate melts and become smooth.

4. Slowly lower the cake into the melted chocolate to coat the bottom half portion by holding the tip of the cake. When done carefully insert a lolliop stick from the bottom base of the cake to secure it. (after coating the base, I leave it on the baking paper and freeze for another 3 minutes before doing the top)

5. After the chocolate coating, rest the sticks of cake pop on styrofoam block(can get from daiso) or in a tall cup to dry while decorating the pops with sprinkles or toppings.

6. You can refer to the related VIDEO(click HERE) on making these cake pops by using this cupcake mold.

Remeber the monthly Aspiring Bakers(founder, small small baker) events that I always participate, for this month of April, the key ingredients will be cheese. Jean suggest that it should be something cheese related on either bakes/frozen desserts. So I will be submitting this to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from Noms I Must.

Secondly I would like to thanks those of you who had participated in the "Gyoza Mold Giveaway" and "Sandwich Sealer plus Heart Shaped Food Picks" events which ended last week. Here is the 3rd “Giveaway” for the month of April to celebrate Cuisine Paradise's 6th Anniversary which falls on 30th April 2011. And I hope with this handy "Cupcake Pop Mold" you can make use of it to shape into different design of Cake Pops where you can refer to their official website HERE.

If you are interested to win this set of "Cupcake Pop Mold", just leave your Name and your favourite Cake Pop and topping (strawberries, Oreo, dark chocolate, mint), example "I Love Chocolate Cake  Pop With Oreo Toppings" in the comment box and I will pick ONE Lucky winner on Sunday, 01 May 2011. Result will be announce on 02 May 2011.


[Updated on 02 May 2011 09 May 20111]

GIVEAWAY RESULTS!!!!!

GIVEAWAY RESULTS ARE OUT! Are you the Lucky One!!!!!

Tropical Ice-Block With Yoghurt

During hot summer afternoon, I am sure one or two of these ice-pops/ice-blocks would be great to ease the summer heat and at the same time cool down  your warm and perspired body system. These icy treat can be made by freezing coloured or flavoured liquid such as fruit juice around a stick. Once the liquid freezes solid, the stick can be used as a handle to hold the ice-pop too.

Apart from my "[Durian or Avocado] Sago Gula Melaka" (read more HERE) which fulfil this month Aspiring Bakers theme on "Fruit", I would also like to submit this "Tropical Ice-Block with Yoghurt" as the next following post. This fruity ice-block use 3 different types of tropical fruits such as Mango, Orange and Passionfruits which gives the dessert a nice bright orangy colour which resemble bright sunny day.

Since it is Mango season now, you can easily grab a couples of sweet and decent mango at any supermarkets with valuable price as low as 3 for S$2.00.

Ingredients: (makes 4 - 6, 1/4 cup capacity ice-block)
100ml Plain/Mango Yoghurt
1 Medium Mango, sliced and cubes
100ml(1/2 cup)Fresh Orange Juice
2 - 3 Medium Passionfruit, halved

Notes:-

~ You can get this 4 - 6 holes, 1/4 cup capacity ice-block mould from Daiso(Singapore readers).

~ Cut passionfruit in half, using a teaspoon, scoop passionfruit pulp from halves.

Method:-

1. Spoon 1 tablespoon yoghurt into each ice-block mould.

2. Freeze for 1 hour or until just firm.

3. Blend Mango and orange juice until smooth, stir in passionfruit pulp.

4. Carefully spoon/pour mango mixture pour yoghurt in moulds.

5. Place lids on moulds, freeze for 4 hours or until frozen.

6. To serve, stand the ice-blocks at room temperature for 1 - 2 minutes before removing it from mould.


  For a switch of different flavour, you can also make use of Pineapple, Mango and Passionfruits for this recipes to achieve a more refreshing taste. If fresh Mango is not available at your area, you can always replace it with pre-packed mango juice.

I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess @ Bakericious.

[Durian or Avocado] Sago Gula Melaka

This month's Aspiring Bakers theme is based on anything "Fruity" which I have read quite a number of wonderful entries from fellow bloggers on their fruity cakes and desserts. But as for myself I have being cracking my head for the past 2 weeks on what to do for this month event until I finally have something in mind.

Since this month theme is anything that is fruity, I decided to get some fresh fruits from the market where there are a lot longan, mango, passion fruit, oranges, strawberries and etc which are in seasons. And for my 1st submission I will be using two of my favourite fruits which are Durian and Avocado.

Ingredients: (serves 4)

1.5 Litres of Water
3/4 Cup of Small Sago Pearls
A few Pandan Leaves, knotted
* Some Durian Pulp or 2 Ripe Avocado

Method:-

1. Fill a large pot with water and bring to boil. Lower the heat to medium and add in sago pearls and stir on and off to prevent it from sticking together.

2. Cook the sago pearls for about 8 minutes turn off heat, cover pot with lid and set aside for 10 minutes.

3. The sago wil become translucent when cooked.

4. Pour sago into a strainer and rinse under running water until pearls are loose and separated. Drain well.

5. Spoon sago into small moulds. Chill in fridge until sago sets.

6. To serve, turn sago out into individual serving bowl(s), place either durian pulp/avocado cubes on top of sago then spoon some coconut cream and gula melaka syrup over the sago.


This Nyonya dessert is best to be eaten with good quality of gula malaka and fresh coconut milk toppings which makes you crave for more. Here are some quick and simple steps to make the "Gula Melaka Syrup" and "Coconut Cream".

GULA MELAKA SYRUP

Ingredients:

150g Palm Sugar (Gula Melaka)
1/2 Cup (100ml) Water
A few Pandan Leaves, knotted

Method:-

1. In a small pot, combine gula Melaka with water and pandan leaves.

2. Simmer until sugar dissolved, mixture thickens and becomes syrupy.

3. Sieved away any residues, cool and pour it into sterilised glass jar and you can kept it in the fridge till further usage.

COCONUT CREAM

Ingredients:

1 Cup (200ml) Coconut Milk/Cream
A few Pandan Leaves, knotted
Pinch of Salt

Method:-

1. Put Coconut milk/cream together with pandan leaves in a microwave safe bowl.

2. Cook it on 70% (Medium High) for about 90 seconds, pause 30 seconds in between and quick it a quick stir till soft boil. (You may need another extra 30 seconds depending on your microwave power voltage.)


In Asia, most of us like this dessert to be served either in it's original way of sago with coconut milk and gula melaka or sometime even with luxury toppings such as D24 Durian pulp. And look at this Durian version I am sure for those who loves Durian you won't be able to resists having a cup or two especially with some good quality of gula melaka syrup that adds bonus point to it.


But as for those who dislike Durian or cannot afford to find any Durian in countries that you stay perhaps you would like to try this Avocado version by replacing the Durian Pulp with Avocado Cubes. I personally find Avocado goes well with gula melaka which I often blend 1 Avocado with 1 cup of fresh milk till smooth before stirring in 1 – 1.5 tablespoons of Gula Melaka syrup to sweeten the taste.

I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess @ Bakericious.

Aspiring Bakers #4 Love In The Air (Feb 2011) - Round Up

Thanks everyone for supporting February Aspiring Bakers #4 event and also Small Small Baker(SSB) for giving me the opportunity to be the host for this month theme. From this hosting, I got to know more talented blogger friends through their submissions with all the fantastic posts that support this month "heart shaped" theme. In total I have received 82 mouth drooling entries and each entry has its unique creation that makes you crave for more of their upcoming posts.

Here are all the entries for Aspiring Bakers #4 Love In The Air, listed in the order of the date submitted.

Meringue Hearts by Spear of My Baking Milestone



Pineapple Tarts by Ching of Little Corner of Mine



Hearty buns by Cathy of Cathy's Joy



Pancake Hearts by Qi Ting of
Misadventures of Fat-Free Baking



Salted-financier by Zoe of Bake for Happy Kids



Mandarin Orange Cranberry Scones
by Veronica of Pengs' Kitchen



My Sweetheart(Orange Scented Rice)
by Ellena of Cuisine Paradise



Spice Up Your Love(Stir-fried Chicken With Mandarin Orange)
by Ellena of Cuisine Paradise



Love binds us together by Cathy of Cathy's Joy



Mississippi Mud Cake by Ann of Anncoo Journal



Baked Egg and Cheese Toast
by Jasline of Food Is My Life



Strawberry yogurt cake, with fresh strawberries and strawberry whipped cream
by Janine of Not the Kitchen Sink!



Osmanthus Jelly by Ah Tze of Awayofmind



Melt Your Heart (strawberries yoghurt pops)
by Ellena of Cuisine Paradise



Heart Poppers (assorted mini donuts)
by Ellena of Cuisine Paradise



Vanilla Cookies by Nancy of Bake for a Queen



Chocolate Pudding With Fruits Cocktail Sauce
by Alice of I Love. I Cook. I Bake



A Love-ly mini Red Velvet Cake
  by Lisa of From My Lemony Kitchen



Lavender Butter Cookies
by Veronica of Pengs Kitchen



Dulce De Leche Pound Cake by Jess of j3ss kitch3n



Red Velvet Cupcakes with Mascarpone Cheese Frosting
by Gertrude of My Kitchen Snippets



Heart-shaped Cheesy Bread
by Kym Kym of Kym Kym's Adventure



Heart-shaped Raspberry Napoleon by Alan of Travellingfoodies



Heart-shaped Raspberry Napoleon by 茄子 of 袅袅烘焙香



Love You Beary Much - Valentine's Treats 
  by Loh Wai Fong of Fong's Kitchen Journal



Stained Glass Cookies by DG of Tested and Tasted



Egg White Cream Cheese Cupcake
by Edith of pReCiouS MoMentS



豆浆乳酪蛋糕 (Soya Milk Cheesecake)
by Esther of 我的厨房乐园



Lovely Whales Bento by Rachel Hei of ~温馨小厨~



Shaped Jelly for Valentine's Day by Ann of Anncoo Journal



Strawberry Macarons by Quizzine of Baking on Cloud 9



Valentine Sandwiches by Lena of Frozen Wings



Mini Genoise Cakes with Dark Chocolate Ganache 
by HoneyBeeSweets of Honey Bee Sweets



Mango Cheesecake by Jasmine of The Sweetylicious



Osmanthus Butter Cookies
by Peihwa of Love Melody, Love Baking



Chocolate Shortbread
by Peihwa of Love Melody, Love Baking



Pistachio and Almond Cookies
by Peihwa of Love Melody, Love Baking



Chocolate sponge cake with caramel cream
by SCP of Love to cook and cook to be loved



Matcha Mochi Cake by Jess of j3ss kitch3n



Sweetheart Torte by Kristy of My Little Space



Nutella Cupcakes with Nutella Cream Cheese Frosting
by Loh Wai Fong of Fong's Kitchen Journal



Tortilla by Vivian of Vivian Pang Kitchen



Pink Vanilla Bean Macarons
by Janine of Not the Kitchen Sink!



爱心Pizza by Myme of 最爱的。。。



Green Bean Soup with Rue
by Edith of pReCiouS MoMentS



Green Tea Tiramisu by Ann of Anncoo Journal



Heart Shaped Ricotta Cream Cheese Cheesecake
by Ah Tze of Awayofmind



French Apple Cake by Agnes of Agnes Bakes



Chocolate Caramel Brownie Hearts
by Daphne of More Than Words



Strawberry Chiffon Cake by Myme of 最爱的。。。



Tangzhong Heart-Shaped Buns
by Jen of Tastes of Home



Heart Shape Plait
by Vivian of Vivian Pang Kitchen



Jelly Heart by Jasmine of The Sweetylicious



Mandarin Orange Chiffon Cake
by winterpoohbear of Winterpoohbear



Valentine Chocolate Cake by Tricia of Experimental Cook



Fudgy Brownies Pop
by Alice of I Love. I Cook. I Bake



A Valentine's Rainbow Chiffon by Joyce of Chunky Cooky



Macarons (with heart pattern) 
  by Nancy of Bake for a Queen



Strawberry and Pistachio Financiers
by Janine of Not the Kitchen Sink!



2-layer agar agar with heart-shaped strawberries
by Ivy (Beary)of Beary's Passion



Passion fruit Ice Cream
by kk of My Food Affair



Non bake blueberry cheesecake
by Jess of Bakericious



Matcha Macarons by Cathy of Cathy's Joy



Heart Shaped Butter Rolls
by Treat and Trick of Treat and Trick



Wholemeal Yogurt Buns
by Janine of Not the Kitchen Sink!



heart shaped mont blanc cake
by Jasmine of The Sweetylicious



Mini Donuts by Gertrude of My Kitchen Snippets



Apple Pocket Pie
by Honey Boy of Cosy Bake



Paris-Brest with a Twist!
by Alan of Travellingfoodies



Heart shaped chestnut tiramisu
by Jasmine of The Sweetylicious



I love hello Kitty (Ice cream cake)
  by Nancy of Bake for a Queen



A Valentine Chocolate Cake for My Love
by Olivia Stephens of Food.Love.Passion



玉米糕 (Corn Pudding)
by Esther of 我的厨房乐园



Jelly Hearts
by Jean of Need More Noms



Strawberry temptation
by Yvonne of Muimui25



Sweethearts
by Stephanie (Musketnuss) of I really take the cake



Love pocket bread
by Wendy(Wen)of Wen's Delight



Rainbow Chiffon
by Peihwa of Love Melody, Love Baking



Lemon Hearts
by Jasmine of The Sweetylicious



Romeo and Juliet Cake by Lena of Frozen Wings



Revision on Making Macarons by Alan of Travellingfoodies



Strawberry Tart
by Alice of I Love. I Cook. I Bake

Thank you everyone!!!! 

Thanks for making this February theme full of LOVES!!!!!

And now the theme for this month's:

Aspiring Bakers #5: Fruity March(Mar 2011) will be hosted by Jess of Bakericious

The closing date is: 31 March 2011.
All entries will be complied and posted by 1st Apr 2011.

For more details please go over to her blog HERE.





p/s: If you have submitted your entry(s) but it is not shown here, do leave me a comment so that I could check it out. Thanks.