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MINI CHEF

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Colorful Cake Pops 

Atara Rubenstein, Age 12 

When you need something pretty to serve, cake pops are a great option. I made mine blue, but you can use any color you  want. You can also use crushed cookies, coconut, or any other toppings you like best instead of the sprinkles! 

 

  • ¾ cup plus 2 tbsp. all-purpose flour
  • 1 cup dark brown sugar
  • 1 tsp. ground cinnamon
  • Pinch of ground nutmeg
  • ¾ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 6 tbsp. oil
  • 1 egg
  • ½ tsp. vanilla extract
  • 2 cups shredded carrots
  • 2 tbsp. prepared frosting (more, if necessary)
  • Chocolate, for coating
  • Sprinkles, for decorating

 

  1. Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper. 
  2. In a large bowl, mix the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  3. In a medium bowl, mix the oil, sugar, eggs, and vanilla extract.
  4. Mix shredded carrots and wet ingredients into the dry ingredients.
  5. Pour batter into the pan and bake for 35 minutes.

 

  1. Allow the cake to cool and cut it into small pieces. Place them in a bowl and mix them with an electric beater. 
  2. Add the frosting and continue beating until the mixture is smooth. If necessary, add more frosting.
  3. Roll the mixture into balls. Refrigerate them for a half an  hour.
  4. Melt your chocolate and coat the balls rolling them in the sprinkles. 
  5. Allow the balls to dry on a rack (make sure there is something underneath to catch the drippings!) or a cookie sheet lined with parchment paper. 
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