06
May
Perhaps the most common use for Candy Melts is to coat cake pops. This is a pain but if you have a lot of issues with cracking this will prevent it.
Place the cake ring on your chosen serving dish and gently press in the popping candy mixture to a depth of about 1cm you may find you have some left over thereby creating a base.
How to use popping candy in cakes. Hi goldengoose25 Ideally popping candy should be covered up with a coating of melted chocolate and left to set before adding into filling because it starts to fizz away as soon as it comes into contact with moisture. If you google how to use popping candy there should be some tutorials or how tos. The pop rocks are mixed into melted milk chocolate.
This in turn is mixed into a hazelnut paste and pressed into the bottom of a ring mould Heston suggests making one cake using a 12cm ring mould but S and I used 9cm moulds and discovered that his recipe provides enough to make 3 smaller cakes. This becomes the base of the cake. Mix all the ingredients in a food processor until well combined and bake for 1520 minutes or until the cupcakes have risen and are just firm to the touch in the centre.
Pop them into your chosen cupcake casings and leave to cool. Perhaps the most common use for Candy Melts is to coat cake pops. The candy helps seal in the flavor and moisture of the pop and also acts as a blank canvas for decorating.
To coat cake pops we suggest using a Candy Melting Pot then thinning your candy with EZ Thin. Any exposure to water will make the pop rocks into just an expensive brand of sugar. Same goes for thorough mixing which would break down the candy and release the bubbles.
I would try folding the pop rocks into butter cream frosting or sprinkling on top. Adding it to a crunchy base such as a cheesecake biscuity base works well I think Nigel Slater did a popping candy cake in the Observer many moons ago might be worth googling. Place the cake ring on your chosen serving dish and gently press in the popping candy mixture to a depth of about 1cm you may find you have some left over thereby creating a base.
Grease and line a brownie tin with baking paper. 2 Break 150g of the chocolate into a heatproof bowl and place it over a pan of simmering water. Melt stirring occasionally with a spatula then stir in the softened butter until combined.
Melt the chocolate gently in the microwave and stir in the ground ginger and popping candy. Next fold in the hazelnut purée. Place the ring mould on a serving dish and gently press in the base mixture to a depth of about 1cm.
Refrigerate for at least 2 hours until hard. Insert the sticks Melt 14 cup of candy melts in a small bowl. Heat in 30-second intervals to prevent the candy from overheating.
Dip the tip of each cake pop stick into the melted candy and insert it. Scoop the Pop Rocks off of the baking sheet separating any large clumps with your fingers. Scoop a spoonful of Pop Rocks into the center of each cupcake coming almost all the way to the top.
Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
Place the butter and icing sugar in the bowl of a mixer with apaddle attachment or use an electric whisk. Cream the butter and sugar together for a couple of minutes until light and creamy. Add the chopped hazelnuts and mix for a minute.
Turn the mixer to the lowest speed and add the flour. The surest way to keep your chocolate from cracking is to place your styrofoam block in the refrigerator or even better the freezer and place each pop on it after dipping. This is a pain but if you have a lot of issues with cracking this will prevent it.
Roll all of the cake into balls approximately 1.