People love to eat things on sticks! At times, it can be the bane of the culinary world, as cooks everywhere attempt to delicately place morsels of food precariously on the end of a sharpened lance while praying that the whole creation doesn’t fall apart. Shrimp-on-a-stick, chicken satay, shish kabob, fruit skewers, and the list goes on.
Today, we celebrate yet another delicacy impaled on a little wooden stick: the cake pop.
Legend has it that the cake pop was created and made popular by Georgia bakery owner, Angie “Bakerella” Dudley, when she created the Chocolate Cupcake Pop on February 1, 2008. She posted photos of the creation on social media and the craze went viral. Today, cake pops are found in restaurants, cafes and even high-end resorts.
To celebrate the cake pop, try this simple recipe the next time you have an order for a mini-dessert tray.
Ingredients
- 6 each, Cake Donut Holes
- 4 ounces, Chocolate Semi-Sweet Chips
- 4 ounces, Multi-Color Sprinkles
- 6 each, 4-inch knotted skewer
- 6 each, Medium Verrine
Method
- Over a double-boiler, melt the chocolate.
- Impale the donut hole on the skewer.
- Dip the donut into the chocolate, to cover.
- Dip the top of the donut hole into the sprinkles.
- Carefully place the completed donut hole on a sheet of parchment paper and allow to completely cool.
- Place the cake pop into the verrine with the knotted end of the skewer sticking out the top.
- Garnish with fresh mint.
Questions?
If you have any questions about this recipe or flight crew culinary training, contact me at rpeterson@airculinaire.com. For questions about in-flight catering, contact weborders@airculinaire.com.
