Q: Chef, I was at Lumiere last week and saw some great-looking cake pops at the buffet. Are they easy to make?
A: Cake pops are very easy to make. My favorites are the cheesecake pops dipped in white chocolate. Before frosting, pastry chefs will trim the top of each layer of cake so it is flat and easier to decorate. Originally the chefs would add some frosting to hold the trimmings together, and then dip them in chocolate for a nice, finished look. Today, the efficient use of cake trimmings has grown into a unique dessert all their own. Use sprinkles, chocolate shavings, etc., and get as creative as you want. As you’ve seen in LN recently, you also can make them look like baseballs or flowers. Below is the recipe that I use. Let me know what you think.
CHEESECAKE CAKE POPS
Ingredients (makes two 10-inch cheesecakes):
15 8-oz. pkgs. cream cheese
3 ¾ c sugar
2 ½ c sour cream
20 large eggs
1 T vanilla extract
12 oz. graham crust
2 lb. white chocolate
In mixing bowl, whip cream cheese and sugar until light and fluffy. Scrape bowl and add sour cream, and mix on low speed for 3 minutes. Scrape bowl and add eggs and vanilla. Mix on low speed for 5 minutes until well combined.
Put graham crust in bottom of two 10-inch cake pans and pour mixture on top. Bake in a water bath for 2-3 hours at 280 degrees. When done remove pan from oven and let cool. Using a mixer, break up cheesecake and blend until smooth. Use a pastry bag to fill molds with and place lollipop sticks in centers and freeze.
Remove from freezer and dip in melted white chocolate. Let cool.
Chef John Johnson is River City Casino executive chef. Do you have a recipe request for Chef John? Email him at John.Johnson@rivercity.com