Orange Cake POPS

For some reason I got it in my head to make orange cake.  An orange chiffon cake to be exact.

And, since we have a juicer I want to put fresh orange juice in the batter

And, then, since Rule #11 of the Chef's Oath is to "Waste Nothing" I candied the leftover peels.

But wait, I couldn't just make cake. That would be too easy. I wanted to make cake pops instead.

Charlie brought a cake pop maker a year or two ago for a project so I decided to test it out.



Bad choice. I think the machine gets too hot. It seemed to burn the outsides or overcook them at the very least while leaving the centers underdone.

After fighting with it for an hour, I gave up and decided to do it the "old fashioned way." Because people did make cake pops before we had a highfalutin gadget for everything.

I crumbled the cake in a giant container, mixed in a vanilla butter cream , rolled the mixture in to balls and then left them in the freezer over night.


The next day I made a chocolate ganache and a vanilla glaze to dip them in.

 I'd never made a glaze like this before and dipped most of the cake pops before I realized it was too thick. So, some of them look a little wonky. (i.e. they aren't supposed to be white)




 Oh, and I also added some of the candied orange peel to the cake and butter cream mixture for texture since mixing the two together created a fairly dense mixture.

This cake pop experience reminded me to keep it simple. I should have just make the orange chiffon cake and frosted it with the chocolate ganache. The candied orange peels would have made an excellent garnish!