Black and White Caramel & Sea Salt Cake Pops - Koawach

We all love a good treat. And even if you reply no straight away, you wouldn’t, couldn’t say no to a treat involving the new Koawach cacao line.

Caramel & Sea Salt; now imagine creating this flavour and adding it in powder form for the ultimate, show stopping dessert. Yeah, almost not worth even thinking about. So when spending that enjoyable (and precious) time baking with the kids or your partner, don’t waste time and energy trying to figure out how to create depth in flavour through natural means simply turn to Koawach. And simply make your life and your baking easy!

Koawach has launched a new line of unique and delicious cacao powders including caramel & sea salt, apple strudel and ginger. All products are 100% bio, natural and vegan.

These cake pops will have your next free Sunday, cooking up a storm to impress everyone and all. They are every bit sweet, vibrant and slightly salted that you could need and offer a fun snack for the kids. Get creative, mixing and matching colours that also keeps everyone on their toes when biting into that chocolate coating. Need any further explanation for such odd looking structures. They are certainly more than just edible… they are addictive.

Black and White Caramel & Sea Salt Cake Pops

Ingredients

For the cake

• 1 cup margarine

• 1 1/2 cups cater sugar

• 2 tsp vanilla extract

• 2 eggs

• 2 cups flour

• 1/4 cup Karamell-Meersalz Koawach powder 

• 1 tsp baking soda

For the butter cream

3/4 cup margarine

• 2 cups icing sugar

• 1 tsp vanilla

• 2 tbsp Karamell-Meersalz Powder

• 1 tbsp milk

For the chocolate coating

• White cooking chocolate

• Milk cooking chocolate

• Sprinkles, crushed cookies or other decorations of choice

Method

Step on; bake the cake

• Preheat the oven to 170 degrees. Line a cake tin of your choice (doesn’t matter the shape because the cake is crumbed after baking)

• Place butter, sugar and vanilla in an electric mixer. Beat until butter is whipped and sugar is incorporated (1-3 minutes)

• Add one egg at a time, mixing between to incorporate

• Add dry ingredients, best to do the flour split in two.

• Pour the cake batter into the tin and bake for 30-40 minutes (if using a circular tin bake for 20-30 minutes)

• Remove from the oven and leave to cool

Step two; make icing mixture + balls

• In an electric mixer, beat butter, vanilla and icing sugar

• Add milk 

• Scoop half of the mix into a bowl

• Add Karamell-Meersalz powder to the other half, beating on high for 1-2 minutes until powder is completely incorporated 

• Crumble the cooled cake into the two icing flavours. Mix well until the cake is evenly coated

• Scoop out small tablespoons into your palm and form balls. Place on a plate.

• Repeat until all mixture has been made into small cake balls (don’t make them too big, otherwise they will be too heavy for icing/ popsicles)

• Place in the freezer for minimum 30 minutes

Step three; chocolate coating

• Melt white and milk cooking chocolate in two small bowls (Microwave 2x1minutes bursts)

• Remove the cake balls only at the last minute - some balls you can add a stick by dipping the stick in chocolate then in the centre of the ball. Place back into the freezer to set

• Most balls (i would recommend this option), alternate dipping into white and milk chocolate and sprinkle with sprinkles or toppings of choice

• With the cake balls with the stick, follow the previous step the same

• Place back into the freezer for no longer than 3-5 minutes otherwise the chocolate will stick to the plate.

• Arrange in a bowl or stuck into a Styrofoam block.