Poppy Seed and Raisin Cake Pops

Poppy Seed and Raisin Cake Pops might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 50. One serving contains 66 calories, 1g of protein, and 3g of fat. For 15 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 12 people were glad they tried this recipe. A mixture of chocolate, raisins, lb cake, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Moms Dish. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is very bad (but still fixable). Lemon Poppy Seed Cake Pops, Citrus Poppy Seed Cake Pops, and Winning Mini Coconut Cupcakes with Poppy Seed Crust, Muscat Raisin Filling, and Parsley Icing with Toasted Coconut, Flax and Poppy Seed Toffee, and Organic Roses are very similar to this recipe.

Servings: 50

Preparation duration: 45 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Break “beskvit” cake into tiny little pieces. Add raisins and poppy seeds to it. Beat whipping cream and sugar, until you get thick texture,. Be sure not to over beat, cream can become runny. Mix in cream into all your ingredients; add a bit at the time. Make sure the texture is not runny and sticks together. Make balls out of cake texture, using ice cream scoop. Place them on tray. Dip end of candy stick into chocolate, stick it inside the cake pop. Refrigerate about 10 minutes or until chocolate hardens.Remove cake pops from fridge and melt chocolate melts. The best way to melt chocolate is on steam from boiling water. Boil water in pot, on top place bowl. Mix while it is on boiling water, until completely melted. Keep your bowl on the pot so the chocolate stays melted. Dip cake pops one by one into chocolate. Sprinkle with poppy seeds or just place one piece of raisin on top. Let them dry by sticking them into paper box or you can make same stand as I have.

 

Step by step:

1. Break “beskvit” cake into tiny little pieces.

2. Add raisins and poppy seeds to it. Beat whipping cream and sugar, until you get thick texture,. Be sure not to over beat, cream can become runny.

3. Mix in cream into all your ingredients; add a bit at the time. Make sure the texture is not runny and sticks together. Make balls out of cake texture, using ice cream scoop.

4. Place them on tray. Dip end of candy stick into chocolate, stick it inside the cake pop. Refrigerate about 10 minutes or until chocolate hardens.

5. Remove cake pops from fridge and melt chocolate melts. The best way to melt chocolate is on steam from boiling water. Boil water in pot, on top place bowl.

6. Mix while it is on boiling water, until completely melted. Keep your bowl on the pot so the chocolate stays melted. Dip cake pops one by one into chocolate. Sprinkle with poppy seeds or just place one piece of raisin on top.

7. Let them dry by sticking them into paper box or you can make same stand as I have.

Nutrition Information:

covered percent of daily need