With Cinco de Mayo almost upon us, I couldn't resist making these. Last year I made chihuahua and margarita shaped cookies and spoke a bit of the time I spent in Mexico as a child.
I thought chili peppers would make a cute cake pop. I am a spice girl. I love all spicy food. Bring on the chili peppers and the heat. I'm down. So I used chili powder to add a little bite to these.
You can see in the picture I tried adding red disco dust on some of them but I liked the un-glittered look better. I had a lot of leftover cake and frosting so I used leftover orange cake for these. Next time I might opt for chocolate chili flavored cake and frosting.
Chili Pepper Cake Pops
- Cake any flavor*
- Frosting any flavor*
- 8 ounces White chocolate, chopped
- Red candy coloring (or you can skip this and use red candy melts.)
- 1/2 teaspoon ground chili pepper
- Green fondant, store bought or homemade
- Lollypop sticks
- Block of styrofoam or floral foam
- Crumble cake into a bowl.
- Mix the frosting into the crumbled cake.
- Mold cake pop batter into pepper shapes and put in fridge for at least a half hour.
- Melt chocolate over a double boiler or in the microwave.
- Add red food coloring to chocolate.
- Stir in chili pepper
- Remove peppers from fridge, dip a lolly pop stick in the melted chocolate and insert it into the bottom of the pepper at an angle.
- Return pops to the fridge for 15 minutes.
- Reheat chocolate if necessary, remove pops from fridge, dip into chocolate and stick them in the foam.
- Take a pice of the green fondant (recipe follows) and form it into a four pronged shape. Pull the excess to the middle and roll a stem.
- Place on pepper and gently press to secure it.
For Homemade Fondant:
- 1/2 bag (1/2 pound) marshmallows (minis melt faster but you can use regular sized ones as well.)
- 2 tablespoons of water
- 1 pound of powdered sugar
- Crisco or shortening
- plastic wrap or cling film
- Gel or paste food coloring
- Cover the inside of a heat safe bowl and a wooden spoon with Crisco or shortening.
- Place marshmallows and water in the bowl.
- Microwave the marshmallows for 30 seconds at a time stirring the mixture in between with the wooden spoon.
- When the mixture is the consistency of Marshmallow Fluff, stir in 3/4 of the powdered sugar one cup at a time.
- Cover your work surface with powdered sugar and cover your hands with Crisco or shortening.
- Dump the fondant on the sugared surface and knead the rest of the sugar in.
- Separate the fondant into different parts and color as desired by adding a few drops of gel colors at a time and kneading it in until the color is evenly distributed and you get the color you want.
- Wrap each piece in plastic wrap until you use it.
- Wrap leftover fondant tightly in plastic cling film and store in a zip lock bag.