In the spirit of every single day of the year being a National "Something" Day, someone decided March 4th would be National Pound Cake Day. Because there isn't enough going on in the world to talk about on the news (sarcastically) the Today Show had a segment on all the different things you can do with pound cake. Before I became a Stay at Home Wendy, I did not cook. I didn't like to cook and I was not good at it. But, as they say, practice makes perfect, and I've been practicing! Now, I love to cook and love finding new fun things to try. So, for Philip's birthday last week, I thought I'd try and make these little white chocolate covered pound cake pops and they were a mild success. It was my first time using a double boiler and I had a really hard time getting the chocolate to stay at the right temperature, but I got a couple made, and they were good! After I dipped the pound cake in the white chocolate, I rolled them in toppings like toasted coconut (yummy, yummy, yummy), rainbow sprinkles, crushed walnuts, and chocolate chips. Even if they didn't taste good, they looked pretty!! I took them to a dinner we had for Philip and it was so convenient to just be able to have a bite of something instead of bringing a whole cake and worrying about plates and forks/knives.
Yummm!!!! Here is the recipe.
A couple of pieces of advice are to dip the pops in the chocolate as fast as you can before the chocolate burns and hardens and to not toast the coconut as long as they tell you to. Mine burned really quickly.
Recipe: Pound cake pops
Ingredients
- 1 (16 ounces) package frozen pound cake
- 1 (12 ounces) bag white chocolate chips or white melting chocolate
- 20 4-inch lollipop sticks
- Bag of shredded coconut, toasted
Preparation
1. Slice pound cake horizontally into 1-inch thick slices.
2. Use one-and-a-half-inch wide round cookie cutters to cut pound cake.
3. Place circles in a single layer on a cookie sheet. Insert a lollipop stick into the bottom of each pound cake round. Freeze 1-2 hours.
4. When ready to dip and decorate the pops, place shredded coconut into a separate bowl.
5. Place white chocolate into a large glass bowl in a double boiler set-up. Stir until chips are completely melted.
6. Dip each pound cake pop into the white chocolate, then sprinkle with coconut flakes.
7. Place back onto the cookie sheet. When you have decorated all the pops, chill until firm, about 1 hour.
How to toast the shredded coconut Spread coconut flakes in a thin layer on baking sheet. Place in an oven preheated to 350 degrees and bake for 10-15 minutes until coconut is toasted. Stir frequently as it cooks to prevent burning.
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