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Red, White and Blue Push Pop Cakes
Posted By Nicole On June 28, 2013 @ 12:55 pm In Cakes - Cupcakes,Recipes | 1 Comment
Ever since I first saw Wilton’s Treat Pop Containers, I knew that they would be a great tool for making a lot of fun desserts. The containers are just like those used for ice cream push pops, where you push up on the handle to push your ice cream up and out of the top of the tube, only with these you have the option of filling them with anything you would like. I used a set of them (actually more than one set!) to make some red, white and blue layered desserts that are perfect for celebrating the 4th of July:Red, White and Blue Push Pop Cakes.
These push pup cakes are made with layers of cake, whipped cream and fresh berries, like a shortcake that you can eat with one hand! The cake layers are moist and dense, and they are reminiscent of chiffon cake because they have a slightly spongy texture. I only used egg whites to make sure that they were as white as possible to keep up with the red, white and blue theme of the dessert. Small amounts of lightly sweetened whipped cream acts as a binder between the rest of the layers, and the remaining layers use both fresh strawberries and blueberries. The strawberries should be diced up so that they will fit more easily in the container, but the blueberries can be used whole. You can also use raspberries instead of the strawberry layer.
Now, I did use some special equipment to make these push pop cakes come together. I used a Mini Whoopie Pie Pan to make the rounds of cake for my dessert and, obviously, I used the treat pop containers to put everything together. The treat pop containers are available at most craft store places that stock Wilton stuff and can easily be found on Amazon, too. The Mini Whoopie Pie Pan lets you very quickly make cake rounds of the appropriate size to fit these containers – however, you can easily bake your cakes in a regular mini muffin pan (baking directions below) and simply cut them into about 3 layers each to get cake rounds of the perfect size and shape, so there is not need to rush out for a specialty pan. The pan can make the baking process a lot easier if you’re planning to make goodies like these regular treats, though!
I store these in the refrigerator before serving, but the can also be popped in the freezer for a quick cool down. If you opt to make them with frosting instead of whipped cream, you can store them at room temperature. If you opt to turn them into an ice cream treat by using ice cream instead of whipped cream, just freeze them until you’re ready to serve.
Mini White Cakes
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
3 large egg whites, room temperature
3/4 cup sugar
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp almond extract
1/4 cup milk
Preheat oven to 350F. Lightly grease a mini whoopie pie pan or a mini muffin pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together egg whites and sugar until thick, fluffy and almost doubled in volume, about 2-3 minutes. Blend in vegetable oil, vanilla extract and almond extract. Stir in half of the flour mixture, followed by the milk. Stir in remaining flour mixture and mix just until no streaks of dry ingredients remain.
Divid batter evenly into prepared pan (excess batter can be held in the bowl if you need to use the same pan for multiple batches).
If using a mini whoopie pie pan, bake for 9-10 minutes, until the cakes spring back when lightly pressed.
If using a mini muffin pan, bake for 11-13 minutes, until the cakes spring back when lightly pressed.
Turn cakes out of their pans and allow them to cool completely on a wire rack.
Makes 36 mini whoopie pie rounds.
Makes 24 mini cupcakes.
Red, White and Blue Push Pop Cakes
36 mini whoopie pie rounds (for 12 pops)
2 cups lightly sweetened whipped cream
approx. 1 1/2 cups diced fresh strawberries
approx. 1 cup fresh blueberries
Place one round of cake into each treat pop container.
Top first cake round with about 1 1/2 tsp whipped cream, then top with about a tablespoon of diced strawberries, or enough to make one layer. Repeat with second cake round, whipped cream and blueberries. Repeat with third cake round and whipped cream, then top with a few extra strawberries to finish.
*Feel free to adjust amounts as needed. If your cake rounds are very thick, cut them in half.
Makes 12 pops.
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