- 2.5 cup All Purpose Flour/ Maida
- 2 cup Milk Powder
- 2 pinch Salt
- 1 tsp Baking Soda
- 2.5 tsp Baking Powder
- 2 cup Milk (at room temperature)
- 2 cup Malai (A thick yellowish layer of fat over milk after boiling) (Or Unsalted Butter)
- 1.5 cup Sugar
- 1 tsp Vanilla Essence
- 1 tsp Red Food color
- 1 cup Corn Syrup (Or Sugar Syrup)
- 1 cup Butter / Vegetable Oil/ Shortening (at room temperature)
- 4 cup Icing Sugar (Sifted)
- 2 tsp Vanilla Essence
- As Required Food Color (Red, Green, Yellow, Blue)
- 2 tbsp Glycerine
- 0.25 cup Unsalted Butter (at room temperature)
- 1 cup Icing Sugar (Sifted)
- 2 tbsp Choco Powder (Sifted)
- 1 tbsp Milk
- 1 cup Cake Scrap
- 2 tbsp Buttercream
- 1 cup White Cooking Chocolate
- 2 drops Red Color
- Few Pops Sticks (Or Tooth Picks)
- Preheat the oven at 180°C and grease around 2 equal sized round baking dish with oil or butter. Keep aside.
- Sift all dry ingredients (Maida, milk powder, salt, baking powder and baking soda) of cake and keep aside. Beat well sugar and malai untill creamy. Add food color and vanilla essence. Beat again. Now mix with dry ingredients and beat well using milk in shifts until ribbon consistency. When done pour in to baking dishes and bake for 30 minutes (or until baked) at 180°C. when done unmould and cooled completely on wired rack.
- Beat butter for a few minutes with the paddle attachment on medium speed. Add icing sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add choco powder and milk and beat for 2-3 minutes. If your frosting needs a more stiff consistency, add some more sugar and If your frosting needs to be thinned out, add some more milk (not more than 1 tsp at a time). Cover and refrigerate.
- Mix vegetable oil (/ shortening or butter), corn syrup and vanilla essence in a big wide bowl. Now gradually add icing sugar (1 cup at a time) and mix. Finally knead to a smooth dough. Wrap in a cling film and keep aside.
- First of all keep both cakes on each other and cut the sides to make sure both cakes are identical in size. Keep this scrap of cake in a bowl and add 1 tbsp of butter cream. Knead well to a smooth textured dough. Now divide this dough in to eaqual small sized portions. Now take each portion in hand and roll to give a perfect ball shape. keep the balls in an airtight container and refrigerate for 4-5 hours.
- Once pops are freezed, melt white chocolate in a double boiler and dip one pop stick in to the melted chocolate then insert that side in to the cake pop. Now dip the cake pop in to the melted chocolate and let it cover completely with chocolate. tap a bit to drop down excessive chocolate. now let the pop stick stand somewhere like strainer or foam block, so that pop stick stands (Do not fall down). Do the same to make all pop sticks and add 1-2 drop of red food color to the melted chocolate to give light pink color, you may also prepare some pops with light pink color as well. When done with all pops refrigerate them 1-2 hour so that the chocolate sets well on pops.
- After 1-2 hour of refrigeration fill one piping cone with 1 tbsp of butter cream and make swirl or smiley face patter on pops. Refrigerate again. Pops are ready.
- Spread 2-3 tbsp butter cream in the center of cake board and place 1 cake over it. Now spread a thin layer of butter cream and place other cake over it. Cover the top of cake with another 2-3 tbsp of buttercream. Refrigerate for 10-15 minutes.
- Meanwhile, take a big portion (nearby 3/4 part) of fondant and knead with few drops or red color to give a nice pink color.
- Take the cake out of the refrigerator and keep aside. Roll the pink fondant with the help of bit vegetable oil on a clean surface for aprox 0.25 inch thick. Cover the cake carefully and completely with that and cut the sides and extra fondant. Collect and cover the leftover pink fondant in a plastic wrap. Keep aside.
- Now to decorate the sides, roll again pink and white fondant and with the help of a flower shaped cookie cutter prepare all flowers and stick on the sides of cake using some glycerine. Also with a round cookie cutter, prepare some small and big circles to decorate the top of cake and same way stick on the top of cake.
- Now to prepare the hello kitty, take a pinch of white fondant roll and give a shape like its face, arms, neck and legs. keep aside. Same way take a pinch of pink fondant and shape like its body and head flower. Now stick all parts using some glycerine in the front of cake.
- Now to prepare balloons, knead pinch of white fondant with assorted colors and shape like balloons. Stick them and prepare the thread with white fondant and stick. stick nose with yellow fondant and for eyes and mustache use the same piping cone with buttercream, we used to decorate pops.
- Now finally insert pop sticks on the top of cake and serve! I am sure kids gonna love this... specially the pops... 🙂
- Make sure your baking powder and baking soda are not too old otherwise cake will not rise well.
- It is advised to sift all the dry ingredients together for 2-3 times for fluffy and soft result, as it helps to incorporate air in batter.
- Keep the preheated oven and greased mould ready before proceeding for cake batter.
- Pour batter immediately in mould and then put in the preheated oven.
- Do not let mix stand outside of oven for long, it may result in hard cake.
- Make sure all ingredients are at room temperature before use.
- You may decorate the cake in your own way.
- Mine cake baked in 30 minutes your may take more or less, all depends on weather condition, type of ingredients and type of oven used, so check it after 28 minutes, otherwise bake for another 5-6 minutes.
- Click here to check more Cake Recipes.
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