Ep. 15 | Glowing Cake Pops

UV Glowing Cake Pops Recipe

Ingredients:

For the Cake:

• 200g (1 cup) granulated sugar
• 75g (1/3 cup) unsalted butter, softened
• 2 large eggs
• 210g (1 2/3 cups) all-purpose flour
• 5g (1 teaspoon) baking powder
• 1.5g (1/3 teaspoon) baking soda
• 0.3g (1/8 teaspoon) salt
• 160ml (2/3 cup) whole milk
• 3.3ml (2/3 teaspoon) pure vanilla extract
• 60g (1/4 cup) cherry jam (for Cherry Almond flavor)
• 1.2ml (1/4 teaspoon) almond extract (for Cherry Almond flavor)
• 2g (1 tablespoon) matcha powder (for Matcha Green Tea flavor)
• 60g (1/4 cup) blueberry jam and 50g (1/4 cup) cream cheese (for Blueberry Cheesecake flavor)
• 1.2g (1/4 teaspoon) each of Rolkem Lumo UV-Fluorescent Powder in Red, Green, and Blue

For the Frosting:

• 75g (1/3 cup) butter, softened
• 250g (2 cups) powdered sugar
• 60ml (1/4 cup) milk
• 2.5ml (1/2 teaspoon) vanilla extract

For the Coating:

• 400g white chocolate
• 1.2g (1/4 teaspoon) each of Rolkem Lumo UV-Fluorescent Powder in Red, Green, and Blue

Others:

• Lollipop sticks

Instructions:

1. Bake the Cakes:

   • Preheat the oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.
   • Cream together sugar and butter until light and fluffy. Beat in the eggs, one at a time.
   • Mix flour, baking powder, baking soda, and salt in another bowl.
   • Gradually add dry mixture to the butter mixture, alternating with milk. Stir in vanilla extract.
   • Divide the batter into three bowls. Mix cherry jam, almond extract, and red UV powder in one; matcha powder and green UV powder in another; blueberry jam, cream cheese, and blue UV powder in the last bowl. Stir until evenly distributed.
   • Pour into pans and bake for 20-25 minutes. Cool completely.

2. Prepare the Frosting:

   • Beat the butter until creamy. Gradually add powdered sugar, milk, and vanilla extract until fluffy.

3. Shape the Cake Pops:

   • Crumble cooled cakes into fine crumbs. Mix in frosting until the mixture holds a ball shape. Form into 1-inch balls and chill for at least 2 hours or freeze for 30 minutes.

4. Prepare the Coating:

   • Melt white chocolate. Divide into three bowls and mix in UV-fluorescent powders.

5. Assemble the Cake Pops:

   • Dip lollipop stick tip into the coating, then insert into a cake ball. Dip into the corresponding colored coating. Let excess drip off and dry upright.

6. Let them Dry:

   • Allow to set at room temperature.

7. Glow and Serve:

   • Shine a UV light to see them glow. Enjoy your visually stunning and delicious cake pops!