Once again it has been such a busy week, I finally had time to do some baking and share this wonderful idea with you. So I started out baking a green tea cake, let it cooled down and then took it apart and smashed it up. Once I had smashed the green tea cake up I then added a little buttercream to it. I do this so it can bind the cake. So I stir this up really well, and once I am done then I take the cake batter and roll the batter into small 1 inch balls, place them on a cookie sheet. next when I am done with the cake batter then I place the cake pops in the refrigerator for 15 minutes. This helps the process to be faster with dipping them in melted Chocolate the colder they are the faster the chocolate will harden making that shell around the cake batter. But I almost forgot first you must put the sticks in the pops! How you do this is take the cake pops out of the Fridge, and take the sticks place them in chocolate and then push the sticks through the pops about half way don’t go to far cause then they will not hold on the sticks. After you do this process then put them back in the fridge for 10 minutes ( if you are like me this is when I like to clean my mess up as I go along ). Oh tid bit I use candy quick for the melting chocolate works so well and so easy. I also love these wonderful clay bowls I use from Wilton. These bowls are amazing you can use them in the microwave to melt your chocolate, and the chocolate stays melted for awhile. Next the finishing touch take the cake pops dip them in the chocolate and roll them around making sure the whole pop is covered, and place them in a cake pop holder or if you do not have one of those you can just place them back on the cookie sheet on wax paper so they do not stick. let them dry for a little while and your done.
- 2½ cups cake flour
- 1¼ cups granulated sugar
- 1 Tbsp baking powder
- 1 tsp kosher or sea salt
- 2 Tbsp matcha powder
- 1 cup milk or half-and-half
- 2 large eggs, at room temperature
- ½ cup vegetable oil
- 1½ tsp lemon extract
For the Frosting
use any already pre-made frosting and add about two table spoons to the cake you do not want it to get to mushy just enough for the cake to bind.
- Preheat oven to 350 F. Grease a 9×13 cake pan
- Sift cake flour, sugar, baking powder, salt, and matcha powder into a medium bowl. In a larger bowl or the bowl of a stand mixer, beat milk, eggs, oil, and lemon extract on medium speed until completely incorporated. Add the dry ingredients and beat on medium speed until fully mixed, about 2 minutes. Bake for 25 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove to rack to cool completely.