Today I finally found a recipe for the chocolate covering for the cake pop experiment and decided to give them a coating before they dry out too much. Also, the moulded cake has set enough to be handled a bit more roughly. I don't know why, but lately, I seem to be hitting some crap recipes online, and it happened with the chocolate. Somehow there was just too much chocolate and not enough butter for it to be runny enough to coat without getting it stuck in blobs. Ended up having to wing it with adding a little butter at a time until I got the consistency I needed. Finally, throw the moulded cake in, swirl around, tap off excess and let them harden in the cold wind coming through my kitchen.
Oh yes, I got a natural cold kitchen right now!
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