If you follow me on Pinterest, You might know that I like to pin baking accessories, and that I’ve posted a few Cake Pop related things lately. I think Cake Pops are really cute things, they aren’t hard to make and there are plenty of vegan recipes out there, like this Vegan Housewives one. The decorating possibilities are seemingly endless. However, those of us who avoid dairy do have a little disadvantage to deal with: many standard decorating instructions call for Candy Melts, a Wilton product that is basically a large, white-chocolate-like button. This product comes in an array of colours, is easy to use and delivers great results, but unfortunately contains plenty of dairy. So for the likes of me, Candy Melts are out of the picture.
You could, of course, cover your Cake Pops in the many varieties of vegan chocolate chips available on the market (not forgetting to add a little bit of vegetable oil/fat to ensure the glossy finish), but then all your Pops would be brown. There’s nothing wrong with that, obviously, but if you want to recreate some of the more colourful designs out there, you’ll need a coloured covering.
Thankfully, this isn’t too hard to do. It’s easiest when you have access to vegan white chocolate buttons, but it should be fairly simple to recreate with a bar of vegan white chocolate, broken up into chunks. I have heard many different things about colouring white chocolate, some saying you must only use oil-based colour (I didn’t do that), others claiming that liquid colour isn’t a problem at all. I’m using paste colours and getting rid of as much liquid as possible to stay on the safe side.
You will need:
100g vegan white chocolate buttons ( I used White Dairy Free Chocolate Buttons from Tesco)
1 tablespoon vegetable fat (I used Trex)
1 wooden skewer
vegan food colouring paste in your desired colour (I used Sugarflair)
plastic mat/chopping board
bain marie or a pot of water & ceramic/glass bowl.
Before you do anything else, heat the water in the bain marie or your pot, making sure it does not simmer. You only want it to gently heat up. Place the bowl on top of the pot, making sure the bottom doesn’t touch the water, and monitor the set-up throughout.
Place 50g of your white chocolate buttons in the bain marie or bowl, stirring frequently while you complete the rest of the recipe.
While these buttons melt, spread out the rest of your chocolate on your mat or chopping board, preferably with the flat side up to make the process easier. Scoop a bit of food colouring out of the pot and onto the paper towel, and use the paper to rub colouring onto the flat side of a button. Make sure that you only apply a very thin layer, the thinner the colour layer the quicker any moisture will evaporate. Repeat for approximately half of your laid-out chocolate. Let them sit for about a minute.
As I said before, the aim of this slightly tedious method is to get rid of as much liquid from the paste colouring as possible to keep the melted chocolate from seizing up and becoming useless to you.
Add your coloured buttons to the already melting ones in you bowl and stir thoroughly. At this stage, you’ll have to be a bit creative, as every colour acts differently and it’s difficult to provide uniform instructions. Look at the colour of your melted chocolate. Is it exactly how you want it? If so, add half of your remaining uncoloured buttons, colour the rest and stir them into the mix. If you need a deeper colour, add more coloured ones, if the shade is already a bit too strong use more uncoloured ones. This part is a bit fiddly, but it’s really just about adjusting the shade to your wishes.
Lastly, add the vegetable fat, stir thoroughly until it has melted and remove the bowl from the heat. You are now ready to dip your Cake Pops.
Have you ever made coloured white chocolate or Cake Pops? Leave your links in the comments!