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Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International USA. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. Print only what is inside the frame.
CAKE POP RECIPES
Vanilla Cake Pop
1 cup | ¼ cup vegetable oil |
¾ cup sugar | ½ cup water |
1 ½ teaspoon baking powder | 2 eggs |
Pinch of salt | ¼ teaspoon pure vanilla extract |
| Baking spray (ex. Pam) |
For the frosting: |
|
1 14 oz. bag of Candy melts; vanilla flavor |
|
Edible sprinkles to decorate |
|
PREPARE A BATTER
•In a bowl, combine the flour with the baking powder, salt, and sugar, and make a well in the center.
•Add the oil, the eggs and ¼ cup water, and gradually, work into the flour using a spatula or electric beater. Add the vanilla extract.
•Carefully stir in the rest of the water.
•Beat gently until smooth. Do not
•Cook in the appliance after spraying the oil on the plates, as explained above in this user manual.
PREPARE THE COATING
•Melt a small amount of candy coating in the microwave oven.
•Dip the end of the cake pop stick into the coating, then insert into the cake ball.
•Place the cake ball in the freezer for 10 minutes.
•Melt the rest of the candy melts in the microwave in a narrow and deep, heat resistant container.
•Remove the pops from the freezer and dip in the candy coating.
•Sprinkle with additional coating to decorate.
•Use a stand or Styrofoam to hold your finished cake pops.
7 | NM 39527 - 120501 |
Assembly page 7/36
