I am soaking up each and every bit of being home that I can. In the last week, I have been gorging myself on the ripest papaya, mangoes, and lychee. The local fruit this summer is so incredibly sweet and I can’t get enough of it. PS – I had cotton candy grapes for the first time!!! My best friend happened to find them at Whole Foods and I swear – WHAT. The flavor… Well, I’m now addicted.
Another year, another #PopsicleWeek! Hosted by Billy over at Wit and Vinegar, a whole slew of bloggers have come together this week to post some insane summer popsicle recipes for all of you out there looking for a little refreshment from that summer sun. Admittedly, I am very very very intimidated by popsicles. Especially taking photos of them, where they turn on me and become sticky melted puddles of popsicle juice. I already turn into one big ball of stress every time I make ice cream with the AC at full capacity, and in this humid Hawaiian heat, I knew popsicles were going to give me a headache. Instead, I figured what better way to celebrate Hawaii and #PopsicleWeek than making shave ice inspired cake pops!
Shave Ice is the local version of popsicles. It is classic and timeless and every trip to Waiola or Kokonuts in Hawaii Kai takes me back to childhood and enjoying this increibly refreshing treat on hot summer days. Inspired by all the “cake pop popsicles” I’ve been seeing all over the ‘gram, I have for you these monsters of a frozen dessert. Though you should probably let it thaw for a few minutes before biting in or you could give yourself some jaw pain!
Shave Ice Cake Pops
Adapted from Tessa Huff. Recipe makes 4 large cake pops.
for the cake
1 1/2 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
for the frosting
1/2 cup butter
2 cups powdered sugar
white chocolate candy melts
red, blue, yellow sanding sugar
4 red coffee stirrer
4 wooden spoons
4 shave ice/water cups
1. Preheat oven to 375°. Grease and line a tall 6-inch cake pan with parchment and set aside.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of a standmixer fitted with a paddle attachment, beat the butter and sugar on high until pale and flufy. Add in the eggs one at a time, beating until each is well combined into the bater. Add the vanilla, beat again for a few seconds then stop the mixer and scrape down the sides of the bowl.
4. With the mixer on a low sped, gradually add in half of the dry ingredients. Slowly stream in the milk with the mixer going until combined, then add in the rest of the dry ingredients. Mix until there are no longer any streaks of flour left but no more than 30 seconds long.
5. Transfer the batter to the cake pan and bake for 35-40 minutes until a toothpick inserted into the middle of the cake comes out clean. Let cool to room temperature.
6. In the mean time, beat the butter on a high speed until pale and fluffy. Add in half of the powdered sugar and beat for another minute or two until combined. Add in the rest of the powdered sugar and repeat. The frosting should be pale and fluffy but smooth.
7. Once the cake has cooled, trim off any crisp bits around the outsides of the cake. In a large bowl, break it up into crumbles. Add in the frosting a few dollops at a time. The consistency of the mixture shouldn’t be wet yet when pressed together in your palm will hold its shape and not break.
8. Make four balls large enough to fit in each water cup. Set on a plate and transfer to the freezer to firm up for an hour or so.
9. When ready, melt the white chocolate on 15 second intervals in the microwave. Work with one cake pop at a time. You will need to work fast before the chocolate cools. Cover each ball the white chocolate, then immediately sprinkle on the sanding sugars. Add the coffee stirrer and spoon to the cake pop and set aside for the candy melts to firm up. Repeat the process for the other three cake pops. Store in the fridge or freezer until ready to eat and enjoy!