I just wanted to wish all the Mums out there a Happy Mother’s Day.
It was foggy one in Sydney this morning but that cleared up and we had a beautiful, sunny day. My Mum had to go to work today so, I wasn’t able to hang out with her as much. Luckily, we were super organised and made it a whole family affair yesterday to celebrate.
I made a 4 desserts for our dessert table. I made my ‘Carrot Loaf’ but in muffin form which took only 20 minutes in the oven, my ‘Banana Bread’ in muffin form (20 minutes int he oven) with chocolate and nut coating, Profiteroles and Peanut Butter Cake pops!
|‘Carrot Loaf’ muffins and ‘Banana Bread’ muffins. Just as moist in muffin form.|
|The whole table full of sweets and finger food in the lead up to our hot-pot dinner|
The success of all four desserts has left me in a lovely mood that I thought I would share a quick and easy recipe for all those peanut butter lovers out there!
|My desired sized cake ball was small to fit my muffin paper|
6. Refrigerate your cake balls for at least an hour so the balls are dense and set
|I left mine overnight to refrigerate|
8. Melt some chocolate as we did in my last post (scroll down or click Lamingtons)
|Melting chocolate over a double-boiler. (Put mixing bowl over a small pot of simmer/boiling water, making sure the bowl does not touch the water to avoid burnt chocolate)|
|Top of the stand!|
What I love about these cake pops are they’re so easy to make especially when you don’t have a lot of time on your hands. You can decorate them however you like for whatever occasion and they’re always lovely to look at. They’re also so versatile so using a vanilla sponge with ‘Nutella’ as the binder and a white chocolate coating would work or even a chocolate sponge.
Hope you enjoyed this post and have an amazing rest of the weekends.