Cake Pops

Cake Pops

1. Nutritional Information

   • The nutritional area that stands out the most is the calories, this area is particularly high and can be a worry if consumed by children on a regular basis. it is also high in sugar and saturated fat. A light unsaturated margarine will reduce this result and the amount of calories. The cakepops also lacked in fibre, colour and also failed to introduce new ingedients that children may not be acustomed to yet.

2. Opinion

   • My son loves these and i would love to see them on the market. I would safe them for special occasions.
   • Very sweet but a fun twist on just traditional cake.

3. Development ideas

   • Adapting of the cake flavour and colour. Use of fresh fruits
   • Using familiar characters and designs to encourage parents and children to purchase for example Super Mario characters.
   • Organic, seasonal, fair trade and home grown ingredients can be incorporated
   • use of nuts and wholemeal for added fiber
   • Using reduced fat to reduce the calorie and fat content

4. Functions of ingredients

   • Self-raising flour: The self raising flour does what it says on the tin, it works to raise the cake and create a light sponge. The flour basically forms the bulk and the structure of the cake.
   • Butter: The butter works alongside the other ingredients by adding colour and works as a preservative in the cake mixture. The fat helps the cake to be able to crumble yo create the cake pop balls. Additionally, i also used the butter in the butter icing mixture that is used to help to mould the cake pops and hold their shape.
   • Sugar: The sugar in cake is used for sweetness and colour when baked.
   • Candy melts: Candy melts is a fairly new invention that is similar to a combination of icing and milk chocolate. I used the candy melts to ensure that the cake pops stay on the stick and as a coloured coating for the cake pops. The candy melts once melted provide a smooth surface for further designs to be done on top. The candy mels are also needed for sweetness as i reduced this within the cake filling.
   • Icing sugar: The icing sugar worked alongside the butter to creating the icing mixture to help to mould and structure the cake pops.

5. Cost

   • £1.02
   • This design idea is on the higher side due to the candy melts which are quite expensive to purchase. he other ingredients are everyday ingredients that would be found in the cupboard.

6. Mean results from tasters

   • From discussions taken from my tasters I gathered that majority enjoyed the cake pops and thought they would be great for children although some commented on their sweetness. From the chart it can be observed that the tasters enjoyed the appearance, managability and the colour. The cake pops only fell short with the sweetness and healthiness which will be extremely hard to development due to the lack of flexibility.