Recipe: Tennis Cake Pops for the U.S. Open
These treats are inspired by the creations of celebrity chef David Burke and pastry guru Zac Young
Even if you can’t serve the ball with the best of them at the 2013 U.S. Open, you, too, can score with these tasty treats right at home.
In the spirit of the final Grand Slam event of the year, which kicks off Monday, celebrity chef David Burke and pastry guru Zac Young are whipping up tennis-themed white chocolate treats, complete with tequila and key lime juice. Guests at Thursday’s 14th annual BNP Paribas Taste of Tennis in N.Y.C. will get a chance to sample the Williams sisters-worthy confections as well as a variety of dishes created by tennis stars and celeb chefs alike. (Veteran chef Marcus Samuelsson is co-hosting the event with – who else? – tennis pro Serena Williams.)
You game? We adapted the recipe into a cake pop dessert that’s sure to get your fans cheering:
Tennis Cake Balls
- 1 package yellow cake mix or store-bought prepared cake
- 1 container (16 oz.) lemon frosting
- 1 oz. tequila, optional
- 1 bag white chocolate chips, divided
- White lollipop sticks
- Yellow food coloring
- 1. Prepare cake according to package directions, and crumble into a bowl. Stir in frosting and tequila until well combined, and chill mixture for at least an hour in the refrigerator.
2. Once chilled, use a small scoop to form the cake mixture into balls. Push a lollipop stick into each ball. Place on parchment paper and refrigerate for about an hour, or until firm.
3. Melt white chocolate chips in a double boiler or the microwave. Scoop out ¼ cup of melted chocolate, and set aside. Add 2-3 drops of yellow food coloring to the remaining white chocolate, and stir until completely yellow. Working in small batches, dip the cake pops in the yellow chocolate, and pipe two semi-circles on each with the reserved white chocolate.