I don't exactly remember how or when Molly and I became friends, but over the last few years, she's become a significant fixture in my life. We text about everything and anything — mostly swapping baking stories/gripes/tips and brainstorming recipe ideas, but also random stuff like whether or not a microterry bodysuit is a good idea, which KitchenAid mixer and Mosser cake stand colors are best, and which of our two remarkably similar cats is more loaf-like. She's like my summer camp pen pal who would be one of my bestest buds if only we lived in the same city and saw each other more than once or twice a year.
And unless you've been living under a rock and/or don't give a lick about food (in which case, uh, what are you doing on my site exactly...?), you probably know by now that Molly will be premiering her new show, Girl Meets Farm, on The Food Network this coming Sunday, June 24th. Our little SLAMM squad* is so freaking proud of her, we all literally can't even. Molly talks about it some in her blog post about the show, but it's been especially exciting to see the TV show unfold behind the scenes! I feel like I was there for the beginning of it all, right from when she was in Portland a few years ago, starting to flex her TV muscles in front of the camera crew following her around (and we all ended up going to a strip club together, AMA) to our more recent text threads during her shoot days when she and Nick were hangry and couldn't make dinner.
*SLAMM squad = Steph, Lily, Alana, Molly, Michelle (me), also seen in this Cake Toast post, last year's pudding pop Popsicle Week celebration, and the SLAMM text thread in our various iPhones.
To celebrate Molly's new show, we each decided to make some snacks for the occasion! The original idea was to develop a Molly-inspired snack recipe for her show's premiere (so, you know, lots of tahini and sprinkles, no bananas). I was going to make the za'atar monkey bread from her cookbook, Molly on the Range, but since it's been 90+ degrees in Portland AND it's Popsicle Week, I decided to make her famous funfetti cake into a cake popsicle! Unlike last year's Popsicle Week pop, which was strawberry ice cream with solid chunks of yellow funfetti cake, this year's pop is literally just Molly's funfetti cake crumbled and molded into these super cute ice cream bar molds. Then, I dipped each funfetti pop in a chocolate tahini magic shell situation that freaking ruled. I know I was supposed to save these pops for Molly's TV premiere, but they were so good that we busted through our entire batch throughout the week and only have two left for the show itself. OH WELL.
(above photo by brett and chantell!)
scallop plate || enamel plate || popsicle mold || tulip jar
Some baker's notes:
Molly's OG cake recipe makes a double layer, 8-inch cake which I then cut in half to bake in a 8-inch square pan. I waited for the cake to cool, before breaking it down into different crumbs by hand and molding the crumbs into the popsicle molds in the style of Christina Tosi's funfetti birthday layer cake. If that seems like a lot of work, you can always go Steph's route and bake the funfetti cake in the popsicle molds themselves — I legit just didn't have enough molds to pull this off and opted for making the pops in batches throughout the day instead.
When molding the cake into the popsicle molds, you want to use a LOT of cake per cavity and really smoosh the cake crumbs into the mold to create a dense cake pop. A dense cake pop is easier to work with, and is less likely to fall apart when unmolded. The cream wash is essential to the recipe too — it helps keep the cake moist in the freezer, ensuring that the popsicles are surprisingly soft when eaten.
For the magic shell, be sure to use refined coconut oil, which is more neutral and flavorless than regular coconut oil. If you can't find refined coconut oil, regular coconut oil will do, but note that your magic shell will taste more distinctly like coconut than either milk chocolate or tahini.
Funfetti Cake Pops
(funfetti cake adapted from Molly On The Range)
- 1 1/4 cups (5.65 ounces) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (4 ounces) unsalted butter, at room temperature
- 3/4 cup (5.25 ounces) granulated sugar
- 2 large egg whites, at room temperature
- 2 tablespoons canola oil
- 1 1/2 teaspoons almond extract
- 1/3 cup (2.65 ounces) whole milk
- 1/4 cup (1.65 ounces) rainbow sprinkles
- 1/3 cup (2.65 ounces) heavy cream
- 1 teaspoon almond extract
- 3 ounces milk chocolate, roughly chopped
- 1/2 cup (2.25 ounces) tahini
- 1/2 cup (4 ounces) refined coconut oil (see baker's notes)