Today they are testing recipes for “cake pops“. I put that in quotations because I have never seen these little wonders made before. In fact, I have never been in this shop. It is a large commercial kitchen, a front area for clients and loads of space for classes.
But more about the cake pops.
Here I am thinking that it is basically a Timbit on a stick but I couldn’t been further from the truth! Sure, there seems to be some elements in common between the two; flour, sugar, chocolate…the stick. But really, it tastes much more like a chocolate truffle with mouth-melty texture, almost a caramel-rich-ooze inside and toffee-crunchy-bits stuck to the outside. (That was the one that they gave me to try. Tanya said to share it. Fat chance!)
I showed up early in the afternoon to watch the evolution of the cake pop. When I got there the owner, Tanya, had her crew busily rolling the inside parts. Not exactly cookie dough and not exactly cake batter. I’ll have to take the class to know how? what?
While Tanya rolled, she answered some of my questions about Whisk. She has a culinary pedigree that has few peers in the valley. You can read it on the Whisk site. Intimidating info until you meet her. No irritating prima donna stuff, just someone who loves what she does and seems generally fun to be around.
I need to tell you about the classes. Not just cake pops but a host of different levels of cake decorating. Again, this is all on the website for the company. You see the link up at the top, right?
When I left I had some hungry-making photos, a cake pop of my own and a strange desire to make cake.
Featured in the photos are Tanya Jennens (owner and chef), Jon Garratt (who has an equally monumental culinary pedigree as does Tanya), Rosanne Jennens (Tanya’s mum who used to run a ceramics shop in that very location and is brilliant with making edible flowers for the cakes), and Sandra Tubman (she made the gingerbread men pops: one shocked and one sinister).
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