How to make cake pops at home - step by step biscuit and icing recipes with photos. Biscuit cake pops with stuffing
Famous american dessert cake pops - a small biscuit cake covered with icing on a stick. Cake pops often act as a sweet decoration for children's or adult parties. At the cake original form reminiscent of another delicious treat, originally from America - lollipop. By creating this dessert, you can show your imagination and embody the most original ideas, So cake pops will become a real decoration of the celebration.
What are cake pops
Verbatim from in English cake pops- a cake on a stick, although the size of the dessert is unlikely to correspond to the concept of a cake in the usual sense, it is rather mini-cakes or pastries. Cake pops gained their popularity only in 2008, thanks to Angie Dudley, a pastry chef and blogger from Atlanta. She began to post photos of desserts on her website, and these photos received a lot of attention on the network.
Cooking features
Main Feature cake pops is the appearance of the cakes. It is a ball of biscuit dough glazed and decorated with various decorative elements. There are several ways to prepare a round base. IN classic version the ball is formed from a mass, which includes biscuit crumbs and cream. In this way, you can form any other form.
Today, special silicone molds or apparatus for cooking cake pops, which works on the principle of a waffle iron. Sometimes added to dough or cream food colorings, to give the desired color to the confectionery. After preparing the base of the cake pop, the cake is placed on a plastic or wooden stick, like a lollipop. The dessert blank is cooled, after which they proceed to decorate.
How to make cake pops at home
To make cakes on a stick at home, you will need the following ingredients:
- Biscuit. This is the basis of the cake, a biscuit for cake pops is prepared independently or bought in a store.
- Cream. As a fastening material, sour cream or butter cream is used, chocolate ganache, jam, condensed milk.
- Glaze. Ready dessert topped with melted chocolate or confectionery glaze.
- Decor. Cake pops are decorated with a special decor: sprinkles, marzipan, multi-colored mastic, nuts, dried fruits.
- Sticks. Desserts are planted on sticks for cake pops, these can be wooden skewers or cocktail tubes. The basis is chosen based on the density and weight of the finished cake.
Classical
- Cooking time: 1 hour.
- Servings: 6 persons.
- Calorie content of the dish: 1035 kcal.
He is the first classic recipe cake pops consists of the most simple ingredients For confectionery. To create a round base, you will need a silicone mold with round indentations or a special machine for baking cake pops. This recipe calls for citrus zest, this case lemon, as a flavoring.
Ingredients:
- butter - 60 g;
- sugar - 60 g;
- chicken egg - 1 pc.;
- milk - 3 tbsp. l.;
- lemon juice - 1 tbsp. l.;
- lemon peel- 1 tsp;
Cooking method:
- Place all ingredients in a separate bowl except flour. Mix thoroughly.
- Gradually add flour until you get a not very dense dough.
- Grease a baking dish with butter.
- Bake until browned (8 minutes in the machine).
- Ready balls put on sticks and send to cool.
- Prepare the glaze, decorate the cake pops with it and sprinkle with confectionery powder.
Cherry
- Cooking time: 1 hour 30 minutes.
- Number of servings: 15 persons.
- Calorie content of the dish: 2340 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Author's, American.
- Difficulty of preparation: easy.
give cake cherry flavor and flavor can be with fresh or frozen berries, cherry jam or liquor if the pop cake is intended only for adults. IN confectionery business chefs often add cherries to desserts. Sour taste berries set off the sugary sweetness of the main product. This dessert is perfect for a themed party.
Ingredients:
- chicken egg - 5 pcs.;
- wheat flour - 150 g;
- sugar - 100 g;
- vanillin - 1 g;
- cherry - 500 g;
- White chocolate- 100 g;
- butter - 30 g.
Cooking method:
- Separate the whites from the yolks, beat the yolks with vanilla and half the sugar, then beat the whites separately until thick foam. Add remaining sugar to egg whites and beat until peaks form.
- Bake a biscuit at a temperature of 170 degrees for 30 minutes.
- If you are using frozen cherries, thaw them first and drain in a colander. Perebeyte cherries with a blender, add chocolate melted in a water bath with butter.
- Grind the biscuit to crumbs, gradually introduce the filling. The dough should not be dry, but not very wet, otherwise the ball will fall apart.
- Form from ready dough balls, fold on a parchment-lined surface and send to cool for an hour.
- Prepare frosting or melt some chocolate.
- Dip the cocktail tubes in the icing, stick into the ball. Do this with each cake pop and leave to cool for another 15 minutes.
- Then pour over the balls with icing or melted chocolate. Hold each cake horizontally for a bit so that excess icing is on the glass.
- Decorate the cake pops with a different color of melted chocolate.
Chocolate
- Cooking time: 1 hour.
- Servings: 12 persons.
- Calorie content of the dish: 2360 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Author's, American.
- Difficulty of preparation: easy.
Chocolate desserts are one of the most delicious and high-calorie. Chocolate flavor Cake pops are achieved by adding cocoa powder to the batter. Each hostess can vary the amount of cocoa, based on the preferences of guests or family members. You can buy chocolate biscuits at the supermarket or make your own. Such a chocolate mini-cake will decorate any holiday table.
Ingredients:
- butter - 120 g;
- sugar - 120 g;
- chicken egg - 2 pcs.;
- milk - 6 tbsp. l.;
- cocoa - 4 tbsp. l.
- wheat flour - until a loose dough is obtained.
Cooking method:
- Mix all ingredients in a separate bowl, gradually adding flour until a soft dough forms.
- Bake the mixture in a special silicone mold or using a machine until golden brown.
- Cool the balls in the refrigerator, then put them on skewers and decorate with icing or melted chocolate.
With condensed milk
- Cooking time: 1 hour.
- Number of servings: 15 persons.
- Calorie content of the dish: 2660 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Author's, American.
- Difficulty of preparation: easy.
If the desired form is not at hand, then you can use next recipe cooking cake pops with condensed milk. These cupcakes are quick and easy to make, perfect for when guests are on the doorstep. Instead of condensed milk, you can use homemade jam or purchased jam, but their consistency should not be too liquid.
Ingredients:
- wheat flour - 200 g;
- sugar - 200 g;
- sour cream (15-20%) - 200 g;
- condensed milk - 200 g;
- chicken egg - 1 pc.
Cooking method:
- Knead biscuit dough, bake 25-30 minutes. at a temperature of 180 degrees.
- Grind the cooled biscuit into crumbs and mix with condensed milk. Can be used ordinary condensed milk or toffee.
- Roll up biscuit balls, lay on a surface with parchment. Place the cake pops in the refrigerator to set for 15-20 minutes.
- When cupcakes are set, insert sticks into them, pour over icing, decorate with confectionery sprinkles or grated chocolate.
Rainbow
- Cooking time: 1 hour.
- Servings: 17 persons.
- Calorie content of the dish: 3630 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Author's, American.
- Difficulty of preparation: easy.
These biscuit cakes mini-formats are beautiful not only on the outside, but also on the inside. Due to food coloring, you can give the dough a bright shade. Such unusual desserts are suitable for children's parties. During the preparation of cake pops according to this recipe, you can show your imagination, experiment with the color of the dough, icing and decorations. Such original treats will appeal not only to children, but also to adults.
Ingredients:
- chicken egg - 3 pcs.;
- wheat flour - 150 g;
- butter - 150 g;
- sugar - 150 g;
- chocolate - 200 g;
- baking powder - 1.5 tsp;
- food coloring (liquid or gel) - 3-4 colors.
Cooking method:
- Beat butter with sugar with a mixer. Add one egg at a time to the mixture while continuing to beat.
- Sift flour with baking powder and fold into batter with a whisk or spatula.
- Divide the dough into 4 bowls. Add one dye to each container until the desired shade is formed.
- Ready dough put in a mold previously greased with butter. Using a knife or toothpick, you can mix several types of dough so that the cupcake is colorful.
- Bake small cakes for 20 minutes. at a temperature of 180 degrees.
- Put the finished cake pops on skewers, pour over the icing, and decorate as desired.
Cake pops without baking
- Cooking time: 30 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 1720 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Author's, American.
- Difficulty of preparation: easy.
Create sweet dessert called cake pops can be done without baking. To do this, you need a purchased finished biscuit or shortbread. As a cream, you can use thick custard, sour cream or oil cream, jam, jam or condensed milk. Decorating cake pops without baking is no different from traditional ones. Balls can be doused with icing and decorated with confectionery sprinkles.
Ingredients:
- cookies - 200 g;
- butter - 50 g;
- condensed milk - 150 g.
Cooking method:
- Grind cookies in a blender until fine crumbs.
- Add butter and condensed milk, whisk again. The dough must be elastic
- Roll the balls from the resulting mass. Send the blanks to the refrigerator for 15-20 minutes.
- Insert sticks into chilled cakes, dip in icing or melted chocolate.
- Sprinkle the balls with nuts or any other decor.
Icing for cake pops
decorate these delicious desserts taken with melted chocolate or icing. Several options for making glaze at home with step by step instructions:
- White traditional. Beat the white of one egg with 200 g of sifted powdered sugar and 1 tbsp. l. lemon juice. Food coloring can be used to add color.
- Chocolate. Mix in a separate container 50 g butter, 3 tbsp. l. cocoa powder, 2 tbsp. l. sugar and 100 g of sour cream. Heat the mixture, stirring constantly, but not boiling, the chocolate icing is ready.
- Vanilla. Melt 20 g butter. In a separate bowl, mix 2 tbsp. l. milk, vanilla extract, a glass of powdered sugar and melted butter. Add more milk or powdered sugar if needed.
Decoration options
In addition to the traditional rounded shape, the dessert can be given any other shape, for example, using cookie cutters, ice or curly molding. New Year's cake pops are very popular, they can be molded in the form of snowmen, Christmas deer and other characters. Children will love cake pops in the form of cartoon characters - Smeshariki, Hello Kitty, Angry Birds and others.
You can experiment not only with the shape of the cakes, but also with the color. For this use bright glaze or mastic. A variety of confectionery toppings helps to realize the most original ideas. In addition, you can use the original decorated sticks and ribbons. The cake itself is sometimes planted in paper tartlet and serve with a chopstick up. You can order a popular sweet treat on the Internet, but it is much more interesting to cook it yourself.
Video
Photo of cake pops
Children love everything magical, unusual and sweet. New Year - great time to bring them such joy! Submit to New Year's table cake pops and cake balls, and the children will be extremely delighted!
magic on a stick
What it is? Cake pops are cakes or portion cakes on a stick, made in original design. Cakeballs are small cupcakes or cakes in the shape of balls.
How to prepare the base for cake pops and cake balls?
The dough for the base can be anything: biscuit, cake, even yeast. The main thing is that it should be soft, since it must be divided into small pieces, mix with plastic mass(for example, boiled condensed milk, jam, cream, etc.) and shape into small balls.
Can be baked right away ready basis for a cake ball. To do this, we purchase molds for baking with small portions. And we make curly blanks.
You can cut the pie from dense dough into portions in the shape of a Christmas tree or a symbolic triangle.
Next, we pierce the resulting base ball with a tube or a special stick. Preparing a coating for our little cake. It could be colored glaze, chocolate, sugar mastic. We apply a coating. If we want to sprinkle with powdered sugar, colored sprinkling, then we do this while the icing or chocolate has not yet completely frozen. Then we put it on a stand and put it in the refrigerator.
As a stand for cake pops, you can use: a piece of foam, a jar with loose filler, ribbons, a loaf or a cake. You can serve it on the table in such a stand, a pot with filler or on a dish.
Cake balls are served on trays, plates, in vases, a stand for tiered cake, in portion packaging, small bags and boxes. Cake pops and cake balls can be folded into shape New Year's composition. For example, a festive spruce, as suggested in the photo.
Let's move on to the ideas for decorating New Year's small portioned cakes: cake pops and cake balls.
With chocolate icing
Chocolate frosting is an easy-to-make coating available in every home. There are various ways to cook it. Someone uses melted chocolate, cocoa, sugar, sour cream. Cooking hot chocolate and dip our cake pops on a stick into it. Pour the chocolate on top of the cakeball. Next, decorate to your liking.
Maternity.ru offers the following options"for armament":
With icing sugar
Can be used white icing and sugar sprinkles for a winter New Year's treat design.
Cake pops and cake balls with sugar mastic
With help sugar mastic You can create cakes with a wide variety of topics.
Christmas trees
See what Christmas trees on a stick can be made from mastic, a drop of colored glaze and confectionery sprinkles. You can use pieces of bright marmalade and caramel, coconut flakes or powdered sugar to give the effect of frost.
Santa Claus and funny snowmen
Figures of Santa Claus and cake snowmen will be very relevant on the festive table.
Don't Forget Other Attributes new year holiday: gift bags, reindeer, funny clown. Cakeballs with symbols of the magical night can be placed directly on the birthday cake.
Christmas balls
Christmas balls are the most logical design idea for cake pops and cake balls. See what masterpieces you can make for the holiday table!
For a hot winter party
For a hot winter party, prepare original little cakes. It can be a fun interpretation on the topic of food.
For a "beach" party, you can offer cooling cakes, cocktails, ice cream. Or with themed figures in swimsuits. Perfect fit Exotic fruits from hot countries.
Here is a recipe for making homemade cake pops. Cake pops are “mini cakes or round cakes on a stick” covered with chocolate. They taste like potato cake. I decided to make vanilla and chocolate cake pops for a kid's birthday. The children were just delighted!
To decorate and glaze cakes, you should choose chocolate very good quality. It can be bitter, milk, white or even colored chocolate. In order to determine this, look at the composition of the product: in the first place in the composition, cocoa butter or grated cocoa should be indicated. I used Barry Callebaut Belgian chocolate by weight. It melts well and is great for icing cake pops. In addition, I used special plastic sticks for cake pops to serve these unusual “mini-cakes”. If they cannot be found, then you can take wooden skewers.
Ingredients
This amount of ingredients makes 18 vanilla and 25 chocolate cake pops.
For vanilla biscuit:
- Eggs 4 pcs
- Flour 170 g
- Sugar 130 g
- Vanilla sugar 20 g
- Baking Powder 1 tsp - optional
- Butter for greasing the mold
For chocolate biscuit:
- Eggs 5 pcs
- Flour 80 g
- Starch 80 g
- Sugar 150 g
- Cocoa 4 tbsp
- Baking powder 2 tsp
For cream:
- Condensed milk 400 g
- Butter 200 g
For decoration:
- Chocolate 300-400 g
- Cream 10-20% fat 3-4 tbsp.
- Coconut, toasted nuts, colored sprinkles - optional
Cooking
Cooking vanilla biscuit.
Biscuit eggs should be room temperature.
They must be taken out of the refrigerator 2 hours before cooking.
Add sugar and vanilla sugar to the eggs.
Add flour sifted with baking powder.
The vanilla biscuit dough is ready.
I prefer to bake biscuits in a slow cooker: there they do not burn, they are evenly baked and rise well.
Carefully pour the batter into a greased multicooker bowl.
Ready vanilla biscuit to cool.
Cooking chocolate biscuit.
This version of the chocolate biscuit with the addition of starch is my favorite, as the finished biscuit is very tender, tall and porous.
Place all dry ingredients in a bowl: flour, cornstarch, cocoa and baking powder.
Mix.
Add sugar to eggs at room temperature.
Beat with a mixer for 5-7 minutes until fluffy light mass.
Add sifted dry ingredients to bowl.
Mix gently with a spatula from top to bottom.
The chocolate biscuit dough is ready.
Carefully pour the biscuit dough into a multicooker greased with butter (or into a baking dish).
Bake for 50 minutes in a slow cooker on the "Baking" mode or in the oven for 35-40 minutes at a temperature of 180 degrees.
Cool the finished chocolate biscuit.
Cooking buttercream.
Beat butter at room temperature with a mixer.
Continue whisking while adding sweetened condensed milk little by little.
This is what the finished butter cream looks like: it is smooth and shiny.
Crumble the vanilla sponge into a bowl with your hands.
Mix. 
Shape the chilled vanilla "dough" into balls, each weighing 35 grams (the size of a ping-pong ball). 
Let's prepare chocolate dough for cake pops.
Crumble the chocolate biscuit into a bowl.
Add a small amount of cream.
Mix.
Add cream until you get a mass similar to shortbread dough.
Optionally, you can add 10 pieces of chopped prunes.
Cover the "dough" with cling film and refrigerate for 30 minutes.
From the chilled chocolate "dough" form balls, each weighing 35 grams.
Put the balls on a tray lined with cling film.
Put the balls in the freezer for 30 minutes.
Melt the chocolate and cream in a water bath or in the microwave.
I melt the chocolate in the microwave for about 30-40 seconds.
Mix well.
Take the chilled balls out of the freezer.
Pierce the ball with a stick about 0.5 cm.
Then dip the end of the stick into the chocolate.
Insert the stick into the ball.
This is necessary so that the stick is well fixed, and the ball is held firmly.
Since the ball is very cold, the chocolate hardens almost immediately.
Then completely dip the ball in chocolate.
Allow excess chocolate to drip off by holding the cake pop horizontally and rotating the stick slightly.
While the chocolate has not yet had time to harden, dip the ball in coconut flakes, roasted chopped nuts or sprinkle with colored sprinkles.
Put in refrigerator.
Part of the cake pops can be glazed, let the chocolate harden and apply a pattern with chocolate of a different color.
To do this, I put some chocolate in a transparent "file" for documents, dip it in boiling water for a few seconds until the chocolate is completely melted, then cut off the tip of the "file" and decorate the cake pops.
Ready-made cake pops can be placed in tall mugs of 3-4 pieces and sent to the refrigerator.
It is very convenient to use a piece of foam plastic or a floral sponge to cool and solidify cakes, since the sticks are well fixed there.
Alternatively, you can make holes in a small box and insert cake pops, then put in the cold (in this case, you need to be careful when transferring unhardened cakes, as they can lean and touch each other).
This is what a vanilla cake pop looks like inside, covered with milk chocolate and coconut flakes.
From this amount of ingredients, a whole mountain of cakes is obtained: I got 18 pieces of vanilla, and as many as 25 pieces of chocolate. It turned out to be unrealistic to place such a number of cake pops in the refrigerator, so I put about half of them on the balcony to freeze (fortunately, it was winter). In the summer, of course, I will cook half as many cakes, since they need to be kept in cool place. You can make, for example, only chocolate or only vanilla cake pops, reducing the amount of cream and chocolate for icing by half.
It should be noted that the process of making cake pops is quite time consuming. For example, it took me about 4 hours to glaze, cool and decorate all my cakes. But what a fascinating and creative activity, in which children will take part with pleasure.
Bon appetit! Recipe added: 01/26/2015What are cake pops? The recipe for this unusual English delicacy will be presented below. We will also tell you about how to decorate such a dessert and properly serve it to the table.
Features of cooking cake pops
Everyone should know the recipe for this dessert. This is due to the fact that it is very easy to prepare, and is also ideal for children's parties and various parties.
So what are cake pops? The recipe for this delicacy says that this is a small biscuit cake on a stick. As a rule, it is covered and sprinkled with beautiful and bright confectionery crumb. At its core, this unusual dessert is a tiny cake stylized as lollipops.
What are the features of the preparation of this delicacy can include any But most often they use biscuit crumbs or trimmings from vanilla or chocolate cakes for their preparation.
The standard shape of such a cake is a ball. This makes it very similar to the Chupa Chups lollipop. It is also popular among chefs to create biscuit figurines of cartoon characters or various animals that are served to children's holiday, or the bride and groom - for weddings, a heart - for gifts to loved ones.
So what do you need to make cake pops? The recipe for this dessert does not require purchase. overseas products. For its implementation, only simple and affordable ingredients should be prepared.
The main advantages of this delicacy are: originality, economy and ease of preparation.
Cake pops: recipe step by step and composition
There are many various ways making cakes on a stick. We present the most simple and available method. For its implementation it is necessary to prepare:
- light sugar - about 150 g;
- slaked soda(extinguish with kefir or sour cream) - ½ small spoon;
- large chicken eggs - 4 pcs.;
- vanillin - a small spoon;
- flour, sifted twice - about 250 g;
- any vegetable oil - for lubricating dishes;
- cocoa - 3 large spoons.
Knead the dough
How to implement a recipe for cake pops? In the form you need to bake vanilla and chocolate biscuits. For this to egg yolks add half the sugar and grind them thoroughly (white) with a tablespoon. Remaining granulated sugar add to the proteins, which are immediately whipped with a mixer. Next, both parts of the dough are combined and mixed until a homogeneous light and airy mass is formed.
After the described actions, slaked soda is added to the dough (it should be quenched with kefir or sour cream) and sifted several times wheat flour. The result is a semi-liquid base.
Dividing the dough in half, add vanillin to one half, and cocoa to the other.
How to bake in the oven?
What is important in making cake pops? The recipe for this dessert requires alternate baking of biscuits. First, the silicone mold is lubricated with oil, and then the vanilla part of the base is laid out in it. It is baked in the oven for 45 minutes. Next, the cake is taken out and completely cooled.
As for the chocolate biscuit, it is processed in exactly the same way.
Cream products and preparation
While vanilla and chocolate cake cool, you should start preparing delicious cream. For him use:
- butter - about 150 g;
- condensed milk - a jar.
After whipping with a mixer, condensed milk is added to it. The output is an airy and very high-calorie cream. It is necessary for the formation of dense and beautiful balls.
Formation process
Once the biscuits have cooled, they are converted into very fine crumbs. Next, put half the cream into the bowl with the base and get a thick mushy mass. If it does not gather into balls, then add a little more condensed milk to it.
Forming cake pops is quite easy. Lubricated hands with butter, take about two small spoons of biscuit. Thanks to simple manipulations, from chocolate and vanilla dough make even and neat balls. In order for the semi-finished products to grab well, they are sent to the refrigerator for a while.
glaze ingredients
How is cake pop icing made? The recipe for this delicacy involves the use of:
- dark or milk chocolate - 2 bars;
- white chocolate - 2 bars;
- butter - 2 large spoons;
- fresh milk - about 1 cup.
Glaze preparation
To make not only delicious, but also original cake pops, we decided to use white and dark chocolate. The tiles are individually broken into slices and laid out in different utensils. Next, add to them big spoon butter and half a glass of milk (a little more, if desired).
Putting the dishes on a very low fire, its contents are regularly stirred. During the heating process, the chocolate should completely melt and transform into a fragrant white and dark glaze respectively. It should be used immediately after heat treatment. Otherwise, it will freeze.
How to decorate cakes?
For cake decoration-pops should show all their creative imagination. In addition to white and chocolate icing, to form such unusual dessert we recommend using a variety of confectionery powders, powdered sugar, cocoa powder, chopped nuts, or even candied fruit (as you wish).
After the balls have hardened in the form given to them, beautiful skewers are stuck into them. If you do not have any, then you can use toothpicks or purchase special devices for cake pops.
Having received a kind of "Chupa-Chups", biscuit base immediately doused or dipped in chocolate or dark). In this case, it is necessary to ensure that it completely covers the cake. Next, the dessert is immediately decorated with pre-prepared sprinkles. Moreover, one cake pop can be sprinkled with several crumbs at once (for example, powder on one side, and cocoa on the other, etc.).
To ready-made treat completely frozen, it is placed in a glass or glass with a skewer down. In this form, the dessert is sent to the refrigerator for 40-60 minutes. After a while, the cake will be completely ready.
Recipe for cake pops in silicone mold (lightweight cooking option)
If you do not want to stand at the stove for a long time in the process of preparing such a cake, then we recommend using a simplified method for creating it. To do this, you will need small silicone molds (as for small ones or freezing ice). They are filled ready and then skewers are stuck and baked in the oven.
In this case, you will immediately receive the formed cake pops. All you have to do is dip them in glaze and decorate with confectionery crumbs.
The only disadvantage of this method of making a cake is that it turns out to be less satisfying, since high-calorie condensed cream was not used to create it. Moreover, it is far from always possible to remove the baked products from the mold as a whole and undamaged.
Serving for tea and reviews
Cake pops should be served with tea either on a plate or in glass glasses. Use them without a spoon and other utensils, you need to hold them by the stick.
As you can see, in preparation original dessert For a children's holiday, there is nothing complicated. Many housewives who have taken note of this recipe claim that their household members are indescribably delighted at the mere glance of homemade cake pops.
As I said, the toppings for cake pops can be different. In principle, you can use any biscuit that you know how and like to cook. Cream - too, but the main thing is that it be strong. Therefore, a cream with high content butter (or, for example, also beloved by many butter with condensed milk) or dense. In addition, you can add ground nuts, coconut, waffle crumbs or puffed rice. Well, or something else that you come up with yourself :)
And I decided to make simple but delicious cake pops: from chocolate biscuit and ganache on milk chocolate. In my family, this uncomplicated combination is at a premium :) I make ganache in a ratio of 1.5: 1 (chocolate-cream).
I made the chocolate ganache ahead of time. It is desirable to do it the night before or at least a few hours before the intended use. However, for cake pops, this is not as important as in other cases of using ganache, but it is easier to roll the balls when the ganache stands a little and becomes denser.
We take 350 g of cream 33%. We put them in a saucepan. We put on the stove, bring to a boil, but do not boil!
In a large bowl we throw 525 g of milk chocolate broken into pieces.
Pour hot cream over chocolate.
Mix well! At first it will be like this...
…then the chocolate and cream will begin to combine.
And you get a glossy and beautiful mass.
Small lumps in it? Nothing - get rid of them with a blender.
Fluid, fragrant, delicious!
Now you need to cover the ganache with a film and cool at least a little.
Let's make a biscuit!
I also made the chocolate biscuit. This is a simple biscuit, similar to the one I described in the recipe, but with the replacement of part of the flour with cocoa powder. For cake pops, it took me 556 g of biscuit. So, we take 5 eggs, 130 g of flour, 150 sugar and 20 g of cocoa powder, and this amount is definitely enough for us! How to cook - see step by step in the ombre cake recipe, but in general - this is a classic, and if you are baking, you probably already know this process by heart :)
I took my biscuit out of the freezer. Yes, it’s possible :) I let it thaw (it happens quite quickly). Neither on the structure nor on appearance, nor the taste classic biscuit freezing is not shown.
We break it into pieces and place it in the bowl of a blender (combine) - we need to get a biscuit crumb. You can also use a regular grater.
Here's what we get.
Grind the whole biscuit and pour the crumbs into the same bowl where the ganache is already located.
We mix. First with a spatula.
This will be quite difficult to do. The mass is dense.
And then hands.
I don't use gloves, I just wash my hands well as I cook for myself and my family. To order, such things, I think, are made with gloves.
The correct consistency of the “dough” is very important. Look, it is very dense, like sand. If you are making cake pops with a different composition, keep in mind that the consistency should be about the same, and adjust the amount of products accordingly.
We roll balls! We adjust the size ourselves, you can weigh it on the scales so that they turn out to be the same and it’s just absolutely beautiful! Rolling them so that they are even is not so easy, I must say, you have to try! :) I, of course, are not ideal, but they will do!
Now VERY IMPORTANT! The blanks must be transferred to the freezer and cool well. I would even say freeze a little. Minimum 20-30 minutes. The cream should set well. If you don't do this or don't cool enough, your cakes will fall off the sticks, it will be impossible to dip them into the icing without them falling off, they will leave crumbs in the icing, they will scroll on a stick - in general, it will be completely impossible to work. !
Blanks in this form can even be frozen in ice. But then you need to let them move away a little, but exactly until the moment that the wand can enter the ball.
Sticks!
Melt some white chocolate.
We take a wand. I use special plastic ones for cake pops.
Dip the tip into the chocolate.
We take a frozen ball and insert a stick into it.
We transfer the future cake pop into a glass of a suitable size or insert it into a piece of foam plastic (I have foam plastic in which I made holes in advance). Honestly, Styrofoam is much more comfortable than cups, which can cause cake pops to fall out of and are very difficult to size. It is better to think over this moment in advance and make a convenient stand to make it easier for you to work.
Here is our glorious team :)
...make chocolate icing!
Hurry up! It's important that your cake pops stay cold while you prepare the frosting and decorations! It is fashionable to put them in the refrigerator or freezer. One of my biggest mistakes was just that I was fussing with shooting and some other things, and as a result, my cake pops were completely unbelted: I dipped them into the icing, and they turned on a stick, fell off it, dirty Chocolate spoiled my mood. Don't do this: don't let them relax! :)
So let's take white chocolate. I repeat: there must be quite a lot of it! It took me about 665 g for this number of cake pops. Of course, you will have it, but this is the technology: the balls should be easily completely immersed in the icing. Chocolate consumption, however, will be different for everyone, because it largely depends on the shape of the bowl into which you pour the icing: the deeper and narrower it is, the less chocolate you will need. In my photo - not the most convenient bowl for this case. More convenient - and more economical, which is important! - use a glass at all! :)
We melt it to a fluid state. I do this in the microwave in pulses, heat for 15-20 seconds, turn over and heat again. It is important not to overheat it, otherwise it will curl up.
I always tint with a fat-soluble dye (in stores they write: “For chocolate”!)
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