TOP 4 recipes with photos of making cake pops at home. Secrets and subtleties of cooking. Video recipes.
Pops Cake is an American dessert that is flavored sponge cake on a shelf. This delicacy has won the love of many sweet tooth, although the history of its appearance cannot be called “appetizing”. The author of the blog Bakerella was making a multi-tiered cake, and during the formation of which there were a lot of biscuit leftovers. The cook decided to use them, and mixed the rest of the cakes with butter cream, and dipped the resulting balls in chocolate icing. This is how we got a new original dessert called "cake pop". For the first time they found out about him in February 2008, when the author of the blog published a photo-recipe for a confectionery. Today this delicacy began to be decorated with grated chocolate, confectionery powder, coconut flakes … Children like these cakes very much, because resemble a lollipop in appearance.
Secrets and subtleties of cooking
- For a cake on a stick, a biscuit is traditionally used: chocolate or white.
- Break the biscuit into pieces and leave to dry. Then crumble it.
- You can crumble a biscuit for cake pops at home into small crumbs, like bread crumbs. But then you need more cream, which serves as a pastry glue that holds the pieces together.
- The cream is suitable for butter, chocolate and vanilla. But you can also fasten the biscuits with fruit jam: orange, apricot, strawberry.
- When shaping the cake on a stick, give it a perfectly even shape without cracks. The smoother the ball, the better the glaze will fit. At the same time, remember that on cold cake pops, the icing hardens too quickly, so it needs to be quickly smoothed.
- The icing for cake pops is made from milk, black or white chocolate. It is based on milk, cream, butter and powdered sugar. Some confectioners "cover" the delicacy with colored mastic.
- For decoration, use Easter powder, chocolate chips, marzipan figurines, multi-colored confectionery powder, coconut, crushed nuts.
- Sticks are used wood or plastic. The main thing is that they do not have any sharp ends.
- Be sure to chill the biscuit balls in the refrigerator before glazing. You can freeze them, but then give time to move away so that the stick enters the product. Otherwise, the balls will fall off the stick and leave crumbs in the glaze.
- Put ready-made popcakes in the refrigerator for cooling on a stand. To do this, you can use polystyrene, bread, a container with a free-flowing mixture …
Classic recipe
A popular sweet delicacy, decorated with multi-colored sprinkles - balls on sticks, they beckon, especially for children. Therefore, cake pops are almost always the main dessert of candy bars, as the sweet table at children's parties is called in a fashionable way today.
- Caloric content per 100 g - 369 kcal.
- Servings - 25-30
- Cooking time - 1 hour 45 minutes
Ingredients:
- Eggs - 5 pcs. for biscuit
- Sugar - 150 g for biscuit
- Flour - 130 g for biscuit
- Cream 33% - 350 g for ganache
- Multicolored confectionery powder - 150 g
- Cocoa powder - 20 g for biscuit
- White chocolate - 665 g for icing
- Milk chocolate - 525 g for ganache
Making cake pops at home according to the classic recipe:
- For the chocolate ganache, place the cream in a saucepan in advance, preferably a few hours before use and bring to a boil, but do not boil. Then put the milk chocolate in broken pieces and mix well to get a glossy and beautiful mass, cover with a foil and chill a little.
- For a biscuit, beat the eggs with sugar with a mixer until smooth and airy. Sift the flour with cocoa powder through a fine sieve and combine with the egg mass. Knead a smooth, homogeneous dough with a consistency like thick sour cream.
- Pour the dough into a mold covered with parchment paper and send to bake in a heated oven up to 180 ° C for 30-40 minutes. Cool the finished biscuit and break it into pieces. Place it in a blender bowl and chop it into crumbs or grate it.
- Pour the biscuit crumbs into the bowl of ganache and stir until firm.
- Roll the same balls with your hands, the size of which you adjust yourself, and send the blanks to the freezer for half an hour so that they cool and the cream grabs. If this is not done, the cakes will fall from the sticks and cannot be dipped in the icing.
- Melt white chocolate in a steam bath or microwave. But do not bring it to a boil. Otherwise, it will taste bitter.
- Dip the tip of a plastic stick into melted chocolate and insert it into a frozen ball. Then put the future cake-pop in the stand and put it in the refrigerator for 15 minutes.
- Then dip the cake into the chocolate icing until it is completely covered. Melt the chocolate until fluid, if necessary.
- Then quickly, until the icing has frozen, immerse the cake in the multi-colored pastry powder, scroll while tapping on the stick so that it is evenly distributed.
- Place the pops on a stand and send to the refrigerator to freeze the frosting.
Fast cake pops
Pops cake can be prepared according to a quick recipe without baking a special biscuit for crumb. For candy on a stick, any blanks are suitable, for example, stale Easter cakes, buns, gingerbread cookies, etc.
Ingredients:
- Dried Easter cake or any other crumb - 300 g
- Chocolate - 100 g for icing
- Condensed milk - 0, 5 cans
- Sugar confectionery decorations - a handful
Making quick cake pops:
- Cut the dried cake into pieces and use a blender or food processor to make crumbs.
- Pour the condensed milk into the resulting crumb and knead the mass so that it stops crumbling.
- Roll into small walnut-sized balls and chill in the refrigerator.
- Break the chocolate into pieces and melt in the microwave to a liquid consistency.
- Dip one end of the stick into the melted chocolate, and while the frosting is not frozen, immediately pierce the ball with a skewer with chocolate. Place the product on a stand and send it to freeze in the refrigerator.
- When the stick is well fixed in the ball, dip it into the melted chocolate on all sides.
- Then quickly bread the treat in sugar crumbs.
- Place the product in the stand and send it to the refrigerator to set.
Sponge cake pops with jam
Homemade cake pops can be prepared with any cream. There are many cooking options. At home, a very popular mini cake on a stick in confiture, jam, sour cream …
Ingredients:
- Eggs - 5 pcs.
- Sugar - 150 g
- Baking powder - 2 tsp
- Flour - 200 g
- Jam - 100 ml
- Milk chocolate - 100 g
- White chocolate - 100 g
- Confectionery topping - 100 g
- Sticks - 15 pcs.
Cooking sponge cake pops with jam:
- Beat eggs with sugar until fluffy. Add baking powder with flour and stir gently until smooth.
- Put the dough in a mold and send it to a preheated oven up to 180 ° C for 20-25 minutes. Then cool and grind in a blender.
- Mix biscuit crumbs with jam to get a plastic mass.
- From the resulting mixture, mold small identical balls.
- Melt milk and white chocolate and stir until smooth.
- Dip the stick in melted chocolate so that the cake sticks well on it, and stick it into the ball.
- After cooling the product in the refrigerator, pour melted chocolate on all sides and quickly roll in the sprinkling. Then send to cool in the refrigerator until the chocolate is completely frozen.
How to make cake pops from cookies
There are many ways to prepare this delicacy. It is very easy to prepare dainties on a stick at home from cookies. Moreover, a sweet dessert can be sculpted not only in the form of a ball. For example, New Year's cake pops can be decorated in the shape of a Christmas tree or a snowman, for Halloween - pumpkins or scary faces.
Ingredients:
- Shortbread cookies - 300 g
- White chocolate - 175 g
- Butter - 2, 5 tablespoons
- Boiled condensed milk - 2, 5 tablespoons
- White chocolate - 350 g
- Nut crumb for sprinkling - 100 g
Making cake pops from cookies:
- Crumble the cookies into small crumbs with your hands, with a blender or in any other convenient way.
- Beat soft butter and boiled condensed milk with a mixer at high speed.
- Add the finished cream one spoon at a time to the sand crumbs and mix to make a thick mass that will stick well
- Roll the popcakes from the resulting dough into a round shape weighing 25-30 g each.
- Dip the edge of each stick into pre-melted chocolate and insert into the finished cake pops so that they stick well to the stick.
- Put the resulting balls with chopsticks in the refrigerator for 2 hours.
- Then re-melt the chocolate to soften it and lower the brownie on the stick. Shake gently to allow excess chocolate to drain back into the bowl.
- While the icing is still running, dip the ball into the crushed nuts until it is completely covered in crumbs.
- Send the treat to cool in the refrigerator.
