Cake pops: step-by-step master class

Basic attributes and components of cake pop

Biscuit.
Bonding cream. You can use sour cream or butter cream, chocolate ganache. You can also seal the sponge cake with jam, jam or condensed milk.
Chocolate or chocolate icing. The chocolate must be melted in a water bath. To make the chocolate frosting, add a little butter or warm cream to the melted chocolate. You can also make glaze from milk, cocoa, sugar and butter. (But, for those who adhere to a healthy diet, it is better to use raw chocolate with stevia, honey, or other natural sweeteners).
Decor. Decoration options depend entirely on your imagination. These can be confectionery toppings, marzipan figures, patterns made from icing sugar or melted chocolate, or you can cover the balls with multi-colored mastic, roll them in nuts, oatmeal, sesame seeds, etc.
Sticks. It is very convenient to use wooden skewers. You can buy special sticks in confectionery stores. Before inserting the stick into the cake pop, dip the tip into the melted chocolate to help the ball stick to the stick better.

Cake pops “Potato”

This is by far my favorite interpretation of cake pops. Our good old “potatoes” in “fashionable packaging”.

For the “test” let’s take:

milk - 165 ml
sugar - 100 gr.
butter - 80 gr.
cookies (such as “Jubilee”) - 300 gr.
cocoa - 3 tbsp.
nuts, chopped - 50 gr. (optional)

For glazing:

white, black or milk chocolate - 200 gr.
vegetable oil (unscented) - 20 ml ( preferably coconut , discount code POR7412)

For decoration:

confectionery topping - for decoration (order in the online store )
sticks for cake pops - 25 pcs. ( order )

Preparing the chocolate mass for the “potatoes”

Pour milk into a saucepan, add sugar and put on fire. With regular stirring, wait until the sugar is completely dissolved. Remove from heat.
Cut the butter into cubes and add it to the milk. Stir until the butter dissolves and leave to cool.
In a blender or using a rolling pin and a bag, grind the cookies into crumbs. Mix with cocoa powder and chopped nuts.
Pour the liquid ingredients into the dry ingredients and mix until smooth. Place the mixture in the refrigerator to harden for 30 minutes.

How to form cake pops correctly?

While the mixture hardens, melt the chocolate chopped into pieces in a water bath. When the chocolate turns into a homogeneous glossy glaze without lumps, add vegetable oil and mix well until smooth.
Separate equal pieces of 20 grams from the chocolate mass. each and form even balls, rolling them between your palms.

So, cake pop recipes

The quickest recipe for your cake pops is any cookie + filling. For example, Oreo + Nutella cookies. Simply mix these ingredients in a blender or by hand into a homogeneous mass (proportions to taste). Roll into balls and place in the refrigerator. Melt the chocolate in a water bath, cool slightly, dip the stick into the chocolate, and place the cake pops on it. If desired, dip the cake pops in chocolate and roll in whatever you like.

Chocolate Cake Pops Recipe

Ingredients:

biscuit – 1 pc. (it's better to cook it yourself)
condensed milk - to taste
chocolate – 200 gr
confectionery topping
sticks

How to cook:

Crumble the biscuit with your hands. Add a little condensed milk to the biscuit crumbs and mix with your hands. The finished mass should be dense and pliable, like plasticine. Roll small balls the size of a walnut (you can use an ice cream scoop for this), place the balls on a plate and refrigerate for 1 hour.

Break the chocolate into pieces, place in a bowl and place in a water bath. Remove the melted chocolate from the water bath, stir and cool slightly. Dip one end of the cake pop sticks into chocolate and insert into the biscuit ball. Place in the refrigerator for 10-15 minutes. Take the ball by the stick and dip it into the melted chocolate, shaking off the excess glaze by twisting the stick. Immediately decorate as you wish (there are a billion variations on this theme, as you remember). Once the chocolate has set, the cake pops are ready!

Cake pop recipe for the oven:

Cake pops can be baked in the oven. To do this, you will need special metal or silicone molds. Such forms consist of two parts - a base with recesses for dough and an identical lid.

Ingredients:

eggs – 3 pcs.
flour – 150 g
butter – 150 g
sugar – 150 g
baking powder - 1.5 tsp.
chocolate – 200 g
confectionery topping
sticks

How to cook:

Before baking, grease the pan with butter and put it in the refrigerator. Preheat the oven to 180 degrees. Beat softened butter with sugar. While continuing to beat, add the eggs one at a time. Sift flour with baking powder. Add the flour to the creamy mixture, gently mixing everything with a silicone spatula. Fill the recesses of the bottom of the mold with dough (it’s very convenient to do this by transferring the dough into a pastry bag), cover with the top of the mold and place in the oven. Bake for 20 minutes. Readiness can be checked with a toothpick through special holes in the mold. Cool the finished balls in the mold, then place them on a plate.

Melt the chocolate in a water bath and cool slightly. Dip one end of the stick into chocolate and insert into the ball. Place in the refrigerator until the chocolate hardens. Dip the ball into the melted chocolate and shake off the excess. Decorate the cake pops as desired.

Cake pops baked in the oven are softer and more tender, and also have less calories, since they do not contain sweet cream.

Rainbow Cake Pops

Ingredients:

eggs – 3 pcs.
flour – 150 g
butter – 150 g
sugar – 150 g
baking powder - 1.5 tsp.
liquid or gel food colorings – 3-4 colors
chocolate – 200 g
confectionery topping
sticks

How to cook:

Before baking, grease the pan with butter and put it in the refrigerator. Preheat the oven to 180 degrees. Prepare the dough: beat the butter and sugar with a mixer. Continue beating, adding eggs one at a time. Sift the flour and baking powder and fold into the dough with a spatula or whisk. Divide the dough into 4 bowls. Add coloring drop by drop to each bowl and stir until desired color is achieved. Place dough of all colors into each cavity in the mold; you can mix the colors a little using a knife or toothpick. Fill the entire pan, cover and bake for 20 minutes. Check doneness using the classic method (with a toothpick).

Next, according to the old scheme: chocolate in a water bath, dipped in cake pops, shook off excess, rolled in your desired decor.

Source: hochu.ua

Cake pops - a very detailed master class! Lots of photos, recommendations, nuances! We guarantee: you will succeed the first time!

Cake pops are a popular sweet treat today.

Children especially love it: the balls on sticks decorated with multi-colored sprinkles are so inviting! That’s why cake pops are almost always important guests at candy bars—that’s the fashionable name for the sweet table—at children’s parties. That is why it is extremely important to learn how to make them correctly: so that the cake ball can “sit” tightly on a stick at room temperature for quite a long time and not spoil. The dessert seems very simple (in general, it is, once you learn it :)), but there are many little secrets that you need to know, and several important rules that you need to follow, and then everything will certainly work out! It seems to me that when I was making cake pops, and I had several attempts, I made all possible mistakes and only then came to a decent result :) But this is very good. After all, this means that now I can tell you everything, and if you follow my advice and take into account my “punches”, then there is a very high probability that your experience working on cake pops will be extremely pleasant!

So, today I tell and show, as always, step by step and with many photos, how to make cake pops .

Basically, what are cake pops? This is a good old potato cake - sponge crumbs and cream. But if the “potatoes” are formed and placed on a plate/substrate, then the cake pop should hold tightly on the stick, that’s its whole trick. This means that if the consistency of the dough is incorrect or the cream is not very stable, the balls will not hold up and will begin to fall apart when left outside the refrigerator for a long time (usually several hours). It is also very important to learn how to cover them beautifully with chocolate (glaze). Despite the apparent ease of this process, it has its own characteristics, which it is better to know about in advance. I will tell you what I managed to read, review and check, and, with your permission, I will also describe my mistakes so that you do not repeat them.

For cake pops, we need a sponge cake (it can be baked on a baking sheet in the form of a layer, like for a roll, this will be faster than in a round form) and any stable cream, that is, a cream that quickly sets in the refrigerator and can withstand room temperature: does not flow, does not melt, holds its shape for a long time. And also, of course, chocolate! Lots of chocolate! We need the balls we roll to be completely immersed in it. Chocolate can be either dark, milk or white. I will show with the example of white. It is very important to choose a suitable bowl into which you will pour the chocolate glaze: it should be deep and narrow, then the consumption of chocolate will be significantly reduced. Readers suggest that it is good to use a glass for this. And you'll also need chopsticks! Confectionery stores sell special sticks for cake pops: they can be made of compressed paper or plastic. Of course, it is more convenient and best to use them. But if you don’t have any, you can try making cake pops on wooden barbecue skewers or paper cocktail straws. Well, and of course, take care of decorations: confectionery sprinkles, beads, food glitter, colored sugar, chocolate of contrasting color, mastic elements - anything edible that your imagination suggests will do!

Well, I’ll note right away: from the amount of ingredients given in the recipe, we got 27 decent-sized cake pops - such that one is enough for a cup of tea. Reduce or increase the quantity, maintaining the proportions, if you need fewer or more cakes.

So, let's go!

In fact, my adventures did not end there. At first I ran around the house looking for something to put the cake pops in so they wouldn't fall out. This is a separate task, I strongly recommend that you think about the question of what you will put them in, even before you go to bake a biscuit for them :) In any case, think through the options :) When I finally found the ones that were suitable, as it seemed to me , glasses, and carried them to the shooting location, the cake pops fell out of them and fell on the floor. It was, of course, a super fail and I wouldn’t talk about it, but! Look what they look like after the fall! Yes, some of the sprinkles were lost, but they were intact and even cute! This means the experiment was a success!

I should also note that the cake pops stood perfectly well in glasses for several hours at room temperature.

Now you also know how to make cake pops !

And very soon there will be a master class on creating New Year's cake pops, don't miss it!

Happy adventures in the kitchen!

Source: pteat.ru

Cake pops: step-by-step master class

Let's look at a basic recipe for making cake pops.

For this we need:

- the most ordinary biscuit,

- curd cheese or soft cottage cheese,

— chocolate discs (coins, drops) for glazing,

- measuring spoon - if you want all the cake pops to be exactly the same size, you can’t do without it,

- paper or plastic sticks or decorative tubes,

- a stand into which you can stick sticks (either a box with holes or thick foam).

So, let's start with the biscuit.

Let's make it according to a simple recipe: beat 5 eggs along with the yolks thoroughly with sugar (a little less than a glass), add a glass of flour, a packet of baking powder and beat everything together. Pour the dough into a greased pan and bake in an oven preheated to 180 degrees. Bake for 20-25 minutes, remove from the oven and cool.

After the biscuit has cooled, carefully break it into small crumbs.

You should get approximately this mass without large lumps.

We add curd cheese or soft cottage cheese to it. It’s very good to use slightly salty cottage cheese or cheese here: in combination with a sweet biscuit and chocolate, you get a very fresh, refined and not at all cloying taste.

Mix everything together until you get a mass from which you can sculpt.

Scoop the mixture into a measuring spoon, removing the excess with the flat side of the knife.

And roll this mass into neat balls.

Next - time for chocolate glaze. The most convenient way to prepare it is to take special chocolate coins: they are very easy to use, do not require tempering and do not clump after melting, unlike a regular chocolate bar.

Melt the chocolate discs in a water bath to get this chocolate glaze.

Now take a stick or tube, dip the tip into the icing and place a ball on it.

At the same time, at the base of the ball you will get such a neat “skirt” of glaze.

Now we take our cake pop by the stick and carefully dip the ball into the icing, making sure that it evenly covers it entirely. When there is little icing left in the bowl, take a spoon and gently drizzle the glaze over the ball.

Let the excess chocolate icing drip back into the cup, and then slowly rotate the cake pop to hide the “tail” from the dripping icing.

Place the glazed cake pops on a stand and leave for 15-20 minutes for the glaze to harden. In this form, the cake pops are already ready to serve, but you can go further and decorate them to your liking or in the style of your holiday. The simplest decoration is confectionery sprinkles. In this case, you do not need to wait for the chocolate glaze to harden.

There are a lot of design options for cake pops. Here you can see some original New Year's ideas. We are sure they will inspire you to new original ideas.

CAKE POPS ★ Recipe from Pokashevarim (Issue 283)

Let's cook

Published: 2 years ago

Do you like sweets? Then this recipe for cake pops (cake balls) is for you. These are small round sponge cakes on sticks. They are very juicy, moist and comforting. Try making cake pops, you will love it. ★ Based on advertising. Evgeny Svalov https://vk.com/esvalov ★ Zhenya's group https://vk.com/bestmarketer ★ Cool knives, like I have here https://goo.gl/F5oKQP Ingredients: FOR THE BISCUIT: Eggs - 6 pieces Flour – 230 grams Sugar – 180 grams Cocoa powder – 2 tablespoons Baking powder – 2 teaspoons Vanilla sugar – 1 teaspoon Salt – 1 pinch CREAM: Butter – 100 grams Condensed milk – 70 grams OTHER INGREDIENTS: White chocolate – 3 bars Dark chocolate Pastry topping Sticks —————- LET’S COOK ON SOCIAL NETWORKS ① Official website https://www.pokashevar. oi video on the topic: DESSERTS AND SWEET PASTRY https://www.youtube.com/playlist?list=PLtgZAIFmyCdaKL2UE7FlSXgSZUyp5iKkN COOKING MEAT https://www.youtube.com/playlist?list=PLtgZAIFmyCdYtZ3xK3PBuVXJfFWzQ4jLc POULTRY DISHES S https://www. youtube.com/playlist?list=PLtgZAIFmyCdarvbfzswmMH-v2wezm074G BLUE.

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Source: minecraftvideo.ru

Pink cake pops for baby shower

This article is a translation and all first-person narration comes from the author, Maria Maher.

I love making cake pops. There's something so crazy cute about these little desserts on a stick, and you can't argue with that. So when I volunteered to bring desserts to one of my friends' baby shower, the only question was what style of cake pops I would create. Since this time it was not a simple baby shower with rubber ducks, it was necessary to come up with something more modern and interesting... and thus cake pop rattles were born.

This recipe is just traditional pop cakes topped with a glittery sugar icing, but sometimes the simplest ideas to test are the most effective. Plus, it's easy to add your own spin to this tutorial and get more creative with your pop balloons: change the color of the frosting for a different style; add gold glitter for a new-fangled move; add a tint to the base of the popcakes to hint at the sex of the unborn child - the options are endless.

There are a few tips that I think will help you when creating your cake pops: Make sure your cake pop base is not too soft. The dough needs to hold its shape well enough to form a firm ball easily, so be careful with the amount of frosting you use to cover your desserts. Also, before you dip your popcakes in the frosting, you want to make them as round as possible. This is necessary if you want to end up with finished products, but it will take a little more time. Lastly, but most importantly, you will need to make sure to use Paramount Crystals. Adding a small handful of Paramount Crystals will make your frosting runny rather than sticky and gelatinous - every cake pop maker's nightmare.

CAKE POPS RATTLERS

We will need:

Base for cake pops
Industrially produced glaze for coating light pink candies
Paramount Crystals
4 1/2″ white lollipop sticks
Confectionery gel
Brush
Bright pink granulated sugar
Pink ribbon made of plaid paper fabric
1 3/8″ Stainless Steel Ice Cream Scoop

Prepare your pop cake base. Place it in a bowl and refrigerate for half an hour.

Then scoop out the mixture and use an ice cream scoop to make 15 equal portions.

Use your palms to roll each ball into as round a shape as possible, then place them on a tray.

Cut 5 balls in half to create smaller ones, which you can then attach to one end of the baby rattles. Roll these halves into small balls.

As a result, you should have 10 small and 10 large balls. Place them in the freezer for 15 minutes to firm up.

Place the candy coating frosting in a cup or bowl deep enough to dip the popcakes into. Heat it in the microwave at 30 second intervals, stirring each time, until 3/4 of the mixture has melted. Do not overheat the mixture. Add a few pinches of paramount crystals and mix until the frosting is very thin - this is important for a smooth, neat finish on the pop cakes.

After 15 minutes, remove the popcakes from the freezer. Roll each one again with your palms to make them very round. Then dip the end of a lollipop stick into the frosting and insert it into a large ball (about halfway up the ball). Use your finger to remove excess drops.

Then dip the entire ball into the frosting. Gently tap the rim of the bowl with a stick to remove excess frosting.

Place the pop cake on a second tray and do the same with the remaining large balls.

Once all the popcakes are coated, place them in the refrigerator for 10 minutes to let the frosting harden (place the small balls in the freezer during this time). Remove both trays and then repeat the entire process with the small balls using the other end of each lollipop stick. Finally, place the coated pop balls in the refrigerator to allow the frosting to harden.

Using a paintbrush, apply some pastry glue to the top half of the large balls. The gel should also be liquid and not gelatinous. The granulated sugar will stick anywhere you don't apply confectioners' gel, so make sure to apply it in a neat layer.

Sprinkle the ball with pink granulated sugar.

Cake pops for children

Organizing a children's party takes a lot of time and effort. The lion's share of time is taken up by compiling a menu for the sweet table, because it is very important to think through both the design and types of desserts, which should be both tasty and beautiful. Recently, it has become popular to create a themed Candy Bar, which is designed based on famous cartoons. Depending on the child’s age and gender, candy bar desserts can be filled with cupcakes and cake pops with Smeshariki or in the form of characters from games.

Our company’s confectioners offer to take on all the hassle of selecting sweets for your child’s Candy Bar so that the birthday boy and guests are satisfied.

Cake pops with recipe and photo)

We got carried away with making cake pops with the kids. A great treat…both tasty and beautiful. And how interesting it is to do! In my opinion, it is suitable for some kind of master class for children's birthday. Not the whole process, of course, from start to finish, but the moment of decoration...

In general, cake pops are essentially a potato-on-a-stick type of cake. Biscuit, crushed into crumbs + something “liquid”. It could be anything...there are tons of options! Condensed milk, chocolate spread like Nutella, jam, yogurt, butter, mascarpone, honey... So that you end up with a mass reminiscent of play dough. It’s also great to add crushed nuts, coconut, and maybe even a little alcohol...

To be honest, I haven’t had time to try the above options yet and I only know about them from the Internet. We made our cake pops with ganache. Below the cut are details)

For the biscuit mass

You need the biscuit itself (baked according to absolutely any recipe)

Whipping cream 33% 100 m

Chocolate 200 g

Heat the cream without bringing it to a boil. Turn off the stove, put chocolate there (I have it in biscuits, and if you use a slab, then finely chop it) and stir until the chocolate dissolves.

Place this mixture in the refrigerator. Ideally overnight, but at least for a couple of hours.

Grind the biscuit into crumbs in a blender...

I used dried biscuit. But, in many recipes they write what can be done immediately after baking... I’ll have to try this option too.

When the chocolate and cream have cooled, remove from the refrigerator and beat with a mixer. Mix with biscuit crumbs and you get this mass...

Form this mixture into balls the size of walnuts and put them in the refrigerator for another hour...

What I like about ganache is that after cooling, the cake pops hold their shape perfectly, don’t fall apart, and come out with a rich chocolate flavor.

Dip a stick (I bought it specifically for cake pops, but I liked the regular wooden skewers that I used when there were no special plastic ones) into the melted chocolate and stick it into the cake pops.

Place in the freezer for another hour. Frosting freezes better on frosted cake pops.

Meanwhile, melt the chocolate. This time I made it with white, milk, and also experimented with dye and colored some of the white chocolate pink.

And make the sprinkles...

Well, then a complete flight of fancy begins))) I couldn’t take pictures at that moment, because the children were trying to cover everything with chocolate and sprinkle sprinkles while I was focusing)))))

We stuck the finished cake pops into polystyrene foam.

The cake pops sit at room temperature for another day... It has been noticed that they taste better when they are “infused”, and not when they are just made.

And this is how delicious and beautiful it turns out...

Dessert design options for boys and girls

All girls are little princesses for their parents and loved ones. They love fashion, beauty, flowers, fairy tales and cartoons about fairies and good witches. Our “Frozen Heart” cake pops are perfect for decorating a girl’s sweet table. Desserts can be in the shape of a funny snowman Olaf or beautiful baby blue balls with snowflakes, they can be decorated with edible images of princesses Elsa or Anna.

Very young ladies will definitely appreciate the Candy Bar, which is designed based on the cartoon “Malyshariki”. Tiny characters are perfect for decorating mini desserts.

The design of a candy bar for boys can be done in several ways. Taking into account the age of the child, he may like the following sweets:

cupcakes and minions cake pops;
mini desserts in the shape of trolls;
Teenage Mutant Ninja Turtles Cakes.

Our craftsmen can design any confectionery product according to your child’s preferences.