How to cover cake pops with fondant. Holiday Baking: Cake Pops and Cake Balls
HOW TO MAKE CAKE POPS (very detailed MK) Cake pops are a popular sweet treat today. Children especially love it: the balls on sticks decorated with multi-colored sprinkles are just enticing! Therefore, cake pops are almost always important guests of candy bars. 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), 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, then the cake pop should hold firmly 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... Preparing chocolate ganache: As I already said, the fillings for cake pops can be different. In principle, you can use any biscuit that you know how to cook and like to cook. Cream too, but the main thing is that it is strong. Therefore, a cream with a high butter content (Swiss meringue or Charlotte, for example, as well as butter with condensed milk, beloved by many) or dense chocolate ganache are well suited. 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 sponge cake and milk chocolate ganache. I make the ganache in a ratio of 1.5:1 (chocolate:cream). I prepared the chocolate ganache in advance. It is advisable 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 sits for a while and becomes denser. Take 350 g of cream 33%. Place them in a saucepan. Place on the stove, bring to a boil, but do not boil! Place 525 g of milk chocolate broken into pieces into a large bowl. Pour hot cream over chocolate. Mix well until the chocolate and cream begin to combine. And you will get a glossy and beautiful mass. Small lumps in it? No problem - let's get rid of them using a blender. Now the ganache needs to be covered with film and cooled at least a little. Making the sponge cake: I also made the chocolate sponge cake in advance. I used 556 g of biscuit for the cake pops. We take 5 eggs, 130 g of flour, 150 g of sugar and 20 g of cocoa powder, and this amount will definitely be 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 into baking, you probably already know this process by heart. And I took my biscuit out of the freezer. I let it thaw (this happens quite quickly). Freezing does not affect the structure, appearance, or taste of the classic sponge cake. We break it into pieces and place it in the bowl of a blender (combine) - we need to get biscuit crumbs. You can also use a regular grater. Grind the entire biscuit and pour the crumbs into the same bowl where the ganache is already located. Mix. First with a spatula, and then with your hands. I don't use gloves, I just wash my hands well, because... I cook for myself and my family. To order such things are made with gloves. The correct consistency of the “dough” is very important. Look, it is very dense, it looks like sand. If you make cake pops with a different composition, keep in mind that the consistency should be approximately the same and adjust the quantities accordingly. We roll the balls: We adjust the size ourselves, you can weigh them on scales so that they turn out the same and it’s really beautiful! Rolling them so that they are even is not so easy, I must say, you have to try! :) Mine, of course, are not ideal, but they will do! Now VERY IMPORTANT! The preparations need to be transferred to the freezer and cooled well. I would even say to freeze slightly, at least 30 minutes. The cream should set well. If you don't do this or don't cool it enough, your cakes will fall off the sticks, they won't be able to be dipped into the icing without them falling off, they'll leave crumbs in the icing, they'll roll around on the stick - basically, it'll be completely impossible to work. ! Workpieces in this form can even be frozen into ice. But then you need to let them move away a little, but just until the moment that the stick can enter inside the ball. Melt some white chocolate. Let's take a stick. I use special plastic ones for cake pops. Dip the tip into chocolate. Take the frozen ball and insert a stick into it. We transfer the future cake pop into a glass of suitable size or insert it into a piece of foam plastic (I have foam plastic, in which I made holes in advance). Honestly, it’s much more convenient with polystyrene foam than with glasses from which cake pops can fall and which are very difficult to size. It’s better to think about this point in advance and make a convenient stand to make your work easier. Chocolate glaze: Let's 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 that I was fiddling around with filming and some other things, and in the end my cake pops completely went wild: I dipped them in the icing, and they turned on the stick, fell off it, and got dirty. Chocolate spoiled my mood. So, let's take white chocolate. I repeat: there should be quite a lot of it! It took me about 665 g for this number of cake pops. You will have it, but this is the technology: the balls should easily be completely immersed in the icing. The consumption of chocolate will be different for everyone, because it largely depends on the shape of the bowl into which you pour the glaze: the deeper and narrower it is, the less chocolate you will need. In my photo, the bowl is not the most convenient for this task. More convenient - and more economical, which is important! - use a glass at all! Melt it until liquid. I do this in the microwave in bursts, heat for 15-20 seconds, turn over and heat again. It is important not to overheat it, otherwise it will curdle. I always tint it with a fat-soluble dye (on the packages they write: “For chocolate”!) Next is what is left behind the scenes. My fundamental mistake #2. I tried to dip the cake pops in this chocolate. But it turned out that even being fluid and very warm, it lays on the frozen cake pop too thick - unrealistically thick, guys! - layer. Later I learned that such an indicator as fluidity varies among chocolates, and professional brands like Barry Callebaut and others have chocolate in discs with good fluidity. This is the kind of chocolate that can be used for cake pops in its pure form. If, like me, you have regular chocolate bars from the store, you will have to make glaze by adding flavorless vegetable oil to the chocolate. Which is what I did. For my amount of chocolate, about 65 g of vegetable oil. It's hard to say for sure here. It all depends on your chocolate. But it is important to get the right consistency. The glaze should flow well from the spatula - quickly, almost like a thin wriggling ribbon. At the same time, it should be warm, but not hot. Now we dip our balls into the glaze, trying to immerse them entirely in it. And quickly scroll the cake pop in one hand, while simultaneously tapping the stick with the other hand so that the chocolate is distributed as evenly as possible, and its excess flows back into the bowl. While the glaze is still wet, apply sprinkles. And we put the pop on a stand with others - the same. Despite all the ups and downs, they turned out wonderful! And very tasty! Honestly, honestly! :) In fact, my adventures didn’t 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. Bon appetit!
To make tulip petals we will need:
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Grind the biscuit into crumbs using a blender or by hand.
Mix the cake dough with your hands.
Fill the cake pop mold with the prepared dough. We form a ball from two parts. We use the form only to correctly measure the amount of dough for one cake pop and get identical cakes. You can skip the mold, separate the dough by eye, or use a measuring spoon.
Then use your hands to roll the dough into a tight ball.
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Place the chocolate in a small container and melt in the microwave.
Dip cake pop sticks into melted dark chocolate and pierce the balls with them a little more than halfway.
Place the cakes in the freezer for 20 minutes.
Dip the well-frozen pieces into melted chocolate.
We take it out and shake off the excess chocolate a little, tapping the edge of the cup with a stick, as in the photo.
Let the chocolate harden. In the meantime, let's make tulip petals. We pinch off a small piece of floral mastic, form it into a circle and pierce it with floral wire a little more than halfway through.
Roll out the mastic and use a die cutter to form a petal.
Add texture to the tulip petal using a mold.
To give the petal the desired shape, dry it in a plastic spoon for an hour.
We shade the petal with dry food paints, applying them with a wide brush.
We collect a flower: we attach 4 petals to one cake.
We fix the petals with green tape.
Thus, we prepared Cake pops - an American cake on a stick in chocolate glaze with a tulip flower as decoration.
Ingredients for Cake Pops:
Traditional cake pops consist of sponge crumbs and cream. These are cute balls on a stick or just in a cuff, but kids like them better on a stick! You can buy sponge cake for cake pops, or you can bake it, but I recently made a shaped cake and I still had pieces of sponge cake and cream.
The cream can be made from butter and condensed milk, or like mine, whipped cream with the addition of condensed milk and a little powdered sugar, if you wish, or you can make any other oil-based cream. The design of cake pops depends only on your imagination, I tested a new ready-made sugar mastic and prepared the decor from it. I covered the cake pops with white chocolate.
So, let's prepare the biscuit scraps and cream.
Break the biscuit and place it in a blender bowl.
Grind into crumbs.
I had cream of two colors and did not mix it. Divide the crumbs into bowls and add cream to each.
Mix the cream and crumbs into a homogeneous mass.
Fill out the cake pop molds. You can bake cake pops in these pans Baked Cake Pops, These are a type of cake pops that are not made from crumbs, but are immediately baked into a sponge cake in the shape of round balls.
Close the mold tightly and refrigerate for 2 hours.
While our balls harden, we will prepare the decor from mastic. For example, flowers and bows. It’s better to do this a day in advance to allow the decor to dry; I prepared the decor the evening before.
When the cake pops have frozen and stabilized, insert the sticks into the cake pops. Let's prepare the frosting from white chocolate and cream. To do this, put chocolate in a bowl and add cream. Insert the sticks into the cake pops. Heat to 45 degrees, stir and cover our cake pops as desired. Add decor to the chocolate that has not yet hardened and you’re done!
All that’s left is for the chocolate to set and you’re done!
And so it is possible. The decor can be glued onto a drop of chocolate.
A dessert you can't help but love. A dessert that everyone, without exception, likes, but especially children. The one about which you want to say “cute”. One that will brighten up any sweet table with its playfulness and presentation. Easy to prepare, but requires a little skill. Cake pops.
Cake pops are a fairly young dessert. It appeared in its form only in 2008, thanks to the inventive Angie Dudley. It was she who came up with the idea of a small cake on a stick, topped with icing. Since then, cake pops have been one of the confectionery bestsellers. Literally from English, cakepops translates as “cake on a stick” and is an analogue of the well-known Soviet “potato” under a layer of chocolate glaze. Cake pops are perhaps one of the simplest desserts. Even a child can cook it. But in order to make cake pops perfect, you will need a little more knowledge and skills. Let's take a closer look.
To make cake pops you will need:
Any biscuit;
ready-made cream based on mascarpone or cream cheese;
chocolate glaze;
fat-soluble dyes;
paper or wooden tubes.
The first step towards a great cake pop is the base. For the base, you can use any (absolutely any) sponge cake. If nothing comes to mind, then you can use any sponge cake from the previous article about cupcakes. Or a recipe for a basic almond sponge cake:
4 eggs;
120 gr. Sahara;
60 gr. flour;
60 gr. almond flour.
Divide the eggs into yolks and whites. Add half the sugar to the yolks and beat with a mixer until light and creamy. Using dry, fat-free whisks, beat the egg whites at medium speed. When the mass turns into a voluminous foam, add the remaining sugar in small portions and continue whisking. Continue beating the egg whites until stiff peaks form. After the yolk and protein masses are ready, combine them by carefully mixing with a silicone spatula. Add dry ingredients (almond and wheat flour) to the mixture and knead a light, homogeneous biscuit dough. The finished dough can be baked on a baking sheet lined with parchment or a silicone mat. Simply transfer the biscuit onto a baking sheet and smooth it out with a spatula. Bake at 200 degrees for about 5 minutes.
Place the finished, cooled biscuit in a food processor and grind into crumbs. Add cream to the biscuit crumbs. The cream can also be absolutely anything: ganache, cream, cheese... You can find recipes for basic creams in the previous article about creams for cupcakes. In addition to the cream, you can add any suitable flavoring and coloring to the cake pop mixture. We chose Isabella grape flavor and added a few drops of purple gel coloring.
When preparing biscuit mixture for cake pops, special attention should be paid to its consistency. Depending on the sponge cake you choose, you may need a different amount of cream. Most often, the ratio of biscuit crumbs and cream is 1:1. That is, if we took 100 gr. We will need about 100 grams of biscuit crumbs. finished cream. How do you know if the mass is ready for further work? Checking this is very simple: roll a small ball and press on it. If you see a crack has formed on the surface, then you need to add a little more cream. If the surface remains smooth, and the biscuit mass is elastic, but not liquid, it holds any shape well, then you can proceed to the next step.
We need to form balls from the finished biscuit mass. The weight of each ball is about 30-35 grams. Roll up pieces of mass equal in weight and place on a flat surface. Melt a small amount of chocolate glaze, dip the tip of a stick into it and place it in each cake pop. Don't be too zealous and pierce the pop blanks right through. We just need to secure the balls on a stick for further work. Place the preparations in the refrigerator for about 15 minutes.
Attention! If you overcool the workpieces, the glaze may crack during coating. If the pieces are too warm and soft, they will easily slide off the sticks during glazing.
Let's prepare the chocolate. For cake pops, it is most convenient to stick with chocolate glaze: it is more difficult to overheat, it hardens quickly and lays down in a thin but confident layer. Melt the white chocolate glaze. Our favorite method: heat using a hair dryer in pulse mode. Turn on the hot air at intervals of 10-15 seconds, direct it onto the chocolate glaze, stir each time after heating. When all the pieces have melted well, the chocolate has become fluid and homogeneous, add a drop of fat-soluble dye to it and mix. Don’t even try adding regular coloring to chocolate without the appropriate “oil” or “chocolate” label. Basic chemistry: water and fat are not best friends. However, any chocolate or product containing cocoa BUTTER cannot under any circumstances be mixed with liquid or gel coloring that contains water.
If you are tired of a uniform color and want something new, then you can not stir the dye in the chocolate until it is a uniform shade, but only make light color stains. We opted for FoodColours chocolate dye in the shade “Carmine Red”, colored the bulk of the chocolate a light pink shade and added a few more bright drops.
Let's take the cake pops out of the refrigerator. Let's prepare a glass with sugar - we will place pops that have not yet hardened into it. Dip the dough into melted, liquid chocolate. We dip completely, there should not be a single part uncovered. Hold the stick at an angle of 45 degrees and slowly and continuously turn it until the excess chocolate drips out. The chocolate should flow right at the base of the dessert, this is the only way you can achieve an even, smooth surface.
Place the cake pops in a glass with sugar or in a special stand and leave until hardened. After 5-7 minutes, when the chocolate icing becomes hard and durable, the cake pops are ready.
And if you are still thinking about whether to make cake pops or not, then we will tempt you with a delicious cut as a bonus. Juicy, soft sponge cake, a thin layer of chocolate... and away with all thoughts!
With love, Tortomaster team and Maria Sukhomlina.
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Perhaps you have come across funny, beautiful cakes on a stick, but don’t know what they are or how to prepare them, then this article is for you.
Now it is very fashionable to order cake pops for various holidays and events.
When I first saw cakepops - such funny multi-colored balls on a stick, I simply fell in love with them at first sight =). And when I cooked them, my love doubled, because they are very tasty.
Not only children will like this dessert, but adults will not remain indifferent, I know that for sure.
Cake pops are a dessert originally from America, which is now becoming increasingly popular around the world. Cake pops haven't spared our country either. Nowadays, many pastry chefs offer cake pops as a replacement for cakes. They are ordered for children's and adult birthdays, weddings and other events. Serving cake pops is a separate art. They create towers, decorate cakes with them, and serve them on beautifully decorated stands and trays.
The composition of cake pops is very diverse and depends on your preferences and imagination. It can be just biscuit balls in glaze, it can also be a sponge cake with filling, or any of your favorite cookies + filling.
Fillings for cake pops can be varied. This can be jam, jam, cream cheese (mascarpone, Philadelphia), condensed milk, chocolate, chocolate spread, etc.
Cake Pops are essentially cakes, only on a stick. They have all kinds of shapes, and decorating them is a pleasure. A wide variety of ideas can be come up with both filling and decoration.
So, I offer you the basic recipes for making cake pops.
1. The quickest recipe for cake pops is cake pops made from your favorite filled cookies.
Cakepops made with OREO cookies and Nutella chocolate spread.
Believe me, it’s very tasty, even the name of the ingredients speaks for itself. Although for these cake pops you can use absolutely any cookies and choose any filling.
So, for cake pops you will need:
Cookies - 20 pcs.
Nutella - 2 tbsp.
Chocolate glaze for decoration - 200 gr.
1. All you need to do is grind the cookies into crumbs using a blender, then add Nutella. Mix the mixture thoroughly until smooth. The mass should be sticky and not fall apart. Roll small balls with a diameter of 4 cm from this mass. As a result, you should have 8-9 cakepops.
2. Melt some chocolate. Dip each stick in chocolate and place each ball on the stick. Leave them in the refrigerator for about 15 minutes so that the chocolate hardens and the balls stay stable on the stick.
3. Melt the chocolate or icing until smooth in a water bath. Cover each cake pop completely with frosting and decorate as you wish. The easiest way is to sprinkle the cake pops with colorful sprinkles.
2. Cake pops made from sponge cake with filling.
The process of making cake pops from the finished sponge cake is very similar to the previous one, you need to grind the sponge cake in a blender. The sponge cake can be completely different: regular vanilla, chocolate, or with the addition of food coloring (you can make a red velvet sponge cake or any other color.
You will need:
For the biscuit:
Eggs - 3 pcs.
Sugar - 5 tbsp.
Baking powder - 1 tsp.
Flour - 3 tbsp.
Chocolate for decoration and filling.
Beat eggs with sugar, add baking powder and flour and knead into a homogeneous dough. The dough will be liquid. Grease the springform pan with butter, pour in the dough and bake for 25 minutes over medium heat in a preheated oven. Cool the finished biscuit and grind it with a blender, and then proceed as described in the first method.
3. Baked cake pops. Recipe for silicone mold or electric mold.
If you have a silicone cake pop mold, try making backed cakepops. To prepare them you need:
Butter - 150 gr.
Eggs - 3 pcs.
Sugar - 1 glass.
Baking powder - 1 tsp.
Milk ½ cup.
Flour 8 tbsp.
Cream butter at room temperature with sugar. The mass should be homogeneous, without lumps. Beat the eggs into the oil one at a time, mixing thoroughly each time. Then add flour to the dough and loosen it, stir. You will get a thick dough. Then pour in the milk and stir well again. The dough will be a little liquid.
Pour the batter into the pan using a pastry bag or spoon. Bake the balls for 25 minutes at 180 degrees.
Cool the finished balls. Now repeat steps 2 and 3 from the first method. Enjoy.
Photos of cakepops and design options.
