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Cake pops with fondant. Holiday baking: cake pops and cake balls (Cake Pops and Cake balls)

Cake pops with fondant. Holiday baking: cake pops and cake balls (Cake Pops and Cake balls)

Hello my young chefs! Yes, it's the young ones. For if you got to an article about cake pops, then do you have small children, and since you are trying so hard to please them, you still have a fire burning in your eyes, and a little gunpowder stale in the powder flasks.

Although I personally do not have children, but there are 3 nephews, and each already has his own taste for sweets. It's hard to please everyone with one cake at a time.

And when a dozen more of the same personalities with a formed stable opinion gather to visit them, then you can not count on absolute success among young people.

And only THIS dessert, whatever it consists of, finds the wildest response from absolutely everyone members of our younger generation.

Of course, these are fashionable, very popular, bright and beautiful cake pops, without which not a single children's holiday can do. I have repeatedly checked their action: regardless of their culinary preferences, the child will always choose a beautiful ball on a stick. And even if it is ugly (say, an ordinary ball in chocolate), the “magic wand” will still do its job.

Children flock to these treats like flies. We use them as a reward for eating lunch. Works 100%. I will clarify that the age category of our "pets" is from 5 to 7 years.

And what can we say about the fact that in the "heart" of cake pop you can put the most useful filling, which your child would not even look at if it were in a different form. Use cottage cheese, nuts, dried fruits. Yes, the most ordinary apple, fixed on a stick and dipped in chocolate, will definitely go with a bang.

I have prepared these mini-cakes more than once and every time they blew up the Internet for a children's holiday. No matter what filling I put in them and no matter how I decorate them.

Put absolutely any filling into a chocolate shell, put it on a stick, and the children will eat everything that you put on them! This is the most win-win a way to feed a child with all sorts of useful things.

For some reason, all, without exception, children are led to this magic wand. Use it.

Let's see what you can make children's cake pops from at home.

Most of the recipes that I found on the Internet suggest that we use a sponge cake as the basis for cake pops: vanilla or chocolate. But if you bake a biscuit especially for cake pops, and even more so two different ones, then you won’t get enough time, and even more so if small shoes (or barefoot little ones, it doesn’t matter) jump at your side. Here you need to act quickly and in a clearly defined direction.

Therefore, in my recipes I always use ready-made cookies, white or chocolate. For me, it's not only easier/faster, it's also tastier than biscuit balls.

Here are some of my tried and tested no-bake cookie recipes that everyone will love.

You can vary combinations, interchange types of cookies. The main thing is to understand the essence of making cake pops: the dry component is mixed with the wet in such a proportion that even balls can be molded from the resulting mass. Wherein: a) the dough should not be dry, otherwise the balls will fall apart, but also b) it should not be too soft so that the balls stick well and keep their shape, and flavorings are already a matter of your tastes and fantasies.

1. Cake pops "Potato"

This is by far my favorite interpretation of cake pops. Our old - kind "potato" in "fashionable packaging".

For the test, let's take:

milk - 165 ml
sugar - 100 gr.
butter- 80 gr.
cocoa - 3 tablespoons
nuts, chopped - 50 gr. (optional)

For glazing:

white, black or milk chocolate - 200 gr.
(preferably coconut , promo code for discount POR7412)

For decor:

confectionery dressing - for decoration (order in the online store )
(order )

Cooking chocolate mass for "potatoes"

Pour milk into a saucepan, add sugar and put on fire. With regular stirring, we wait for the complete dissolution of sugar. We take it off the fire.
Cut the butter into cubes and throw into the milk. Stir until the oil dissolves and leave to cool.
In a blender or using a rolling pin and a bag, crush the cookies into crumbs. Mix with cocoa powder and chopped nuts.
Pour dry ingredients into wet ingredients and mix until smooth. We send the mass for 30 minutes to solidify in the refrigerator.

How to form cake pops?

2. Chocolate cake pops with cream cheese

This recipe is from a book by Lebanese-born Swedish pastry chef Roy Fares.

You can use both cream cheese cream cheese and mascarpone as a "fastener". But also curd cheese p type "Almette" is also fine.

We will need:

chocolate chip cookies - 250 gr.
cream or curd cheese - 150 gr. (for example, hochland )

For glazing:

white chocolate - 200 gr.
vegetable oil(odorless) - 20 ml

For decor:

confectionery topping, nuts, coconut flakes, grated biscuits
sticks for cake pops - 25 pcs.

From the indicated ingredients, we will get 20-25 cake pops.

Preparing chocolate mass:

Grind cookies in a blender into very fine crumbs. Add cream cheese and puree again in a blender until smooth. The resulting mass is placed in the refrigerator for 30 minutes.

We form cake pops as in the first recipe ⇑

3. White cake pops

If you want the same hairs, just put the finished cake pops not in a glass, but on a plate with confectionery sprinkles.

These cake pops are made without cocoa. Therefore, such pies will look more spectacular in black icing.

We will need:

cookies (such as "Jubilee") - 300 gr.
condensed milk - 150-200 gr.
chopped nuts - 50 gr. (optional)
cognac, liquor - 1 tbsp. (optional)

For glazing:

black or milk chocolate - 200 gr.
vegetable oil (odorless) - 20 ml

For decor:

confectionery topping, nuts - for decoration
sticks for cake pops - 25 pcs.

For "test":

Grind cookies in a blender and add 150 gr. condensed milk. Mix thoroughly. If the mass turned out to be crumbly (it depends on which cookie you take), add a little more condensed milk and mix.
The resulting mass is sent to the refrigerator for 30 minutes, after which we form keypops in the way indicated in recipe No. 1 ⇑

In fact, any cupcake or biscuit can act as the basis for cake pops, and any thick jam, boiled condensed milk, nutella, caramel, peanut butter, lemon curd, custard etc.

That's all I wanted to say.

Now it's your turn to share your ideas and wild fantasies. And I will wind on the tail.

Good luck, love and patience.

Cake pops are a sweet treat originally from America, which today has gained popularity all over the world. Everyone who has tried this delicious biscuit ball will want to taste it again.

In our article you will get acquainted with the details of the creation of this modern sweet. You will also learn how to make bright and beautiful cake pops at home.

Children will definitely be delighted with such unusual cakes!

It is worth starting, most likely, with the simplest recipes for preparing these sweet balls. Here are three main recipes - my favorite. Mmm…

What will you need?

In advance, you need to prepare the cake, icing, white chocolate and sticks.

How to cook?

Crumble your shortbread into small pieces, down to crumbs.
Now add three tablespoons of chocolate icing to the bowl with chopped cake. If someone does not know how to make icing, then I will say that it is very easy: you just need to melt a few pieces of chocolate over a fire.

After mixing the pieces of leather and glaze, you should get a mixture that is not very loose and not too wet.
After that, grab a ball of this mixture with a large spoon, make a perfect ball out of it and carefully place it on a flat, clean surface.

Thus, from the whole mixture you will make several balls.
You will need to insert a special stick for cake pops into each ball.

Then melt the white chocolate and, holding the stick, dip the ball into it. Let the excess chocolate icing drip down and put our cake pop blank in the refrigerator for no more than half an hour.

a) dip in white melted chocolate; b) we get balls in chocolate

Now we move on to the fun part: how to decorate cake pops? You can sprinkle it with grated chocolate, nuts, powder and everything that is in the house. When you've completed the decorating phase, sticks with cake pops should be firmly stuck into a piece of foam, for example, and placed in the freezer until the top layer is completely frozen.

rainbow cake pop recipe

What will you need? Colored cake, cream cheese, white chocolate, nuts, sticks.

How to make these cake pops:

Grind your cake, for brightness, you can even drop a few drops of food coloring of your favorite color.
Mix the mixture with cheese, decorate the balls and put them in a cold place for an hour.
Insert the sticks into the resulting balls, and then dip them into the melted chocolate. Also let the excess chocolate icing drip off and decorate the cake pops with grated nuts.
Put your culinary miracle in the refrigerator for at least an hour.

What will be needed? Cake base, white chocolate for icing, raspberry jam, dark chocolate, sticks.

How to cook?

Crumble the cake to get crumbs, mix the crumbs with chocolate icing.
Add raspberry jam to the resulting mixture and mix well.
Form balls from the mixture, insert sticks into them and place in the refrigerator for a couple of hours to cool.
After that, holding the stick, dip the balls into melted dark chocolate and decorate according to the call of the heart.
Place in the freezer until the top layer has set.

This is the American analogue of our large cakes. Simply put, it's a mini cake on a stick. In America, for example, not a single holiday is possible without cake pops. Their taste and bright appearance will not leave aside either adults or children. Those who saw cake pops for the first time are always surprised: how can you cook such beauty, let alone eat it?!

The very idea of creating delicious balls with various decorations was invented by Angie Dudley, a confectioner who has her own culinary blog. Since 2008, everyone without exception liked her idea, although at first the public did not appreciate Angie's idea.

Why is cake pop good as a holiday treat?

Firstly, this is unique - everyone has seen gorgeous cakes, but few have seen tiny cakes on sticks!

Secondly, very beautiful: the appearance is limited only by the author's imagination, and any woman can make cake pops at home, this is not for you to bake cakes.

a) New Year's cake pops; b) wedding cake pops

Thirdly, cake pops are also popular because they do not stain dishes. If the cake should be served to everyone on plates, after it there are always crumbs and half-eaten pieces, then it is enough to bite off the cakes a couple of times - and there is nothing left except for the stick!

And fourthly, even the most capricious child will be delighted at the sight of this amazing delicacy!

Today you have the opportunity to join the culinary secrets of making cake pops at home.

How to decorate cake pops?

Today, there are countless options for decorating delicious balls. In addition, the beauty of your creations depends entirely on your imagination, so decorating sweets on sticks must be approached with all responsibility.

What can be used to decorate cake pops?

Confectionery dressing of various forms;
Puffed rice;
Chocolate drawings;
Crumb biscuits, wafers;
Grated nuts;
Small figurines made of marmalade, chocolate;
Powdered sugar;
Special edible stickers with words, etc.

Cake pops - no-bake recipes

What is the reason for the success of this delicacy in humans? The point is not only that cake pops are very tasty and look amazing, the fact that they do not need to be baked, fried, steamed, etc. is of no small importance for our hostesses.

Sweet treat can be made in any desired shape

Yes, the recipe for making cake pops is a no-bake recipe! The hostess only has to pick up the ready-made ingredients, mix them or chop them and - a chic dessert is ready!

Cake pops are used not only at children's parties. But even at solid evenings, weddings, anniversaries, adult guests are also happy to see these amazing sweets.

In addition, a mixture of biscuit and icing makes it possible to make cake pops not only in the form of a ball, but also in any other. For example, on the eve of the New Year holidays - in the form of Christmas trees and snowmen, for a wedding - in the form of doves or a pair (groom + bride). Again, everything is limited only by the imagination of the author!

Cake pops - video recipe

Recipes with photos of cake pops are available on many women's cooking sites. In all the details during the master classes on the preparation of this sweet, you will be told about the nuances of this business. You can also buy sticks for sweet balls in online stores or in the confectionery departments of large stores. Now in large cities you can even buy cake pops to order. Professional culinary specialists will make cake pops of any kind and in any quantity for your event.

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 the 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 at 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 the chocolate dough for the 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 a 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.

Enjoy your meal! Recipe added: 01/26/2015

Anyone who has tried the most delicious cake pops at least once will definitely want to repeat it, and those who like to host in the kitchen can easily learn how to make cake pops at home. This delicious delicacy looks very much like a regular lollipop, but is more likely not a candy, but a miniature portioned cake fixed on a stick.

What is cake pops

A variety of cake pops are small neat balls of biscuit dough in glaze, fixed on a stick. Their special attraction lies in the fact that they can have many variations of both "insides" and "shells". For example, white cake pops can be made from vanilla or lemon biscuit, be covered with white or black icing, milk chocolate, sprinkled with powdered sugar, nut crumbs or crushed dry cookies.

You can also make dough for cake pops with cocoa or chocolate, jam, condensed milk - regular or boiled, sour cream sauce and many other options. You can decorate the treat with anything - chocolate or coconut chips, special sprinkles, even ordinary or brown (cane sugar). Cake pops with filling are also made.

This delicacy is especially attractive because it can be infinitely varied, opening up wide scope for culinary imagination and experimentation.

Features of cooking cake pops

At the heart of any cake pop is a biscuit that can be baked at home in the form or bought ready-made. It is most convenient to do this in a silicone mold, so the finished biscuit does not stick to the walls, and the finished cupcake balls turn out to be even and pretty. This is the first method, which is more suitable for those who love baking and do not face problems when preparing dough.

But there is another option that can be used if there is no special form. Any form or baking sheet is used and a good proven recipe for biscuit dough. The baked and cooled layer is crushed, mixed with the selected filler and formed into balls from the resulting mass, cooled in the refrigerator and covered with glaze - purchased or made independently.

Since this type of sweets is incredibly popular and widespread in America, there is a large selection of various devices for sale that allow you to bake the perfect cake pops. This simplifies the process, especially when you need to get a lot of identical beautiful balls at once.

Do-it-yourself cake pops - recipes

There are many different ways to make cake pops at home. To create them, you can use different types of biscuit and other light dough. You will have to choose the best option empirically, since everyone has different tastes. The dough can be with the addition of lemon or orange zest, vanilla, cocoa, chocolate. As a filling, you can use nougat, nuts, cook homemade roasting, or put a small pitted fruit or berry inside the cupcake.

All types of cake pops, in principle, are made according to the same scheme:

Dough balls are made.
With the sticks on which the cupcakes will be attached, shallow holes are made in each ball.
One end of the stick is dipped into the icing or melted chocolate and then inserted into the prepared hole.
Balls on sticks are placed in the refrigerator for setting. Thanks to this, after processing with icing, the cupcake itself will not be able to fly off the stick and fall to the floor.
Prepared cake pops are covered with icing. It can be a mixture bought in a store or prepared independently at home. It can be painted in any color you like, or you can make several different types and colors of glaze.
Prepared balls are covered with icing or melted chocolate and again sent to the refrigerator to harden.
When the surface hardens a little, cupcakes can be decorated with various toppings - ready-made or homemade.

Since there are many options for cakes on a stick, you can regularly test new types of dough and glaze, decorate with the most different types toppings - waffle crumbs, coconut flakes, cocoa powder, powdered sugar, balls, "sticks" or detailed grated nuts.

Classic recipe

On the Internet you can find detailed instructions step by step with photos and a full description of the cooking process. The classic type of cupcakes is prepared according to this recipe:

Butter - 60 grams.
Sugar - 60 grams.
Chicken egg - 1 piece.
Lemon juice - a tablespoon.
Lemon zest - a teaspoon.
Milk - 3 tablespoons.
Wheat flour - until a not very dense dough is obtained.

All ingredients are mixed and laid out in pre-oiled molds. Bake until browned (8 minutes in an electric appliance). Ready-made cupcakes are put on sticks, poured with icing and decorated.

Important! In the process of making cupcakes, it is convenient to insert them into the holes of an inverted colander.

chocolate treat

The classic recipe can also be used to make a chocolate cake by replacing the lemon juice and zest with cocoa powder or grated chocolate. Such delicious treat for children and adults it is worth covering with chocolate, and you can use different types of it - it will turn out very tasty and beautiful. Chocolate goes well with nuts and waffle topping, so decorating such cupcakes is best with just such products.

Cake pops cherry

To get beautiful red cake pops, you can use colored icing, and put a compote cherry, frozen or taken out of jam, inside each cupcake. The berry must be pitted, strained from the liquid on a sieve. You need to add it to the dough at the last moment, when it is laid out in forms.

You can do otherwise - you can put a little cherry syrup in the dough for cupcakes, and if the dish is served by adults, then liquor. If the color is not strong enough, you can add food coloring. Glaze can be made in the same way, but the cherry filling goes well with dark chocolate, so this duet promises to get a very tasty dessert.

Simple cake on a stick with condensed milk

If you want to make a tasty cupcake, but you don’t want to bother with pastries and dough, and there are no molds on the farm, you can use ordinary biscuit dough. For example, this simple recipe will do:

Flour is a glass.
Sugar is a glass.
Sour cream - a glass.
Chicken egg - 1 piece.

The finished and cooled dough is crumbled and mixed with condensed milk - regular or boiled. Balls are formed from a thick sticky mass, laid out on a baking sheet and put in the refrigerator to solidify. Then everything is done according to the main scheme - sticks, icing or chocolate, sprinkles.

Important! Do not forget to pre-fix the sticks with icing and leave them to cool in the refrigerator.

How to make cake pops without baking

Delicious and beautiful cake pops can be successfully made without baking using the previous method. Instead of a homemade biscuit, you can also use a store-bought one, this will save a lot of time. You can use cookies crushed in a blender. Instead of condensed milk, you can use thick sour cream or whipped cream with sugar, cream, various sweet sauces, such as chocolate or vanilla. Made balls can be covered with white, black or milk chocolate, colored icing, decorated with walnut or waffle crumbs, multi-colored sugar balls.

Bright Christmas cake pops

Homemade cake pops are a great option for a small gift and for decorating the New Year's table. They can be made as diverse as possible, for example, using a filling of marzipan, chopped candied fruits, chopped dried fruits (dried apricots, figs, dates and raisins) and many other tasty and aromatic products. You can decorate such cupcakes very brightly and catchy, using all your creative imagination.

The easiest option is Christmas colors (red, green, white and gold) and sprinkle with small sugar balls, as well as powdered sugar to represent snow. Especially talented cooks can use stencils and decorate cupcakes with stylized images of Christmas trees, snowflakes and Santa Clauses.

When making gifts, the question arises of how to pack a pop cake. They can be put in a beautiful glass filled with sugar balls, or inserted into a piece of foam, half a roll or an oasis to fix dried flowers.

Variety of frosting options

Colored icing for cake pops can be made from packets or simple ingredients that are commonly found in every kitchen. Its peculiarity can be considered the fact that it is great for painting, so it is an excellent "background" for the creativity of talented chefs.

For glaze you need:

Protein chicken egg- 1 piece.
Powdered sugar fine sifted - 200 grams.
Lemon juice - 1 tablespoon.

Beat the protein, gradually adding powder and juice to it until the desired density and uniformity. The resulting glaze should be plastic and smooth. On the frozen glaze, you can paint with food coloring or leave the cake pops snow-white. By the way, this glaze can be painted in any color with food paints.

How to decorate cake pops

To finish the finished cupcakes, you can use a variety of various substances. The most popular include chocolate and coconut flakes, colored sugar balls and sticks, nut and waffle crumbs. But you can dream up a little and make your cake pops unusual. For example, you can insert pieces of finely chopped multi-colored candied fruits or cranberries in sugar into fresh icing, sprinkle with not crushed, but crushed nuts, chopped and ground candies. You can put a large zest without a stone on the top of each cupcake, you just need the icing to be still fresh, then the decor will not crumble.

Particularly creative can make a whole cake with cake pops. Making it is not as difficult as it seems. It can be a regular biscuit cake, the layers of which are smeared with orange or apricot jam, and topped with a suitable type and color of icing. Then cake pops are inserted into the surface of the cake according to a pre-designed scheme.

Multi-colored delicious cake pops are a great idea for any holiday, especially for children. They decorate and New Year, birthday and any party.

HOW TO MAKE CAKE POPS (very detailed MK) Cake pops are a popular sweet treat today. Children especially love it: balls on sticks decorated with multi-colored sprinkles beckon! 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 deteriorate. The dessert seems very simple (in general, it is), but there are many little secrets to know and a few important rules to follow, and then everything will certainly work out! It seems to me that when I was preparing 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, everything, and if you follow my advice and take into account my "blunders", then it is very likely that your experience working on cake pops will be extremely pleasant! So, today I tell and show, as always, step by step and with a lot of photos, how to make cake pops. Basically, what are cake pops? This is a good old potato cake - biscuit crumb and cream. But if the “potato” is formed and laid out on a plate, then the cake pops must hold firmly on a stick, this is its whole feature. This means that if the dough consistency is wrong or the cream is not very stable, the balls will not stand up and will begin to fall apart when out of the refrigerator for a long time (usually several hours). It is also very important to learn how to beautifully cover them with chocolate (icing). Despite the apparent ease of this process, it has its own characteristics, which are better to know in advance. I will tell you what I managed to subtract, look out for and check, and, with your permission, I will describe my mistakes so that you do not repeat them. For cake pops, we need a biscuit (it can be baked on a baking sheet in the form of a layer, as for a roll, it will be faster than in round shape ) and any stable cream, that is, a cream that sets quickly in the refrigerator and endures room temperature: it does not flow, does not melt, and keeps its shape for a long time. And, of course, chocolate! Lots of chocolate! We need the balls that we roll up to be completely immersed in it. Chocolate can be dark, milk or white. I will show on the example of white. It is very important to choose a suitable bowl in which you pour the chocolate icing: it should be deep and narrow, then the consumption of chocolate will decrease significantly. Readers suggest that it is good to use a glass for this. And you will need chopsticks! Pastry shops sell special sticks for cake pops: they can be made from compressed paper or plastic. Of course, it is more convenient and best to use them. But in the absence of it, you can try to make cake pops on wooden barbecue skewers or paper straws for cocktails. Well, and of course, take care of decorations: confectionery sprinkles, beads, food glitter, colored sugar, contrasting color chocolate, mastic elements - everything edible will do, whatever your fantasy suggests! Well, I’ll note right away: from the amount of ingredients given in the recipe, 27 decent-sized cake pops turned out - such that one is quite enough for a cup of tea. Decrease-increase the quantity, while maintaining proportions, if you need less or more cakes. So... Cooking chocolate ganache: 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 a high butter content (on Swiss meringue or charlotte, for example, as well as butter with condensed milk, beloved by many) or dense chocolate ganache is 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 tasty cake pops: from chocolate biscuit and ganache on milk chocolate. 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, 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. Now you need to cover the ganache with a film and cool at least a little. Making a biscuit: I also made a chocolate biscuit in advance. For cake pops, it took me 556 g of biscuit. We take 5 eggs, 130 g flour, 150 sugar and 20 g 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 it is a classic, and if you are baking, you probably already know this process by heart. I took my biscuit out of the freezer. I let it thaw (it happens quite quickly). Freezing does not affect the structure, appearance, or taste of a classic biscuit. 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 v use a regular grater. Grind the whole biscuit and pour the crumbs into the same bowl where the ganache is already located. We mix. First with a spatula, then with your hands. I don't use gloves, I just wash my hands well. I cook for myself and my family. To order, such things are done 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 the balls: We adjust the size ourselves, you can weigh it on the scales so that they turn out the same and it’s just really 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, slightly freeze, at least 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. 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. 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. 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. You will have it, but this is the technology: the balls should easily be completely immersed in the icing. Chocolate consumption 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! - generally use a glass! 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 (they write on the packages: “For chocolate”!) Further, what is left behind the scenes. My fundamental mistake #2. I tried to dip cake pops in this chocolate. But it turned out that even being fluid and very warm, it lays down on frozen cake pops too thick - unrealistically thick, guys! - layer. Later I found out that such an indicator as fluidity varies with chocolate, and professional brands like Barry Callebaut and others have chocolate in discs with good fluidity. This is the kind of chocolate you can use for cake pops in its purest form. If, like me, you have ordinary chocolate bars from the store, you will have to make a glaze by adding unflavored 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 catch the right consistency. The icing should flow well from the spatula - quickly, almost in a thin wriggling ribbon. At the same time, it should be warm, but not hot. Now we dip our balls into the icing, I try to immerse them entirely in it. And quickly scroll the cake pops in one hand, while 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 not frozen, apply sprinkles. And we put pops on a stand to others - the same. Despite all the vicissitudes, they turned out wonderful! And very tasty! Honestly, honestly! :) 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 over the options :) When I finally found the right ones, it seemed to me , glasses, and carried them to the location for shooting, cake pops fell out of them and fell on the floor. This, of course, was a superfail and I would not talk about it, but! Look what they are after the fall! Yes, some of the sprinkles have been lost, but they are intact and even cute! So the experiment was a success! I also note that the cake pops stood perfectly in glasses for several hours at room temperature. Enjoy your meal!