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How to make cake pops at home. Features of making cake pops: recipes, composition and reviews

Whoever has tasted delicious cake pops at least once will definitely want to repeat it, and those who like to manage the kitchen can easily learn how to make cake pops at home. This delicious delicacy looks very much like an ordinary chupa chups, but it is more likely not a candy, but a miniature portioned cake fixed on a stick.

What is cake pops

Various cake pops are small neat balls of biscuit dough in glaze, fixed on a stick. Their particular appeal is that they can have many variations of both "guts" and "shells." For example, white cake pops can be made from vanilla or lemon biscuit, be covered with white or black, milk chocolate glaze, sprinkled with powdered sugar, nut crumbs or crushed dry biscuits.

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

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

Features of making cake pops

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

But there is another option that can be used if there is no special form. Use any baking dish or baking sheet and a good proven biscuit dough recipe. 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 tools on sale that allow you to bake the perfect cake pops. This simplifies the process, especially when you need to get many identical beautiful balls at once.

DIY pops cake - recipes

There are many different options for making 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 peel, vanilla, cocoa, chocolate. As a filling, you can use nougat, nuts, boil homemade roasted nuts, or put a small pitted fruit or berry inside the cake.

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

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

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

Classic recipe

On the Internet you can find detailed instructions step by step with a photo and a full description of the cooking process. The classic type of cupcakes is prepared according to the following 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 browning (in an electric device for 8 minutes). Ready-made cupcakes are put on sticks, covered with icing and decorated.

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

Chocolate delicacy

The classic recipe can also be used to obtain chocolate cake replacing lemon juice and the zest of cocoa powder or grated chocolate. Such delicious delicacy for children and adults, it should be covered 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 sprinkles, so it is best to decorate these muffins with these products.

Cake pops cherry

To get beautiful red cake pops, you can use colored icing, and inside each cake put a compote cherry, frozen or removed from jam. The berry must necessarily 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 shapes.

You can do otherwise - you can put a little cherry syrup in the muffin dough, and if the dish is served to adults, then liqueur. If the color is not strong enough, you can add food coloring. You can also make icing 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 delicious cake, but you don’t want to mess around with pastries and dough, and there are no molds on the farm, you can use the usual one. biscuit dough... For example, a simple recipe like this would work:

  • 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 - plain or boiled. Balls are formed from a thick sticky mass, laid out on a baking sheet and placed in the refrigerator for solidification. Then everything is done according to the basic scheme - sticks, icing or chocolate, sprinkling.

Important! Remember 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 homemade biscuit You can also use a purchased one, it will save a lot of time. You can use blended cookies. Instead of condensed milk, you can pour thick sour cream or whipped cream with sugar, cream, various sweet sauces, for example, chocolate or vanilla. The made balls can be covered with white, black or milk chocolate, colored glaze, decorated with nut or waffle crumbs, multi-colored sugar balls.

Bright New Year's cake pops

Homemade cake pops are a great option for a small gift and for decoration New Year's table... They can be made as varied as possible, for example, using a filling made from 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 bright and catchy, using all your creative imagination.

The easiest option is to use Christmas colors (red, green, white, and gold) and sprinkle with small sugar balls and powdered sugar to represent snow. Especially talented chefs 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 the pop cake. They can be placed in a beautiful glass filled with sugar balls, or inserted into a piece of styrofoam, half a roll, or an oasis to fix dried flowers.








Various glaze options

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

For glaze you need:

  • Protein chicken eggs- 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 draw food coloring or leave the pop cake snow-white. By the way, this glaze can be painted in any color with food paints.

How to decorate cake pops

Many different substances can be used to decorate finished muffins. Some of the most popular are chocolate and coconut flakes, colored sugar balls and sticks, peanuts and waffle crumbs. But you can fantasize 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 the fresh glaze, sprinkle with crushed nuts, chopped and ground candies, not crushed, but crushed. You can put a large raisin without a bone on the top of each cupcake, you just need the icing to be still fresh, then the decor will not crumble.

Especially creative ones can make a whole cake with cake pops. Doing it is not as difficult as it seems. It might be normal sponge cake, the layers of which are coated with orange or apricot jam, and on top are covered with a glaze of a suitable type and color. Then the pop cake is inserted into the surface of the cake according to a previously thought out scheme.













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

Hello my young cooks! Yes, they are young. For if you came across 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 in your eyes, and there is a little powder in the flasks.

Although I personally have no children, I have 3 nephews, and each one already has his own taste for sweets. One cake at a time is not easy to please everyone.

And when a dozen more of the same personalities with a formed stable opinion gather at their guests, then you can not count on absolute success with young people.

And only THIS dessert, whatever it consists of, finds the wildest review from absolutely everyone representatives 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 already checked their action several times: regardless of their culinary preferences, the child will always choose a beautiful ball on a stick. And even if it is ugly (let's say, an ordinary ball in chocolate), the "magic wand" will still do its job.

Children, like flies, flock to these treats. We use them as a reward for the dinner we eat. Works 100%. Let me clarify that the age category of our "pets" is from 5 to 7 years old.

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 have looked at if it were in a different form. Use cottage cheese, nuts, dried fruits. Yes, most regular apple, fixed on a stick and dipped in chocolate, will definitely go with a bang.

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

Put absolutely any filling in a chocolate shell, put it on a stick, and the children will eat whatever you give them! This is the most win-win a way to feed your child with all sorts of goodies.

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

Let's see what you can use to make kids cake pops at home.

Most of the recipes I found on the Internet suggest that we use a biscuit 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 will not get enough time, and even more so if small barefoots are jumping at your side (or barefoot little ones, it does not matter). Here you need to act quickly and in a clearly defined direction.

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

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

You can vary the combinations, interchange the types of cookies. The main thing is to understand the essence of making cake pops: the dry component is mixed with the wet one 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) should not be too soft so that the balls stick well to the stick and keep their shape, and flavoring additives are a matter of your tastes and fantasies.

1. Pops cake "Potato"

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

For the "test" take:

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

For glazing:

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

For decor:

  • confectionery sprinkles - for decoration (order in the online store )
  • (to order )

Cooking chocolate mass for "potatoes"

  1. Pour milk into a saucepan, add sugar and put on fire. With regular stirring, wait until the sugar is completely dissolved. We remove from the fire.
  2. Cut the butter into cubes and toss in the milk. Stir until the oil dissolves and leave to cool.
  3. In a blender or using a rolling pin and a bag, grind the cookies into crumbs. Mix with cocoa powder and chopped nuts.
  4. Fill dry ingredients with liquid and mix until smooth. We send the mass to freeze for 30 minutes in the refrigerator.

How to do it right form cake pops?


2. Chocolate cake pops with cream cheese

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

As a "binder" you can take both cream cheese cream cheese and mascarpone. But also curd cheese p type "Almette" is also great.

We need:

  • chocolate cookies - 250 gr.
  • creamy or cottage cheese- 150 gr. (for example, Hochland )

For glazing:

For decor:

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

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

Cooking the chocolate mass:

  1. In a blender, grind the cookies into very fine crumbs. Add cream cheese and rub in a blender again until homogeneous mass... Place the resulting mass 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 ready-made cake pops not in a glass, but on a plate with pastry sprinkles.

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

We need:

  • cookies (type "Jubilee") - 300 gr.
  • condensed milk - 150-200 gr.
  • chopped nuts - 50 gr. (optional)
  • cognac, liqueur - 1 tbsp. (optional)

For glazing:

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

For decor:

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

For the "test":

  1. Grind the cookies in a blender and add 150 gr. condensed milk. Mix thoroughly. If the mass is crumbly (it depends on which cookie you take), add a little more condensed milk and stir.
  2. We send the resulting mass to the refrigerator for 30 minutes, after which we form keypops in the way specified in recipe No. 1 ⇑

In fact, any cake or biscuit can act as a basis for cake pops, and any kind of glue can be used thick jam, boiled condensed milk, nutella, caramel, peanut butter, lemon Kurd, custard, etc.

That's all.

Now it's your turn to share your ideas and unstoppable fantasies. And I will be tailing.

Good luck, love and patience.

As I said, the fillings for cake pops can be different. In principle, you can use any biscuit that you know how and love to cook. The cream is the same, but the main thing is that it is strong. Therefore, a cream with a high oil content (or, for example, and also a favorite of many butter with condensed milk) or dense is well suited. Alternatively, you can add ground nuts, coconut, waffle crumbs, or puffed rice. Well, or something else that you yourself come up with :)

And I decided to make simple but delicious cake pops: from chocolate biscuit and ganache on milk chocolate... In my family, this uncomplicated combination is held in high esteem :) I make ganache in a ratio of 1.5: 1 (chocolate-cream).

I prepared the chocolate ganache in advance. It is advisable to do it overnight 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.

Take 350 g of 33% cream. We place them in a saucepan. We put on the stove, bring to a boil, but do not boil!

We throw 525 g of milk chocolate broken into pieces into a large bowl.

Pour hot cream over the chocolate.

Mix well! At first it will be something like this ...

... then the chocolate and cream will start to combine.

And you get a glossy and beautiful mass.

Little lumps in it? Nothing - get rid of them with a blender.

Fluid, aromatic, delicious!

Now the ganache needs to be covered with a foil and at least cooled a little.

Making a biscuit!

I also made a chocolate sponge cake in advance. This is a simple sponge cake, similar to the one I described in the recipe, but replacing part of the flour with cocoa powder. It took me 556 g of biscuit for cake pops. So, we take 5 eggs, 130 g of flour, 150 sugar and 20 g of cocoa powder, and this amount is definitely enough for us! How to cook - see step by step in the ombre cake recipe, but in general it is a classic, and if you are baking, you probably already know this process by heart :)

And I took my biscuit out of the freezer. Yes, you can do that :) I gave it to thaw (this happens quickly enough). Not on structure, not on appearance, not on taste classic biscuit frost is not reflected.

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.

Here's what we get.

Grind the whole biscuit and pour the crumbs into the same bowl where the ganache is already located.

We mix. First with a spatula.

This will be quite difficult to do. The mass is dense.

And then with your hands.

I don't use gloves, I just wash my hands well as I cook for myself and my family. To order such things, I think, are done with gloves.

The correct consistency of the "dough" is very important. Look, it is very dense, it looks like a sandy one. If you will make cake pops with a different composition, keep in mind that the consistency should be about the same, and select the amount of products accordingly.

Let's roll the balls! We adjust the size ourselves, you can weigh on the scales so that they turn out to be the same and it is absolutely beautiful! Skating to make them even is not so easy, I must say, you have to try! :) I have, of course, not ideal, but they will do!

Now VERY IMPORTANT! The workpieces must be transferred to the freezer and cooled well. I would even say, slightly freeze. Minimum 20-30 minutes. The cream should set well. If you do not do this or do not cool enough, your cakes will fall off the sticks, it will be impossible to dip them into the icing without them falling there, they will leave crumbs in the glaze, they will scroll on the stick - in general, it will be completely impossible to work !

Workpieces 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 a stick can enter the ball.

Sticks!

Melt some white chocolate.

We take the wand. I use special plastic for cake pops.

Dip the tip in chocolate.

Take the 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 polystyrene (I have a penoplex in which I made holes in advance). Honestly, it is much more convenient with polystyrene foam than with glasses, from which cake pops can fall and which are very difficult to match in size. It is better to think about this moment in advance and make a comfortable stand to make it easier for you to work.

Here is our glorious squad :)

... making chocolate icing!

Let's hurry up! It is very important that your cake pops stay cold during the time you prepare the icing and decorations! It is fashionable to put them in the refrigerator or freezer. One of my tremendous mistakes was just that I was busy with shooting and some other things, and as a result, my cake pops completely got loose: I dipped them in the icing, and they turned on a stick, fell off it, got dirty chocolate and spoiled my mood. Don't do this: don't let them relax! :)

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. Of course, you will have it, but this is the technology: the balls should be easily completely immersed in the icing. The consumption of chocolate, however, will be different for everyone, since 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 need. In my photo - not the most convenient bowl for this business. More convenient - and more economical, which is important! - generally use a glass! :)

We melt it to a fluid state. I do it in the microwave in impulses, heat it for 15-20 seconds, turn it over and heat it up again. The important thing is not to overheat it, otherwise it will curl up.

I always tint with a fat-soluble dye (in stores they write: "For chocolate"!)

  • yolk - four pieces;
  • protein - four pieces;
  • flour - one hundred grams;
  • sugar - one hundred and fifty grams;
  • vanilla sugar - one teaspoon;
  • condensed milk - two hundred and fifty grams;
  • chocolate - two hundred twenty grams;
  • multi-colored sprinkling.

    • Cooking process:

    1.Fold the yolks into a bowl, adding half the sugar to them. Whisk the ingredients lightly.

    2. Put the proteins in another bowl and combine them with the second half of the sugar. Whisk everything until a firm white foam.

    3. Separate half of the protein mass and add it to the beaten yolks. Mix.

    4.Pour in flour and stir well.

    5.Add the rest of the proteins and mix again.

    6. Take a baking dish, line it with parchment or butter (optional). Gently pour the finished product into it. batter, flatten.

    7. Preheat the oven to 180 degrees and place the dish in it. Bake the biscuit for thirty to thirty-five minutes. Five to seven minutes before the end of baking, the temperature can be slightly reduced. Pull out ready-made cake out of the oven and then out of the mold and wait for it to cool down.

    8.Crumble the biscuit into crumbs (with a blender or with your hands).

    9.Add condensed milk to the crumb, mix everything well. The mass should be dense.

    10. Using a serving spoon, scoop up a small amount of the mass and form a small ball.

    11. Put the finished balls in the refrigerator for half an hour. In the meantime, melt twenty grams of chocolate. Prepare long skewers. Dip sticks in liquid chocolate and stick directly into the center of the round sponge cake. After this procedure, put the balls back in the refrigerator for fifteen minutes.

    12. Melt another two hundred grams of chocolate. Now dip each ball completely in the chocolate.

    13. Immediately sprinkle the sprinkle on the chocolate balls to adhere to the damp surface.

    14.Place the skewers upright and refrigerate for half an hour. During this time, the glaze will harden, and the pop cake can be served. Bon Appetit!


    Not everyone has come across the name "cake pop", even if we are talking about professional pastry chefs. However, this sweet treat is good for festive tables like nothing else. Cake recipe pops are very simple.

    Nowadays, not a single celebration is complete without the so-called "sweet table", completely dotted with all kinds of goodies. Cakes, pastries, sweets and biscuits - all these are essential attributes of any well-organized celebration: from a children's matinee to a lavish wedding or a corporate event in a large company. Most organizers are inclined to think: “you shouldn't touch what works so well” - this means that they are adherents of the classic dessert menu and prefer not to make any changes there.

    To some extent, this position justifies itself - after all, what could be tastier than the same cake or chocolate biscuit. However, many people forget that sweets attract people primarily with their appearance. For example, in the store, after all, no one comes up and takes the cupcakes straight from the window to taste each one and choose the best option; in the restaurant, visitors also initially get to know what the dish is called and looks like using the menu, and only then they do order and enjoy your meal. In this regard, ordinary, no matter how tasty it may be, is unlikely to surprise anyone. But if you give it an unusual shape, and even string it on a stick, like a lollipop, the situation changes radically, and not paying attention to such a delicacy will be very problematic even with all the desire. And the name of this sweet delicacy is very exotic - cake-pop.

    Cake pop: what is it and what is it eaten with

    Hearing this name, most of the townsfolk, in best case, scratches his finger at his temple in disbelief - they are quite rare on sale. Needless to say, an uninitiated person will be able to associate it with cooking only thanks to the prefix "cake", which is familiar to almost everyone, which literally means "cake" or "cake" in English. Indeed, the idea of ​​making chocolate candies is relatively fresh, and, oddly enough, it belongs not to the pastry chef himself, thanks to whose efforts the cake pops first saw the light, but to the popular foreign blogger Angie Dudley. In 2008, in one of the posts in social networks she proposed a new concept of visual design, while leaving the recipe practically unchanged. The idea was greeted by the readers with a bang and became widespread throughout the world.

    Returning to the question of what exactly is cake pop, it can really be called a chocolate cake on a stick covered with icing. However, this is only a classic version of its preparation - what the filling and coating will be depends solely on who will be engaged in cooking. Interesting form factor of this confectionery, most of all reminiscent of the famous Chupa Chups candy, makes it not only original, but even exclusive in its own way.

    What are cake pops - types of unusual treats

    If we talk about the shape of the cake-pops, then there is no need to be limited to a round one - this is only a standard type of product, which is the easiest to give to it. How the sweetness will look in the final version depends solely on the imagination of the customer and the skill of the pastry chef: for example, it can be miniature figurines or figurines of animals, and from several cake pops made in the form of numbers or letters, you can make a whole inscription that will be very important for congratulations. If sweets will decorate the wedding table as a dessert, you can make two cake pops in the form of the bride and groom. For a banquet on the occasion of an anniversary, two such products are suitable in the form of numbers, which will indicate the age of the birthday person. Well, for children, such treats can be made in the form of their favorite cartoon characters or comic book heroes. By the way, such sweets will be called accordingly - "molded", which means "formed". In culinary terminology, they are usually divided into:

    • Baked ("baked") - ordinary cake pops spherical, which is given to them with the help of kitchen equipment.
    • Cut ("cut") - to give an original look to such products, it is customary to use cutting molds for baking.

    As for cooking recipes, here cake pops are divided into the following types:

    • Traditional ("traditional") - cakes made with cream and biscuit crumbs.
    • Cereals ("cereal") are a very unusual option that requires unusual ingredients: for its preparation, puffed rice and marshmallows are used - a mixture of sugar, gelatin diluted in water, syrup and glucose.
    • In the form of a cookie ("cookie") - the most ordinary cookies are put on a stick, before its consistency becomes hard, and its surface is decorated with powder, icing and other goodies.

    How to make cake pops correctly: different recipes and required ingredients

    Do not be intimidated by the newfangled name and bizarre, at first glance, forms - cake pops are prepared almost as easily as this word is pronounced. These are ordinary baked goods that anyone can handle - you don't need to have special culinary talents for this, you just need to stock up on the necessary products, time and patience.

    Classic recipe

    For cooking you will need:

    Ingredients

    • chicken eggs (from 5 pieces, raw);
    • flour (up to 250 g);
    • condensed milk (80-120 ml);
    • baking powder (2-3 teaspoons);
    • glaze or melted chocolate;
    • powders and other decorative confectionery elements (coconut flakes, chopped nuts)

    Recipe

    The cooking process itself is as follows: Eggs (without shells) are placed in one container and sugar is poured - these ingredients must be turned into a mixture by beating. Then you need to do the same, but with the addition of flour. Place the resulting dough in a baking dish and place in the oven for 30 minutes. As soon as the biscuit has cooled, it will need to be chopped - the easiest way to do this is with a blender. Condensed milk will need to be added to the resulting consistency until the biscuit turns into a plastic mass. Further, from what happened, you can sculpt balls. To keep them on a stick, their diameter should not exceed 3-5 cm, in other words, it is better to make them the size of Walnut or with a plum.

    When all the sweets are molded, they will need to be put in the freezer for a while (up to 30 minutes) to allow them to harden. Now each ball can be fixed on a stick, having previously lubricated the tip on which it will be strung with chocolate to ensure a strong attachment. Finally, in melted chocolate, you can gently coat the surface of the balls themselves, and then cover it with powder.

    Cooking is carried out almost identical to the classic version, except that instead of ordinary chocolate, you will have to pre-melt white to a liquid state. To simplify your task, you can use ready-made semi-finished products so as not to knead the dough. As such, you can use ordinary flour pastry or chocolate cake.

    Ingredients

    • cooked biscuit;
    • White chocolate;
    • cream cheese (450 g);
    • fruit or berry jam (2-4 tablespoons)

    Recipe

    The cooking process is similar to that described earlier (when using ready-made biscuit the process of making the dough is not taken into account): balls are sculpted from a plastic mass from whipped baking, mixed with the rest of the ingredients and covered with white chocolate on top. You can also use cream cheese and jam to add a more sophisticated flavor to the cake during the biscuit preparation phase.

    Video: cake pops with white chocolate - composition and preparation:

    There are two options for preparing such cakes (cherries will be mentioned as an example for the filling):

    Ingredients

    • cooked biscuit;
    • cherry berries;
    • cherry syrup (optional)

    Recipe

    The berry is placed inside the cake pops at the stage when it is necessary to sculpt balls from the resulting mixture. Each cupcake is carefully cut into two parts, after which one or more wine is placed in the middle of one of them. Then the halves are reconnected and the balls are placed in the refrigerator to harden. You can add cherry syrup directly to the dough while kneading it - the effect will be no worse than with real berries. If the dish will be served for an adult audience, liqueur can also be used as an analogue of syrup. In the same way, instead of cherries, you can use any other berry or fruit slices. Raspberry is very popular as a filling for cake pops - its rich and bright aroma is ideally combined with both icing and all types of chocolate.

    Chocolate cake pop

    Such an exquisite-looking delicacy can not only be covered with chocolate on the outside, but also taste appropriate.

    Ingredients

    • cooked biscuit;
    • cocoa powder;
    • chocolate or chocolate icing

    Recipe

    The principle of making the filling is not too different from the version with berries, which uses syrup - only in the case of chocolate cake-pop, instead of it, you will need to add crushed cocoa powder or just chocolate chips obtained using a grater to the dough.

    Video: how to make chocolate cake pops - culinary tips:

    By the way, it is better to decorate such pastries with just the same filling that contrasts in taste with chocolate - a sprinkle of nuts or waffles is suitable for this. To give an original appearance instead of chocolate, such cake pops can be glazed by choosing the appropriate color for it.

    To make delicious cake pops, you don't have to mess around with kneading the dough - you can go the simpler way, using other ingredients and a slightly different cooking method:

    Ingredients

    • ordinary cookies (one pack will be enough);
    • whipped cream;
    • flavored sauces;
    • condensed milk

    Recipe

    The biscuits are pushed or mixed in a blender until a free-flowing mixture is formed. For thickening, you can use whipped cream, flavored sauces, condensed milk, or even thick sour cream. The same as with classic version, balls are molded from the resulting consistency and placed in the freezer for cooling, after which a coating is applied to them.

    Cake pops as a New Year's delicacy

    New Year is one of the brightest holidays, which was, remains and will be so at all times and for all categories of people, regardless of gender and age. On this day, it is customary to pleasantly surprise relatives and friends - and a delicious and originally designed cake-pop is perfect for this. And if the taste in this case will depend solely on the culinary skills of the one who will be engaged in baking, then for decoration you can show a little imagination in order to convey the festive atmosphere to the fullest.

    The first and most common option is New Year's patterns. They are done very simply: on top of the chocolate, which covers the surface of the balls, with the help of white glaze, drawings of snowflakes or fairy-tale characters of the corresponding theme are applied.And there are a great many such examples, the originality of the final version depends solely on the culinary specialist.

    The second method is no less original - with its help, each cake-pop can be turned into a small snow-covered mound. To do this, you just need to sprinkle it on top with crushed shavings that resemble snowflakes. You can use multi-colored sprinkles to add brightness and a "star" effect.

    Cake pops can be immediately made in the form of Santa Claus, Snow Maiden, Christmas deer, snowmen, etc. So they can become not only a hearty delicacy, but also a real decoration of the New Year's table.

    Various options for decorating cake pops

    In fact, making this treat look unique is much easier than it might seem at first glance. In addition to this, its flavor can be varied by slightly changing the ingredient set used for the coating. In the end, be guided standard recipes down to the smallest details is not necessary at all - for example, instead of nuts and coconut flakes you can use chopped candies or finely chopped pieces of berries and fruits.

    Many common cakes and pastries as decorative element use fruit slices, berries and curls of icing on top of the baked goods. For cake pops, this idea is just as relevant - the main thing, at the same time, is to place the "decoration" on the surface before the delicacy is completely hardened.

    Do not forget about the form factor - after all, cake-pops can be made in the form of anything, for which only a lot of imagination is.

    Cake-pop cannot be called a new word in the world of culinary or some kind of special delight - it is almost the same as the more familiar cakes, pastries and cookies. However, thanks to the interesting design and the idea of ​​attaching them to a stick, they were able to be distinguished into a separate segment of sweet treats.

    These delicacies are suitable for any occasion and will delight all sweets lovers. Well, anyone who has the appropriate desire and has stocked can cope with cooking. necessary products... All this proves once again that main recipe cake pop consists of only two "ingredients" that, as a rule, are not accepted to be mixed with each other - simplicity and originality.

    Video: how to cook cake pops correctly: