You may have already seen balls on a stick, resembling candy, but made on the principle of a cake or cake made from biscuit, shortbread, other type of dough. This is cake pops. They appeared recently (in 2008), but quickly conquered the world. The inventor of the dessert is blogger and pastry chef Angie Dadler, who not only came up with making such miniature cakes on a stick, but also actively spread their photos on her blog. Some housewives claim that cake pops have magical powers: no child can resist this delicacy, no matter what it is made of, and what filling is inside. Some mothers use this and “stuff” biscuit balls with fresh or dried berries and fruits, cottage cheese, cheese - that is, the benefits that their children usually use without much pleasure. The simplicity of cooking is one of the advantages of dessert: even a child, having trained a little, can make them according to the least complicated recipes.
Given the popularity of cake pops, manufacturers of kitchen gadgets have already begun to produce devices designed for their preparation: portioned and ordinary molds for baking round balls. You can find on sale and forms that allow baking dessert on the principle of electric waffle iron. However, traditionally, cake pops are made by hand from crushed dough, bonded with cream, ganache or condensed milk. You can prepare delicious and beautiful cake pops without any complicated accessories. If you know and take into account a few moments, mini-cakes will turn out not only tasty, but also beautiful.
- Traditional cake pops are made from biscuit dough and butter cream, but in fact, you can use any cupcakes and biscuits by crushing them or grinding them with a blender. The second option allows you to cook tidier cakes and at the same time save time.
- To make the balls even, the pieces of paste for their modeling are taken equal in weight, measuring it with the help of kitchen scales. Usually, one cake takes 20 g or 25 g of sweet mass.
- Cake pop tubules usually choose plastic, some use non-thick straws for cocktails. You can meet the recommendations of stringing balls on wooden skewers, but the usefulness of such tips is questionable - you can easily get hurt about the pointed tip of a toothpick hidden in the center of the ball.
- In order for the balls to hold well on the sticks, the sticks are dipped in the icing before being dipped into the dough, and later the ball itself is covered with it.
- The icing should be sufficiently liquid to cover the ball, but thick enough not to drain from it. The consistency can be made thinner, slightly heated glaze. To cool it and make it denser, it adds grated chocolate.
- So that the chocolate icing doesn’t drip off the ball, it is slightly shaken from side to side after being removed from the icing.
- Cool cake pops are cooled by placing the balls in the glass, but they are usually served in the opposite position, placing the balls on special paper molds.
Cake pops are popular not only with children. They can be served at the buffet table, and guests will almost certainly be satisfied with such a treat.
Classic cake pop recipe
- chicken egg - 1 pc .;
- wheat flour - 100 g;
- sugar - 60 g;
- butter - 60 g;
- milk - 60 ml;
- baking powder for dough - 2 g;
- lemon - 0, 5 pcs .;
- vegetable oil - 10 ml;
- icing sugar - 150 g;
- water - 20 ml;
- food coloring - as recommended by the manufacturer.
- Remove the butter from the refrigerator in advance so that it has time to melt.
- Beat the butter with a mixer, add sugar to it, beat it with it.
- Wash, dab a lemon with a napkin. Rub the zest with it, squeeze the juice.
- In a bowl, break an egg, whip it with 20 g of peel and 20 ml of lemon juice.
- Add the egg mass to the oil, beat them together.
- Sift flour. Mix it with baking powder.
- Add flour to the liquid mixture, mix well to make a dough.
- Smear the cake pops for baking with vegetable oil.
- Pour the dough into molds, putting a teaspoonful of billet in each.
- Remove the molds for an hour in the fridge so that the balls turn out to be smooth and then easily removed.
- Heat oven to 180 degrees. Put the dough into it. Baking time depends on whether you use a separate (portioned) form or total. In a large form with many cells, the basis for cake pops will be 15-20 minutes. In some small molds, cupcakes will cook 7-8 minutes earlier.
- Mix powdered sugar with a tablespoon of water.
- Mix the remaining lemon juice with the dye, add to the powdered sugar, mix.
- Cool the cupcakes.
- Dip the chopsticks in the icing, stick them in the cupcakes. Put them in the refrigerator for half an hour.
- Remove the muffins from the molds and, holding the skewers, dip them in the frosting.
- Put the cake pops up into a glass and refrigerate until the icing has completely set.
If you do not have special cake-pop molds, you can simply bake cupcakes from the dough prepared according to this recipe, grind them in a blender, combine with condensed milk or butter cream, form balls, cover them with sugar icing and cool.
Classic cake pops without baking
- sponge cakes - 0, 4 kg;
- butter - 50 g;
- condensed milk - 50 ml;
- icing sugar - 80 g;
- white chocolate - 150 g;
- dark chocolate - 150 g;
- vegetable oil - 5-6 ml;
- coconut chips - to taste.
- Crumbs break or cut into small pieces. Using a blender, grind to a state of crumb.
- Mix the softened butter with condensed milk and powdered sugar, whisk until you get a creamy consistency.
- Add biscuit chips to the cream and mix thoroughly. You can use the mixer. The finished mass should be similar to clay.
- Blind out balls of about 25 g each (can be checked using kitchen scales).
- Chop white and black chocolate on a grater, spreading it in different cups.
- Melt white chocolate in a microwave oven or on a steam bath, add half a teaspoon of oil to it, mix. Dip 10 sticks into this mixture, string 10 balls on them. Put them in the refrigerator for half an hour, putting the balls down.
- Melt and mix the bitter chocolate with the remaining butter, dip the remaining sticks into it, thread the remaining pieces on them, let them cool for 30 minutes.
- After a specified time, warm the white chocolate glaze, dip the first batch of cake pops in it. Sprinkle with coconut, put balls in balls up. Return to refrigerator for at least 30 minutes.
- Do the same with the remaining balls on the sticks, but dip them in dark chocolate frosting.
As a result, you will have at least 20 chocolate-glazed cake pops: half white, half dark. This dessert is especially popular with children.
Cake pops with cheesecake flavor
- shortbread - 160 g;
- ricotta cheese - 0, 25 kg;
- icing sugar - 50 g;
- vanillin - on the tip of a knife;
- white chocolate - 0, 2 kg;
- confectionary dressing - how much will leave.
- Break the cookies, put them in the bowl of the blender, chop.
- Mix icing sugar with vanilla.
- Pour the caster sugar to the cookies, turn the blender on again for 1 minute. During this time, the baby mixes well with sugar.
- Pour the dry mixture from the blender bowl into the bowl.
- Knead the cheese with a fork, put it to the crumb. Mash the cheese and mix it with the crumb. You need to stir until the mass is completely homogeneous.
- When measuring pieces of mass weighing 20 g each, make 23 balls of it.
- Melt the chocolate in a couple before breaking it or even rubbing it. Dip sticks into it, stick them into balls.
- Put the balls in the fridge for 1 hour.
- Heat the chocolate again. Try not to overheat, because of this the consistency of the glaze can be broken.
- Dip the balls in the glaze, arrange them in glasses.
- Decorate cake pops with confectionary dressing, return them to the refrigerator, now for 2 hours.
Cake pops made according to this recipe can be coated with dark chocolate, not white, glaze, especially since working with it is a little easier.
If you sculpt cake pops with your hands, they can be shaped not only as a ball. For Easter make pastry in the form of eggs. For Valentine's Day, they can be shaped into hearts. If the artist's skill allows, you can make cake pops in the form of a Christmas tree, cars, bears.
Cake pops are a modern dessert that represents small cakes on sticks. Most often they are round, but can be in the form of stars, eggs, candy bars. Many recipes for this dessert do not involve kneading dough and its subsequent baking, which greatly facilitates the task of the chef.