How to make pops at home. Cake pops cake on a stick

The popularity of this dessert is gaining momentum: mini-cakes on a stick are liked by everyone without exception! You can prepare cake pops in a variety of ways: you can make a chocolate or light sponge cake, use boiled condensed milk, Nutella chocolate spread, homemade caramel, peanut butter, custard, etc. as a cream. Instead of confectionery topping, you can use coconut shavings, chopped nuts, grated chocolate.

Special sticks are sold for cake pops, but you can use skewers for sushi or kebab.
To ensure that the balls are the same size, the mass for each of them is weighed on a kitchen scale.

In a cake pop recipe, you need to understand the main thing: dry ingredients (biscuit or cookies) are mixed with liquid ingredients (cream) in such proportions that the resulting mass can be rolled into balls with a smooth surface. If the dough is dry, the balls will fall apart, and if it is too wet, they will not be able to hold their shape. Once you get the hang of the dough consistency, everything will work out!

Ingredients for sponge cake (for 20-25 cakes):

Eggs - 3 pcs.
Flour - 110 g.
Sugar - 90 g.
Vegetable oil - 45 g.
Baking powder - 1 tsp.
Cocoa powder - 30 g
Soda - 1/4 tsp.
Hot water - 90 g

Ingredients for cream:

Condensed milk - 80-85 g
Butter (82% and above) - 50 g
Vanilla extract - 1 tsp.
Melted dark chocolate - 50 g.

Ingredients for glaze:

White chocolate (can be replaced with dark or milk chocolate) - 400 g
Butter - 10 g

All ingredients except hot water in the dough should be at room temperature.

Biscuit cake pops

Divide the eggs (3 pcs.) into yolks and whites very carefully so that not a drop of yolk gets into the protein mass. We also check that the bowl is completely dry.
Beat the whites at medium speed into a fluffy, homogeneous foam. It is important to increase the beating speed gradually so that the proteins are evenly saturated with oxygen and a stable meringue is obtained.
Then we start adding sugar (90 g) and beat until stiff peaks form at medium speed.
Add sugar in a thin stream, not allowing it to settle to the bottom. It is desirable that it immediately interferes with the proteins and dissolves. You can place a glass of sugar next to the mixing bowl and add one tablespoon at a time until completely mixed.
After the sugar is added, we can switch to high speed and beat for another 1-2 minutes to set the meringue. It is how well we beat the whites that will determine
further result depends.
Mix cocoa powder with hot water until dissolved. You can do this at the very beginning of cooking so that the cocoa has time to cool to room temperature. There should be hot water
Add cooled cocoa to the yolks and mix.
Pour vegetable oil (45 g) into the same bowl and mix again.
Mix flour (110 g) with baking powder (1 tsp) and soda (1/4 tsp)
Mix with a whisk to evenly distribute the leavening agents in the dough.
Add flour, soda, baking powder, and yolk mixture to the whites. Mix carefully, but actively, with a spatula from bottom to top. Pour hot water (90 g) into the finished dough and stir the dough again until smooth.
Prepare the baking dish by making a French shirt (grease the sides of the mold with a thin layer of butter and dust with flour). Pour the dough into the mold and place in a well-heated oven.
Bake for 22-25 minutes at 190 C. I used a mold with a wide diameter (25 cm) to make the layer of sponge cake thinner and bake faster. In a cake pop recipe, the thickness of the cake is not important; speed is more important here. If you have a mold with a smaller diameter, it will take longer to bake.
We check the readiness of the biscuit with a wooden stick; it should come out dry or with crumbs.
If you plan to shape the cake pops that day, you can start crushing the cake. I was making it the next day, so I wrapped the sponge cake in cling film and put it in the refrigerator overnight. This makes the sponge cake even more juicy and tasty.

Forming cakes on a stick

Grind the biscuit into crumbs, you can use a blender or grind it by hand. At this stage, the children joined the process, and I did not interfere. Even though our cake pops didn’t turn out perfectly smooth, they were made by children’s hands and with great joy =).
For the cream, beat softened butter until white along with condensed milk and melted chocolate. Gradually add the cream to the biscuit crumbs and mix until smooth. We focus on the consistency of the “dough”: take a little biscuit and roll it into a ball; if it turns out smooth and without cracks, then there is enough cream. If there are cracks on the surface, add more cream and continue kneading the dough.
When the dough is ready, form small balls (weight 34 g) and place on a tray.
You can see from the photo that not all cake pops are perfect! Those with cracks fell apart in the process, so achieve a perfectly smooth shape.
They sell special ball molds that can be used to make perfect lollipops. A completely different recipe and preparation technology is used here (batter is poured into a mold).
To secure the sticks, melt a little chocolate (20-30 g). You can do this in a small bowl in the microwave in short bursts of 20-30 seconds so as not to overheat the chocolate. You can melt the chocolate in a water bath or in any other way convenient for you.
Dip the stick in melted chocolate and stick it into the cake pop. Nowadays, confectionery stores have a huge selection of sticks for these cute cakes.
It turns out to be fastened with chocolate in the same way as in the photo:
Place the finished cake pops in the freezer for 40-60 minutes.
For glaze, add a piece of butter (10 g) to melted chocolate (400 g) - you get a smooth, homogeneous mixture with gloss. Dip the finished cake pops into the glaze, turning so that the excess drips off in one place, and tap your hand so that the glaze drips off.
Select a small, deep bowl into which you will add chocolate as needed. I used a container of sprinkles. If you see that the chocolate glaze is too liquid and completely drains from the cake, you need to cool it a little - to do this, add the chopped chocolate to a bowl. If the glaze is too thick, heat it until desired.
Immediately sprinkle with decor, inserting into the stand until the glaze hardens (you can use polystyrene foam). Any small sprinkles are suitable as decoration.
Cake pops are ready! Think in advance about how you will secure the cake pops (this can be a foam backing that can be easily stuck into with sticks). You can choose a narrow glass. Place the cake pops in the refrigerator until the chocolate has completely set.

Another cooking option is located at the link (click to read).

No-Bake Cookie Cake Pops

If you don’t have time to bake a biscuit, but want to please the kids, you can use ready-made cookies: light or chocolate.

Ingredients:

Any cookies you like -250 g
Cream cheese to hold the “dough” together - 150 g. You can take either mascarpone or any cheese such as “Almette” and “Philadelphia”.

For the glaze:

White chocolate (you can use milk or dark chocolate if desired) - 200 g
Vegetable oil (unflavored) / or a piece of butter - 20 ml

For decoration:

Decorative sprinkles, coconut flakes, crushed nuts, crushed cookies, etc.

From the specified amount of products you get 20-25 cake pops.

How to cook:

Grind the cookies in a blender bowl into flour (fine crumbs). Add cheese to this mixture and stir until smooth. Place the resulting mass in the refrigerator for half an hour, and then proceed to the most interesting part - forming the cake pops. How to make cakes, see the recipe above.

In contact with

Anyone who has ever tried delicious cake pops will definitely want to repeat them, and anyone who likes to manage the kitchen can easily find out how to make cake pops at home. This tasty delicacy looks very similar to a regular lollipop, but is rather not a candy, but a miniature portioned cake attached to a stick.

What are cake pops

A variety of cake pops are small neat balls of sponge dough in glaze, attached to a stick. Their special appeal is that they can have many variations of both the “insides” and the “shell”. For example, white cake pops can be made from vanilla or lemon sponge cake, covered with white or dark chocolate icing, 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 shavings, special sprinkles, even regular 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 preparing cake pops

The basis of any cake pop is a sponge cake, which you can bake at home in a mold or buy 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 balls for cupcakes turn out even and nice. This is the first method, which is more suitable for those who like to bake and do not encounter problems when preparing dough.

But there is another option that can be used if there is no special form. Use any baking pan or baking tray and a good proven biscuit dough recipe. The baked and cooled layer is crushed, mixed with the selected filler and balls are formed 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 on sale that allow you to bake perfect cake pops. This simplifies the process, especially when you need to get many identical beautiful balls at once.

DIY cake pops - 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 experimentally, 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 grilled meat, or put a small pitted fruit or berry inside the cupcake.

All types of cake pops are basically made according to the same scheme:

Dough balls are made.
Using the chopsticks on which the cupcakes will be attached, shallow holes are made 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 to set. Thanks to this, after processing with icing, the cupcake itself will not be able to fly off the stick and fall to the floor.
The prepared cake pops are coated with glaze. This can be a mixture purchased in a store or prepared independently at home. You can paint it any color you like, or you can make several different types and colors of icing.
The prepared balls are coated with icing or melted chocolate and again sent to the refrigerator to harden.
When the surface has hardened a little, the cupcakes can be decorated with various sprinkles - ready-made or homemade.

Since there are many options for cupcakes on a stick, you can regularly test new types of dough and icing, decorate with a variety of types of toppings - wafer crumbs, coconut flakes, cocoa powder, powdered sugar, balls, “sticks” or crushed ground nuts.

Classic recipe

On the Internet you can find detailed step-by-step instructions 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 you get a not very dense dough.

All ingredients are mixed and laid out in pre-greased molds. Bake until browned (in an electric oven for 8 minutes). The finished cupcakes are put on sticks, poured with icing and decorated.

Important! When 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 a delicious delicacy for children and adults 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 wafer topping, so it’s best to decorate these cupcakes with these products.

Cake pops cherry

To get beautiful red cake pops, you can use colored frosting and put a compote cherry, frozen or scooped out from the 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 it differently - you can put a little cherry syrup in the muffin dough, and if the dish will be served to adults, then some liqueur. If the color is not rich enough, you can add food coloring. You can make the glaze in the same way, but the cherry filling goes well with dark chocolate, so this duet promises 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 bother with baking and dough, and you don’t have molds on the farm, you can use regular sponge dough. For example, this simple recipe will do:

Flour - glass.
Sugar - 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. Form balls from a thick sticky mass, place on a baking sheet and place in the refrigerator to harden. Then everything is done according to the basic scheme - sticks, icing or chocolate, sprinkles.

Important! Don't 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 homemade biscuits, you can use store-bought ones, this will save a lot of time. You can use cookies crushed in a blender. Instead of condensed milk, you can add thick sour cream or cream whipped with sugar, cream, various sweet sauces, for example, chocolate or vanilla. The made balls can be covered with white, dark or milk chocolate, colored icing, decorated with nut or wafer crumbs, and multi-colored sugar balls.

Bright New Year's cake pops

Homemade cake pops are a great option for a small gift and for decorating a New Year's table. They can be made as varied 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 catchily, 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 package cake pops. They can be placed in a beautiful glass filled with sugar balls, or inserted into a piece of foam, half a bun, or an oasis to hold dried flowers.

Various glaze options

Colored frosting for cake pops can be made from packets or simple ingredients commonly found in every kitchen. Its peculiarity can be considered the fact that it is excellent for painting, so it is an excellent “backdrop” for the creativity of talented culinary specialists.

For the glaze you need:

Chicken egg white - 1 piece.
Fine sifted powdered sugar - 200 grams.
Lemon juice - 1 tablespoon.

Beat the egg white, gradually adding powder and juice to it until the desired thickness and homogeneity. The resulting glaze should be plastic and smooth. You can paint on the frozen glaze 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

There are many different substances you can use to finish your finished cupcakes. The most popular ones include chocolate and coconut chips, colored sugar balls and sticks, nut and wafer crumbs. But you can get a little creative and make your cake pops unusual. For example, you can insert pieces of finely chopped multi-colored candied fruits or cranberries in sugar into a fresh glaze, sprinkle with crushed nuts, chopped and ground candies, rather than crushed ones. You can put a large pitted raisin on the top of each cupcake, you just need to make sure the icing is still fresh, so the decor won’t fall off.

Particularly creative people can make a whole cake with cake pops. Making it is not as difficult as it seems. This can be an ordinary sponge cake, the layers of which are coated with orange or apricot jam, and the top is covered with icing of a suitable type and color. Then the cake pops are inserted into the surface of the cake according to a pre-designed pattern.

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

Small sponge cakes on a stick, called cake pops, are increasingly replacing traditional cakes on the holiday table. To prepare them, you don’t need any special skills; you just need to prepare simple ingredients and use your imagination.

Atlanta pastry chef and blogger Angie Dudley made a mini cake on a stick with frosting. In 2008, she posted a photo of the dessert on the Internet, the idea was appreciated, and the recipes for cake pops went viral.

However, similar products, only without a stick, were produced earlier. Confectioners made balls from biscuit scraps and cream. After Angie Dudley came up with the idea of stringing them on sticks, the dessert became fashionable to serve at social events, weddings, children's birthdays, and themed parties.

Classic cake pops at home

The traditional recipe includes simple pastry ingredients. It is more convenient to bake cake pops in a metal or silicone mold with cells.

List of ingredients:

1 raw egg;
100 g of premium flour;
60 g granulated sugar;
60 g butter;
60 ml milk;
2 g baking powder;
half a lemon;
10 ml vegetable oil;
150 g powdered sugar;
20 ml water;
food coloring.

Step-by-step instruction.

Soften the butter, taking it out of the refrigerator in advance, and beat it with sugar.
Add an egg, 20 g of lemon zest, 20 ml of lemon juice, milk and beat with a whisk.
The flour is sifted and added to the main composition. Knead a dough that is not too stiff.
The recesses of the mold are coated with vegetable oil.
Using a teaspoon, spread the dough into the cells.
The mold with the blanks is placed in the freezer for 1 hour. This technique allows you to bake more even products and easily remove them from the cells.
Frozen semi-finished products are placed in an oven preheated to 180°C for 15–20 minutes (guided by browning of the surface). Using a separate cake pop pan reduces the cooking time to 8 minutes.
Sift the powdered sugar, dilute it with a spoon of water and knead the glaze.
The dye is diluted in a small amount of lemon juice and added to the glaze.
Wooden skewers are dipped into the resulting glaze and inserted into the cooled cupcakes.
To ensure that the products sit tightly on the sticks, they are put in the refrigerator for 25 minutes (with the skewers facing up).
Each piece is dipped in colored glaze and left upside down for a few seconds to remove excess glass.
Place the finished cake pops in a glass and refrigerate for 25 minutes.

Chocolate treat

Chocolate biscuit cake pops are delicious and high in calories.

For preparation you need:

120 g butter margarine;
120 g sugar;
2 eggs;
120 ml milk;
160 g sifted flour;
80 g cocoa;
100 g white chocolate.

Step by step recipe.

Margarine is melted in a water bath. Beat with eggs and sugar.
Pour milk at room temperature.
Add cocoa powder and mix.
Add flour in parts and knead a not very thick dough.
Form and bake cake pops in a silicone mold for 20 minutes at 180°C.
The cooled products are placed on skewers, dipped in melted white chocolate and sent to the middle chamber of the refrigerator for 40 minutes.

No-Bake Cookie Cake Pops

This cookie cake pops recipe allows you to create an original dessert without cooking in the oven. The delicacy tastes like the classic version.

Compound:

170 g shortbread cookies;
100 g of curd cheese without additives;
100 g milk chocolate;
20 g butter;
20 g powdered sugar.

Progress of preparation.

The cookies are crushed into crumbs.
Add powder, softened butter and curd cheese. Stir until smooth.
The dough is formed into rounds. Place in the refrigerator for an hour.
Melt a chocolate bar in a steam bath.
The tips of a bamboo skewer are dipped in chocolate and the pieces are threaded onto them.
Cake pops are placed in the refrigerator for 20 minutes, then completely dipped in chocolate glaze and cooled again until set.

With condensed milk

To make cake pops according to this recipe, you will need a ready-made sponge cake, so there is no need to knead the dough and bake the cakes.

List of components:

1 sponge cake;
200 g boiled condensed milk;
100 g dark chocolate.

Cooking stages.

The biscuit is cut into pieces, combined with condensed milk and mixed by hand. The resulting dough should resemble plasticine.
Balls are made from this mass.
The chocolate is melted in a steam bath.
Wooden skewers are dipped in hot chocolate and then stuck into the biscuit pieces.
To allow the chocolate to harden, place the balls in the refrigerator.
The hardened pieces are dipped into the glaze one by one, allowed to drain and put in the refrigerator to harden.

Cherry cake on a stick

The cherry filling and dark chocolate combine perfectly with each other: the sugary sweetness of the delicacy is offset by the sourness of the berry.

You will need:

cream margarine - 100 g;
granulated sugar - 80 g;
eggs - 1 pc.;
premium flour - 100 g;
cherry syrup - 30 ml;
dark chocolate - 80 g;
fresh cherries or from compote - according to the number of products.

Progress of preparation.

The melted margarine is mixed with egg and sugar.
Gradually add flour and knead the dough.
Add syrup and mix.
The dough is formed into balls, placing a pitted cherry inside each.
The products are browned in a special electric form for 8 minutes or on a silicone baking sheet with indentations in the oven at 180°C for 20 minutes.
The cooled balls are placed on bamboo sticks, glazed in chocolate and placed in the refrigerator for an hour.

Delicious cake pops with cream cheese

This delicious cake on a stick will be a great alternative to a birthday cake.

For the test you will need:

80 g flour;
5 g cocoa powder;
3 g salt;
5 g soda;
230 g sweet butter;
300 g sugar;
4 testicles;
200 g low-fat sour cream;
100 ml milk;
5 drops vanilla extract;
red food coloring.

For filling and cream:

30 pcs. almonds;
150 g milk chocolate;
450 g Philadelphia cheese;
120 g butter;
80 g sour cream;
300 g powdered sugar;
300 g white chocolate.

Cooking stages.

Mix and sift flour, soda, cocoa, salt.
Separately, use a mixer to mix sugar and slightly melted butter. Add eggs one at a time and continue beating.
Add milk and sour cream. Beat for another 3 minutes.
Vanilla extract and dye are added to the resulting mass.
Add the dry mixture to the dough and stir with a mixer on low.
Bake the cake on a baking sheet sprinkled with flour at a temperature of 190°C for 40 minutes.
For the cream, beat the cheese, sour cream and soft butter with a mixer.
Add the powder in parts, whisking on low until smooth.
To make the filling, melt the chocolate in a water bath and dip each nut in the resulting mixture. Place the nuts in the refrigerator for an hour to harden the coating.
The cooled biscuit is crushed into crumbs.
Mix with prepared cream cheese.
Small rounds are molded from the dough, placing a glazed nut inside each one.
Before processing, keep the workpiece in the refrigerator for 2 hours.
Each ball is placed on a skewer and dipped in melted white chocolate.
Decorate as desired.
The products are kept in a horizontal position until the coating hardens.

Rainbow dessert

These round cakes look festive not only on the outside, but also on the inside. The recipe is ideal for children's parties.

Compound:

3 eggs;
150 g white flour;
150 g butter;
120 g granulated sugar;
100 g each of dark and white chocolate;
7 g baking powder;
3 different food colors.

Recipe step by step.

Beat eggs and butter. Add eggs.
Add sifted flour.
The dough is divided into 3 parts, each mixed with one dye.
Balls of three different shades are formed and baked in a special form at 180°C for 20 minutes.
The baked cakes are placed on skewers, doused with melted chocolate, decorated and refrigerated for 1 hour.

Cake pops "Eskimo"

Popsicle-shaped cakes on a stick that do not require baking will be a wonderful treat for a holiday feast.

Grocery list:

oval-shaped cookies - 10 pcs.;
300 g boiled condensed milk;
100 gram chocolate bar.

Cooking method.

Wooden popsicle sticks are dipped into melted chocolate and placed on the cookies. There should be 5 blanks in total.
Place the cookies in the freezer for 7 minutes to allow the chocolate to harden.
Boiled condensed milk is thickly spread on the remaining cookies.
Blanks with condensed milk are applied to products with chocolate. The resulting cakes are in the shape of a popsicle.
Each product is coated with liquid chocolate using a silicone brush and placed back in the freezer for 7 minutes.

Cheesecake flavored cakes

By spending a little ingredients and a minimum of time, you can prepare original cake pops with the taste of your favorite delicacy.

You will need:

150 g shortbread cookies;
250 g ricotta cheese;
50 g powdered sugar;
1 g vanillin;
200 g white chocolate.

Cooking stages.

The cookies are crushed in a food processor.
The crumbs are mixed with powder and vanilla.
Add the ricotta and stir by hand until smooth.
The resulting dough is made into balls, cooled, put on sticks and dipped in chocolate melted in a steam bath.
Before serving, keep the cake pops in the refrigerator for 1.5 hours.

Red velvet

Bright red cakes covered in dark chocolate are a great solution for any occasion.

Compound:

50 g butter;
1 egg;
70 ml kefir;
100 g powdered sugar;
100 g flour;
5 g cocoa;
3 g soda;
2 drops red food coloring;
80 ml 33% cream;
150 g dark chocolate.

Sequencing:

Using a mixer, alternately beat the butter with powder, egg, kefir and dye.
Add a mixture of flour, soda and cocoa.
Beat the dough.
Bake the red sponge cake on a parchment-lined baking sheet at 180°C for 14 minutes.
For the cream, whip the cream with powder.
The cold biscuit is crumbled and mixed with cream.
Make balls, dip them into melted chocolate using a wooden stick, then put them in the refrigerator until they harden.

Design and decoration of dessert

To decorate small cakes, confectionery sprinkles, multi-colored sugar, and nut crumbs are used. You can make cake pops in the theme of a specific holiday, for example, for New Year - in the shape of a Christmas tree, for Halloween - in the shape of a pumpkin.

Cake pops are served on a saucer or in a transparent glass. An impressively designed delicacy will not leave any guest indifferent.

In order for cake pops to turn out successfully the first time, you need to know a few cooking secrets.

To make the biscuit crumble easier, you need to break it into large pieces, and when they dry, knead them into crumbs.
The finer the crumb, the more cream required.
Glazed cake pops are convenient to place in the refrigerator in a glass, foam stand, loaf of bread or loaf.
To bake cake pops in the form of any figures, you can use cookie cutters.
The glaze that covers the cakes hardens very quickly, so you need to have time to even it out.

All cake pop recipes are simple and easy to make. A delicious and colorful dessert will surprise and delight children and adults.

Cake pops are a popular dessert, cake or small portioned cake, decorated in an original design - a ball on a stick. There are many options for preparing the delicacy, but we will describe the best recipes below.
Recipe contents:

Cake pops are a bright treat that is popular at many events: children's parties, weddings, buffets, and can also become an original and tasty gift. This dessert was created by a famous American food blogger in 2008, who suggested making a biscuit “lollipop” on a stick. The know-how was supported and cake pop began to conquer the world. It should be said that they are prepared simply and are somewhat similar to our Potato cakes. But there can be many options for decorations and fillings.

How to make cake pops - cooking details

As mentioned above, cake Pops are a spherical sponge cake on a stick, covered with chocolate glaze and decorated with sprinkles. There are several types of dessert:

Traditional Cake Pops - a mixture of cream and sponge crumbs.
Molded Cake Pops are the same sponge and cream mixture, but in different sizes and in different shapes.
Cereal Treat Pops are puffed rice and melted marshmallows.
Baked Cake Pops - the sponge cake is baked in the shape of a ball.
Cut Cake Pops - Cookie cutters are used to cut out shapes from a sponge cake layer, which are placed on a stick, poured with icing and sprinkled with decorations.
Cookie Cake Pops - made from regular sugar cookies, cut into shapes and baked. When hot, they are attached to sticks, cooled and decorated.
Brownie Pops - brownies for cake pops. They are baked in molds or in layers with further cutting.

To prepare cake pops you need to equip yourself with the following equipment:

Biscuit. You can buy it ready-made in the store or bake it yourself.
Bonding cream. It can be butter or sour cream, or chocolate ganache. The biscuit is also sealed with condensed milk, jam, and marmalade.
Chocolate glaze. You can prepare it by melting chocolate with butter in a water bath or cooking it from milk, cocoa, butter and sugar.
Decor. Decorations depend on imagination. These can be marzipan figures, confectionery sprinkles, icing sugar patterns, chopped nuts, coconut flakes, melted chocolate. You can also cover it with multi-colored mastic.
Sticks. It is convenient to use thick cocktail tubes, wooden skewers, sushi sticks or special sticks for pastry chefs. Before sticking a stick into a cake pop, dip the tip into melted chocolate to help the ball stick better.

Secrets of making pops:

You can bake any dough for the base, the main thing is that it is soft: cake, biscuit, yeast.
The finished dough is cut into small pieces, mixed with a plastic mass and shaped into lollipop-sized balls.
You can bake the base for the cake and cut out the molds in the form of different figures, or immediately bake the dough in the form of them.
Place the finished pops on a cooling rack in the refrigerator. To do this, use a piece of polystyrene foam, a jar filled with a loose mixture, a loaf or a cake.
The dessert is served on a stand, in a pot or on a platter.

An American dessert in the form of Russian potato cake is very easy to make from ready-made cookies. By following the step-by-step recipe, you can prepare the delicacy without difficulty.

Calorie content per 100 g - 478 kcal.
Number of servings - 15-20 pcs.
Cooking time - 1 hour 20 minutes

Ingredients:

Cookies “Baked milk” - 300 g
Roasted hazelnuts - 15-20 pcs.
Butter - 200 g for dough, 10 g for glaze
Cocoa powder - 2 tbsp.
Chocolate - 100 g
Coconut flakes - 150 g

Step-by-step preparation:

Place the chocolate in a food processor and, using a special knife, grind until crumbly.
Melt the butter, pour into the cookie crumbs and beat the mixture until it acquires a uniform viscous consistency.
Form the mixture into a ball and insert the hazelnuts into the middle.
Prepare the sticks that you insert into the ball.
Melt the chocolate in a water bath and mix with butter. The hot temperature of the chocolate will cause the butter to melt quickly.
Dip the finished balls into the chocolate mixture and sprinkle with coconut flakes.
Insert the pop sticks into a piece of bread and refrigerate for 30 minutes.

Making a cake on a stick with condensed milk is very fun and interesting. This is not a very expensive dessert, which can have any base. The balls are covered with chocolate ganache, which is much more economical than regular chocolate.

Ingredients:

Biscuit - 300 g
Condensed milk - 200 g
Dark chocolate - 100 g
Cream 15% - 5 ml
Ready-made confectionery decor in the form of powder - 100 g

Step-by-step preparation:

Grind the biscuit into crumbs using a blender.
Add condensed milk to the dry mass and stir until viscosity.
Form into walnut-sized balls.
Melt the chocolate in a water bath, remove from heat and pour in 1 tsp. cream. If the chocolate thickens, return the bowl to the bathhouse and warm it up to working condition.
Insert a stick into each ball after dipping it in chocolate. Place the dessert in the refrigerator for 15-20 minutes until the base hardens.
Dip the frozen pop into chocolate. Using a knife or spoon, spread the mixture over the ball.
Place the sprinkles on a plate and drizzle over the finished dessert while the icing is wet. Place the dessert into a convenient form and place in the refrigerator for half an hour.

Delicious biscuit balls on a stick, covered with chocolate glaze and decorated with New Year's tinsel. This sweetness is suitable for celebrating the New Year, but to prepare it you need to be a little patient.

Ingredients:

Ready-made biscuit - 300 g
Vanilla glaze - 1 tsp.
White chocolate bar 150 g
Wooden skewers - 15-20 pcs.
White chocolate - 200 ml
Food coloring of any color - 1 tbsp.
Dark chocolate chips - 50 g

Step-by-step preparation:

Prepare a cupcake according to any recipe. Cut off the baked crust from the finished biscuit and grind the soft part.
Add vanilla frosting to the mixture and stir until smooth. It's better to do this by hand.
Using your hands, form the mixture into balls of the same size and place them on a wooden board. Cover with baking paper and refrigerate for 2 hours until the balls harden well.
Melt white chocolate in a water bath until liquid and mix with dye.
Dip the tip of a skewer into chocolate and place a ball on it. Afterwards, dip the ball into chocolate and place it in a glass to dry.
Then dip the ball into the glaze and decorate with chocolate shavings or various sprinkles.

Pack each cake pop in a transparent bag and present an original, bright and tasty edible gift.

Ingredients:

Biscuit - 1 cake
Condensed milk - 150 g
Chocolate - 200 g,
Confectionery topping - 100 g
Sticks - 10-15 pcs.

Step-by-step preparation:

Using a food processor, crush the biscuit until crumbly.
Add condensed milk to the biscuit crumbs and mix. The mass should become dense and pliable, similar to plasticine.
Roll it into small balls about the size of a walnut.
Place the balls on a plate and put them in the refrigerator for an hour.
Break the chocolate into slices, place in a container and place in a water bath.
Remove the melted chocolate from the water bath and stir.
Dip one end of the stick into chocolate and stick it into the biscuit ball. Place them in the refrigerator for 10-15 minutes.
Hold the ball by the stick and dip it into melted chocolate, shake off excess glaze and sprinkle with confectionery powder.

Cake on a stick will delight children and pleasantly surprise adults! Biscuit balls are not difficult to prepare, but consist of a crumb soaked in cream, covered with chocolate glaze.

Ingredients:

Eggs - 5 pcs.
Sugar - 150 g
Baking powder - 2 tsp.
Flour - 200 g
Condensed milk - 100 ml
Milk chocolate - 50 g
White chocolate - 50 g
Confectionery powder - 100 g
Sticks - 150 pcs.

Step-by-step preparation:

Combine eggs with sugar and beat with a mixer.
Mix flour with baking powder.
Place the dough in a mold and place in an oven preheated to 180 degrees for 20–25 minutes.
Cool the finished biscuit and grind it in a blender.
Mix the crumb with condensed milk to form a plastic mass.
Make balls from the dough with a diameter of 2.5-3 cm.
Melt white and milk chocolate in a water bath.
Dip the stick into the icing so that the ball holds well, and stick it into the ball.
Pour chocolate over the ball and sprinkle with sprinkles.

Video recipes:

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 to 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.