My first cake pops are ready. Wuhuu!!! For the first try it's not that bad. I still need to learn and improve a lot of course but they are tiny, sweet, choclish and mine :)
Bakerella is the mother the cake balls sticked on lolly pop stick, from who many all over the world adopted and improved it. I reckon it as an incredible idea, because:
- the cake in itself is super delicious
- it's perfect dessert for smaller-bigger party, family gathering, party at work, as present, actually anytime, anywhere for any kind of occassion
- it's perfect dessert for smaller-bigger party, family gathering, party at work, as present, actually anytime, anywhere for any kind of occassion
- it's only one bite, most of the times it's just enough
- only the creativity can limit its creation. It can be made from any kind of cake base, can be decorated with anything anyhow
- it's a perfect solution of recycling the leftover, dry cakes.
The Hungarian pioneers of cake pops are Cuppcake Judit and Lilla, who has prepared already the small American cakes, lolly pops...I wanted to say cake pop in million different version.
Who still hasn't known what I'm talking about now, here you can find a video from Bakerella. You can follow step by step how the Master prepares the cake pops.
- only the creativity can limit its creation. It can be made from any kind of cake base, can be decorated with anything anyhow
- it's a perfect solution of recycling the leftover, dry cakes.
The Hungarian pioneers of cake pops are Cuppcake Judit and Lilla, who has prepared already the small American cakes, lolly pops...I wanted to say cake pop in million different version.
Who still hasn't known what I'm talking about now, here you can find a video from Bakerella. You can follow step by step how the Master prepares the cake pops.
Ingredients (30 pieces):
For the sponge cake:
6 eggs
6 tablespoon sugar
4 tablespoon flour
1 dl oil
1/2 packet of baking powder (5 g)
4 tablespoon cacao powder (Holland)
For the cake pops
+ 10 dkg butter
+ 10 dkg regular cream cheese
+ 2 tablespoon rum
For the chocolate glaze:
+ 15 dkg good quality of dark chocolate
+ sliced almond for decorating
How to prepare the sponge cake:
1. Separate the eggs into yolks and whites. In a clean bowl whisk the egg whites until foamy then set aside.
2. In another bowl mix the yolks with the sugar, cacao powder, oil, flour, baking powder then carefully addmix the whip with a spatula (try not to break the whip).
3. Pour it into a baking paper-lined oven pan and in the preheated oven (180°C) bake. When it's ready, take out from the oven, peel down the baking paper, slice up and let it cool, get dry.
You can also prepare one day before the sponge cake, it will be drier. What's more, if you have some leftover muffin, spice-cake, any kind of sponge cake.
How to create the cake pop:
4. In a small bowl mix the soft butter with the cream cheese, if it's needed add 1-2 tablespoon castor sugar.
5. In a big bowl crumble the sponge cake, sprinkle with some rum, then add constantly the buttery cream cheese. It should be not too soft, but not too hard either, anyway it will fall down from the stick. When we knead properly, place in the fridge for 1 hour.
6. Form small balls from the dollop then place again in the fridge for half an hour.
7. Meanwhile melt the 2/3 part of chocolate in a small sauce pan above boiling water then melt the rest of the chocolate in it.
8. Take the cake balls out from the fridge, dip the stick in the chocolate, stick in the cake balls and turn it in the melted chocolate. Let the unnecessary chocolate drop down. Stick your ready cake pops into polystyrene and decorate as you like. This time I used sliced almond but you can use grated chocolate, sugar decor and you can also turn into melted white chocolate, what you can colour with food colouring as well.
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