Ingredients

Biscuit:

✔ egg - 4 pcs.
✔ sugar - 150 g
✔ flour - 150 g
✔ opener - 1 tsp (3g)
✔ cocoa - 1 tbsp (6 g)
✔ butter - 1 tsp.

Filling:

✔ butter - 40 g
✔ dark chocolate 56% - 90 g
✔ white chocolate - 90 g
✔ milk chocolate - 180 g
✔ boiled condensed milk - 5 tbsp.
✔ cherry jam - 3 tbsp.

🕜 6 hours
👥 10-15 servings
Nutrition*: 7/18/51
Calories*: 385 kcal

*per 100 grams of finished product

Directions

Mix eggs and sugar in a water bath.
Remove from the fire and beat to the stiff peaks.
Add flour and gently knead dough for biscuit.
Divide the dough into white and chocolate variants, pour into molds.
Bake the biscuit in the oven at 190°, for 20-25 minutes.
Let the cake cool down and put in the fridge for at least 2 hours.
Rub the biscuit into a crumb and mix with the filling.
Blind the balls. Put in the fridge for 20-30 minutes.
Melt the chocolate. Dip a stick in it and insert into the balls at ⅓.
Put cake pops in the fridge for 20 minutes.
Melt the chocolate or knead the icing. We glaze the cakes. Decorate with decorative powder or chocolate. Leave in the fridge for 30 minutes.
Enjoy beautiful and delicious homemade cake pops.

Full recipe

Probably each of us has seen at least once in our lives a cake pop, perhaps without knowing its real name. Cake pops is a kind of biscuit cake that is placed on a stick like a chupa chups. Roughly speaking, it is a cake “potatoes” known to everyone in the CIS, which is filled with glaze, covered with various attractive decorations and left on a stick. Confectioner Angie Dudley managed to popularize the dessert as we see it now, and she was one of the first who decided to use the wand for decoration.

Today I will tell you about how easy it is enough to make cake pops at home. And most importantly, each of you can easily make adjustments to the recipe, adapting it to your taste.

We start the process with the preparation of sponge cake dough. By the way, you can make not only cake pops, but also other cakes from it. For starters, break eggs in a bowl and add sugar.

We put the container on the water bath, and start mixing the ingredients. Stir until the sugar has dissolved. This process takes no more than a couple of minutes. Then we remove the bowl from the water bath and start to beat with a mixer or, as in my case, a hand blender with a crown nozzle.

It is necessary to achieve stiff peaks, when the whipped mass will retain its shape, and there will be a trace of the spent finger. This process took me about 10-15 minutes.

Now it is necessary to sift, in egg mass, flour and baking powder.

Gently stir the dough so as not to lose its airiness.

Always mix the whipped eggs, with the other ingredients, in the direction in which you whipped them. If the mixer was beaten clockwise, you should stir it in the same way. This way you minimize the number of burst air bubbles and preserve the porosity of the future product.
Tip

I will divide the resulting dough (525 grams) into 2 parts: the big one – 2\3 from the whole mass (350 grams) and the smaller one – 1\3 mass (175 grams). After baking, I will divide the most part equally, as I am going to prepare three different variants of homemade cake pops. We add cocoa to the smaller part of the dough and mix it well, not forgetting to be careful.

Now pour the dough into molds pre-lubricated with butter.

I use silicone moulds for the cupcakes I bought at Aliexpress.

We bake the biscuit in a preheated to 190 degrees oven for 20-25 minutes. We check the readiness with a toothpick or a dry wooden stick.

To check the biscuit with a toothpick, match or other stick, simply pierce the dough in several places. If there is no trace of dough on a stick, the baking is ready.
Fact

Now you need to prepare a crumb of sponge cake. To do this, take and crumble the dough with your hands. The smaller slices, the better the cake pops will stick together.

If desired, use a blender with a bowl, but do not overdo it.

White chips are divided into 2 equal parts. At this stage you have the freedom of choice – depending on the additive, you can influence the taste of future cake pops.

I personally added 3 tablespoons of cherry jam in one portion and 4-5 tablespoons of cooked condensed milk in the second.

It is also possible to use any jams, grind berries, condensed milk, toppings, etc. Stir the whole mass to a homogeneous state. The easiest way to do this is with your hands.

Let’s go to the chocolate crumbs. The filling for this part of the dessert I decided to make myself. I melted a 90 gram bar of milk chocolate in a water bath. I added 20 grams of butter and 1 tablespoon of sugar syrup.

The ready chocolate mass is mixed with the biscuit crumb. To avoid complicating your life, you can use Nutella or any other chocolate paste.

To prepare the sugar syrup it is necessary to take sugar and water, in proportions of 1:1. Mix the mixture on a small fire until the grains of grains are dissolved.
Fact

We’ve reached the stage when cake pops begin to take their true form. To do this, we take a small amount of sweet mass from the dough with a filler and mould small balls. If you are preparing a dessert for sale, it is better to use the scales. Cake pops at home can also be sculpted with the help of an eye meter.

I got about 10 balls of each type. For the dough to grip better, and cakes do not fall apart when frosting – cake pops should be put in the fridge. At least I leave them for 2 hours.

Waiting for the necessary time, we get our dessert balls, chocolate or glaze, powder and wooden sticks. We will not put in the cake pops right away. First we will melt any chocolate on the water bath, in my case it is white.

Now you need to dip the stick in chocolate before inserting it into the ball. Deepen the stick by about a third of the cake. If you insert less – the cake pops may fall, if more – fall apart.

After the procedure with all the balls, we send them to the fridge for 20-30 minutes to allow the chocolate to freeze.

The most meticulous process left is glazing. To do this, mix the glaze or sink chocolate in a water bath. I used 3 different kinds of chocolate: white, milk and bitter with 20g butter.

Preliminarily decided to combine the sour taste of cherry jam with white chocolate, the flavor of toffee from boiled condensed milk with milk chocolate and the last cake-pop with cocoa to make mega chocolate. Now we take the cake pops and diaper it in chocolate.

Gently rotate the ball around the circle to evenly distribute the glaze. Make sure to shake off any excess drops. Put the cake pops on a baking tray or a plate covered with food paper.

If you want to leave a dessert with a flat ball, put it in a deep glass. The only thing is to make sure that the “cakes on a stick” do not overturn the container, because in the end they are quite heavy. Apply the decorations on the fresh glaze.

They can be made, for example, by combining different types of chocolate. I decided to sprinkle with a sweet decorative powder. After the procedure with all the cake pops, we send them to the fridge.

In 30 minutes you will get incredibly beautiful and very tasty cake pops. I suggest always to make several combinations of dough and glaze to find your favorite taste.