Irina F
Girls, can you give a tip to some internet store where you can buy inventory for popsics (chopsticks, glaze, jewelry) so that the delivery is a courier in Moscow. And then I, I can't find something, they write everywhere either by mail or pickup, but it's uncomfortable for me to go with the kids.
My daughter was very fired up to do something on the DR, something that looks like a candy bar, well, here's a hachunimagu, but there is not much time, and I still have to try to see if it will work out (the pastry chef is still one of me), but this is from the category of hunting more than bondage
Waiting, I hope my beloved!
Ilona
I ordered from Lyulek in Ukraine, I don’t know in Moscow ... Look on the Internet, maybe in Corolla. ru is there or in the VTK on Sheremetyevskaya?
Husky
IRINA, just today they bought me candy sticks in the supermarket for a pastry chef. They are also suitable for cakes pops.

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There are also sprinkles, but the choice is not great. There is both white chocolate and paint for it. There are also small paper molds, just for these very pops.
But everything is not cheap at all.
Natkamor
girls, and instead of sticks I used sweet straws) and everything turned out to be edible) though a couple of pieces broke, but I did it with a margin. it's like a way out, super)
Irina F
Girls, Ilona, ​​Lyudmilochka! Thank you!!! We responded so quickly. Now I will still look, I'm just on the internet with raids). I think there is something suitable in the Metro? We ought to look there.
Husky
Ira, the metro definitely has sprinkles and glaze. Such as Anya showed. Strawberry. There is also a chocolate one. I bought exactly the same glaze there. But I won't say about the sticks. I have not seen such people there. But I think that wooden skewers are also quite suitable for a home holiday. Although I have seen candy bars at weddings, they are also decorated with wooden skewers.
Husky
Ira, I found it. I couldn't find the address, but judging by the fact that we are talking about the Moscow Ring Road, it is in Moscow.

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Ilona
Yeah, Irin, I also do it on wooden skewers, it's even more comfortable for me to use them. And they are cheaper and sold everywhere.
Irina F
Girls, going to the subway). I am writing from the phone. Then I'll write the details! Ilona, ​​Lyudmilochka, thank you for your advice!
Irina F
I report: I didn't buy almost anything I needed ((((. Hope was to buy pink icing) I didn't see it (. I took white plus brown chocolate. I didn't find normal sticks either, only very large packages, I don't need so much. I also wanted to buy almond flour , it was not there either! Well, now I will now wool the Internet!
Husky
IRINA, and in what metro were you?
Irina F
Lyudmila, since I live in the suburbs, the nearest store is in Zheleznodorozhny.
Ilona
Irin, how much is big?
And one more thing ... Natural white chocolate may not harden later ... Here is good black 75% hardens, but with white it is trouble ... well, at least for me. Glaze freezes any color, but it is not for everybody.
Irina F
Ilona, ​​it's not about the size, but the quantity, there were 250 pieces! - for me it's a lot) Well, I'm not upset with chopsticks, because if I don't find others, I'll send my husband for these
But, for example, is this chocolate suitable? 🔗 I just really wanted to make such delicate, rosy, white, all such mimimi, for my daughter !!!
Ilona
Irish, 1) Well, it is this delicious chocolate that will not freeze with you.
2) where did you buy it and how much? Or right where the link is?
prona
IRINA, It can be useful...
I add 7-10 grams of gelatin soaked in milk / cream to white chocolate. When it starts to freeze I dip pops in it. Can be painted in any color. I have gel dyes.
Irina F
Elon, no, I haven't bought this chocolate yet. So I don't need him)
Natasha, thanks for the advice with gelatin - I must try.
Ilona
prona, an interesting way, you have to try ... and what then freezes and holds its shape well and does not slip? And how long can they stand on the table without spoiling their appearance in the heat?
Irin, buy this chocolate anyway, it is sooooo tasty. I have such a white and I beat myself on the hands so as not to hook a handful in my mouth when I add it to the cream))
prona
Ilonastand for a long time. In the heat, the houses were decorated and nothing flowed. Gazeur is good to paint, remains soft and can be coated the first time - stick well. Decorations made of mastic also hold on and n. do not swim for at least 2 days
Irina F
Elon, I already ordered (I'm talking about chocolate)
Natasha, thanks for the advice and hint, I will try to do so.
Plague
Quote: Anchik

the bag consists of 2 separate compartments for white and pink glaze. If you only need one color, it will not be difficult to separate it.
Anya, can you tint the white part of the glaze, what do you think? Looking for Smurfs
Plague
In "pops" they do not answer, can I ask here?

Cake Pops and Cake balls


Who used such glaze, tell me, can it be colored? The white part of it? And I understand correctly that it is already liquid in the bag? Today I looked in the store, I saw only powder (also Otter)
And, another question, is it possible to use sweet (or salty) straws as sticks after dipping them in chocolate? Popsics need tiny ones, no more than an ordinary lollipop. I want to decorate children's cupcakes in this way, so we need edible sticks. Thank you
Natkamor
Well, look. we are in that topic and discussed this glaze and I wrote about straws from personal experience https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=92189.240
I didn't have this icing in different bags, as the girls wrote. I had one white and pink. tobish in some places as much red, in some places completely white. in the package itself, it is solid. it needs to be heated. at your discretion - micra, water, bath. as you like and how convenient. I had it, despite the heating, was quite thick. and it freezes with lightning speed.
I liked using the straw like sticks, but don't forget its fragility. while decorating a couple of pieces burst, a couple during transportation and a few in the process of being grabbed by children) but the sweets were eaten without a trace))
Plague
Natkamor, I read everything in good faith, but no one wrote about the experiment with staining
here, Ana writes
Quote: Anchik

the bag consists of 2 separate compartments for white and pink glaze. If you only need one color, it will not be difficult to separate it.
if I find one, I will definitely try to tint it myself ... I need a blue color ...
until I found only this one, it is dry, according to the instructions it is diluted with water and Usa, no heating will definitely work

🔗



I tried glaze in disks (I have AVK by weight), I took the dye normally, but thick, not flowing ... the oil did not change the picture much, but the taste became even worse
I'll try another Ashanov tiles ...

And as for the straw, I really missed it, thanks !!!
Daryushka
Plague, I make it more liquid by adding cocoa butter, and it solidifies and flows and tastes
Shlypa
Girls, on ebay you can buy sticks and all sorts of shapes.
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nincha
Girls. Who is the pro at cake pops. Tell me why the glaze can crack?
My guess is that I freeze the balls and then dip them cold in the chocolate icing. Glaze hardens beautifully and quickly, but then cracks. Is this the point? And if you don't freeze the balls, I'm afraid that my keypops will fall off the sticks, especially when you twist and shake off the icing.
And another question. I don't have a microwave (there is no place to put it), so I heat it in a water bath. The glaze (I use topcover and other special chocolate glazes) turns out to be thick, it is not so easy to distribute it on balls. Although if they are not ice-cold from the freezer it will probably be easier, but then I'm afraid they will fall. It was like that with the bird cherry biscuit.

In general, I'm all in a dilemma. But for now, I personally like the frozen dip.
However, after a while, perspiration appears on them and a crack on some

Cake Pops and Cake balls
In short, what to do then ah? tell me!

nincha
Quote: Daria

Plague, I make it more liquid by adding cocoa butter, and it solidifies and flows and tastes
By the way, I also added some cocoa butter for the experiment. and the truth is a very pliable glaze turns out.
However, what I noticed is that such glaze lays more thinly on the cakeballs and if the biscuit is very soft and heavy, then the glaze does not hold the ball, but breaks through. But if you heat strong icing or chocolate in general, then it forms a cocoon when solidified, and any biscuit holds well.

these are my observations
nincha
By the way, about the staining of the glaze. Very well stained with American gel paints.
Add to white shoklldad. Over time, the color becomes slightly more intense than when added. This is how I painted hearts from white glaze.

This paint

Cake Pops and Cake balls

yes, it is not cheap. but it paints perfectly! checked.
nincha
Even no one answers me.
I re-read the topic, I realized that many people also have the glaze cracking and dense and everyone is tormented ... Well, we will experiment and look for our own version ..
Ilona
Nina, I haven’t found any options yet, but I haven’t looked too much. Didn't do pop music anymore. And if you find a good solution, write !!! Maybe you will be one of the few. They make them somehow ...
bagiraSochi
Girls, tell me, please, I recently tried to make keypops, everything was as written, rolled, froze, dipped the sticks in chocolate, stuck them in the bolas, froze them again, took them out of the freezer and began to cover them with melted chocolate, BUT, the chocolate instantly grabbed, lay down thick layer and uneven ... I see, girls have such smooth, beautiful glazes, should I cover them with glaze? I tried to let the blanks thaw a little, then poured chocolate, but then the balls did not hold on to sticks, they served. It seems to be nothing complicated, but it does not turn out as beautifully as you want! What am I doing wrong, and who is covering them with what, and how to achieve even balls?
Ilona
Irina, I dip frozen pops on sticks in gastoplinic glaze, dip it with my head and take it out right there.
bagiraSochi
Ilona, and what kind of glaze do you have? Ordinary chocolate confectionery icing that is sold in tiles or figurines?
Ilona
I dipped Babaevsky 75% into melted chocolate, I can't buy a special icing
Anchik
Quote: CHUMACHYA
In "pops" they do not answer, can I ask here?
I apologize for the silence - no notification to the mail stopped coming.
You can paint safely, the glaze in the bag is solid and must be melted before use. For better fluidity, I add a little cream to the frosting, but it's important not to overdo it! Otherwise, the glaze may not solidify.
Anchik
Once I got cracked chocolate icing on pops. It was necessary to organize a tasting on the eve of the order and so as not to mess around - I prepared a whole bowl of it. When I found cracks, I slightly diluted the resulting glaze with cream and it became good: it froze and did not crack anymore.
And with white glaze, a full piper - normally does not heat at all! Pure glaze is taken in lumps, but diluted glaze does not freeze ... I'll try the option with gelatin too, thanks for the tip!
_Milana_
MK cake-pop "Christmas boot"
nUdfYtUsPI8
taneskaa
Tell me please, if you make bunnies, how to fix the muzzle? Do you need to attach to the still uncured glaze, or to the hardened one? Then how to fix it?
Well, it's clear to stick your ears into an unconsolidated one, and then what?
Anka_DL
Quote: taneskaa
Well, it's clear to stick your ears into an unconsolidated one, and then what?
if we are talking about bunnies like Beykerella
Cake Pops and Cake balls
then she says to first dip the workpiece in the glaze, stick in the ears and hold until the glaze grabs. Leave to harden completely. After using a toothpick, apply a small amount of glaze / chocolate to the attachment points of the parts, the mouth is drawn with food markers on a completely dried workpiece.
🔗

Here are also funny animals
Cake Pops and Cake balls
🔗

Below are a couple of videos, maybe it will be clearer this way


taneskaa
Thank you so much! Everything worked out. I made mastic eyes, glued on chocolate.
The only problem came with the coloring of the chocolate. No special paints. Painted American color for mastic. Therefore, the colors are not at all bright, like burnt out.
Hillda
Girls, I have been reading your forum for a long time, but now it's time to ask questions, because I ran into difficulties. I've been fighting cake pops for the third day. That the pops themselves were delicious, but the glaze was thick, and the beauty was so-so, then the pops were not very good, and with the glaze I experimented from the heart ... (diluted as best I could). Today I bought different chocolates (because I once made pops, and everything was fine, with chocolate from the store, but I don’t remember which one, of course), and decided to bake pops in the form so as not to mess around for a long time. I found a recipe, with photos, with reviews, like everything is good. In the recipe, butter, egg, milk, flour, sugar, baking powder. I have a silicone mold. I oiled it well with oil, though I didn't freeze it. In general, the pops themselves are delicious, moist, but very airy, they need to be denser. There is no crust, and of course everything stuck to the form, and there is no chance of pulling it out with a crust. Is there a proven recipe ??? I reread the whole topic, and saw only a recipe in which starch was added, something else is already in the process. And I would be more precise And how to lubricate the form? The second time I do, the second time everything sticks (((
Hillda
So far I have spat on this form, and today I made pops from ready-made vanilla muffins with chocolate ganache. Ganache overdid it a bit, but it turned out to be not critical. I warmed up the glaze again, added refined butter to the white one, and began to cover the frozen pops. Everything is class, but it freezes very quickly, and literally five minutes later, the glaze cracked, and in some places there were drops of oil.
While I was fiddling with this, the rest of the cakes were not so cold, and the frosting lay on them perfectly, and was sticky long enough for the powder to stick.
Not ice pops from the sticks did not fall, the whole class.
And, I also warmed up a little white glaze, and tinted it with gel dye, everything worked out, soft pistachio color.
In general, the experiments were successful, I will not dilute the glaze anymore, and dunk chilled, but not ice-cold pops)))
Anka_DL
Quote: Hillda
I won't dilute the icing anymore, and dunk chilled, but not ice-cold pops
quite right.
about the form. I don't have one for pops, but from experience with others ... why lubricate it? try putting the dough in clean silicone. and do not take it out immediately after baking, let it cool for 5 minutes and only then take it out.
Hillda
I finished off this form, everything worked out))) I sprinkled with vegetable oil, and everything went well, well, I took another recipe, vanilla on boiling water. But all efforts are in vain - such pops dry up very quickly, and are not at all tasty and not interesting. You can, of course, get confused and soak them, or directly into an airtight container and so on, but it seems there is no point. Crumb pops are definitely tastier.
Ilona
and I spat on the mold, and could not extract without spoiling, and those that I removed could not be kept on a stick after dipping into the glaze, and those that still remained on the stick were covered with glaze unevenly. So I see no reason to stick around like that. And the form is expensive, fig knows where to attach it now ...
Anka_DL
That's why I didn't take one. why do I need a naked piece of biscuit if the one with cream is much tastier
Hillda
Yes, by the way, really6 on dry pops and frosting, and especially melted chocolate, flowed down strongly, and did not want to freeze at all, and flowed along the stick (((and had to dip it twice, but it still turned out so-so. And yes, we tried fly off, because there is not much to hold on to inside. In general, nonsense)
Ilona
So I think maybe for some kind of konHvet to go? And if you wind the potatoes and stuff them there, then you won't insert a stick ... In short, an unnecessary thing turned out. And it’s a pity to throw it away, and the most precious place in my tiny kitchen takes place.
Elya_lug
Ilona, do not be so upset, use it to bake colorful balls, which are then poured with a light biscuit, I think you saw such a picture, but forgot.

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