Cake Pops and Cake balls

Girls, it seems to me, marshmallow frosting from a cupcake with marshmallows from Gasha may be very suitable. I experimented with it, it can be made from marshmallows without chocolate glaze, the density can be varied by the amount of marshmallow, and dyes can also be added to it and it tolerates them well. And huge + that it is delicious and quickly freezes and shines ... in short, if I decide to try (and I decide without a doubt, but later - on the weekend I have an English cupcake on my agenda), then only with her.

[rinishek, Alesja79]

rinishek, Alesja79, thanks, girls .. Covered with such a Wilton glaze ... It is of different colors.

Girls, it seems to me, marshmallow icing from a cupcake with marshmallows from Gasha may very well suit.

Wow! I must have missed something! what kind of marshmallow glaze ?!
I'll go and see!
Thank you!

And again I was with the Pops .... only the sticks were left alone, so I put them in paper molds ... But these molds inspired me with their drawing)) I drew with kandurin.

I'll throw in a few more ideas, including New Year's ...

[Alesja79]

Alesja79, you have got very beautiful Cake balls - these are the so called Cake pops, but without sticks. They are presented just like that, in such paper candy tins.

[Alesja79]

Alesja79, you have got very beautiful Cake balls - these are the so-called Cake pops, but without sticks. They are presented just like that, in such paper candy tins.

Wow!!!!! New name !!!!!!!!!! Pops and Bols))))

[Cake balls]

Here they are...
Cake balls

[Agathy]

Agathy , very beautiful sweets !!!!!

Yesterday I made cake pops, but there were not enough sticks. Cake balls came to the rescue.

Girls, I'm in shock! Well this is so much to win with them !!! But you are the princess of these Pops!

Very beautiful - I like it: wow: But I can't find sticks anywhere

[Agathy]

Agathy how pretty !!!!! I fell in love with these American sweets It's a pity there is not always enough time to play with them))))))

Thanks girls ... Actually, I don't have much time for them, less than cake. I make a lot of semi-finished products in advance and freeze them. Then I just get as much as I need. I used to melt glaze in the steam bath, now only in the microwave - it's faster. I pour the remains of the glaze from the coating into a special bottle with a hole on the cap and paint with it. In my last pops I used mastic small flowers (also made in advance for the cake).
Yesterday we went to a party where there were very rich people (each had several planes), and I brought my own balloons. Everyone was delighted ... At first they asked what bakery I bought it from ... But I thought that there was nothing to surprise such people.

Well, what did you answer them? Did they have round eyes?

Well, I answered ... I admitted that the bakery is at my house, in my kitchen. One lady looked at them for so long and all gasped. I later found out that she is a designer of women's hats .. (I'm afraid that soon someone's hat will look like my cake balls ...)

[Agathy, Alesja79]

Agathy, Alesja79 Girls Your sweets are simply gorgeous!

It seems that they are too?

They are, they are ... cute ...

Some ideas for inspiration!

So I decided on them. I must admit, I looked for a long time ... basically everything ended on viewing the pictures. I justified myself by the fact that I do not have colored glazes. And there are no sticks either. Still, curiosity prevailed.

	I took as a basis	M & M’s and Skittles for deer noses and snowmen's earpieces (I didn’t make the latter in the end). Long gummies for snowmen scarves.
	Oreo cookies for snowmen hats. In the master class that I relied on, cookies of different sizes were used, I had one. So I just shredded some with a knife.
	Pretzels (Salinis) for deer antlers
	Marshmallows for a peephole for deer. It would be easier here if I had small marshmallows, but large ones are also cut perfectly. And she gave them a round shape by cutting out with a nozzle. Iris for carrot noses for snowmen. Any gummies like Starburst or Mamba Fruttis could be used here. They could have been taken for snowmen's hats, but it was too lazy to go to the store for them, but I had mastic. She took advantage of it.

Well, that's actually what I did.


PySy: In the last photo (on the average snowman) I tried to draw eyes and mouth with food markers…. And somehow they didn't really want to write on chocolate

________________________ ________________________ ________________________ __________________
I took the design ideas here:

	🔗
	🔗

So I decided on them.

Thank you very much for the links and MK. Very beautiful pops turned out
And I bought colored glaze, and special sticks. It is necessary to choose a day and work on the design.

And here are my unpretentious ones, made of "Chocolate on boiling water" biscuit and "Pina-Colada" ganache:

[lenkor]

lenkorYou are probably a rainbow man. You always emit light ... That an avatar, that pops are just a fairy tale ...

[Zhivchik]

Zhivchik, Thank you .
I'd love to see the world around us in bright and cheerful colors.

[Happy Valentines Day]

Happy Valentines Day

From today to you with hearts.
Now there is not enough time for figures of various kinds, the masik has already crawled and sleeps less and less.


Made them according to the recipe Red Velvet.

This time I am with Lollipopsticks. True, I did not expect that 10 centimeters is so small. After the cocktail rolls, they were almost like toothpicks to me. Balls-hearts rolled 20 g each.
I poured it with white Roshenov chocolate, as I have not yet acquired a colored glaze, as well as paints for chocolate. But just yesterday in the store I came across a package of yogurt-strawberry frosting from Dr. Oetker

It is undeniably easier to work with it. It freezes instantly almost ... and the aroma of kluchnik is so crazy!



I didn't have many sticks. Therefore, such cake balls came out of the remains

But just yesterday in the store I came across a package of yogurt-strawberry frosting from Dr. Oetker
Today, too, I could not stand it and bought ... but now attention, intrigue! It's not clear how to use it - well, it's clear to warm it up, and then - spread it with a spoon? in the sense of smearing? and the Bols bathe well or are tight

I warmed up the icing in the microwave (everything was according to the instructions), and given that there were white and pink colors in different compartments, I squeezed the entire contents of the bag into a glass. I've already dipped my cake pops there. Due to all the manipulations, there are no such overflows as on the packaging, but the color is pink, which is what I needed.

my report




on February 23 to school

[Olesya,]

Olesya, handsome men. And what kind! Bravo! What's inside?

I couldn't cover it with chocolate. so I went the other way.
vanilla biscuit and ganache cream.
took
200 gr Russian dark chocolate. 200 gr Valio cream.
brought the cream to bubbles, put the chocolate. mixed. removed from the fire. shared the frosting. in a smaller part added 25 grams of oil. the second part in the refrigerator.
then the biscuit is crumbled and connected to the second part.
If you make a whole biscuit, then Ganache cream should probably be more, 300 g per 300 g. Or just the icing. From time to time I warmed up the icing on the teapot. before that I did it with custard sour cream (apple) cream from natapit. tastier and wetter.

the taste was bitter chocolate. so this is a trial balloon for now.
still ahead of March 8))

what do you set them to? something I can’t figure out!

Look here here first video. There, as far as I understood, plastic with drilled holes, which was then covered with gift paper. Alternatively, you can use Styrofoam (I did this). You can just take a glass, pour balls, beads into it ... But this is if there are not enough pops.

Found another video on cake pops.


It turns out there is even a device for baking cake pops - Babycakes Cake Pop Maker

Yes, I liked this device too, I wonder what kind of dough is right there? biscuit? or how for cupcakes? can someone use it?

And recently, such a silicone baking dish for cake pops appeared on sale, and also 25 sticks in the kit.
And very cheap.We have a wholesale price of 37 hryvnia in Odessa, and 50 hryvnia at retail. On Monday I'll go to the store and buy it.

how to buy, unsubscribe, please. very interesting. I saw them too, but we only have them in internet shops ...

Yes, I liked this device too, I wonder what kind of dough is right there? biscuit? or how for cupcakes? can someone use it?

I think that any dough is fairly runny and with a little leavening agent.

I also think so, but in the original we mix the biscuit with the cream, but here without the cream. and yet, I was a little embarrassed that only 8 pops can be baked in the form .. and baking in the oven probably needs about half an hour ... but maybe I'm wrong ..

how to buy, please unsubscribe. very interesting. I saw them too, but we only have them in internet shops ...

So we have an Internet store. I just pick up orders from the office.
I will definitely unsubscribe, and on the test too.

Thank you

I also think so, but in the original we mix the biscuit with the cream, but here without the cream.

... and also, I was a little embarrassed that only 8 pops can be baked in the form .. and baking in the oven probably needs about half an hour ... but maybe I'm wrong ..

For example, I love "Chocolate on Boiling Water" so much that I never add cream to it when making pops. This sponge cake is so moist and self-sufficient that no additives are needed. And it rolls into balls and so wonderful. It's just that when baking, the pops will be airy, and not dense, as when rolling the finished biscuit.

I think it will take much less time to bake pops.

yes, maybe .. I was still looking at electro, but in principle, if there are such molds, then as an option, I think they are better suited for experiments.

[Traditional cake pop]

I wonder what kind of dough is right there? biscuit? or how for cupcakes?

and for cupcakes the dough is not biscuit?

in the original we mix the biscuit with cream, but here without cream.

There are several types of cake pops.
Traditional cake pop - consist of a mixture of cream and biscuit crumbs.
Molded cake pops - made from the same mixture as traditional cake-poses, with the only difference that molds of different shapes and sizes are used. The easiest way to make these cake pops is to use candy tins / molds. (the mold is filled with a mixture, cooled in the refrigerator, removed and then decorated)
Cereal Treat Pops made from puffed rice and marshmallows. The marshmallows are heated, puffed rice is mixed in and the mass is given any shape. Or you can let it freeze in a layer, and then use the cuttings for cookies. Mastic fairies often use this mixture for large shapes and figurines when decorating cakes. For example, HERE ... Or alternatively you can replace sculpted mass from cereal
Baked Cake Pops - cake pops baked already (most often) in a round shape using special equipment
Cut cake pops - are made using cookie cutters from baked biscuit. The cut piece is placed on a stick and decorated.
Cookie Cake Pops - ordinary sugar cookies are made, the necessary forms are cut out, baked. While the cookies are still soft and warm, sticks in. Decorate when cooled down.
Brownie pops for those who like chocolate more than biscuit. Brownies for pops are baked in molds or in one layer, later felling is used. Next is a stick, decoration.
🔗

Babycakes Cake Pop Maker

Elya, please check the link. I wanted to make it visible right away, but wrote to me that there is no such video
So far I have replaced it with another (with the same machine). Correct if that

[Anka_DL]

Anka_DL, at night the video was, now it has disappeared. Let it be as you put it, the meaning is the same. And thanks for the collection of information, interesting.
janka, I think that any biscuit or muffin dough will do. You need a little baking time. For example, they talked in that electrical device for 5 minutes.
lenkor, great, interesting shape, it's a pity that there are not enough sticks in the kit. You have to buy it right away, there are separate stores in the Internet.

And no one tried to make a ready-made biscuit? You know, I found such a recipe - there only Philadelphia cheese is added to the biscuit crumbs, a little butter and powdered sugar are added. I still want a little bit of rum.I think this recipe is very simple. Hope it will make cake pops too.
And what kind of glaze will last for several hours without a refrigerator? I need it for a candy bra, and this assumes that at least 2-3 hours are needed to stand without melting.
I usually make icing on cakes from chocolate melted in the microwave with the addition of a spoonful of sour cream. But this time I rather need a multi-colored icing, that is, I don’t know whether to heat white chocolate as well (I have never made icing from white chocolate), or some other icing?

[Lonika]

Lonika, it seems to me that there should be more butter in order to hold the biscuit well. I can recommend this white glaze. She is well painted with gel dyes, strong. The amount of powdered sugar can be adjusted downward. Work quickly, thickens. I covered the cupcakes. I put it in the freezer for 5 minutes for speed, it set well.

White Chocolate Glaze by Annula
80 gr white chocolate
1 tbsp. l. butter
1 tbsp. l. milk
4 tbsp. l. powdered sugar
Melt the chopped chocolate and butter together, stir until smooth. Whisk milk and powdered sugar into them. Beat for a few minutes, until the icing has cooled. Pour the cake on top.

And what kind of glaze will last for several hours without a refrigerator? I need it for a candy bra, and this assumes that at least 2-3 hours are needed to stand without melting.

I think the store-bought chocolate confectionery is the best here. It is solid at room temperature, it is heated in a water bath or in the microwave to cover it, it seizes in a moment, and does not remain on the fingers with a light touch.
The only thing, I do not know how it will react to ordinary dyes. For example, my chocolate curls up from them. Therefore, I bought fat-soluble dyes.

And if you take just white chocolate? Only without sour cream. Good tempered chocolate will not melt either. It's just that the confectionery glaze is cheaper. But, chocolate is more natural. But, this is my personal opinion, do not swear here

In the glaze, the recipe for which I gave, I take white slab chocolate weighed out from the market 40-45 UAH per kg. Due to milk and oil, it is well painted with gel paints. And it's just that they roll up chocolate

Dear girls, I liked the idea from the Internet so much that I can't help but share it.
I will definitely bring it to life, just pour it on top with multi-colored glaze.

Master Class:

https://www.youtube.com/w...r_embedded&v=LsNgcgxPm9M#!