Cake pops have long been a well-known delicacy. But their popularity on the holiday table does not fade. The portioned dessert on a stick pleases with its brightness and is convenient to eat. Cake pops are very loved by children, but even an adult will not refuse a sweet ball.

Cake pops consist of sponge cake and cream, and are covered with chocolate and bright decorations. Why don't you like a cake!?

Today I decided to make red velvet cake pops, because this dough is very tasty and looks impressive.

Let's prepare the ingredients for the biscuit. Remove the butter from the refrigerator in advance.

Mix flour, cocoa and baking powder.

Beat butter with powdered sugar. Add the egg.

Pour out the kefir and immediately add the dye. Beat lightly with a mixer. And pour in the flour mixture.

Beat the dough until smooth.

Cover the form with paper. Lay out the dough.

Bake the biscuit at 180 degrees for 12-15 minutes.

While the biscuit is cooling, make the cream.

Beat the cream with powdered sugar until stiff, add the cheese and beat again.

Grind the biscuit into crumbs, add cream and mix.

Form small balls with your hands.

Melt the chocolate. Dip the edge of a wooden stick into chocolate.

And immediately insert it into the center of the ball.

Do this with all the balls. Place the preparations in the freezer for 10 minutes.

Now you can safely cover the balls with chocolate.

And immediately sprinkle with sprinkles on all sides.

It's better to do this over a plate.

It is convenient to place sticks with cake pops in a glass with sugar. This way they don't touch each other. And the chocolate hardens evenly.

Place in the refrigerator until the chocolate hardens.

Red Velvet cake pops can also be served in a glass or placed on paper cuffs.

Bon appetit.

They prepare it with white cream, I decided to make the layer chocolate once, in my opinion this combination of colors is also good :)

Products(for a small cake, weighing about 650 g):
100 g sugar
1 egg
100 g corn oil (refined deodorized)
95 g white yoghurt
115 g flour
2/3 tsp. baking powder
1/3 tsp. soda
1/3 tbsp. l. cocoa
A pinch of salt

For the ganache:
60 g milk chocolate
40 g cream (33%)
For the cream finish:
100 g cream cheese
50 g chilled cream (33%)
30 g powdered sugar

Preparation:
Mix flour with baking powder, cocoa and salt.
Stir soda into yogurt (you can use kefir), add oil and coloring, mix.
Beat the egg with sugar. Add dry and colored mixtures. Mix with a mixer.

Pour the dough into a mold (I bake in an 11 cm mold, it is detachable, I don’t use the bottom, I place it upside down, because the top is absolutely smooth, and the bottom has a groove for securing the bottom, it could leave a mark on the biscuit, I cover the ring with foil in 2 layers from below), put it in the oven, preheated to 180 degrees, for an hour. To cool, transfer to a wire rack, and then cut with a string (I cut into 4 layers).

To make the ganache, bring the cream to a boil, remove from heat, add chocolate and mix well until smooth. I kept the ganache in the refrigerator overnight, it froze, and whipped it before using.
Layer the sponge cakes with ganache.

Beat cream cheese with cream and powdered sugar.

Cover the cake with cheese cream (from the bag), level it using a scraper and turntable. I also tried to make red strokes, but it didn’t turn out so well, I’ll continue to work on it.

The cakes turn out soft and tasty. I love the texture of baking with vegetable oil. As usual, I made the cheese cream quite neutral in sweetness, I love it this way :)

with cherries

Products(for 6 pieces):
30 g (1/2) eggs
60 g sugar
70 g corn oil
60 g sour cream
100 g flour
1/2 teaspoon baking powder
1 teaspoon cocoa
Filling:
100 g cherries
20 g sugar
5 g corn starch
For cream:
210 g cream cheese
35 g cream (33%)
30 g powdered sugar

Preparation:
Beat the egg with sugar, vegetable oil and sour cream. Add a mixture of flour, baking powder and cocoa, mix. Color the dough to the desired shade.
Bake at 180 degrees for 20 minutes in paper cupcake capsules.

I use frozen cherries, put them on the fire, let them melt and release the juice, crush them a little with a fork. Pour in a mixture of sugar and starch, bring it to thicken, then let it cool.
Cut out the centers from the cooled cupcake bases and fill with cherry filling.
For the cream, simply beat all the products, put them in a pastry bag, and pipe the caps.

I decorated with cookies, chocolate, berries and sprinkles.

Trifle "Red Velvet"

Products(for 12 bowls):
240 g flour
120 g sugar
120 g milk
180 g vegetable oil (I use corn oil for baking)
1 egg
2 teaspoons cocoa
2 teaspoons baking powder
A pinch of salt
Red food gel coloring
For cream:
960 g cream cheese
120 g powdered sugar
180 g cream (33%)

Preparation:
Beat the egg with sugar and butter (you can even just use a fork), add a mixture of dry products and milk, continue beating (not for long, just so that there are no lumps left). Tint the dough to the desired color intensity.
You can bake in one layer, and then cut out circles from it with a cookie cutter, but I baked in small molds (12 pieces), and then cut the baked cupcakes into layers. The tops of the cupcakes turn out uneven, I cut them off, crumble them and make the first layer, the remaining layers are solid. I get 4 layers: one of crumbs and 3 solid ones.
Bake at 180 degrees for 20 minutes.

For the cream, simply whisk all the products (or mix vigorously with a spoon).
Place layers of sponge cake into bowls, alternating with cream (it will be more beautiful if you put the cream from a pastry bag), decorate to your taste (I used figs).
If you want, you can additionally put berry filling between the cakes.

Red Velvet Sandwich Cookies

Products(for 24 pieces):
90 g butter
60 g vegetable oil
1 egg
150 g sugar
30 g milk
420 g flour
25 g cocoa
Red gel food coloring
For filling:
60 g cream cheese
120 g butter
90 g powdered sugar

Preparation:
Mix two types of butter, egg, sugar, dye and milk. Add the flour and cocoa mixture and knead the dough.
Roll out (I'm between parchment), cut out 48 circles (I made them with stamps).
Place on a baking sheet with parchment and bake for 12 minutes at 180 degrees.

For the cream, beat all the ingredients together and press the cooled cookies together in pairs (I piped the cream from a pastry bag). Place in a container and put in the refrigerator so that the cream “sets” a little.

Cakepops ""

Products(for 36 pieces):
1 egg
200 g flour
120 g kefir (I have thick sour cream diluted with milk)
120 g sugar
A pinch of salt
140 g vegetable oil
1 teaspoon baking powder
2/3 tablespoon cocoa
Red food gel coloring
For the cheesecake:
4 eggs
960 g cream cheese
240 g cream (33%)
240 g powdered sugar
For the glaze:
White chocolate - I don’t write the quantity, because you still need to take it with a reserve so that it’s convenient for dipping, but there will be chocolate left

Preparation:
Mix all ingredients for cheesecake with a whisk, but do not beat. You can bake in one large pan, but I used cupcake molds (36 pieces) and baked for 25 minutes at 180 degrees.

For “Red Velvet”, beat the egg with sugar and salt, add butter and kefir, beat a little more, add a mixture of flour, baking powder and cocoa, mix, color the dough to the desired color intensity.

Again, you can bake with one large cake layer, but I used cupcake molds (12 pieces) and baked for 20 minutes at 170 degrees.
Both the cheesecake and the sponge cake should be allowed to cool completely. Crumble the red sponge cake, you can use some kind of fastening component for the crumbs, but it turns out quite wet, so I easily formed it into balls without any additives, make 36 balls.

Then we have to make a cheesecake shell for each ball. Place the resulting balls on sticks (I used cocktail tubes) and freeze them a little.
Dip in melted white chocolate. I also made hair from red chocolate, so that it was more fluid, I added corn oil to it. Let the glaze harden.
Cakepops turn out to be unusual and very impressive to look at!

Cake pops - cute cakes on a stick, reminiscent in consistency of a potato cake - have become an indispensable attribute of children's parties and themed parties. They look very interesting and can decorate any candy bar. You can see a detailed photo tutorial on assembling cake pops

We offer you a recipe for cake pops inspired by the famous Red Velvet cake. Thanks to our reader for the original recipe and wonderful photos. Angelique Papikyan.

Any biscuits are suitable for cake pops, the main condition is that they should not be dry. The cream can be used to taste, but is stable. Oil creams are an ideal option.

Biscuit

Ingredients:

• Sugar - 150 gr.
• Vegetable oil - 120 ml.
• Sour cream 20% - 170 gr.
• Eggs - 2 pcs
• Flour - 200 gr.
• Cocoa - 1 tbsp without a slide
• Baking powder - 1 tsp
• Salt - 0.5 tsp
• Soda - 0.5 tsp
• Red gel dye - 1 tsp.

How to cook:

Step 1. Thoroughly mix flour, baking soda, salt, cocoa and baking powder in a bowl.

Step 2. Beat eggs with sugar, sour cream and butter at medium mixer speed for 3-4 minutes.

Step 3. Add bulk products and bring to homogeneity.

Step 4. Bake in a preheated oven for about 30 minutes at 180 degrees.

Step 5. Cool the cake and grind it with your hands or using a blender until fine crumbs.

Cream

Ingredients:

• Curd cheese - 100 gr.
• Cream - 70 ml.
• Powdered sugar - 3 tsp

How to cook:

Step 1. Whip cold cream in a chilled bowl until stiff peaks form. Continuing to beat, add powder.

Step 2. Add cheese to the cream and mix with a whisk or at low speed with a mixer.

Assembly

Ingredients:

• Biscuit crumbs
• Chocolate - at the rate of 100 g per 6 pieces.
• Special sticks or wooden skewers.
• A special stand for cake pops, foam with pre-prepared holes, or a regular glass with a wide neck.
• Sprinkles

Step 1. Combine the crushed biscuit crumbs with the cream (the cream must be added gradually, controlling the consistency of the mass. It must be stable, otherwise the cake pop may fall apart)

Step 2. Form balls of the desired size.

Step 3. Place them in the freezer for 20-30 minutes.

Step 4.We make holes using a stick.

Step 5. Melt some chocolate, dip the stick and insert it into the ball.

Step 6. Place the balls back into the freezer for 15-20 minutes until the chocolate has completely hardened.

Step 7 Now melt all the chocolate.

Step 8 Dip future cake pops into it and remove excess chocolate with rotating movements.

Here it is summer, standing on the sidelines, waiting for tomorrow to begin its three-month race.
Another school year has ended, and the child does not wake up so early in the morning. The computer returned home after a long repair, and I will finally answer everyone who wrote to me. I would like to make another summer dress for my magazine.
All these not grandiose, but pleasant events, we consider, became the reason to organize a themed red and white sweet party in a wonderful green environment. I have long wanted to try something like this, but I still didn’t know where to start and how to end. Now I know. Join our small red and white company and the same red and white menu. The doors are open!

1. Red Velvet Cake;


2. Red Velvet Cake Pops;


3. Raspberry sorbet;


4. Strawberry;


5. Cherry compote with lemon balm.

Cake and cake pops are made from the same sponge cake.
The biscuit was baked in the form of two cake layers with a total weight of 1 kg. No matter how hard I tried, no matter how much I divided the dough into two equal parts, my cakes still turned out to be of different heights. One is also lopsided. I cut out 3 cakes from them with a diameter of 19 cm and a weight of 610 g (diamond eye!). The remaining parts of the biscuit were used for cake pops - 20 pcs.
Keep in mind - red cakes turn the cream pink. Last year, my eldest daughter and I made red velvet cupcakes, but we didn’t write down the recipe and, alas, the blog was deleted. I started looking for another recipe and read until I was dizzy. And they even advise leaving the cake to soak overnight. Get a pink cake in the morning instead of a white one. I didn't notice any big difference in taste the next day. The sponge cake is initially quite moist, so I think the cake can be frosted, left for a couple of hours, or served immediately.

For the biscuit (link to recipe - http://gotovim-doma.ru/forum/viewtopic.php?f=563&t=25999):
2 1/2 cups flour,
2 s. l. cocoa,
200 ml kefir,
1 1/2 sec. l. red liquid food coloring (I used powder),
200 ml vegetable oil,
300 g sugar,
2 eggs,
1 tsp. vanilla extract,
1 tsp. soda,
1 tsp. vinegar,
1/2 teaspoon salt.

For the cream (number of products for 600 g of sponge cake. The entire sponge cake will require a double portion of cream):
350 ml cream 35%,
2-3 s. l. powdered sugar.

Berries for decoration and serving.

Mix flour, cocoa and salt, sift.
Beat the eggs with sugar until white, while still beating, add the butter and vanilla.
Pour (add) red dye and soda slaked with vinegar into kefir, mix and pour into the egg-oil mixture.
Add flour, cocoa and salt into the resulting mass in several additions.
Line a mold (mine is 26 cm) with parchment, grease with butter, and dust with flour.
Divide the dough into two portions. I took turns using a tablespoon. Drop the form with the dough onto the table several times to get rid of excess air bubbles and level the surface of the future cake. Bake alternately at 180C until the splinter is dry (I take about 40 minutes).
Cool the finished biscuit for 5 minutes, remove from the mold, and leave for 6-8 hours.
Coat the biscuit with cream and put it in the refrigerator 2-3 hours before serving. Before serving, decorate with berries.

Red Velvet Cake Pops:
400 g biscuit,
3-4 s. l. redcurrant jelly,
100 g dark chocolate,
3 s. l. cream or milk,
Coconut flakes for sprinkling.

Cake pop sticks.

Grind the biscuit into crumbs, add jelly, mix, collect into a ball, and put in the refrigerator for an hour or more. Roll the cooled mixture into nut-sized balls and place in the freezer for 30 minutes.
Melt the chocolate in a water bath, add boiled cream or milk. Dip the tip of the skewer into the ganache and pierce the biscuit balls no deeper than the middle. Place in the freezer for another 15-20 minutes.
Dip the cake pops into the ganache, shaking off any excess by tapping the skewer with a knife or finger. Sprinkle with coconut (or colored sugar). Leave to harden so that the balls do not touch each other. A stable jar, a colander, and a piece of polystyrene foam are suitable for this.

Raspberry sorbet according to Ira Chadeeva's recipe -. I’m copying from her blog, I prepared it exactly according to the recipe, but only half the portion. I don’t have an ice cream maker, I mixed it with my hands. When the mass is liquid, stir once an hour; when it starts to freeze, you need to be more active - every half hour.

250 g frozen raspberries,
1 tsp lemon juice,
75 g sugar,
10 g starch,
250 ml water.

Pour boiling water over frozen raspberries and puree them in a food processor (or blender). Press the puree through a sieve to remove the seeds. Place the puree in the refrigerator, fill the seeds with water (230 ml), add sugar and cook a little. Strain the resulting syrup, pour it back into the pan, add lemon juice and bring to a boil. Stir starch in 20 ml of water and pour boiling syrup into it, cook until thickened, about a minute. Cool the finished jelly first in the kitchen, then in the refrigerator. Mix the jelly with puree, pour into an ice cream maker and freeze for half an hour according to the instructions.
If you don't have an ice cream maker, place the container in the freezer and mash the mixture with a fork or use a blender every 20-30 minutes.

There were also strawberries from the garden. Beautiful, tasty, environmentally friendly.

And compote. Cherry with ice and lemon balm. The ice, however, melted quickly...

Everything seems to be okay with food, let’s move on to the next part of our quiet family “show”.


This is what it all looked like in general. My hands are crooked, so there are some photographs...

And like this. You still don't know how.

Polina looked at her red lips. But she's fidgety, you can't take a picture of her.

And a mustache suits me, I think so.

Especially these ones. Gyyyy... I wanted to portray it seriously, but it didn’t work out... eh...

This is how we live. They won't give you anything to eat, they keep taking pictures and taking pictures.

And you, how are you doing?
Have a nice, happy summer everyone!

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

1. 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.
   
2. 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.
   
3. Then we start adding sugar (90 g) and beat until stiff peaks form at medium speed.
   
4. 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.
   
5. 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.
   
6. 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
   
7. Add cooled cocoa to the yolks and mix.
   
8. Pour vegetable oil (45 g) into the same bowl and mix again.
   
9. Mix flour (110 g) with baking powder (1 tsp) and soda (1/4 tsp)
   
10. Mix with a whisk to evenly distribute the leavening agents in the dough.
11. 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.
    
12. 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.
    
13. 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.
14. We check the readiness of the biscuit with a wooden stick; it should come out dry or with crumbs.
    
15. 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

1. 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 =).
   
2. 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.
   
3. When the dough is ready, form small balls (weight 34 g) and place on a tray.
   
4. You can see from the photo that not all cake pops are perfect! Just those with cracks fell apart in the process, so achieve a perfectly smooth shape.
   
5. 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).
   
6. 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.
   
7. 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.
   
   
8. It turns out to be fastened with chocolate in the same way as in the photo:
   
9. Place the finished cake pops in the freezer for 40-60 minutes.
   
10. 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.
    
11. 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.
    
12. Immediately sprinkle with decor, inserting into the stand until the glaze hardens (you can use polystyrene foam). Any small sprinkles are suitable as decoration.
    
13. 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.

New Year's cake pops (ideas from the Internet)

for Valentine's Day:

In contact with