Ceiling

Cake pops made from leftover red velvet cake. Red is red

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. The ideal option is oil creams.

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 until smooth.

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.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.

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

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

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 =).
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.
When the dough is ready, form small balls (weight 34 g) and place on a tray.
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.
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).
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.
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.
It turns out to be fastened with chocolate in the same way as in the photo:
Place the finished cake pops in the freezer for 40-60 minutes.
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.
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.
Immediately sprinkle with decor, inserting into the stand until the glaze hardens (you can use polystyrene foam). Any small sprinkles are suitable as decoration.
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 can be found 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:

Original cupcakes made from bright red dough can surprise all guests at a festive event. Decorated with a delicate taste, they are not inferior to even the most exquisite dessert. We’ll tell you how to bake Red Velvet cupcakes, reviews of which contain only positive comments and admiration, in our article. Here we will offer several options for preparing delicious cream for cupcakes.

The history of the origin of "Red Velvet"

Red Velvet cupcakes were originally made from The Red Velvet cake recipe. In cross-section, such baked goods resemble velvet, which is where the interesting name comes from. The cake itself was invented and prepared in America back in the 30s of the 20th century and in a very short time became very popular in all English-speaking countries. The reason for its preparation was the decrease in consumer demand for confectionery products during the biggest global crisis. To attract the attention of buyers, confectioners came up with the idea of coloring sponge cakes with beet juice. Thanks to its concentration, it was possible to obtain different colors of dough: from soft pink to red-brown.

Then the recipe was slightly changed. In 1972, American confectioner James Beard came up with a new technology for preparing this dessert. His original recipe adds cocoa to the cake batter, which, thanks to vinegar, buttermilk or kefir, takes on a bright red hue while retaining the chocolate flavor. When layering baked goods, cream cheese-based cream is traditionally used.

Soon, Red Velvet cupcakes appeared, the recipe of which was practically no different from the classic cake. Portioned muffins with cream have become in high demand and popularity among those with a sweet tooth and lovers of original desserts.

Red Velvet Cupcakes: Classic Recipe

These are surprisingly soft cupcakes with red dough and delicate cream cheese cream. However, delicious and impressive pastries can be decorated in a completely different way, but then it will be a slightly different dessert.

Despite the fact that the baking recipe suggests that to obtain a bright color it is enough to react vinegar and kefir (buttermilk) with cocoa, confectioners still use a dye in the preparation. This is how you get beautiful “Red Velvet” cupcakes with an even color of the batter inside.

The cooking recipe consists of several steps:

The oven is preheated to 180 degrees.
Dry ingredients are sifted together into a separate bowl: flour (260 g), salt and baking powder (½ teaspoon each), cocoa powder (4 teaspoons), vanillin.
Beat butter (125 g) until fluffy, then add 2 eggs and sugar (300 g).
In a separate container, kefir or buttermilk (240 ml) and liquid dye (2 teaspoons) are mixed together. If you use the ingredient in dry form, you will need 2 times less of it.
The dye is added to the butter mass, after which the sifted dry ingredients are added.
Quench the soda with vinegar (1 teaspoon of ingredients each) and add it to the dough, after which it is immediately poured into molds (2/3 of the molds are filled) and put in the oven for 25 minutes.
The specified quantity of products makes approximately 20 cupcakes.
For the cream, whip high-fat cream (33-38%) in an amount of 300 ml. Then whip cream cheese (450 g) (“Almette” or “Philadelphia”) in a separate bowl. Powder (110 g) and vanillin are added. Gradually, whipped cream is introduced into the cheese.
Using the cream, apply it to the cooled cupcakes.

Recipes for cupcake dough with vegetable oil

Cupcakes made from odorless vegetable oil are no less tasty, soft and fluffy. They are prepared in almost the same way as the Red Velvet cupcakes presented in the previous recipe.

The recipe with the description consists of performing the following sequence of actions:

In a deep bowl, combine dry ingredients such as flour (370 g) and sugar (300 g), cocoa and baking powder (1 tablespoon each), salt (¼ teaspoon) and soda (1 teaspoon).
After mixing the dry ingredients, eggs (3 pieces), vegetable (preferably olive) oil (280 ml), the same amount of kefir or buttermilk (can be replaced with sour cream and cream in equal proportions) are driven into a bowl.
Lastly, (red) is introduced (2 teaspoons).
Cupcakes are baked for 15 minutes at 180 degrees.

Red velvet cupcakes with cream cheese frosting

The cream is prepared in the following sequence:

Beat chilled curd cheese (340 g) with a mixer with soft butter (120 g) for 5 minutes.
Add powdered sugar (100 g) and vanilla extract (1 teaspoon).
Apply cream to cake layers, sides and top. Cool.

To prepare a cream of a different color, you will need to add 2 tablespoons of strawberry or other fruit or berry puree to the creamy curd mass. The cream turns out to be quite dense, holds its shape well, and does not flow down the sides of the cake.

"Red Velvet": recipe for cupcakes with beets

Anyone who can’t decide to use dye in the dough will love the recipe for cupcakes based on beet puree. To do this, raw beets are peeled, grated on a fine grater and blended with a blender. In total you will need ½ cup of puree.

How to bake red velvet cupcakes? The cooking recipe begins with kneading the dough. First, beat vegetable oil (1.5 cups) with sugar (280 g) and vanilla. Next, add eggs (2 pcs.) and a liquid mass based on buttermilk (1 tbsp.), vinegar (1 tsp.) and beet puree. Then flour (270 g), baking powder (1 teaspoon), dry beet powder and cocoa (3 tablespoons each) are gradually added to the liquid mass.

Bake cupcakes at 175 degrees for about 20 minutes.

Cupcakes with creamy frosting

These real mini cakes with delicious frosting are perfect as a dessert at a children's party. It's hard to find anyone who doesn't like Red Velvet cupcakes.

The recipe for making glaze is to add milk to the cream cheese-based cream (about 30 ml per 60 g of curd cheese and 100 g of high-fat butter). The result should be a glaze with a less dense texture than cream, but no less tasty. Many people like this particular option for decorating cupcakes.

Cupcakes recipe with two-color buttercream

Cupcakes with two-color cream will be an excellent holiday decoration. Since the baking dough is red, it is most optimal in this case to prepare a cream that combines the same color and white. To prepare the Red Velvet cupcake directly, you can take any of the recipes presented above, for example, based on vegetable oil and buttermilk.

For a two-color cream, beat soft butter (125 g) for 2 minutes. Gradually add cream cheese (340 g) and the same amount of powdered sugar. Then transfer part of the cream to a separate bowl and add red food coloring to it. After this, both masses will need to be placed in different culinary bags (files, bags), cooled and a hole of about 1 cm made in each of them. Then both files will need to be transferred into a large culinary bag with a star attachment and decorated with cupcakes using cream.

Other frosting options for cupcakes

We bring to your attention two options. The first is chocolate and coffee with a rich color and no less bright taste. To prepare it, first beat soft butter (100 g) with a mixer at high speed, into which cocoa (50 g), powder (120 g), a teaspoon of coffee (instant) and melted chocolate (70 g) are gradually added. Before applying the cream, it must be cooled so that it sticks better to the cupcakes.

Even the most delicious red velvet cupcake recipe can be made even better by making a delicious frosting. To prepare it, first whip heavy cream (100 ml), then cream cheese (500 g) and powder (100 g). It turns out lighter than traditional cream cheese with butter, but has the same delicate and at the same time dense structure.

Secrets of making delicious cupcakes

The rich red color of the dough is given by water-soluble gel dye. Particular attention should be paid to this, since a fat-soluble dye will never give such a rich color;
for baking based on natural puree, choose sweet varieties of beets;
The secret to a delicate cream with a dense structure is to use very cold cream cheese and very soft butter to prepare it.

Delicious cake recipes

cake pops

1 hour

470 kcal

5 /5 (12 )

Surely everyone who heard the name “cake pops” for the first time wondered: what is it? If translated literally, it would be "small cake on a stick". There are many ways to prepare this delicacy. I'll tell you how they do it in my family.

Cake pops are my kids' favorite treat. Not a single weekend is complete without preparing them. And we cook with the whole family, except for dad. He prefers to watch this action from the side.

Any mother will want to surprise her child with something new, original, easy to prepare, and most importantly, tasty.

I will tell you how to make cake pops using my simple recipe with photos step by step for your children. Even if you have never made desserts, you will be able to make these delicacies on a stick without any problems, because they are very easy to prepare

Kitchen appliances and utensils: bowl, mixer, baking dish, spatula, sticks for cake pops.

Required Products

Before you make cake pops at home, you need to stock up on the necessary ingredients. We will need:

The history of cake pops

Gifted pastry chef Angie Dudley created a cake on a stick, similar to a lollipop, drizzled with icing. Cake pops are officially recognized in 2008. The new dessert was greeted with caution. But soon, when Angie posted the first photographs of her work on her website, the idea of lollipops made from dough was appreciated and people began asking for a recipe for an unusual dessert.

But it cannot be said that none of the confectioners have made such balls before. Many pastry shops sold similarities to popcakes, only without the stick.

They appeared due to the fact that cooks got rid of the remnants of prepared biscuits by mixing the remaining pieces with cream and giving them a round shape.

True gourmets love desserts that contain one ingredient that only wealthy clients can afford. This ingredient is a diamond! It is used for decoration and is used as a marking of the eliteness of the dessert.

How to make cake pops at home

First, I will tell you how to make sponge cake pops at home.

Queen Marie Antoinette of France is credited with the phrase: “If they have no bread, let them eat cake!”

Stage 1 ingredients:

Eggs— 2 pcs.;
Sugar- 150 g;

To prepare a chocolate sponge cake, you need to break the eggs, add sugar and beat with a mixer. I do this at the highest speed.

Stage 2 ingredients:

Flour- 100 g;
Cocoa- 3 tsp;
Baking powder- 1 tsp;
Soda- on the tip of the knife.

Now take the flour and sift it. Add cocoa, baking powder and soda, mix and pour into beaten eggs with sugar.
You can mix with a spatula. But I do this with a mixer at low speed. It works out much faster this way.

Place the dough in a greased form and place it in the oven, preheated to 150°C.
Bake the biscuit until done. It only takes me 10-12 minutes.

The finished biscuit should be allowed to cool. This usually takes about half an hour.

Take the cooled biscuit out of the mold and begin to crumble it.

Stage 3 ingredients:

Soft butter- 2.5 tbsp. l.;
Boiled condensed milk- 2.5 tbsp. l.

Now we will prepare the cream. It can be made in any way using an oil base. My family loves boiled condensed milk cream.

Pour soft butter and boiled condensed milk into a bowl. Beat the ingredients with a mixer at high speed.

Add the finished cream one spoon at a time to the biscuit crumbs and mix. The amount of cream depends on the moisture content of the biscuit.
The main thing is to get a mass that will mold well. I usually use two spoons of cream.

For each popcake you need 25 g of biscuit mass. On average, I get 10 pieces of cakes on a stick from the whole mass.
Divide the biscuit mixture into pieces and make a round shape for future cake pops. You need to insert cake pop sticks into the finished balls, dipping the edge of each into melted chocolate.
This is done to form sides that will help the finished cake pops stick to the stick.

Place the resulting balls with sticks in the refrigerator. You can leave them there all night. But two hours will be enough.

Frosting recipe for cake pops

Now the balls need to be coated with glaze.

In my case, preparing icing for cake pops does not require a special recipe.

Ingredients for glaze:

Chocolate white- 175 g;
Glaze white— 200 g.

The chocolate needs to be melted in the microwave on defrost mode. The main thing is not to overcook it to avoid the appearance of lumps.

To coat the cake pops, the temperature of the chocolate should be around 35°C.

Take the cake pops by the stick and dip them into the melted chocolate. Excess chocolate should be carefully shaken off.

And my second option for decorating popcakes is to use candy frosting. It needs to be melted in the same way as chocolate. And do the same, dipping each ball on a stick into the glaze.

How to beautifully decorate and serve cake pops

You can decorate popcakes using different sprinkles, colored sugar, and small figures. It depends on what holiday you are preparing a sweet dessert for. New Year's cake pops can be made in the shape of a Christmas tree or a snowman. It all depends on your imagination.

Cake pops for Halloween can be made in the shape of a pumpkin or scary faces. You need to decorate before the icing or chocolate has time to harden.

Serve dessert on a plate or in a glass. Such beauty will not leave anyone indifferent.

Now you know how to make cake pops at home. But remember a few more simple tips and tricks:

You can crumble the sponge cake for popcakes into very fine crumbs, similar to breadcrumbs. The biscuit should immediately be broken into pieces, allowed to dry and then crumbled. But remember that small crumbs require more cream.
When shaping the cakes on a stick, try to make it perfectly smooth, without cracks. The smoother the shape, the better the glaze will lie.
Place ready-made popcakes on a rack in the refrigerator. To do this, you can use polystyrene foam, a loaf, or a jar with a loose mixture.
The dessert can be made in any form. You can cut out any shapes from the prepared cake base. Or immediately bake the dough in the form of some figures.

Invitation to discuss mini-dessert and possible improvements

I'm very interested in your opinion. Perhaps you have suggestions for improving the recipe. Or if you have original tips for decorating popcakes, leave your comments.

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.