Cake Pops and Cake balls

[Aya237]

Aya237, I don’t cover them with mastic) this is glaze

Girls, please help me choose the icing for the pops, a friend asked me to make the child for his birthday, and the baby does not tolerate chocolate (I break my head from what to make, what would be delicious and beautiful ...

Are you also allergic to White Chocolate? I did. Chocolate and cream from the market in a water bath, Ganache cream. Now I see there are ready-made glazes.

Are you also allergic to White Chocolate? I did. Chocolate and cream from the market in a water bath, Ganache cream. Now I see there are ready-made glazes.

On white, too, although it's strange of course ... A friend only wants baked pops, so I also glaze according to this recipe)

[Aya237]

Aya237, I don’t cover them with mastic) this is glaze

Is the icing just protein + powdered sugar?

[Olesya]

Olesya, why do you need farms for baking? it has already been discussed here that this is not the best option.

I wanted an easy way, not on sale.

I wanted an easy way, not on sale.

Olesya, I bake in a maker, very even and most importantly quickly - 10 minutes and 12 pieces are ready) and most importantly all are even)
These are my semi-finished products)

Is this some kind of waffle iron?

Is the icing just protein + powdered sugar?

no, which is chocolate, in disks

Olesya, why do you need farms for baking? it has already been discussed here that this is not the best option.

why not the best?
I, for example, only bake in them. as smooth as in the photo above.

[ElenaSta]

ElenaSta, just to taste it's either just a biscuit or a cupcake. but everyone agreed then that it was rather dry

Dry? Can't you soak it a little? (I dream of buying a popmaker, it's not interesting to sculpt by hand)

In general, there is a baker in the store about which the husky wrote, he does not want to carry the whisk from the store. Maybe someone will go to it and send me the price of 166 rubles, I will send the money.
It's just that you can make more candy out of marriage.

I bake in the maker

Show me this miracle baking miracle piece :-)

Good evening.
Today I tried to make cake pops for the first time ... There was a trace. questions: after the balls were blinded, they stood in the refrigerators for 30 minutes .. then dipped the tubes in chocolate and stood for another 15 minutes ... and then when they started to cover completely, the tubes began to scroll (what could be the reason?

First I started making white chocolate icing, and half tried white drops. Something from dropsa, the taste of some kind of oil ... I didn't like it (is there such a thing? Or I have some kind of spoiled

If the glaze is thick, how can you save it?

[Vorobushki]

Vorobushki, the balls should not be put in the refrigerator, but in the freezer. With the straws, dip it, put it in the freezer, the chocolate will harden and will not scroll.

[Vorobushki]

Thanks .. let's try this)

Vorobushki, the balls should not be put in the refrigerator, but in the freezer. With the straws, dip it, put it in the freezer, the chocolate will harden and will not scroll.

[olesia32]

olesia32, missed your last post. If it’s not too late, then the next time I go for the mastic, I’ll buy you a uniform.
Here are the balls I get in this form. I always bake from VNK (vanilla on boiling water) in pure form, with poppy seeds, nuts. In the form of a filler, it was made with crunchy balls in chocolate and with cherries with the addition of thermal drops from chocolate glaze.
If VNK is classic, then I fill the form with 10 g of dough. If with nuts or poppy seeds, the dough is heavier. 12-14 g of dough + cherry are used.I bake at 180⁰ 20 minutes. I tried to bake for 10 and 15 minutes - not enough.
Sometimes the dough comes out of the mold during baking. Then you have to cut off the excess.
It happens that with an excess of dough, it doesn't matter when baking, the balls are not full. The top is slightly flattened, as if there is not enough dough. Although the same dough goes beyond the mold and builds up on the side. Oh, my God, I wrote. I do not know if I wrote it clearly? Well, if anything, ask.


Cake where I used cake pops. Pops smeared with jam and covered them with mastic. The mastic held up perfectly. Weight of one pop with mastic 30 g

[Husky]

Husky, skoka EYES !!!!! Well, what kind of golden hands you need to have in order to pack all this small fry so neatly in mastic, and even portray your eyes

girls tell me please, today I tried to make pops. I rolled the balls into the hand and put them in the refrigerator overnight, after I covered the balls on a stick, my stick pierced the ball and it slipped (((((what did I do wrong ??

[Elena]

ElenaWhat composition did your pop musicians have? And I didn't quite understand when you inserted sticks into them? Sticks need to be planted on chocolate. You stick a stick, a halo forms below the chocolate, which freezes and holds the stick.

good day. Please tell me, I also really wanted to make such beauty. Can you tell me what to replace the chocolate (on the coating) and what would be delicious. Thank you.

sponge cake and the mixture is like this. Beat butter at room temperature with a mixer until light, airy. Pour sugar into the butter to taste and beat well again until smooth. Whisk without stopping, add vanillin and pour in cream until a thick, pasty mixture is obtained.
, my chocolate did not have time to freeze, and the balls were not very hard

It is possible that the mass is too soft due to a large amount of liquid (cream). I'm afraid that with such a composition, the balls will not be able to solidify. And they must be firm enough to hold the stick.
But since I did not make pop music from such a composition, these are only my assumptions.
Try potatoes. Biscuit crumbs + butter cream. This mass will be denser than cream.

thank you very much, and the coating, just chocolate or icing?

First experience) for yourself "Little sneakers" chocolate biscuit, boiled condensed milk, fried peanuts
,

[Lenocek26]

Lenocek26, I also did pops and I kept tight on the shock glaze. First, she rolled the balls, cooled it, then made holes with a stick, and only then dipped the stick in shock and inserted it into the finished hole. And cooled again, and then only dipped them in the glaze.
Sprinkle the topping immediately until the chocolate is frozen. I also liked the one with gilded sugar, such an effect in the light, they just sparkled!

It's a pity the photo did not convey that way ...
And I also have such tins for baking babies, in the form of three-story cakes. But I haven't tried it yet ...this is the bottom part.
and this is the upper part.

I got carried away with the topic of cake pops not so long ago. This is my second cake pop masterpiece - homemade candy. The section is also presented.
Ingredients: orange wet cake - glued with condensed milk - dipped in chocolate glaze. Everything is simple and delicious.
If necessary, I can provide a recipe for a wet orange muffin.

Tell me, when the cake-pops are in the warmth, the glaze does not slide off them (does not flow?)? Or does it just become sticky, but hold on?
Never tried to do, I want to try

[Olga_Z]

Olga_Z, Glaze, this is not a simple chocolate, it does not melt so easily. It needs to be warmed up properly, but the room will not have such a temperature.

Tell me, when the cake-pops are in the warmth, the glaze does not slide off them (does not flow?)? Or does it just become sticky, but hold on?

I cover with white chocolate. After the refrigerator, nothing melts or flows. True, melted white chocolate is a little thick for me, so I first dip sticks into the melted chocolate and stick pops into the cake, and then add a little bit of rust to the chocolate. oil to make it thinner.And already pops cake on sticks popping there. True, it freezes longer with oil (

[Nikitosik]

Nikitosik, thanks for the answer.
Please tell me what kind of glaze is it? Did I see you in your post written shokoglazur, is it the same as just icing? Can it be of different colors or is it tinted?

[Marinusik]

Marinusik, Marina, thanks for the answer
And if for 12 cake-pops, how much chocolate do you need to heat?

[Marinusik]

Marinusik, Marina, thanks for the answer, but how did you draw in pops - from cornet?
And if for 12 cake-pops, how much chocolate do you need to heat?

[Olga_Z]

Olga_Z,

what kind of glaze is that? Did I see you in your post written shokoglazur, is it the same as just icing?

This is a chocolate coating, it can be either white, or dark or light milk chocolate. It is much stronger than regular bar chocolate.

[Nikitosik]

Nikitosik, and her in special. sell confectionery stores?

[Olga_Z]

Olga_Z, In our supermarkets, in the department where everything is for baking. Here I photographed what I have at the moment.

drew from cornet. If you do not add oil, then 5-6 pieces of tiles are enough, that is, 90 grams. I use Airy chocolate. To make it easier to dunk, you can melt more. Heat the chocolate in a water bath over a low heat, when 30 percent of the unmelted remains, you can remove it from the stove - it will do. The first time I overheated, and he turned into someone (I had to throw it out).

[Marina]

Marina, Thank you. And "Air" - which manufacturer?

Nikitosik, thanks for the photo answer We do not sell such in stores, but I found in the internet "Glaze confectionery" Is this it?
Description: Confectionery glaze - has good fluidity, providing uniform coverage;
has a high solidification rate;
has a good surface gloss, retains gloss for a long time;
reheating of the glaze is allowed;
Designed for glazing confectionery, bakery products and curd products. The optimally selected composition of vegetable fats in the formulations provides a uniform consistency and optimal rheological parameters, characteristic chocolate flavor and gloss.
Applications: Cakes, waffles, rolls, baked goods
Cookies, marshmallows, dried fruits, dragees, candy shells with low moisture fillings
Glazed curds

[Olga_Z]

Olga_Z, Yes please. Producer "Mondelis Rus". we only sell this in white chocolate stores

[Olga_Z]

Olga_Z, Yes, yes, it's all about the icing. If ordinary chocolate needs to be tempered so that it shines, then this does not threaten the glaze.

[Marinusik]

Marinusik, Nikitosik, thanks girls next week I'll try and unsubscribe what happened

I hasten to share with you a dough recipe for baking cake pops in the form.
• 100 grams of butter at room temperature
• 100 grams of sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract (or sugar)
• 100 grams of sifted flour
• 1 tsp baking powder
• 50 gr cream (cold)
Beat the butter with sugar, until a fluffy mass is formed, add 1 egg each, beating well after each. Sift flour with baking powder, stir gently at low speed, add a little cream.
I applied the dough with a small hill. Previously, I missed the form with oil. Baked at 180 C for 15-20 minutes. Allow to cool. I use this dough for cupcakes. In my opinion, it is great for Keycopops. Not leaked, flat surface. are not dry.
I made them for the first time, I still don't understand the icing a little, but I think we will become friends)

[Aleska]

Aleska, and what kind of cream?

cream from 20% fat, the more the better)

I really like this idea for children's parties, it's great that they are on sticks and children can not get their hands dirty and eat more accurately, well, don't put food in their mouths with dirty hands. I even saw a machine for making cake pops on sale. I tried to make from the remains of biscuit and cream rubbed in a food processor. Then, according to the principle of a "potato" cake, you sculpt balls, prick them on a stick and in the refrigerator so that they grab a little.Then you dip it in the glaze and sprinkle one by one and again in the refrigerator before serving.

Finally, I cooked them. Thank you all for the advice)) It turned out delicious. But it's not very beautiful yet, so I don't post the photo. I am having a problem with the glaze coating. For some reason, it was impossible to simply dip it into the melted glaze. She flowed from them, and not evenly. I tried to sprinkle with sprinkling (like on Easter), but it seemed to stick, but then it easily came off
Then the glaze began to thicken and lay not evenly at all. Conclusion - prepare in advance the place where I will dry, prepare in advance all the toppings, dyes, etc.
Tell me, how do you cover, so that they are so even? And can they be covered with mastic?
And I also had some kind of problem with the glaze. I melted it in a water bath, added a dye while stirring it - it began to thicken and with great difficulty I then brought it back to a liquid state. It melted again when I replaced part of the old glaze with a new one. Does it always happen that the frosting quickly changes from a liquid to a thick cream, or have I overheated the frosting?

Found a very interesting selection of problems with cake pops and what they come from, how to avoid them 🔗
The truth is there in English, but you can through Yandex. translator translate

I am having a problem with the glaze coating. For some reason, it was impossible to simply dip it into the melted glaze. She flowed from them, and not evenly.

there is such a problem too. The glaze, in contact with cold cake-pop, solidifies and turns out like flakes. Therefore, I do not get perfectly smooth pops cake (and if you hold them at room temperature before dipping, they fall off the stick when you shake them in order to shake off excess glaze. I will try, experiment.

[Olga_Z]

Olga_Z, Chocolate glaze and chocolate should be painted with specials. paints or dry paints, otherwise the chocolate will curl up. I'll show you how I adapted the steam insert for a multicooker, you can also take a colander to help! In this way it is very convenient, nothing gets dirty and they stand and freeze.