Cake Pops English Version

 Hello everybody, today I share with you an amazing and very simply recipe of Cake pops! You probably already know what cake pos are, but they are a mix of cake, buttercream or any kind of frosting and chocolate! They look adorable and the variations are limitless.

The amount of buttercream and chocolate depends on how many cakes you use, I often do this recipe when I have cake or frosting leftovers!

For about 55 cake pops (1 ½ inch, 4cm):

• Vanilla or Chocolate Cake cooled. Any type of moist cake will do the job!
• 1 cup (240 ml) of Vanilla, Chocolate or any type of buttercream or frosting
• 2-16 ounce (450 grams) of chocolate or candy melts…

In a large bowl, start by crumbling your cake into small crumbs (you can do this step by hand, or in the food processor). Then stir in jut enough frosting to hold the mixture together. Do not add to much Buttercream or they will be soggy, if you add not enough they will fall apart. I know it’s a bit tricky but you feel when you have the good consistency. Begin by add a little at a time of frosting until you have the desired consistency.

Roll the mixture into golf ball sized rounds. Place the cake balls on a parchment or wax paper lined baking sheet. After forming the cake balls, cover the baking sheet with plastic wrap and place in the refrigerator until they are firm, but not frozen (about 1-2 hours).

Then melt your chocolate or candy coating. You can do this in the microwave or in a heatproof bowl placed over a saucepan of simmering water.

Remove the cake balls from the refrigerator and one by one, dip the sticks about 1/2 inch (1 cm) into the melted chocolate or candy and then insert about halfway into the cold cake balls (the melted candy acts like a glue). Don't insert the sticks all the way through the cake balls or they will crack.

Then, one by one, dip the cake pops straight down into the melted candy coating. Dip, don't roll, the pops completely into the coating. Rolling can cause crumbs to get into the coating, which we don't want. Then lift the cake pops out of the coating and let the excess coating run off, turning the pop so you get an even coating of candy. You can also very gently tap the stick on the side of the bowl to help with this. If there are bubbles, burst them gently with the end of a toothpick.

At this point you can decorate your cake pops with sprinkles or melted white chocolate or whatever you want! You can do what you want to do! But remember that they dry up at room temperature so you have to work fast. Then you must use a cake pops standing tray. They cost a lot so I made mine with thick cardboard and it works well. Once you have finished with the decoration, your cake pops can be stored at room temperature or in the refrigerator for about 3-4 days.

The beauty of cake pops is that you can actually use whatever you want! Different types of coatings are possible: dark, white or milk chocolate, candy melts with various flavors. Also you can use every type of moist cake even if it comes from the supermarket (it will not be as good but still works). Finally you can use buttercream or cream cheese frosting with the flavors of your choice: fruits, chocolate, caramel, mint…So you can really play with the ingredients and create your own cake pops, I am sure they will be amazing !