Winter is the perfect time to make popsicles. Paradoxically, this sweet invention was patented on January 24, back in the first half of the last century in the USA. Since then, this date has been considered International Popsicle Day. We’ll prepare it now!
According to one version of the origin of the popsicle, American Christian Kent Nelson once accidentally doused an ice cream bar with chocolate glaze. And since he owned a factory for the production of sweets, he immediately appreciated the new dessert and soon the latter became widespread. According to another version, confectioner Nelson came up with the idea of a popsicle when he saw a child in a store who was choosing for a long time between two purchases - ice cream and chocolate. By the way, this delicacy was originally called “Eskimo pie.”
Be that as it may, today the word “popsicle” refers to glazed ice cream on a stick. We are happy to start preparing it at home.
What can you use to make the “dough” for cake pops?
Let's see what you can use to make children's cake pops at home.
Most of the recipes that I found on the Internet suggest that we use vanilla or chocolate sponge cake as the basis for cake pops. But if you bake a sponge cake especially for cake pops, and especially two different ones, then you won’t have any time to spare, especially if little tramps (or barefoot little ones, it doesn’t matter) are jumping around nearby. Here you need to act quickly and in a clearly defined direction.
That's why I always use ready-made cookies, white or chocolate, in my recipes. For me, it's not only easier/faster, it's also tastier than sponge balls.
Here are a few of my tried-and-true no-bake cookie recipes that everyone will love.
You can vary the combinations and interchange types of cookies. The main thing is to understand the essence of making cake pops: the dry component is mixed with the wet in such a proportion that the resulting mass can be molded into even balls. At the same time: a) the dough should not be dry, otherwise the balls will fall apart, but b) should not be too soft so that the balls stick well to the stick and keep their shape, and flavorings are a matter of your tastes and imagination.
Preparing the cake base
Let's prepare the base for the cakes. To do this, you need to grind the biscuit in a blender. And immediately add 55 g of condensed milk and 55 g of softened butter to the blender. Mix everything until smooth. You should end up with a mass that is not too dense and easy to form into a ball.
Now take the silicone popsicle mold and place it on a board on which you will put the mold in the freezer. The board must be stable and not bend. Immediately prepare wooden popsicle sticks.
My form consists of 4 large Popsicles. But the recipe is for 6 of these Popsicles. So I'll make cake pops from the leftover biscuit mixture.
Let's start filling the popsicle cells with biscuit mixture. First, fill half the cell, and then make a groove in the center into which you will need to deposit a strip of ganache. The thickness of the ganache layer is from 0.5 to 1 cm, and the length of the ganache layer will depend on the cell size.
After pipetting the ganache, I insert a wooden stick into the well of the popsicle. You can insert the stick before depositing the ganache, whichever is more convenient for you.
Then we close the ganache with biscuit mixture, filling the popsicle cell exactly to the edge. And now you need to level the top of the future popsicle.
I form the rest of the popsicle on a stick in exactly the same way.
When all the cakes are ready, I cover the entire pan with film and put it in the freezer along with the tray for at least 4 hours. Although cakes in this form can be safely stored in the freezer for up to 3 months.
But today I will cover them with glaze. Therefore, I send it out into the cold until the evening.
A selection of homemade ice cream recipes
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When it’s hot, you don’t want to bake anything, so ice cream and […]
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