CHRISTMAS CAKE POPS
Colorful, fun and greedy: Christmas cake pops. They are a simple and quick preparation also useful for recycling leftover sweets in a greedy way.
They are lollipop-shaped sweets usually made with crumbled sponge cake.
Leftovers of dry cakes, pandoro and panettone mixed with jam, nutella or mascarpone are also good.
They are skewered with a toothpick or stick, glazed with melted chocolate and finally covered with dried fruit grains, sprinkles, chocolate sprinkles, or various decorations that make them not only good but also colorful and spectacular.
Preparing them at home is very simple: you will only need some sponge cake, jam and some decorations.
Thanks to their simplicity and absence of risks, they can also be a nice pastime for your children to play when they are at home during the holiday season.
Today’s recipe is super proven, I’ve always used it both with leftover sponge cake, and with plumcakes, donuts, chocolate cakes, panettone, pandoro and colombe.
An excellent recycling idea to personalize with colored sugared almonds, coconut flour, chocolate pralines, chopped nuts according to the occasion: whether it’s a birthday party, a Christmas dinner, a carnival and why not at Easter.
CHRISTMAS CAKE POPS are greedy, colorful and spectacular and very easy to prepare just follow a few simple rules.
First for a perfect consistency it is the proportion 3.5 ounces of cake – 1 tablespoon of jam (or Nutella).
Once ready, serve your pandoro cake pops in colored jars or wrap them one by one in transparent bags closed with a nice colored ribbon and use them as a placeholder.
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time20 Minutes
- Servingabout 20 pieces
Preparation of balls
They can be kept in the fridge even for 4/5 days.
VARIANTS AND ADVICE
Some recipes require the use of mascarpone, cream or cream cheese instead of jam. I prefer jam because they can also stay out of the fridge for a long time.
To glaze the cake pops you can use any type of chocolate: dark, milk or white.
In the same way, for the decoration you can choose coconut flour, chopped nuts, colored sprinkles, chocolate sprinkles or whatever you have available.
Instead of the chocolate coating, you can roll the cake pops in unsweetened cocoa or grated coconut.
To pierce the cake pops use the appropriate sticks for cakes pops or even simple toothpicks or sticks for skewers
TRICKS TO OBTAIN PERFECT CAKE POPS
1 – The temperature of the couverture chocolate must not be too hot but not too cold otherwise your ball will risk falling off the stick. Check that the chocolate is liquid and taste it to check the temperature.
When you dip the cake pops in the chocolate, do it gently by slightly rotating the ball and helping with a spoon to completely cover with chocolate.
Eliminate the excess chocolate otherwise when you pass them in the decoration the chocolate will continue to flow, ruining all the work.
Once the cake pops are decorated, put them to dry stuck in a piece of polystyrene, or in an apple or anything that is stable and can be “skewered”.
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