Ho-Ho-Ho...Snowman Cake Pops recipe is coming to town!
Quick and easy recipe to make, but at the same time so festive and handy for your guest :)
Biscuit and chocolate filling covered with milky white chocolate....so yummy!
Enjoy the recipe along with some information about Cake Pops ;)
Like all art forms, even pastry baking evolves and mutates over time, transforming and following the current fashion, re-inventing its shapes, sizes, and colors. And if up until a few years ago the trend in baking (if you look at books, classes, and the ambitions of those working in the field) were monumental-sized cakes, today there’s a preference for something a bit smaller and more manageable: something that even the common mortals can try to replicate at home to impress their friends.
They’re called cake pops, the newest, smallest revolution for the palate: tiny, colorful, round, and utterly irresistible. They’re fun little desserts to eat in just a few bites, and decidedly “to go”: you can eat them like a lollipop, and they’re covered with chocolate – either milk or dark – and various, colorful graphic decorations. Something between a sweet treat and a fashion accessory.
It’s a contagious trend that’s putting desperate housewives to work, as well as all manner of creative designers looking for a new genre. And, of course, anyone with a sweet tooth. Cake pops were first launched by the blogger Angie Dudley from Bakerella who, from Martha Stewart’s living room, transformed truffle-like balls of chocolate-coated cake into the phenomenon of the moment.
Delicious, miniature, less demanding than a cake and, most of all, lots of fun, with a wide range of shapes and colors. Which to choose? From a Christmas tree, complete with decorative balls, to frogs and sheep, to soccer balls, to one in the shape of an ice-cream cone, to Hello Kitty, dragons, bees, and Santa’s reindeer. Basically, the repertoire is endless!
What’s the secret to the cake pop success? Much like it’s “big sister”, the cupcake, making these cake pops doesn’t require a great deal of baking expertise. All you need is a heavy dose of patience and precision, and be good at following instructions, let your imagination run wild, and keep Angie’s motto in mind: «The more chocolate, the better». *source
So let's jump to the recipe!
Prep: 15 min
Servings: 8 portions
Calories per serving: 207 kcal
Find the recipe & nutrition facts below :
100 gr. biscuits (homemade recipe)
100 gr. dark chocolate (melted)
2 tbsp sugar
1/4 cup soy milk (or other)
100 gr. vegan white chocolate (for covering)
20 gr. melted dark chocolate in a piping bag (for decorating)
Step 1: Place biscuits into a food processer and blend into almost flour consistency.
Step 2: In a large bowl place the blended biscuits and sugar.
Step 3: Melt the dark chocolate (on a water bath or in the microwave) and pour it on top of the dry ingredients along with soy milk and mix well.
Step 4: On baking paper roll balls in two (or three) different sizes. Place in the freezer for at least 15-20 minutes. Place the balls on the sticks as it is shown in the picture.
Step 5: Melt carefully the white chocolate and with a spoon cover your cake pops. Place them in a jar and let them sit for 5 minutes, so the chocolate becomes solid.
Step 6: With a piping bag with melted dark chocolate, decorate your snowman cakepops.