Aujourd’hui, I am very proud to present my first recipe in video. It was conducted by the talented Fabrice Veigas, génialissime food photographer. Our idea in launching the project was to be halfway between the explanatory video and the totally artistic video. For this first test, I chose a recipe of iconic Fashion Cooking: The Cake Pops!!!! All your questions answered on the icing of Cake Pops are in the video to the delight of your eyes, so enjoy… and feel free to share the video!
I take this opportunity to announce the creation of the Youtube channel: Fashion Cooking TV… with lots of videos for even more goodies.
Cake pops au chocolat
For about 15 cake pops
Prep: 15 + 15 + 20 + 20mins
Cooling : 30mn 1h 1h
- 1 cake (here a Red Velvet Cake)
- 100g de cream cheese (Philadelphia cream cheese type or St Môret)
- a dozen sticks about 15cm
- polystyrene or half grapefruit covered with tin foil to plant sticks
- 300g chocolate to melt (by white chocolate)
- colored sugar balls or chocolate vermicelli
- food decoration ...
Preparing the cake balls : Turn out cake and cut to pieces in a bowl (or mixer). Add cheese and mix by hand cheese and crumbs of cake until a smooth paste (not having to fill their hands and not worry if it sticks).
Then form about 15 balls the size of a golf ball. Place balls on a sheet of baking paper and let stand in refrigerator 1 hour.
Adjustment on the skewers : Melt a few squares of chocolate in a microwave or in a bain-marie. Dip the tip of each stick into melted chocolate for about 1.5 cm and then push it straight into each cake ball to a depth of 1, also 5cm.
Then plant the lollipop cake thus formed in a block of polystyrene or half a grapefruit covered in foil (care no more 4/5 cakes in half grapefruit pops if you do not want it collapses).
Put the cake pops again in the refrigerator for 30 minutes. The chocolate will harden and it will prevent the ball from rotating or falling from its skewer when you get to the icing.
Icing and decoration : Break the chocolate into small pieces and melt gently in a bain-marie while continuing to mix with a spatula. Dip the cakes completely pops in the melted chocolate and turn the stick in his hand to knock the excess chocolate. Smoothen with a knife if necessary.
Then, sprinkle with colored sugar balls (chocolate vermicelli or any type of decor) or leave it if you want to then write on it with a pencil food. Place it back on the structure and let it harden in the refrigerator at least an hour. Out of the fridge a few minutes before serving.