While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again.

Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.

Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Cake Designs Events Decoration Inspiration.

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Cholesterol Sodium Total Carbohydrate In den Zuckerperlen wenden und entweder mit dem Stiel nach oben auf einem Brett oder in der Silikonform stehend trocknen lassen.

Sie sind mehrere Tage haltbar. Produkte zum Rezept. Produkt merken. If using a stand mixer , you can use the paddle attachment to break it up on low speed.

By hand or with the paddle attachment, mix in the icing a little at a time, starting off with just a couple tablespoons. Mix until a dense but crumbly dough forms that you can mold into balls with your hands.

Once the icing has been completely incorporated into the base, let it chill in the refrigerator for about 30 minutes. With your hands, roll into a tight, uniform ball, applying gentle pressure to press the mixture together with no cracks or openings.

I would definitely use parchment paper for this, rather than a silicone baking mat. Skip this unnecessary step!

The parchment paper absorbs any extra oil that seeps out of each ball. One of the biggest concerns with decorating these fun desserts is trying to avoid any severe temperature changes, to ensure the melted chocolate coats smoothly and sets without any issues.

If they are too cold, the chocolate will set prematurely and crack as it settles. If they are too warm, they will be too soft to dip properly in the melted chocolate.

Chocolate candy wafers are the easiest and most accessible type of chocolate to use to cover the cake balls. Also known as candy melts, these are typically found in the cake decorating aisle of most grocery stores or craft stores.

Made with sugar and vegetable oils, these typically include no cocoa butter like regular chocolate does.

With their small wafer shapes, they are easy to melt and re-melt. And with a variety of colors available, you can customize your desserts however you wish!

Follow the package instructions for melting procedures. I like to use a mug for my melted chocolate, as I can use the handle to control how I dip each cake pop.

Once melted, allow the chocolate to rest, stirring occasionally, for about 5 minutes to cool slightly. Again, we are avoiding any extreme temperature differences — letting the coating cool for a few minutes before dipping brings it closer to the temperature of the cake pop.

Chocolate too thick? Stir in vegetable shortening just a few teaspoons at a time to get a thinner consistency that will make the cake pops easier to dip.

Dip each stick in just a little melted chocolate, and insert it in the center of each ball, pressing just about halfway down into the cake.

This helps to secure the stick inside. Remove any excess icing on top, and put back in the fridge for just a few minutes to set the chocolate.

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