Chocolate Pop Cake

Overview

This is a super cute, cute and beautiful chocolate popsicle cake~ It tastes great too👍~ I’ve fallen in love with cake pops ever since! Want to try it? Start from here and start driving with Wei Yu! This ratio is for 13 cakes.

Tags

• baking
• butter
• coconut
• colorful sugar beads
• egg yolk
• lead-free baking powder
• low gluten flour
• pure cocoa butter strawberry chocolate
• whole egg liquid
• fine sugar

Ingredients

Steps

1. 1 Prepare the ingredients: lollipop cake body: 100g butter, 45g caster sugar, 51g whole egg liquid, 29g egg yolk, 111g low-gluten flour, 2.5g lead-free baking powder, and two drops of vanilla essence. Chocolate decoration: 200g of strawberry-flavored pure cocoa butter chocolate (100g is actually used to wrap the cake body), 60g of colored sugar beads, and 50g of shredded coconut.

   

2. 2 Cut 100g of butter into cubes and soften at room temperature until you can easily insert your fingers into it.

   

3. 3 Add 45g of fine sugar, stir slightly, and beat until fluffy.

   

4. 4 Add 2 drops of vanilla essence and beat evenly.

   

5. 5 Add one whole egg liquid and 29g of egg yolk in batches; beat evenly every time you add the egg liquid until it is completely combined before adding the next one.

   

6. 6 The state of the whipped butter is as shown in the picture ~ At this time, the oven is preheated to 180 degrees.

   

7. 7 Mix 111g of low-gluten flour and 2.5g of lead-free baking powder and sift into the whipped butter.

   

8. 8 Use a rubber spatula to stir evenly.

   

9. 9 Put the mixed cake batter into a piping bag.

   

10. 10 Cut the cake batter piping bag and pipe it into the cake pop mold. The squeezed cake batter should have a sharp corner

    

11. 11 Close the lid and bake in the preheated oven.

    

12. 12 Bake: Bake at 180 degrees for 15 minutes.

    

13. 13 They drum so cheerfully that they have already pushed up the mold...

    

14. 14 After taking it out of the oven, place the cake embryo in the container.

    

15. 15 It comes off the mold easily and is not sticky at all.

    

16. 16 Chocolate decoration: Cut 200g of strawberry chocolate into small pieces, set aside 80g of chocolate for later use, put 120g of chocolate into a small-diameter container, and melt it in 70-degree hot water. When all is dissolved, take out the container, add the remaining 80g of chocolate, and stir evenly until it is completely dissolved.

    

17. 17 When the temperature drops to about 35 degrees, stick a lollipop paper stick with a little chocolate and insert it into the cake;

    

18. 18 Put the cake embryo into the chocolate solution and wrap it with a uniform layer of chocolate coating, then take it out. You can stick it with coconut or colored sugar beads while it is still warm.

    

19. 19 Take any beautiful one you want

    

20. 20 The beautiful, delicious and cute chocolate lollipop cake is ready~

    

21. 21 I like it so much