Lollipop cake

Overview

This is a beautiful cake. The first time I made it was for my daughter’s birthday. It especially enhanced the atmosphere. I tied it with a ribbon to make it even more beautiful.

Tags

• baking
• children's day
• students
• baking powder
• butter
• cake flour
• decorative sugar beads
• egg liquid
• food coloring
• jam
• white chocolate
• dark chocolate
• powdered sugar

Ingredients

Steps

1. 1 Weigh the butter and melt it over water.

   

2. 2 Dip a small piece of kitchen paper in butter and grease the inside of the mold.

   

3. 3 Put 50 grams of jam in a piping bag and 50 grams in a bowl.

   

4. 4 Add powdered sugar to the egg mixture.

   

5. 5 Beat evenly by hand.

   

6. 6 Sift the flour into the egg batter.

   

7. 7 Use a spatula to mix the egg batter and flour evenly.

   

8. 8 Pour in the melted butter and mix evenly.

   

9. 9 Pour 50 grams of jam.

   

10. 10 Cut and mix evenly.

    

11. 11 Put the processed batter into a piping bag.

    

12. 12 Preheat the oven to 170 degrees. Pour the batter into the mold, don't overfill it, and leave room for the jam. I pretended too much.

    

13. 13 Squeeze the jam into the center of the batter to make a loaded cake pop.

    

14. 14 Fasten the mold, put it into the middle rack of the oven, heat up and down, 170 degrees, for 18-20 minutes. Unmold while hot.

    

15. 15 I used finished chocolate and should use raw chocolate.

    

16. 16 This is the first time I made it. I used the finished chocolate to melt and then dripped red practical coloring into it. The chocolate was melted in a water-proof method. Because the temperature was not controlled well, the chocolate was frozen after the coloring was added!

    

17. 17 Later, I added light cream to it and continued to heat it over water, and it finally melted, but! It doesn't clot! Even if I put it in the refrigerator, it still drips! Afterwards, I worked on it for a long time, scraping off the excess chocolate liquid with a spoon.

    

18. 18 For the cooled lollipop cake body, you need to pay attention when making the filling. If the filling is not at the center point, the phenomenon as shown in the figure will appear - filling leakage.

    

19. 19 Dip one end of the lollipop into the chocolate solution, immediately insert it into the cake body, and refrigerate it. After the lollipop inserted into the cake solidifies, rotate the candy cane cake, coat it with a layer of chocolate solution, and then melt white chocolate for surface decoration.

    

20. 20 It is easier to use natural chocolate. This time I used sugar beads for decoration.