Ingredients

Vanilla cakepops “DEER”
butter 82.5%
0.50 cup
120 g
4.20 oz
3.96 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
eggs
0.75 cup
180 g
6.30 oz
5.94 fl oz
vanilla powder (or essences)
1 tsp
4.92 ml
flour
1 cup
250 g
8.75 oz
8.25 fl oz
baking powder
1.50 tsp
7.38 ml
salt
0.25 tsp
1.23 ml
milk 3.2%
0.25 cup
4 tbsp
60 ml
1.98 fl oz
Creamy custard
cream (33-35%)
0.50 cup
150 g
5.25 oz
4.95 fl oz
powdered sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz

Method

Hello everyone!

We have a new recipe for you!

These cakepops can be cooked not only for the New Year. They will be relevant for any kids’ party and a special candy bars.

NOTES:

  1. Add the creamy custard to the biscuit gradually, and just until you get a sticky mass that can be easily sculptured.
  2. You better use the white chocolate of a very high quality.
  3. Don't forget to shake off the excess chocolate from the cake pops, otherwise the deer will blur and form some sloppy smudges.

Cakepops

The calculation is for 8 to 10 pieces.

You will need:

  • butter 82.2% - 120 g | 4.25 oz
  • sugar - 100 g | 3.55 oz
  • egg - 180 g | 6.35 oz
  • vanilla powder (or essences) - 1 tsp | 1.00 tsp
  • flour - 250 g | 8.80 oz
  • baking powder - 1.5 tsp | 2.00 tsp
  • salt - ¼ tsp | 1.00 tsp
  • milk 3.2% - 60 ml | 2.00 fl oz

 

Cooking:

  1. Whip the room temperatured butter with the sugar (for a couple of minutes).
  2. Reduce the whipping speed, and add the eggs (one at a time).
  3. Mix the flour, the baking powder, salt and vanilla powder in a separate bowl.
  4. Next, add 1/3 of the dry mixture, then 1/2 milk, and then again - the mixture and milk; finally, add the last mixture portion (keep whipping at a slow speed).
  5. Place the dough on a parchment or a silicone mat 2-3 cm (0.8 to 1.2 inch) thick.
  6. Bake the cake at 180C (356F) for 15 to 20 minutes.

Creamy custard

For the creamy custard:

  • cream (33-35%) - 150 g | 5.30 oz
  • powdered sugar - 30 g | 1.05 oz

 

Cooking:

  1. Whip the chilled cream with a mixer on medium speed until dense peaks.
  2. Pour in the powdered sugar, and stir the finished custard with a few strokes of the whisk.

Forming and decoration

  1. Crumble the biscuit with a mixer or knead it with your hands. Add one tablespoon of the custard to the biscuit crumbs; you should get a sticky wet mass.
  2. Tamp the finished mass into molds, and place them in the freezer for 30 minutes.
  3. Melt about 30 g (1.05 oz) of white chocolate.
  4. Remove the cake pops from the freezer, and quickly dip them into the melted chocolate; shake to remove the excess dripping chocolate.
  5. Place the cake-pops in the fridge for defrosting.
  6. Sculpt the horns, the noses and eyes from the sugar paste, and paint them with some golden powder.
  7. Attach the details to the cake pops.

Bon Appétit!