Lollipop Cake

Lollipop Cake

1. Mix butter and powdered sugar

2. Beat with a whisk

3. Add an appropriate amount of egg liquid and continue to beat until it is completely combined, then add in the egg liquid and beat until all the egg liquid is combined with the butter

4. Melt the whipped butter with warm water

5. Sift in low powder

6. Stir evenly, no particles

7. Put it in a piping bag

8. Cut the piping bag and squeeze the batter into the lollipop mold, and put a black currant raisin in the middle when it is 7 minutes full

9. Squeeze the batter into the mold one by one, the batter should be slightly full

10. Cover the other half of the lollipop mold and put it in the preheated oven at 180 degrees for 25 minutes

11. After being out of the oven to cool, lift up the other half

12. Unmold the cake

13. Get the chocolate ready

14. Melting of temperature-insulated water

15. Ready to decorate sugar

16. Insert the lollipop paper stick on the cake

17. Dip the cake in the melted chocolate and turn the paper stick to coat the cake with chocolate

18. Knock lightly next to the cup to make the chocolate evenly distributed and then use decorative sugar

19. Look at my "artifact" how I fix the lollipop. If it is multi-color stacking, wait for the first layer of chocolate to dry, and then add another color of chocolate

20. The styling can be freely played

21. Wrap it in transparent lollipop wrapper

22. Put it in the box, is it very high-grade?

23. Is the Doraemon very cute and cute~~~

24. Q version of the new girlfriend souvenir!

Tips:

Fish Mom's Words:

1. Butter can be either sent or melted directly and mixed with egg liquid and powdered sugar; Yuma tried the method of melting first, but always felt that the taste would still be worse

2. When squeezing the batter, remember to squeeze a little bit out of the mold, but not too much so that the round shape will be beautiful.

3. Blackcurrant raisins can also be replaced with other nuts or cranberries, etc. Moms can play freely

4. After baking, be sure to remember to let it cool before demoulding

5. The chocolate is melted in temperature-resistant water, not hot water. Stir until there are no particles in the process of melting, and then put in the cake.

6. After coating the chocolate, be sure to shake off the excess chocolate, so that the finished product will be beautiful

7. If you just use decorative sugar to stop, you can stop when the chocolate is still dry

8. If you are styling with a few colors, you must wait for each layer of chocolate to dry before proceeding to the next step

9. Yuma does not have a lollipop shelf, so she has made a "artifact"-use the home biscuit box to pack rice, which can be used as a drying rack, but remember that the depth of the biscuit box should not be too shallow, otherwise it will Become a "rice lollipop"

10. You can give full play to your imagination, and DIY different expressions or shapes according to the material will be very Q and cute

11. When packing, be sure to wait until the chocolate is completely dry before operating. You can also put ice cream in the refrigerator to speed up the solidification of the chocolate

12. This lollipop cake will make people reluctant to take it as a gift for big friends or children.