Valentine's Day Album-romantic Love Chocolate Lollipop Cake
1.
Before making the lollipops, make the cake base in advance. I used the recipe of Chiffon cake. If you don’t want to make the cake base, you can buy the cake directly from the outside cake shop.
2.
Tear the cake into pieces by hand, the more pieces the better.
3.
Prepare butter. Butter can be heated to half solid and half liquid in water.
4.
After mixing the butter into a paste, quickly pour it into the cake pieces, stir evenly with a spoon, and press firmly to make the cake pieces and butter more delicate, without leaving lumpy cake pieces, and knead it into a cake ball spare.
5.
Take a shape clip for making rice balls. Because it is a Valentine's Day album, I chose a heart-shaped pattern. If you don't have a shape clip, you can also squeeze out the round shape with your hands.
6.
Take a cake ball, press it firmly with your hand, put it in the modeling folder, close the clip after finishing the shape, and then wipe off the excess cake ball outside the modeling folder, gently open it, a heart-shaped cake ball It's done.
7.
Place the prepared heart-shaped cake balls evenly on the plate. To prevent adhesion, I spread a piece of tin foil. The prepared cake balls should be placed in the refrigerator for about an hour to make the cake balls harder and easier to be coated with chocolate. Pulp.
8.
When refrigerating the cake dough, we prepare the outside decoration to make the necessary materials. First of all, the chocolate coins on the shell of the cake dough. I chose the pink strawberry flavor, which is beautiful and delicious.
9.
Decorative sugar for decoration.
10.
For the pre-made chocolate roses, put the chocolate coins into the piping bag and melt them, then pour them into the rose silicone mold, freeze them and take them out. If not, this step can be omitted.
11.
Paper sticks for lollipops.
12.
Start to melt the chocolate coins over the water.
13.
You must pay attention to the skill and speed when coating the chocolate syrup, because the chocolate is easy to solidify. During the operation, keep the small pot of water on the induction cooker and heat it with a small fire. The spoon should also be kept stirring. Take a refrigerated one. Carefully insert the paper stick into the cake ball, quickly put the cake ball in the chocolate paste and turn it around. The time in the chocolate paste should not be too long to prevent the cake ball from melting and affecting the shape. When lifting it, shake it gently on the side of the pan to remove the excess chocolate. Shake off the syrup, and at the same time sprinkle the decorative sugar on the unset chocolate syrup with one hand. Press the rose flower slightly harder on the surface of the chocolate.
14.
Don’t put the finished lollipop upside down in a hurry. Insert it on a fixed object to cool it down. For the foam I used, you can also use any other convenient items to insert the lollipop.
15.
Prepare food packaging bags and cable ties.
16.
Pack the cooled lollipops tightly one by one, and then you can give them to your loved one.
