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How to decorate basketball cake pops
How to decorate basketball cake pops
Basketball Cake Pops - The Weary Chef
Hi there! Are you watching college basketball these days? Whether you are kicking back and enjoying the games with your family or hosting a basketball-themed party, you are going to need some party food, and it’s not a party without dessert. These peanut butter chocolate Basketball Cake Pops are fun to make, and they will make your party so festive!
You only need a few ingredients to make these adorable treats, and they taste as good as they look. You can make these peanut butter cup stuffed brownies as basketball-shaped cake pops or as brownie bites (which are a bit less work). I had so much fun making these, and they would be perfect grab-and-go snacks during the game so you don’t miss a minute of the action! Pick up some brownie mix, mini peanut butter cups, peanut butter chips, and chocolate cookie icing, and get baking!
Make up your brownie mix, scoop it into a cake pop or mini muffin pan, and stuff a mini REESE’S® cup inside:
Bake, and you are ready to decorate! Use the cookie icing to draw lines across the top that cross like a plus.![]()
Then, draw circles across each end as shown in the photos. If you make brownie bites instead of cake pops, draw a plus on the top and then curves on each side. It takes a steady hand to do the decorations, but the design is pretty simple. If I can do it, I know you can!
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Basketball Cake Pops
Take it to the hoop with this fun chocolate peanut butter dessert!
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| Servings | MetricUS Imperial |
Ingredients
Instructions
Preheat oven to 350 degrees F.
Spray both sides of a cake pop pan with cooking spray (or a mini muffin tin if you are making brownie bites instead).
Prepare brownie mix as directed on package.
Fill each circle of the bottom of the cake pop pan with brownie batter. (A cookie scoop makes this job easier.) Carefully press a peanut butter cup into the center of each brownie. Place the other half of the cake pop pan on top, and secure the latches closed. Bake in preheated oven for 16 minutes.
Remove pan from oven, and allow to cool for 15-20 minutes. Remove top of pan, and carefully remove brownies from pan. Cool on a wire rack completely. (You can cool these in the freezer to speed up the process.)
(If your pan only makes 12 cake pops, you will need three pans or repeat steps 3 and 4 twice.)
You may have ridges around the centers of your brownie balls. Carefully slice those off with a serrated knife to shape your cake pops into basketball shapes.
Now you are ready to decorate!
Pour your peanut butter chips and shortening into a deep, narrow bowl or measuring cup. Heat in the microwave for 45 seconds, stir, and then heat for 30 seconds longer. Stir very well until all shortening and peanut butter chips are melted and smooth. (Heat an additional 15-30 seconds if needed.) Stir in food coloring.
Dip the tip of each lollipop stick into the melted peanut butter, and carefully insert a stick into the bottom center of each brownie pop. (Be careful not to push through the top.) Now, submerge each pop completely into the peanut butter coating, lift it out, and hold it upside down over the bowl to allow the excess frosting to drip off. Then, stick the lollipop stick into a piece of Styrofoam to hold the cake pop upright. (You can also lay it on a piece of parchment paper, but you will end up with one flatter side.) Repeat for each pop.
Once peanut butter frosting has hardened, which takes 5-10 minutes, use the cooking icing to draw on basketball lines as shown.
Recipe Notes
To make brownie bites instead of cake pops, use a mini muffin tin instead of a cake pop pan. Dip the tops of the cooled brownies into the melted peanut butter frosting, allow the excess to drip off, and then set them upright. After the frosting has hardened, draw basketball lines with cookie icing as shown. Makes 24 brownie bites.
Want more peanut butter and chocolate treats? Here you go!
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what to cook with and how to decorate
Biscuit lollipops have gained popularity relatively recently.
Few people heard about them ten years ago. Nowadays, children especially love these treats. This is not surprising, because little fussy people choose with their eyes. How to get past the bright ball, decorated with colorful sprinkling?
Cake pops are now regular participants in candy bars, or sweet tables. Cooking them is much easier than ordinary cakes, but they will look no less impressive. What is needed for this treat and how to avoid annoying mistakes, we tell in this article.
Sweet story
The conditional finest hour of cake pops struck in 2008. Then the American confectioner Angie Dudley suggested in her blog to cook a “cake on a stick” (literally translated from English as “cake pop”). And although Dudley was one of the first to glorify treats, it is incorrect to call her the inventor of sweets. Similar cakes were previously found on the counters of pastry shops, although they did not have sticks, as for candy.
The public did not immediately appreciate the American woman's proposal, but the more often cake pops appeared on her blog, the more interest they aroused.
In the end, seductive photographs did their job, and the treat became in demand. Angie Dudley began to conduct author's master classes, and after that she even published the book Cake Pop: Tips, Tips and Recipes.
Main ingredients
The secret of this dessert is the mix of textures. You will need dried dough crumbs and a thick cream. You can take a biscuit, brownie, sugar or shortbread cookies. The selected ingredient is crushed and mixed with the liquid component. It is important to find a balance between crumbs and cream so that balls are easily molded from the resulting mass. They should keep their shape well and not fall apart. Therefore, for cooking, it is worth taking a cream based on butter or cream, condensed milk, nut or chocolate paste, curd cheese, curd or even custard.
There are more unusual ingredients for cake pops. On foreign sites, there are recipes for cereal treat pop (literally, “a delicacy of cereals on a stick”). For such a treat, you need to melt the marshmallows, mix it with puffed rice or cereal, give the mass a shape and serve.
Cake pops can be customized to your taste. Of course, confectionery stores have special equipment, but you can also put a ball on a regular wooden skewer or paper tube.
Cooking tricks
The process itself is quite simple, but there are a few pitfalls. For example, the balls may not sit well on the tubes, and the icing may lie in an uneven layer. To prevent this from happening, here are some tips:
- It is better to introduce liquid ingredients in portions so as not to miss the desired consistency.
- How to understand that the mass is ready? Roll up a ball and press lightly on it. If cracks appear on the surface, then you need to add a little more cream.
- Cracks will also prevent the glaze from laying flat. Therefore, it is important to achieve a smooth surface of the balls.
- Cake pops need to be chilled properly. All ingredients must be well grasped, otherwise the ball may loosely attach to the tube or scroll on it.
Therefore, after molding, we recommend holding future cake pops either for 20–30 minutes in the refrigerator or 15 minutes in the freezer. - During cooking, it is desirable to act quickly. Do not let the balls warm up to room temperature. If you can’t do everything in one go, then put the blanks in the refrigerator.
- For glaze, it is better to find a deep and narrow shape. It is convenient to completely dip the ball into it, plus the mass will turn out to be more concentrated. That is, there will be less glaze residue on the sides. The glass will perfectly cope with the role of the form.
Biscuit Cake Pops
Treats can be bright not only on the outside, but also on the inside! Therefore, we propose to make a colored biscuit, although the usual one will turn out to be no less tasty. Spinach acts as a dye here. Fresh can be used immediately, and frozen will have to be thawed and squeezed to remove excess moisture. Do not be afraid of the greens in the biscuit, it has a neutral taste, so it is unlikely that anyone will feel it.
Chocolate for coating should be taken to your taste.
Ingredients:
- boiled condensed milk - 100 g
For the biscuit:
- chicken eggs - 2 pcs.
- vegetable oil - 75 ml
- spinach - 200 g
- baking powder - 1.5 tsp.
- flour - 125 g
- sugar - 100 g
For glaze:
- chocolate - 180 g
- cream 10% - 30 ml
- butter - 20 g
Preparation:
- For the biscuit, grind the spinach with vegetable oil.
- In a separate bowl, combine flour and baking powder.
- Separate the whites from the yolks.
- Beat egg whites with sugar until stiff peaks form, add egg yolks and mix gently.
- Add chopped spinach with oil to the egg mixture and lightly beat the mass with a mixer.
- Add flour with baking powder and mix gently with a spatula.
- Pour the dough into a greased and floured mold.
- Bake for 30-35 minutes at 180°C.
- Remove the finished biscuit from the mold and cool.
- Crush the biscuit into crumbs. Then gradually add condensed milk to it.
- Shape the mixture into balls and refrigerate for 20-30 minutes.
- Melt some chocolate, dip a straw or stick in it and insert into each cake pop. Put the blanks in the refrigerator or freezer for 15-20 minutes.
- Prepare the frosting: Melt the chocolate in a bain-marie, add the cream and butter. Stir until the ingredients are combined.
- Take out the cake pops and dip them one by one into the frosting. To remove excess, you need to scroll the cake a little after you take it out of the chocolate.
- Decorate to taste, wait for the glaze to set and serve.
Biscuit Cake Pops
This is a less labor-intensive recipe as no baking is required. If desired, the balls can be filled with stuffing. For example, place a whole nut or a spoonful of confiture in the middle.
However, remember: if you have a sweet core, then the amount of sugar in the composition should be reduced.
Ingredients:
- shortbread - 170 g
- curd cheese - 100 g
- butter - 20 g
- powdered sugar - 1 tbsp. l.
For glaze:
- milk - 2 tbsp. l.
- chocolate - 180 g
- powdered sugar - 3 tbsp. l.
Preparation:
- Crush the biscuits, add powdered sugar, soft butter and curd cheese. Stir until smooth.
- Shape into balls and refrigerate for 30 minutes.
- Melt some chocolate, dip a cake pop stick in it and insert it into the ball. After all the blanks are strung on sticks, send them to the refrigerator for another 30 minutes.
- For glaze, melt chocolate, add milk and icing sugar, mix until smooth.
- Alternately dip the cake pops into the frosting and swirl the cake a little to allow the excess to drip off.
- Decorate to taste and serve when glaze is completely set.
How to decorate
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There are no rules or restrictions in the design of cake pops. You can simply sprinkle them with confectionery sprinkles, roll them in coconut flakes or crushed nuts, make contrasting lines from chocolate of a different color, or simply cover them with colored icing.
You can also play with the shape of the cakes. For example, make them not traditionally round, but blind with small cones. If you cover them with green icing and decorate with edible pearls, then you will get pretty Christmas trees. Feel free to use your imagination and don't be afraid to experiment! We hope that now you know exactly how to make delicious cake pops at home and please your loved ones.
Cooking and decorating Halloween themed cake pops
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Cake pops - the trend of wedding candy bars, bachelorette parties and children's parties! A delicious, playful cake on a stick that can be brightly decorated for any holiday and surprise friends.
Today we are preparing and decorating cake pops for All Saints - Halloween.
To prepare 13-15 pieces we need the following ingredients:
- 4 eggs;
- 200 gr sugar;
- 1 teaspoon a spoonful of baking powder;
- 170 gr flour;
- 3 tablespoons of boiling water;
- 3 tablespoons of vegetable oil;
- 1 table spoon of vanilla sugar;
- 150 gr of condensed milk;
- 50 gr butter;
- 200 gr white chocolate or white icing;
- 100 gr dark chocolate;
- Food colors for chocolate;
You will also need cake pop sticks and chocolate paint brushes.
Cake pops consist of crumbled sponge cake, condensed milk and butter. Today I will show you a basic recipe for vanilla cake on a stick, based on which you can make chocolate, almond or your favorite cake pop flavor by simply adding cocoa, almond flour, nut butter or your favorite cream to the dough. Taste depends on your imagination!
We will decorate cakes on a stick for the mysterious Halloween holiday, about the traditions of which you can read in the Articles section.
I prefer boiling water for biscuits, this is a well-known and very simple recipe. Also, if you have a form for cake pops, you can just bake biscuits in it - this will be cake pops already ready, without icing.
Preheat the oven to 180 degrees.
Beat eggs with sugar and vanilla sugar at high speed until thick and light. Sift flour with baking powder, mix with egg mass.
Add oil and boiling water. Beat the dough well. Grease a baking dish with oil, put the dough into it.
Bake for about 40 minutes until toothpick is dry. Cool the biscuit.
If you have time, I advise you to leave the biscuit in the room uncovered for the night (the longer the better), so it will be easier to crumble it.
i.e. The biscuit should be slightly stale.
Measure out 300 g of biscuit and grate on a fine grater.
Add condensed milk and softened butter.
Knead the dough with a food processor.
Get an elastic ball. Send the biscuit mass to the refrigerator for 30 minutes.
Divide the dough into 13-15 pieces and roll into smooth balls. Put it back in the fridge for 30 minutes.
Cooking the icing for the cake pops: Melt the chocolate or chocolate icing in a water bath.
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Dip the tip of the cake pop stick into the chocolate and stick it into the biscuit ball. Do this with all the cake pops.
The resulting ball of chocolate is needed to prevent the cake pop from sliding down the stick.
Color melted chocolate with fat-soluble food coloring, or use only dark and white chocolate without additives.
Dip each cake pop in turn and refrigerate to dry. In order for the chocolate to lay down beautifully, put the cake pops in a glass (heads up) with buckwheat or other cereals poured into it. So they will not move and the chocolate will dry evenly.
I have a mold for cake pops, there are just holes in it, into which it is convenient to insert pops so that they dry out.
Let's start decorating cake pops. We apply the pattern with a brush or stripes using a pastry bag and a nozzle.
To do this, spin the cake pop and squeeze thin strips out of the pastry bag.
After the icing on the cakes has hardened, you can serve it on a sweet table, or pack it in transparent bags, decorate with bows and give it to your relatives!
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Article author: Ivanenko Veronika (kulinarny_shizik)
cake pops for pastry chef halloween recipe
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