Take advantage of the festive atmosphere to make a sweet treat in party clothes. Cake Pop in the shape of a Christmas tree, or simply: pine tree.
It’s very easy to make, you can use any cake base. But I opted for one full of spices and flavors that you and I like, right?
Of course, the basic idea comes from the queen of Cake Pop, auntie Bakerella. However, he always uses cake mix and cream cheese to make the mix. He preferred to change this step a little when making a cake and change the cheese You can dulce de leche.
But feel free to do as you wish, it will depend on your personal taste. Particularly, the base cake is delicious. It’s not that sweet and very fragrant. Soon I must do it for himself.
The modeling part starts with a ball of dough and then the well-known drumstick shape! But the base must be flat.
Then, to secure the toothpick firmly in the cake, dip the tip of it in the finished chocolate…
And stick it into the base of the cake. Let it dry before coating the cake.
The pine texture is done after the cake pop has been plated, wait about 2-3 minutes. It’s not completely dry, but not as liquid as dipped chocolate. Then, use a toothpick to hit the chocolate to create the texture.
Cake Pop Pinheirinho: Christmas Cupcake
Makes: 30 units
Ingredients: SPICE CAKE BASE
- 100 g sugarcane molasses
- 60 mL vegetable oil (Smooth flavor)
- 75 mL water
- 180 g wheat flour
- 10 g cocoa powder (100% cocoa)
- 4 g chemical baking powder
- 2 g sodium bicarbonate
- 0,5 g refined salt (pinch)
- 1,5-2 g cinnamon powder
- 1-2 g ginger powder
- 1/7 nutmeg (grated; to taste)
- 0,5 g clove powder (pinch)
- 02 eggs (100g)
- 110 g crystal Sugar (if you want it sweeter: 180g)
- 20 mL vanilla extract (optional; or 5mL essence)
Ingredients: ASSEMBLY and DECORATION
- 200 g creamy/pasty dulce de leche
- 400-500 g chocolate branco
- Green chocolate dye
- Circular colored confection
- Colorful star or fondant star confection
- Plastic lollipop stick 14cm
- Toothpick
- Styrofoam support ~14x9cm (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: SPICE CAKE BASE
- Heat the oven to 180ºC, grease and sprinkle wheat flour in a 15x20cm pan (in fact, it can be any pan proportional to the dough).
- Mix sugarcane syrup, oil and water. And use vanilla, add it together. Reserve.
- In a bowl mix wheat flour, cocoa, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix well and set aside.
- In the bowl of a mixer, mix sugar and eggs, beat (wire whisk) until it turns into a pale yellow cream, about 5 minutes at high speed.
- Add half of the liquids and beat. Add half of the dry ingredients and mix. Repeat the operation. Mix until very homogeneous.
- Transfer to the prepared pan.
- Bake for 35-40 minutes; a toothpick test should come out clean.
- Remove from the oven and let cool completely before using. If you want to transfer to a grid after 20 minutes you can do that too.
Mode: ASSEMBLY and DECORATION
- When the cake is already cold, crumble it very well. Leaving a very loose crumb.
- Add creamy dulce de leche to bind it together, kneading to form a single dough. Add it little by little.
- Divide the dough into balls weighing ~20g and then form the pine trees. As if it were drumsticks, but the base is straight.
- Place in the fridge to firm up and stay cold.
- Melt and temper the white chocolate (Read: How to Melt and Temper chocolate).
- Add the green chocolate coloring. There will be a good amount, but add it little by little. Mix well. And transfer it to a cylindrical container to make it easier for the pine tree to bathe.
- Dip the end of the lollipop stick in chocolate and stick it into the base of the pine tree. Be careful not to go over it. Let it dry before bathing, you can leave it lying down instead of standing up.
- Dip the entire pine tree, beating lightly to remove excess chocolate. Wait for it to dry slightly to create a pine texture, 2-3 minutes. A styrofoam support or any other support helps in this step to keep the cake pop standing upright.
- Using a toothpick, hit the chocolate to create the pine texture; the chocolate must not be soft yet. Otherwise, the texture will not be evident.
- Sprinkle circular candies to imitate decorative balls. It can be done randomly or glued one by one. In the end, the star at the top.
Chocolate coloring: it really needs to be the one made for chocolate, the normal ones are water-based and won’t mix well with the chocolate. – Sugar: the cake is not that sweet, if you want more, use the larger amount indicated in the recipe.
