2）把蛋糕体放进一个大盆。 把蛋糕体压碎，直至形成幼细的蛋糕屑。Put your baked cake in a large mixing bowl. Crumble cake into the bowl until fine crumbs form.
3）把已经软化的奶油乳酪加入蛋糕屑中。 这时的奶油乳酪就好像胶水那样把蛋糕屑粘着形成球形。Add softened cream cheese to the crumbled cake. The cream cheese is acts as a glue to hold the cake balls together.
4）用手或汤匙把奶油乳酪完全的混合在蛋糕屑直至蛋糕有适当的湿润。 Use your hands/spoon to mix the cream cheese evenly throughout the crumbled cake mix until the cake mix is well moistened.
5）这时的蛋糕应该可以弄成一个大球形而不会散开。Your cake mix should be moist enough to shape into a large mound and keep its shape.
6）用手掌心把一小部分蛋糕滚成约一寸的小球。 把小球放在已铺上油纸的盘中。放进冰箱冷藏5到10分钟。Roll your cake mix into 1 inch balls using the palms of your hands. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
7）与此同时，把切碎的白巧克力用隔水方式溶化。Meanwhile, melt white chocolate in heatproof bowl set over (but not touching) simmering water.
8）拿起溶化的白巧克力酱，搅拌直到完全光滑。 加入一汤匙的白酥油把巧克力酱弄稀薄一点。搅拌均匀。 这时，如果你想要有颜色的蛋糕球，那么就可以加入你要的色素，就如我的，粉红色。Pull out your melted white chocolate and stir thoroughly with a spoon until completely smooth. Once smooth, add a large spoon full of shortening to the white chocolate to thin out the consistency a bit. Stir thoroughly again. You can add in food coloring at this stage too if you wich to have a colored cake pops like mine, pink color.
9）把棒棒糖棍尖沾在融化巧克力里，然后插入到蛋糕球里。 （插入略小于一半。）Dip the tip of your lollipop stick in a little of the melted chocolate coating and insert into the cake balls. (Insert a little less than halfway.)
10）把蛋糕球放进冰箱让巧克力凝固 （不要超过5分钟，不然蛋糕球在过冷的温度中沾上温热的巧克力时会裂开）。Place them in the freezer for a little while to firm up (no more than 5 minutes as your cake might crack if it is too frozen and you dip it into the warm chocolate melt).
11）当巧克力凝固后，就可以开始把整个蛋糕球沾上巧克力酱了。 开始时，用一只手拿着棒棒糖蛋糕球，侧握着在巧克力酱上，用另一只手握汤匙，用汤匙把巧克力酱均匀的淋在蛋糕球上，完全包裹着蛋糕球。 动作要快一点，不然巧克力酱很快变硬和成块状。 Once firm (check the chocolate around the lollipop sticks and it should looks just started to set), now you are ready to coat your cake pops. First, place the pop in the chocolate at a sideways angle with one hand. Using the other hand, spoon the chocolate mixture all around the pop. Try to do this as quickly as possible before the chocolate begins to harden and get lumpy.
12）完成包裹蛋糕球后，棒棒糖棍轻轻在碗边拍打，将多余的巧克力滴掉。不能太大力不然蛋糕球会掉下来。 Once you have evenly coated the pop, gently tap the stick on the side of the bowl to get off any excess chocolate that would drip. Don’t tap too hard or the cake ball will fall off, too.
13）在巧克力酱没有完全凝固时撒上装饰糖颗粒。 Sprinkle the sugar sprinkles onto the cake pop before the chocolate coating set.
14）把棒棒糖蛋糕插入发泡胶块上，让它凝固。 Place in standing upright on styrofoam block to dry.
15）重复第7到第14的做法做黑巧克力蛋糕球或者其他颜色。Repeat Step 7 to Step 14 for dark chocolate coating or any other color coating.
This entry was posted on Wednesday, November 24th, 2010 at 10:54 pm and is filed under 蛋糕 Cakes. You can follow any responses to this entry through the RSS 2.0 feed.
Responses are currently closed, but you can trackback from your own site.