這些超可愛的棒棒糕（這個怪名字是我自己翻譯的XD國外很流行可是台灣好像沒看到人在賣
～）漂亮到讓人捨不得吃！可是真的很美味～我妹一直問我可不可以再吃一個，我叫她吃醜一點的結果發現根本沒有醜的啊！每個都很優雅說～他們很適合當聖誕節禮物呢！
我用我的一鍋到底巧克力蛋糕當基底，因為：1.很美味（就像我分享的其他食譜一樣！）2.製作快速又簡單，畢竟後面還要塑形、裝飾等等所以蛋糕越簡單越好不是嗎 3. 蛋糕很濕潤，這樣我不用加很多乳酪霜。說到乳酪霜，添加的量可能有些許不同所以別一次全加不然你就會有一團黏糊糊的好吃泥巴XD
These lovely cake pops look too gorgeous to eat but they’re indeed so tasty that my sister kept asked me if she could have more, “ Just pick the bad looking one.” I said. Then I realized it’s a hard choice cause each pop was elegant. They are the perfect Christmas gift that’s suitable for all ages.
I use my one-pot chocolate cake recipe to make the cake for three reasons. First, the cake is delicious, as well as all the other recipes in my blog. Second, it’s quick to make. Since making the cake pops involves rolling, dipping, decorating and all that stuff, it’s very time-consuming, so I just want to keep the cake-making process as simple as possible. Last but not least, the cake is very moist so I don’t need to add lots of frosting. Speaking of the frosting, the amount may vary so don’t add them all in at the beginning or you could end up with a bowl of gooey mud. They’ll still be delicious, just in another way XD. You can use store bought frosting if you don’t wanna make them. But I consider the ingredient, by the way, homemade cream cheese frosting takes no time to make at all.
made 50 cake pop( slightly smaller than the size of table tennis ball)
材料ingredients:
A. 巧克力蛋糕 兩份（約1300g)
B.牛奶 60g
C.奶油乳酪（室溫軟化） 200g
D. 萊姆酒（可不加） 1大匙
E.黑、白、草莓巧克力 適量
F. 各式巧克力米 M&M's 杏仁角
G. 棒棒糖棍 50根
two beaches of chocolate cake (about 1300g)
60g milk
200g soften cream cheese
1 Tbs Rum(optional)
Dark, white and strawberry chocolate
sprinkles, M&M’s
crushed almonds
50 pop sticks
作法Steps：
1. 做乳酪霜：將Ｂ、Ｃ、Ｄ拌勻直到滑順備用
2.在大碗中將Ａ捏碎，像細沙的質地（如圖）．然後把2/3的乳酪霜拌入，是情況加入更多乳酪霜，可以捏少許蛋糕試試看能不能揉成球3.挖一匙蛋糕糰（約30g)然後搓成球，放在烤盤紙上，用保鮮膜覆蓋冷藏2小時以上或冷凍（不要超過一小時不然會變超硬）
4.將Ｅ用微波爐或隔水加熱融化（如果是調溫巧克力要調溫喔），將Ｇ沾一點巧克力（約1cm)然後插入冰過的蛋糕球
5.將蛋糕球沾滿巧克力，讓多餘的巧克力滴落，可以用旋轉或抖動的方式
6.在巧克力乾前灑上裝飾用的杏仁角、巧克力米
7.將完成的棒棒高差在保麗龍塊上晾乾（我白巧克力的有沾兩次讓顏色更白）
8.如果要送人可以用透明小袋子套住綁上緞帶
1. Prepare the cream cheese frosting: Combine the cream cheese with milk and Rum. Mix well until creamy, set aside. You can use store bought frosting if you don’t wanna make them by your own.
2. Break the chocolate cake into fine crumbs in a large bowl. Add 2/3 of the cream cheese frosting to start and mix well to combine. Add more until it reaches the right consistency, the amount depends on the moistness of the cake. You can roll some mixture as a sample to test.
3. Take teaspoons of the mixture ( about 30g ) and roll into balls that are slightly smaller than those of the table tennis ball. Lay the balls on a baking sheet, cover them with plastic wrap and refrigerate for 2 hours to chill or put them in the freezer for no more than 1 hour( if the cake becomes too hard, it’ll be difficult to insert the sticks).
4. Melt few pieces of chocolate in the microwave or double boiler( if you’re using real chocolate then you need to temper it, I’m using compound chocolate today. ). Dip about 1cm of the pop stick into the chocolate and insert into the cake balls about half-way.
5. Dip cake balls into the chocolate until covered. Let the excess chocolate drip off. Swirl and tap gently if needed.
6. Add the sprinkles while the chocolate is still wet. It will harden quickly.
7. Stick the decorated cake pop into a styrofoam block to finish setting. You can place them into the fridge to speed up setting time. I double coated the white chocolate ones to made them brighter.
8. Cover with a clear treat bag & ribbon for gift giving, if desired.
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