- For white chocolate cake pops: Ingredients: (for 18 units) 80 g yogurt 40 g sunflower oil 70 g su

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The challenge this month was to challenge the Cooking by Maria Jose's blog said and done. I said and done, she offers us a great challenge, the cake pops! Certainly today many of you know already what are cake pops, cupcakes on top of a stick. And because of that a few months ago the people of New California gave me the special mold to make these sweet, then I took it to release. I must confess, that there was very afraid ... and in fact, no enganyaré, the cake is easy to make, the hardest part is the decoration must patience and time. If you are looking to find true cyberspace tactics! Since I do not have too much time lately, so I do not exert myself too much. : P
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- For white chocolate cake pops: Ingredients: (for 18 units) 80 g yogurt 40 g sunflower oil 70 g sugar 1 egg 95 g flour 5 g promoter (Royal) a pulse vanilla white chocolate to coat crunchy almonds for garnish or gold dust sticks suck-chup Preparation: Preheat oven to 190 C. In a bowl, mix it with yogurt oil, sugar and egg with the help of electric rods. When you have obtained a homogeneous mixture, add the flour, vanilla and sifted promoter and stir with a spatula. With a spoon, fill the hemispheres of the mold base for cake pops. It covers the base of the pan with the lid and bake at 190 º C for 12-15 minutes. It cooled a bit and then unmold. On the other hand, melts some white chocolate in the microwave on low power or in a double boiler. Bathes the tip of suck-chup sticks in chocolate. Nail sticks into cake balls and let harden in the refrigerator for 10 minutes. Meanwhile, temper white chocolate. First, tea light food warmer melt the chocolate (in a double boiler or microwave) to about 45 C. Doing the double boiler with water extreme caution! You do not fall into the chocolate splash of water, as the spoil and could not get the desired hardness and brilliance. Doing the microwave, I recommend doing it in 30 second intervals, stirring in between to avoid any burning. Then pour 2/3 or 3/4 of the volume of chocolate on a marble (the fourth book in the remaining bowl trying to leave the bowl clean drips). Then with a spatula large leaf, extends to chocolate tea light food warmer on marble and collected, repeating this procedure until you reach 26 º C in the case of white chocolate. And since a picture is worth a thousand words, tea light food warmer I recommend this video to see what I mean. Then collected and mixed with the chocolate we all booked stirring vigorously, so that the chocolate reaches a final temperature of 28 C in the case of white chocolate. tea light food warmer If the final temperature is above 28 º C, then repeat the procedure to work 2/3 of the chocolate but since the crystals were formed at 26 º C and melt the chocolate so it would be warm. Bathe the balls in chocolate and soft tap is dripping in excess chocolate. tea light food warmer They are left to solidify a bit and then decorate with crunchy almonds. - For dark chocolate cake pops: Ingredients: (for 18 units) 60 g dark chocolate 40 g butter 75 g sugar 1 egg 95 g flour 5 g promoter (Royal) chocolate to coat noodles tea light food warmer chocolate to decorate or bronze powder sticks suck-chup Preparation: Preheat oven to 190 C. First melt the chocolate with the butter. Then they mix the sugar and egg with the help of electric rods. When you have obtained a homogeneous mixture, add the sifted flour and the driver and stir with a spatula. With a spoon, fill the hemispheres of the mold base for cake pops. It covers the base of the pan with the lid and bake at 190 º C for 12-15 minutes. It cooled a bit and then unmold. On the other hand, melts a little chocolate in the microwave on low power or in a double boiler. Bathes the tip of suck-chup sticks in chocolate. Nail sticks into cake balls and let harden in the refrigerator for 10 minutes. Meanwhile, tempe