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CARROT CAKE

HEDGEHOG CAKE POPS

Modern pastries have the biggest success among pastry shop clients! Easily recognizable taste and texture catch the eye and invite you to taste it. Meet our recipe of Hedgehog cake pops and feel the attractive power of professional and elegant pastries!
Preparation time - 8 hours
Active time - 2 hours
Сalories - 502 calories for 100 g
Сake pops are incredibly popular pastries, made with sponge crumbs and a chocolate ganache mixture. All over the world, you can find different versions of cake pop recipes. Today we are excited to share our vision of the best cake pops recipe with an impressive presentation and delicious flavor.

A Hedgehog cake pop is made with chocolate sponge crumbs and a dark chocolate ganache mixture, beautifully shaped to look like hedgehogs, and covered with a crisp, dark chocolate coating.

We're using sunflower seeds in the pop cakes to look like the hedgehog's spikes. We'll draw on the hedgehog's eyes and nose with white and dark chocolate, turning it into a realistic, little character.

To make our pop cake look extra cute, we'll add handcrafted marzipan apples and mushrooms to the top of the hedgehog.
Let's get started with the recipe for cake pops!

During the preparation you will learn:

  1. Make a dark chocolate ganache
  2. Prepare a chocolate sponge
  3. Shape the hedgehogs
  4. Prepare a dark chocolate coating
  5. Make a marzipan and mushrooms for decoration
  6. Prepare a chocolate stalks for decoration
  7. Decorate the hedgehogs

The Hedgehog cake pops recipe makes 14 servings.

DARK CHOCOLATE GANACHE
  • 150 g of whipping cream 35%
  • 12 g of inverted sugar or honey
  • 125 g of dark chocolate 70%
  • 15 g of butter 82%
  • 1 g of sea salt
50%
4%
41%
5%
<1%

100%
Total weight: ~ 303 g
  1. Place cream and inverted sugar in a saucepan and bring to 80 °C / 176 °F.
TIP: If inverted sugar is not available, you can replace it with the same amount of honey.
i
2.Transfer the chocolate to a measuring cup.
3. Pour the hot cream mixture onto the chocolate and process with a hand blender until combined.
4. Add the room temperature butter and process with the hand blender until smooth.
5. Cover the finished ganache with cling film and leave it to stabilize at room temperature (20-22 °C / 68-72 °F) for 6 hours.
CHOCOLATE SPONGE
53%
18%
<1%
12%
5%
11%
100%
Total weight: ~ 571 g
  • 305 g of Whole eggs
  • 105 g Sugar
  • 1 g of Sea salt
  • 70 g of All-purpose flour
  • 30 g of Cocoa powder
  • 60 g of Butter 82%
  1. Whip the room temperature eggs, sugar and sea salt in a planetary mixer with a whisk attachment on low speed first, then increase the speed to maximum and whip until a pale and fluffy foam is obtained (this should take about 10 minutes). Set the mixture aside.
  2. Mix the sifted flour with the cocoa powder using a whisk and add to the whipped egg mixture in several lots. Gently fold the dry ingredients into the batter with the spatula to ensure there are no lumps.
  3. Mix a bit of the batter with the butter, melted to 45 °C / 113 °F. Transfer the butter mixture to the rest of the batter and mix until combined with the spatula.
  4. Pour the sponge batter into a 35x35 cm silicone mat with borders 1 cm high and spread it in an even layer with an offset spatula.
  5. Bake the sponge in the oven, preheated to 165 °C / 330 °F, for 10-12 minutes, minding the peculiarities of your oven. If the sponge springs back when pressed lightly — it is ready and perfectly baked.
  6. Cover the baked sponge with parchment paper and allow it to cool at room temperature for at least 1 hour.
SHAPING AND DECORATING THE HEDGEHOGS
  • Cooled baked chocolate sponge
  • Stabilized dark chocolate ganache
  • Shelled sunflower seeds
  1. Peel off the parchment paper and tear the sponge into medium size pieces.
  2. Place the sponge pieces in a food processor and blend to obtain crumbs.
  3. Add the ganache in several lots to the food processor bowl and mix until you get a homogeneous mixture.
  4. Scale 50 g of a cake pop mix and roll it into a ball in your hands. Mold the ball into a cone shape: slightly lift the point upwards as it will become the hedgehog's nose and the rounded edge will become the body.
  5. Insert sunflower seeds into the body of the hedgehog to create spikes.
  6. Place the shaped hedgehogs in the freezer until hardened.
DARK CHOCOLATE COATING
  • 300 g of dark chocolate 70%
  • 50 g of odorless oil
  • Frozen shaped cake pops
86%
14%
100%
Total weight: ~ 350 g
  1. Melt the dark chocolate to 45 °C / 113 °F in a microwave or by placing it over a water bath.
  2. Add oil and mix well with a spatula.
  3. Transfer the coating to a measuring cup and make sure it is at 40 °C / 104 °F before use.
  4. Poke the cake pop with a long skewer and dip it in the chocolate coating. Allow the access coating to drip and place the coated hedgehog on a tray lined with a silicone mat.
  5. Wait for the coating to set and remove the skewers by slightly twisting them.
  6. Place the hedgehogs in the fridge to defrost.
MARZIPAN APPLES AND MUSHROOMS FOR DECORATION
  • 60 g of Almond powder
  • 40 g of Icing sugar
  • 10 g of Egg whites
  • 3 g of Green fat-soluble colorant
  • 3 g of Red fat-soluble colorant
  • 3 g of Yellow fat-soluble colorant
  • 10 g of Cocoa powder
47%
31%
8%
2%
2%
2%
8%
100%
Total weight: ~ 129 g
  1. Place almond powder and sifted icing sugar in a food processor and start mixing. Gradually add egg whites and process until a smooth and homogeneous paste has formed.
  2. Using this mixture, shape apples (you will need 2 apples per cake pop, so use ~2.5 g of marzipan per apple).
  3. Use the rest of the marzipan to shape mushrooms.
  4. Using a toothpick, make two holes on opposite sides of each apple.
  5. Apply the colorants to the apples with a brush, then color the mushrooms with cocoa powder.
CHOCOLATE STALKS FOR DECORATION
  • 100 g of Dark chocolate
  • Marzipan apples
  1. Melt the chocolate to 30 °C / 86 °F and place it in a paper cornet.
  2. Pipe lines of chocolate onto a frozen tray. Cut the chocolate into small pieces that will serve as stalks for marzipan apples.
  3. Leave the decoration to set for about 20 minutes at room temperature.
  4. Insert chocolate stalks into marzipan apples using tweezers.
    DECORATING THE HEDGEHOGS
    • 20 g of White chocolate 30%
    • 20 g of Dark chocolate 70%
    • 100 g of Non-melting icing sugar
    • Marzipan apples with chocolate stalks
    • Marzipan mushrooms
    1. Melt white and dark chocolate and transfer them to separate paper cornets. Pipe a drop of dark chocolate to each cake pop to make the tip of the hedgehog's nose.
    2. Pipe two drops of white chocolate to make the hedgehog's eyes, then pipe smaller drops of dark chocolate to create pupils.
    3. Dust the hedgehogs with non-melting icing sugar and decorate them with marzipan apples and mushrooms.
    4. Store the hedgehogs in the fridge for up to 3 days.
      Voila, the Hedgehog cake pops recipe is done!

      These creative hedgehog cake pops will add that extra something special to any gathering with friends and loved ones. People won't stop smiling at how good they taste and how cute they look.

      The questions that could come up during the recipe for pop cakes:

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