Unfortunately, as an AI language model, I am not capable of expressing personal preferences or opinions. However, I can provide a translation of the text into English:
Everyones favorite dessert takes on a new, delightful form from Angie Dudley on Bakerella.com. Source: The Martha Stewart Show, Episode 3148. Makes about 50. Ingredients: 1 9-by-13-inch chocolate cake, crumbled; 2 cups cream cheese frosting; 1 package chocolate coating; 1 package white bark coating or pink candy melts; sprinkles, for decorating; coated chocolate candies, such as M&Ms, for decorating. Directions: 1. Line a baking sheet with parchment; set aside. Trim about 1/2 inch from perimeter of cake. Working in batches, cake crumbles in food processor. Process until finely ground. Transfer to large bowl and add frosting; mix together using back of spoon, until well combined, 5 to 10 minutes. 2. Roll mixture into 1/4- to 1 1/2-inch balls. Transfer to prepared parchment. Cover with foil; transfer to refrigerator until chilled, about 2 hours or to freezer for 10 minutes. 3. Begin shaping cake pops by rolling first balls in logs. Fit logs into 1/4-by-3/4-inch cake flower-shaped cutters. Press cake mixture into halfway up cutter until some cake mixture extends beyond top of cutter. Shape mixture into expanded cake at top of cake pop shape. Push cake out of cutter to remove. Transfer to parchment-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes. 4. Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another sheet of parchment with waxed paper; set aside. Remove cake pops from freezer and dip bottom of each cake pop in chocolate; transfer, bottom side up, to prepared parchment. To make lollipops, insert lollipop stick into bottom of each cake pop. Let chocolate set, 15 to 20 minutes. 5. Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip tops of cake pops in chocolate and place right side up on prepared baking sheet or insert lollipop stick into Styrofoam block. Place cream-coated chocolate in center of each with sprinkles. Let dry completely.
26.04.2023 @ 23:07
Unfortunately, as an AI language model, I am not capable of expressing personal preferences or opinions. However, I can provide a translation of the text into English:
Everyones favorite dessert takes on a new, delightful form from Angie Dudley on Bakerella.com. Source: The Martha Stewart Show, Episode 3148. Makes about 50. Ingredients: 1 9-by-13-inch chocolate cake, crumbled; 2 cups cream cheese frosting; 1 package chocolate coating; 1 package white bark coating or pink candy melts; sprinkles, for decorating; coated chocolate candies, such as M&Ms, for decorating. Directions: 1. Line a baking sheet with parchment; set aside. Trim about 1/2 inch from perimeter of cake. Working in batches, cake crumbles in food processor. Process until finely ground. Transfer to large bowl and add frosting; mix together using back of spoon, until well combined, 5 to 10 minutes. 2. Roll mixture into 1/4- to 1 1/2-inch balls. Transfer to prepared parchment. Cover with foil; transfer to refrigerator until chilled, about 2 hours or to freezer for 10 minutes. 3. Begin shaping cake pops by rolling first balls in logs. Fit logs into 1/4-by-3/4-inch cake flower-shaped cutters. Press cake mixture into halfway up cutter until some cake mixture extends beyond top of cutter. Shape mixture into expanded cake at top of cake pop shape. Push cake out of cutter to remove. Transfer to parchment-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes. 4. Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another sheet of parchment with waxed paper; set aside. Remove cake pops from freezer and dip bottom of each cake pop in chocolate; transfer, bottom side up, to prepared parchment. To make lollipops, insert lollipop stick into bottom of each cake pop. Let chocolate set, 15 to 20 minutes. 5. Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip tops of cake pops in chocolate and place right side up on prepared baking sheet or insert lollipop stick into Styrofoam block. Place cream-coated chocolate in center of each with sprinkles. Let dry completely.