Posted on by Bembum Kitchen

Easy (NO BAKE) Kero Keroppi Cake Pops

Hi Everyone, today we are making these cute “Kero Keroppi Cake Pops”.  They look so adorable that I just couldn’t help myself.

I love all Sanrio Character so much when I was a child, I felt like a little kid again making these 😚

These super easy recipe is a NO bake version Cake Pops, the texture is fluffy and moist and it wasn’t messy and no time consuming.

You’ll need a Food Processor or rolling pin to crumble up the cookies. It’ll be like playing with mud, but it’s really fun, trust me

🤤 looks good !!

They already look cute and adorable and also the Chocolate Rum Truffles are so tasty! You might not be able to resist popping one in your mouth.

If you try this recipe, please let me know! Leave a comment and tag a photo #bembumkitchen on Instagram so I can see it.

I always love to see what you Guys come up with 🤗
Happy Baking!

watch how to make kero keroppi cake pops


NO BAKE KERO KEROPPI CAKE POPS
Yield: 7 pieces
Active time: 1 1/2 hour
Total time: 2 hours

🍡 INGREDIENTS
360 grams Digestive Biscuits
2 tablespoons Cocoa Powder
50 grams Unsalted Butter
200 grams Condensed Milk
2 tablespoons Rum Liqueur
7 pieces Ice Cream Cones
300 grams white Candy Melts
2 teaspoons Matcha Powder
Fondant (Black, Soft Pink, Red, White)
Black Colour Edible pen

🍡 INSTRUCTIONS

  1. Put Digestive Biscuits in a plastic bag (or use a Food Processor) and bash with a rolling pin until you have a nice fine crumbs.
  2. Heat the Butter and Condensed Milk.
    Put the Butter and Condensed Milk in a pan over a low heat, stir constantly until the Butter melted.
    Allow to cool slightly, then pour in to the Biscuit Crumbs, mix well (the texture will be like a cookie dough-not too wet not too crumbly, just right).
  3. Before start rolling out the cake pop balls, cut down the Ice Cream Cones (about 2 cm), so that you know what size to roll them out to.
    Just really carefull with these or they may crack, making just a bit by bit to cut it through.
  4. Don’t waste up the cone crumbs, throw these into the Food Processor, add Colourful Chocolate Rice and fill into the cone for a little surprise (like Pinata).
  5. To roll these up; for the head take about 60 grams of Cookie Dough, squeeze that together so you don’t have any air pockets in your cake ball and then roll out between your hands really lightly (you don’t really want to be applying any pressure here, just enough to form it into a ball).
    **Now double check that It’s the right size for your cone.
    And for the eyes; take 10 grams of the dough for each eye, and roll it the same way (note that you need to make 7 heads and 14 eyes).
  6. Just go ahead and roll off the rest of your cake pop balls.
    Once it’s done, pop them into the fridge for about 10 minutes so they can firm up.
  7. In the meantime, melt the white Candy Melts, then add in the Matcha Powder. Mix well.
  8. To start assembling
    Grab one Ice Cream Cone; dip the “head” Cookie Dough in a little bit of Candy Melts, then press it on the Ice Cream Cone.
    Then for the eyes, dip each eye into a Candy Melts and stick it to the head and set aside.
    Continue cranking out the rest of these, then pop them again into the fridge for another 10 minutes (it’s really a great way to use something to hold these while they are drying).
  9. After 10 minutes
    Grab the assembled Ice Cream Cone Cake Pop and dunk it right into the melted Candy Melts; Tap your wrist to get off any excess Candy Melts;
    Set aside and then do the second time dip for more smooth finished.
  10. Once you have them all dipped, add on the details (as shown in the video)
    I’m using some Fondant for these and I’m just sticking it on with a bit of water.


NOTES

  1. You can use White Chocolate instead of Candy Melts (Wilton brand), but I does have some candy melts tips here and that is my major tip when it comes to cake pops.
    Candy melts so much better that White Chocolate in my opinion, it has the perfect consistency and set to a smooth hard finish,they also has a lot of colour variation so you don’t need to color it by yourself.
    If your Candy Melts is too thick, just add a bit of shortening or EZ Thin (Wilton Brand).
    ***Check out on my “Pikachu Donuts” video for more info about Candy Melts: https://www.youtube.com/watch?v=BMS2VKqsrGo&t=12s
  2. You can substitute Digestives Biscuits with any plain biscuits you want.
    Some people use biscuits with fillings type (like Oreo) to make these.
    I found that it’s too oily and also the fillings inside Oreos will add more sweetness to the final result so I’m personally not recommend these type of biscuits.
  3. It will be great if you have green colour Candy Melts or you can use green Candy Colouring
    I don’t have any of that, so I just add some Matcha Powder.

Posted on by Bembum Kitchen

Chocolate Tiramisu in A Cup

Hi Everyone, today we are making these yummy “Chocolate Tiramisu in A Cup”.  Tiramisu is one of my absolute favorite desserts 😛  It is even simple to make, you just need a little time.

Ladyfinger Cookies

Traditional Tiramisu is made with Espresso and Rum soaked Ladyfingers. The version below has subbed in hot Cocoa and Rum for the Espresso and Rum.

Creamy Custard Layers

And since I know many people are nervous about eating raw eggs, I went with the cooking-the-eggs method. This makes a bit more dense than authentic Tiramisu since the creamy layers is like a custard.

I can honestly say this is the perfect tiramisu that I’ve ever tasted! And I hope you can love it as much as I do! Enjoy Guys! 😉

CHOCOLATE TIRAMISU IN A CUP
Yield: 5 cups (8 Oz)
Active time: 1 hour
Total time: 5 hours

INGREDIENTS

  • 360 grams Hot water
  • 3 tablespoons Cocoa powder
  • 2 tablespoons Rum liqueur
  • 1 teaspoon Vanilla extract
  • 4 Egg yolks
  • 100 grams Granulated sugar
  • 1/8 teaspoon Salt
  • 60 grams Whipping cream
  • 230 grams Cream Cheese
  • 120 grams Whipping cream
  • 20-30 pieces Lady fingers
  • Cocoa Powder (for sprinkle)

INSTRUCTIONS
Cocoa Mixture:
In a large bowl, mix cocoa powder and the hot water, mix well. Allow the hot cocoa to cool until lukewarm, then add the Rhum and Vanilla extract. Set aside. Note: Due to the high cocoa to water ratio, whisk the cocoa mixture frequently to keep the cocoa suspended.

Cream Cheese Custard Mixture:

  1. In a medium heat proof bowl beat the egg yolks until just combined. Add in the sugar and salt, beat at medium speed until pale yellow for about 2 minutes. Pour in the 60 grams of whipped cream, mix well. After well combined, set the bowl over saucepan of water that has come to a simmer. Cook these mixture, stirring constantly and scraping along the bottom and sides of the bowl until the eggyolk mixture coats the back of the spoon (it will take for about 4-7 minutes). Take it off from the heat, set aside to cool completely.
  2. As soon as it cool completely, gently pour in the cream cheese and beat at medium speed until no lumps remain. Set aside.
  3. In a medium bowl beat the 120 grams heavy whipping cream at medium-high speed until stiff peaks form.
  4. Using a rubber spatula, fold 1/3 of the stiff whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream until no white streaks remain. Set the mixture aside.

ASSEMBLY

  1. Give the hot cocoa mixture a good whisk to combine. Dip 1 ladyfinger into the cocoa mixture at a time, allowing it to soak up the hot cocoa for about 1-2 seconds per side. Transfer each ladyfinger immediately to a cup. Lay the cookies side-by-side to create one even layer (you may have to trim/break the soaked cookies to fit the dish).
    After finishing the first layer of the cookies, spread about 3 tablespoons of the cream cheese mixture evenly over the ladyfingers.
    Then using a small fine-mesh strainer, sprinkle a generous amount of cocoa powder over the cream cheese layer.
  2. Repeat these process, creating 2 more layer of ladyfinger over the cream cheese cocoa layer. After finished with all the layers, spread evenly with the remaining cream cheese mixture. And finally dust the top with more cocoa powder.

NOTES

  1. These Tiramisu need to refrigerate it for at least 4 hours to chill and set, they taste even better if you can made it 1 day in advance.
  2. Store the Tiramsu in an airtight container, it will keep for up to 4 days in the refrigerator.
  3. It also will stay fresh frozen for 3 months.
    To freeze the Tiramisu; you can wrap it with two layers of cling wrap (make sure that it is an airtight), either by individual slices (if you are not planning to eat everything right away) or as a whole if you are sure that you can consume everything once thawed, cover the wrapped Tiramisu with an alumunium foil, then freeze.
  4. To thaw the frozen Tiramisu; simply put it in the refrigerator overnight and it’s ready to enjoy.