Oreo Cake Pops! This Recipe I'm Sure You've Never Seen

Hello everyone, welcome. In today's video I bring you another novelty. Today I'm going to make an Oreo cake pop. It's super easy and fast to make. So let's learn. Here in the bowl I have 250g of Oreo cookies. I removed the filling. I'm going to put it in the blender. I'm going to add 250ml of milk. 50g of melted butter or margarine. 3 eggs. 80g of sugar. 100g of melted dark chocolate. Now I'm going to beat for 2 minutes. I'm going to move on to the bowl. I'm going to add 200g of wheat flour. And 1 tablespoon of baking powder. I'm going to mix everything very well. Look what a wonderful texture. And the smell is delicious. I'm going to bake in this form of 40cm x 20cm and 4cm high. I greased with butter. This dough has to be baked in a preheated oven at 180 degrees for about 25 minutes. Look at this people. You can't imagine the smell that is here in the kitchen. Delicious. I'm going to let it cool down completely and I'll be right back. Look at this people. The dough is already completely cold. I covered it with plastic wrap so it wouldn't dry out. You will see what a wonderful dough. Very good. And a wonderful smell. It's a very light, fluffy dough. I'm going to weigh 600g of cake. Look at the amount of cake. This dough is super light. Now I'm going to spread this cake. Now I'm going to add 600g of chocolate cream. The recipe for this cream is already available here on the channel. I'll leave the link in the description. Look at this people. What a delight. Now I come with the cake and I'm going to fill the mold. I'm going to put the spatula. Now I'm going to leave it in the freezer for 30 minutes or in the fridge for 1 hour. To decorate, I'm going to use this silicone mold. And white chocolate. To leave the chocolate with this color, I dyed it with red colored cocoa butter. Here on the channel there is already a video teaching how to color the cocoa butter. I will also leave the link in the description. I'm going to beat to remove the air. I'm going to remove the excess with a spatula. And I'm going to leave it in the fridge for 5 minutes. Look at this people. I'm going to remove it from the mold. Look at this people. Here in this bowl I have 350g of melted dark chocolate. I'm going to put it in this glass. I come with the cake on the spatula and I'm going to bathe in the chocolate. I remove the excess very well. I come with a pair of scissors and I'm going to finish it. Here in the confectionery bag, I put the same chocolate that I made the flowers for decoration. I come with the cake on the spatula and I'm going to make some strokes. I come with the sugar moussangas and I'm going to put it on top. Look at this people. How beautiful! I'm going to glue the flowers with chocolate. Now I come with edible gold powder. I'm going to add the cereal alcohol. And a very fine brush. And now I'm going to put it in the middle of the flower. Now I'm going to give you an idea of ​​packaging. You can put it in a plastic bag like this. Which has an adhesive here at the tip. Let me put it on top of the counter, which is better to close. And this acetate packaging, which I think is much more elegant. I'm going to take off the plastic that has been protecting. I'll leave the link to the site where I bought this packaging. There in the description of the video and in the first comment fixed. Look at this people. How beautiful and delicate it is. And here is the final result. I hope you enjoyed it. This recipe yielded 13 units and the weight of each is 140 grams. The validity is 6 to 8 days. Remembering that I made only with 600 grams of cake. And now I'm going to savor this delight. Guys, this is pure deliciousness. It's just wonderful. Bye guys, until the next video.