Best 3 Homemade Pocky Recipes

STRAWBERRY POCKY STICK CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously butter and flour two 8-inch round cake pans. Line the pans with parchment paper circles, then butter the parchment.
• Sift together the flour, baking powder, baking soda and fine salt in a medium bowl and set aside.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until pale yellow and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the mixer speed to low and mix in the buttermilk and vanilla until just combined, about 1 minute. Slowly add the flour mixture and mix until just combined.
• Divide the batter between the prepared cake pans. Bake the cakes until golden on top and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let them cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely, about 2 hours.
• For the frosting: Meanwhile, beat the confectioners' sugar, butter, milk, kosher salt and strawberry extract if using in a large bowl with an electric mixer on medium speed until light and fluffy, scraping the sides as needed, about 5 minutes.
• Add 1 cup of frosting to each of 2 different bowls. Use the red gel food coloring to color one bowl of frosting the same color as the strawberry sticks. Color the second bowl of frosting slightly lighter than the first one. Cover all 3 bowls tightly with plastic wrap until ready to use, pressing the wrap against the frosting.
• Assemble the cake: Cut each cake in half widthwise with a serrated knife so that you have 4 cake layers that are the same height. Place one cake layer onto a cake stand and spread with the dark pink frosting, then top with another cake layer. Spread the light pink frosting over the top of that layer and top with a third cake layer. Spread 1 cup of white frosting over the top of that layer and top with the last cake layer. Cover the top and sides of the cake with the remaining white frosting.
• Arrange the biscuit sticks vertically around the cake, side by side so they are touching, with the pink ends facing down. Entirely cover the top of the cake with the sprinkles and serve.

HOMEMADE POCKY

Steps:

• Prepare the dough: Add 1 1/4 cups flour, the sugar, baking powder and salt to a food processor, and pulse a few times to combine. Add butter and pulse until small crumbs form. In a measuring cup, combine milk and vanilla. Stream into flour mixture while machine is running. Pulse until dough is fairly smooth.
• Transfer dough to a lightly floured surface, and roll until it is just over 1/4-inch thick. Use a bench scraper or the side of a large knife to straighten the sides so that it is a 5 1/2-by-8-inch rectangle. Wrap in plastic and transfer to a small baking sheet. Chill until firm, at least 1 hour and up to 3 days.
• Heat the oven to 350 degrees. Use a bench scraper or long knife to cut the dough crosswise into 1/4-inch-thick strips that are about 5 1/2 inches long. Transfer half the dough to the refrigerator while you work with the other half. Using the palms of your hands, gently roll each strip on a lightly floured work surface until 7 to 8 inches long. Transfer strips to parchment- or silicone mat-lined baking sheets, keeping them as straight as possible and spacing them about 1 1/2 inches apart. Repeat with remaining dough. Freeze until firm, about 10 minutes.
• Bake until golden on edges and bottom, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely.
• Decorate the cookies: Melt each of the chocolates in a separate metal bowl set over a small saucepan with 1 inch of simmering water, stirring occasionally until melted. If using dark or milk chocolate, add 1/2 teaspoon vegetable shortening to each and whisk until combined. If using white chocolate, add enough vegetable shortening to make it thin enough for dipping, up to 1 tablespoon, whisking until mixture is glossy. Stir pulverized berries or matcha into white chocolate. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
• Holding a cookie stick over a bowl of chocolate, use a small spoon to pour the chocolate over 2/3 of the stick, turning cookie to coat on all sides. Let excess drip off, and scrape against the edge of the bowl. Set chocolate-coated cookie on a parchment- or wax paper-lined baking sheet. Sprinkle with nibs or nuts as desired. (You'll want to keep all the dips in a warm place while working with them, and return them to the pot or microwave to remelt if needed.) Refrigerate until coating hardens. Cookies will keep in an airtight container at room temperature for 1 week.

POCKY S'MORES

Steps:

• Open the packet of Pocky and the bag of marshmallows.
• Carefully skewer several marshmallows (depending on their size) onto each Pocky. It may be easier to make a hole in the marshmallows using a skewer before threading them onto the Pocky, as the Pocky are prone to breaking. Do not overload the Pocky, as they may break under the weight of the marshmallows. The marshmallows can also catch fire, so leave enough Pocky to keep a safe distance from your hand and the marshmallows should this occur.
• Using your stove, a kitchen blowtorch, or, preferably, an open fire, toast the marshmallows, being careful not to burn the marshmallows or yourself. Allow to cool slightly before devouring.