cake pops

AUTHOR
Shirley Vincent
DIFFICULTY
RATING
3.6 50
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 300 g light or dark cake base (finished product or homemade)
  • 60 g soft butter
  • 70 g Icing sugar
  • 140 g Double cream cheese
  • 1 TABLESPOON Rum or a few drops of baking aroma (as desired)
  • 150 g Dark chocolate coating
  • 7-10 Tbsp Sugar decoration
  • 7-10 Tbsp Also: 18 wooden sticks

Directions

  1. 1

    Finely crumble the cake. For the cream cheese cream, mix butter, icing sugar, cream cheese and rum thoroughly with the hand mixer for approx. 3 minutes. Using a spoon, gradually add as much cream cheese cream to the crumbs as necessary until the mixture can be easily formed.

  2. 2

    However, it must not be too moist and must not stick to the hands during moulding.

  3. 3

    Cut off 18 portions from the mixture and form them into round shapes. Cool the balls for 30 minutes. Meanwhile, chop the chocolate coating and melt it over a warm water bath. Dip the wooden sticks one after the other about 1 cm deep into the chocolate coating and put them into the balls.

  4. 4

    Place on a plate and chill for another 15 minutes.

  5. 5

    If necessary, reheat the couverture. Dip a Cake-Pop slightly diagonally and cover with chocolate coating by turning it. Shake off excess couverture by tapping the edge of the bowl. Turn the cake-pop to prevent the formation of noses.

  6. 6

    Decorate as desired with sugar decoration and let dry. Do the same with the other cake-pops.