Cake-Pops (Enie bakes)

AUTHOR
Andrew Gay
DIFFICULTY
RATING
4.2 6
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 8
  • 1 sponge cake (almost any cake can be made into cake pop mass)
  • 100-200 g Jelly to taste (apricot, orange, quince...)
  • 100 g whole milk couverture
  • 100 g Dark chocolate coating
  • 200 g sliced almonds
  • 40 Lollipop handles

Directions

  1. 1

    Crumble the cake and mix with jelly. Always add a little jelly until the desired consistency is achieved.

  2. 2

    Now small balls are formed from the cake-jelly mixture. An ideal size is 30 grams/ball. When all the balls are rolled, put the lollipop sticks into the balls and put them in the fridge for at least 30 minutes.

  3. 3

    In the meantime, we temper the chocolate coating. To do this, the couverture must be heated to a maximum of 36 degrees. Then reduce the temperature to about 32 degrees. Only then can the couverture be processed.

  4. 4

    You take the balls out of the fridge and dip them into the chocolate bath. Decorate quickly with almonds before the chocolate attracts and finally place them in a holder to harden. For the Heart Cake Pops, roll out the cake and jelly mixture on the work surface and use the cookie cutter to cut out small hearts.

  5. 5

    These are also provided with a lollipop stick, placed in the refrigerator and later covered with chocolate coating.