Crumble the cake and mix with jelly. Always add a little jelly until the desired consistency is achieved.
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.
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.
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.
These are also provided with a lollipop stick, placed in the refrigerator and later covered with chocolate coating.