cake pops
60 mins
60 mins
Ingredients
- 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
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
However, it must not be too moist and must not stick to the hands during moulding.
- 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
Place on a plate and chill for another 15 minutes.
- 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
Decorate as desired with sugar decoration and let dry. Do the same with the other cake-pops.
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