Cake pops sheep
easy
90 mins
90 mins
Ingredients
- 100 g Butter
- 1 pinch Salt
- 1 package Vanillin sugar
- 75 g Sugar
- 2 Eggs (size M)
- 150 g Flour
- 1 1/2 TSP. Baking Powder
- 50 g crushed almonds
- 500 g Icing sugar
- 2 Protein (size M)
- 3 tin(s) (140 g each) white sugar pearls (e.g. Wilton)
- 16 Cat paws (e.g. Katjes)
- 7-10 Tbsp Sugar decoration
- 7-10 Tbsp Crunchy beads
- 7-10 Tbsp Licorice cone
- 7-10 Tbsp Grease
- 16 Lollopop Sticks (à ca. 15 cm)
Directions
- 1
Cream fat, salt, vanillin sugar and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and almonds. Stir the flour-almond mixture into the fat mass
- 2
Lightly grease the recesses of a Brownie Pops silicone mould (8 pieces, each containing 40 ml). Fill half of the dough with a teaspoon into the cavities (fill to almost 3/4). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes
- 3
Remove from the oven, allow to cool slightly in the wells and then carefully press out of the wells and allow to cool on a grid. Clean the baking tin, grease the cavities slightly again and fill in the remaining dough as described above, bake and let it cool down
- 4
Sift icing sugar into a bowl, add egg white and 1-2 tablespoons of water, mix with the whisk of the hand mixer to a smooth, relatively firm icing. Brush the cakes with the icing one after the other, turn them into sugar pearls. Allow to dry
- 5
Stir the rest of the icing again until smooth, fill it into a disposable piping bag and cut the tip off very close with a pair of pointed scissors. Spray eyes on 16 cats paws. Decorate with sugar decoration and crunchy beads to form heads. Stick heads and legs (liquorice cones) to the body with the sugar icing. Leave to dry. Stick a lollipop stick into each sheep from below, if necessary, fix it with the rest of the icing.
- 6
waiting time approx. 2 hours
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