Sheep Cake Pops

AUTHOR
Benton Mccarty
DIFFICULTY
not easy
RATING
5 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 100 g soft butter
  • 75 g Sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 2 eggs + 2 fresh egg whites (size M)
  • 150 g Flour
  • 7-10 Tbsp 1 1/2 teaspoons of baking powder
  • 50 g ground almonds (without skin)
  • 500 g Icing sugar
  • 3 jars (114 g each) white sugar pearls
  • 16 Cat's paws
  • 16 red sugar hearts*
  • 7-10 Tbsp Crunchy beads*
  • 90 g Licorice cones
  • 7-10 Tbsp Cake-pop silicone form with 8 wells (each containing approx. 40 ml; e.g. from Wilton)
  • 7-10 Tbsp Disposable piping bag
  • 16 Lollipop handles (à ca. 15 cm)

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in 2 eggs individually.

  2. 2

    Mix flour, baking powder and almonds. Stir in the flour mixture.

  3. 3

    Fill half of the dough with a teaspoon of just under 3⁄4 fully into the hollows of the mould. Bake in a hot oven for about 15 minutes. Put the rest of the dough aside.

  4. 4

    Take Cake Pops out of the oven, let them cool down a little in the mould and then carefully press them out of the hollows. Let them cool down on a cake rack. Clean the baking tin. Process the rest of the dough in the same way and bake.

  5. 5

    Let it cool down.

  6. 6

    Sieve the icing sugar into a bowl. Add 2 egg whites and 1-2 tablespoons of cold water. Stir with the whisks of the mixer to a smooth, firm glaze. Coat the cake pops one after the other with the icing and immediately turn them all around in the sugar beads.

  7. 7

    Allow to dry.

  8. 8

    Stir the rest of the casting again until smooth and fill into the piping bag. For the sheep's faces, spray a little bit of the icing on the cat's paws as eyes. Glue the sugar hearts with a little bit of icing as mouths and stick the crunchy beads as croissants on them.

  9. 9

    Use cast iron to stick the liquorice heads and the liquorice caps to the body as legs. Leave to dry. Stick a lollipop stick into each sheep from below, possibly stabilise with a little bit of icing.

Nutrition Facts

KCAL
370 kcal
CARBS
66 g
FATS
9 g
PROTEINS
3 g

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