John Myers
Cake Pops (for Cake Pop Makers)
The perfect cake pops (for cake pop makers) recipe with a picture and simple step-by-step instructions.
- 160 g Sugar
- 150 g Butter
- 150 g Flour
- 1 tsp Baking powder
- 1 tsp Vanilla sugar
- 3 piece Eggs
- Shish kebab skewers
- Switch on the cake pop maker and use a pastry brush to spread butter in the cake pop maker
- Stir the butter until frothy. Add sugar and keep stirring. Then add the eggs, flour, baking powder and vanilla sugar and stir to form a smooth batter.
- Now the dough is filled into the cake pop maker with a ladle or tablespoon so that the hemispheres are completely filled. Close the lid and bake the cake pops for approx. 6 – 8 minutes. In between, just open it and see whether the balls are browned a nice golden yellow.
- Once the cake pops have reached the desired tan, you can carefully remove them with two forks and place them on a wire rack to cool down.
- After all cake pops have been baked and cooled, they can be covered with icing or chocolate coating. If you want to have the balls on a stick so that they look like lollipops, you dip a kebab skewer approx. 2 cm deep in liquid chocolate and insert it into the ball. With the shish kebab skewers, snap off the tips with clean pliers and shorten them if necessary.
- Now the cake pops are dipped into the coating and allowed to drain well. If you want the cake pops without stems, you can simply roll them around in the cover with the help of two forks and then put them back on a cake rack to drain.
- As long as the icing or couverture has not yet dried, you can now work with a wide variety of decorations. I used fondant butterflies, chopped and toasted hazelnuts, coconut flakes, and sugar sprinkles. My personal favorites were the cakepops with coconut flakes;)
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