Three kinds of cake pops

Ingredients for 1 servings:

• 100 g sugar
• 150 g flour
• 125 g butter
• 2 eggs
• 1 tsp baking powder
• 1 pinch of salt
• 1 tsp butter
• 2 tsp cream cheese
• 2 tbsp powdered sugar
• 1 tbsp lemon juice
• ½ lemon(s), untreated, zest
• 1 tsp butter
• 2 tsp cream cheese
• 2 tbsp cocoa powder, instant
• 2 tbsp chocolate spread
• 2 drops of bitter almond flavor
• 3 tsp raspberry jam
• 2 tbsp cocoa powder, unsweetened
• 1 tsp butter
• 2 tsp cream cheese
• 150 g white chocolate coating
• 150 g milk chocolate coating
• 150 g dark chocolate coating
• n. B. Cocoa powder, unsweetened, unsweetened
• n. B. Sugar sprinkles, colorful
• n. B. Hazelnut brittle

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 45 minutes

one cake – three types of cake pops – for a total of 24 cake pops

One cake – three types of cake pops – for a total of 24 cake pops. For the batter, cream the butter and sugar until light and fluffy, then stir in the egg. Mix the remaining batter ingredients and stir in. Bake in a loaf pan at 180°C for about 45 minutes. The cake can also be baked the day before, as this makes it easier to crumble. I made three different types of cake pops out of it. I cut the cake into three equal pieces and crumbled each into a separate bowl. There is a frosting for each bowl. Simply add the respective ingredients to the batter and knead until a uniform mixture is formed. You can vary this according to your taste. Some people like more cream cheese, but you can also add melted chocolate or jam instead. Each bowl of batter yields exactly 8 cake pops. Shape these into balls and place them in the refrigerator for about 10 minutes. I started with the first frosting, and while those were in the fridge, I prepared the second, and so on. Then (I used white chocolate for frosting 1, milk chocolate for frosting 2, and dark chocolate for frosting 3) melt the respective chocolate in a double boiler. Use the cake pop sticks to poke holes in the cake pops, then dip the sticks about 1 cm into the chocolate and insert them into the holes. Now the cake pops go back in the fridge for a while until the chocolate has hardened. And now it’s time to decorate. There are no limits to your imagination. I covered my cake pops in chocolate and decorated them with colorful sprinkles, cocoa powder, and brittle. Tip: Since the amount of chocolate wasn’t really suitable for dipping, I used a teaspoon to help me distribute the chocolate over the cake pops.