Cake Pops à la Nathalie

Ingredients for 40 servings:

• 1 cake (sponge cake, loaf cake), of your choice
• 350 g chocolate coating, whole milk
• 200 g sour cream
• 150 g powdered sugar
• 70 g butter, melted
• 1 packet of vanilla sugar
• Chocolate sprinkles or other decorations as desired

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 15 minutes; Total time approx. 3 hours 15 minutes

They are just so delicious and look beautiful too!

You will also need: 40-50 lollypop sticks or skewers Aluminum foil Styrofoam Baking paper For the frosting, beat the soft butter, vanilla sugar and sour cream with a hand mixer until creamy. Add the icing sugar and mix until smooth. To make the cake pops, use a knife to cut off any hard or dark bits from the pre-baked sponge cake. Then take a large bowl and crush the cake into small crumbs with your hands. Cover a baking tray or large plate with baking paper and set to one side. Now add the frosting to the cake crumbs in the bowl and mix well until it forms a sticky mass. Take 30-40g of the dough, roll it into a ball and then place it on the baking tray or plate. Before you start decorating, put the balls in the fridge for an hour. Melt the chocolate coating in a bain-marie. Dip a lollipop stick or wooden skewer into the chocolate coating a finger’s width away and skewer the balls. Then put the balls back in the fridge for another 15-30 minutes so that the chocolate hardens (prevents the pops from slipping off the stick). While the chocolate hardens on the skewers, you can cover the Styrofoam with aluminum foil. Then you can take the skewers out of the fridge. Now it’s time to decorate: Dip the cake pops in the chocolate coating until everything is covered. Hold the ball tilted downwards and roll the lollipop sticks back and forth between your hands until all the excess chocolate has dripped off. When no more chocolate drips off, you can stick them in the Styrofoam and decorate with sprinkles or other decorations such as cookies. Decorate with, for example, desiccated coconut, brittle, chocolate sprinkles, sugar hearts, chopped nuts or chopped dried fruit, etc. Afterwards, it’s best to put it back in the fridge so that the chocolate coating hardens. You can also use dark chocolate or white chocolate. It’s up to you! You’ll need between 40-50 pops. They’re perfect for any occasion, are very fine and look beautiful too. Enjoy and have fun trying them out! One note: I added a small bottle of rum flavoring to my sponge cake for flavor. You can use other flavors depending on your taste. Just give it a try. It’s best to let the sponge cake stand for a day, then it’s easier to handle.