Dairy-free Christmas cake pops

Ingredients for 1 servings:

• 500 g cake base, homemade or ready-made cake base or other cake leftovers
• 150 g apricot jam
• 50 g cocoa powder
• 50 g sugar
• 7 g gingerbread spice, approx. half a pack
• ½ bottle of rum flavoring
• 1 pinch of salt
• 2 packs of white chocolate coating
• e.g. sugar decoration, or coconut flakes, sugar pearls, for decoration
• Food coloring, color as desired (powder)
• possibly icing, (muffin glaze) red

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

small, delicious Christmas cakes on a stick, approx. 35 – 40 pieces

Crumble the cake base and mix it with the jam (adjust the amount depending on the type of cake to regulate the moisture content of the mixture), cocoa, sugar, gingerbread spice, rum flavoring, and a pinch of salt until a moldable dough forms. Use this mixture to create the desired Christmas shapes, e.g., Santa hats, angels, or Christmas trees. Have wooden dowels and a place to stand them (e.g., a Styrofoam block, a wooden block with holes, or a shoebox) ready. Heat 1-2 packages of white chocolate coating in a double boiler or slowly in the microwave. Dip the wooden dowels about 1.5-2 cm into the chocolate coating and insert them directly into the pre-formed dough figures, about halfway through. Chill the dough briefly, and in the meantime, prepare the decorations and color the chocolate coating in the desired color. But be careful: Do not use liquid food coloring, as it will curdle. Fat and water don’t mix well, so use powder! Then you’re on the safe side. For the Santa hats, I also like to use ready-made red cupcake icing (it just takes a while to dry). Now dip the pops in the chocolate coating (jam jars are handy for this) and, after letting it dry for a while, add the desired decoration.