Baileys Cake Pops

Ingredients for 1 servings:

• 5 eggs
• 250 g sugar
• 1 packet of vanilla sugar
• 250 g margarine
• 250 g flour
• 2 tsp, leveled baking powder
• 175 ml Baileys Irish Cream
• 2 tbsp cocoa powder
• 250 ml Baileys Irish Cream
• ½ pack of pudding powder (vanilla flavor)
• 125 g butter, room temperature
• 50 g powdered sugar
• 200 g white chocolate coating
• 200 g chocolate coating, whole milk
• some palm fat
• Sprinkles for garnishing

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

tastes great like Baileys, makes about 50 pieces

For the batter (you can bake it the day before if you like), beat the eggs with the sugar and vanilla sugar until fluffy, then add the margarine and continue beating until fluffy. Then stir in the flour and baking powder. Finally, add the Bailey’s and pour half of the batter into a baking dish (the dish doesn’t matter, as the cake will be crumbled later). Add the cocoa powder to the remaining batter and stir well. Also pour into the baking dish. Bake at 175°C for 60-70 minutes (use a skewer to test if it’s cooked through). Then let the cake cool. Finely crumble the cake; this works well with a food processor. Depending on the size of the cake crumbs, the two-tone batter will give the cake pops a subtle color accent. Prepare the pudding for the buttercream (you can also do this the day before). Mix the pudding powder with 2 tablespoons of Bailey’s, then bring the remaining Bailey’s to a boil. Stir in the pudding powder and Bailey’s mixture and bring to a boil briefly. Pour the pudding into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let the pudding cool at room temperature. For the buttercream, beat the room-temperature butter with the powdered sugar for 5 minutes until creamy, then add the pudding a tablespoon at a time and continue beating for 4-5 minutes. It’s important that the pudding and butter are at the same temperature, otherwise the buttercream will curdle! Now make the cake pop mixture. Mix the cake crumbs into the buttercream a tablespoon at a time until the mixture is nice and smooth and holds together well. This works best with your hands. Now it’s time to shape the cake pops. The best cake pop shape is a cylinder. It doesn’t roll away like a ball and is therefore very easy to handle. A heaped teaspoon should be used as a guideline for the pops. If the cake pops get too big, they won’t be able to support their own weight and will slide off the wooden skewer. Shape all of the cakes and refrigerate for about 30-60 minutes. I prefer them to be a bit chilled; they’re firmer and easier to work with. Melt the milk chocolate coating in a double boiler and add about 1-2 teaspoons of palm oil and let it melt as well. Dip the bottom of the pops into the chocolate, tap off a little, and place upside down on a surface/plate. Dip a wooden skewer into the chocolate and insert it directly into the pop, about halfway through. Then let the chocolate set, possibly in the refrigerator. Melt the white chocolate coating with a little palm oil, dip the cake pops in, tap off a little, decorate with sugar sprinkles, and place them in a block of floral foam from a florist’s shop. You can wrap this in baking paper or aluminum foil beforehand to give it a pretty little dress.