John Myers
Cake Pop Chef
The perfect cake pop chef recipe with a picture and simple step-by-step instructions.
for decoration
- 1 Teaspoon. Cocoa
- 100 g Cream cheese
- 50 g Butte melted
- 100 g Marzipan paste
- White pearls for the eyes, red for the nose
- Light and dark couverture
- Red fruit gummy strings
- Lollipop sticks
- Mix the cake base with the cream cheese, cocoa and melted butter. Shape 25 g balls and place in the freezer for 10 minutes
- Form the hats from the marzipan mixture. Put something into the fridge
- Melt both couvertures and arrange the beads and strings
- First dip the hat in the light couverture (use a toothpick as an aid) and put it back in the refrigerator
- Understand the balls with the stems (dip the stem in couverture and stick it in the ball) then briefly in the refrigerator.
- Dip the balls in the couverture – immediately remove the hat and put your eyes and nose on it. Cool. Then paint your mouth with couverture and attach the fruit gum string!
- I always have to state the number of people here. In the case of cake pops, you shouldn’t take that too seriously 😉
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