Cake pops

Ingredients for 1 servings:

• 125 g butter
• 80 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 250 g flour
• ½ pack of baking powder
• 125 ml milk
• 40 g butter
• 150 g crème fraîche
• 110 g powdered sugar
• ½ bottle of butter-vanilla flavoring
• 2 packs of cake icing
• Sugar sprinkles, colorful

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 40 minutes

Cakes on a stick, approx. 20 pieces

Gather the ingredients for the batter; they should be at room temperature. Cream the butter in a bowl with a mixer until light and fluffy, then gradually add the sugar, vanilla sugar, and eggs. Beat the mixture until creamy. Mix the baking powder with the flour and sift it over the mixture. Then add the milk and mix everything well. Pour the batter into a baking pan lined with baking paper. Bake in a preheated oven at 180°C (convection oven) for about 40-50 minutes (do the skewer test!). Then turn the cake out onto a wire rack to cool. For the frosting, cream the butter and crème fraîche with a hand mixer until light and fluffy, add the powdered sugar and the butter vanilla flavoring, and mix everything well. Cut off the crust from the cake, then finely crumble the cake by hand, gradually kneading it with the frosting. Important! Only add enough frosting until the dough is easy to shape! (The drier the cake, the more frosting you’ll need). Shape the dough into balls about the size of a ping-pong ball (approx. 30g of dough per ball). Place the balls on a baking sheet lined with baking paper or aluminum foil and then place in the freezer for 10 minutes (or in the refrigerator for 30 minutes). Melt the chocolate glaze and get the sticks ready. Dip the sticks about 1cm into the liquid chocolate glaze and then insert them halfway into the ball, then chill for another 5 minutes. In the meantime, prepare the decorations, such as sprinkles. The best way to dry the cake pops is to use a piece of Styrofoam or, alternatively, a floral sponge (for flower arrangements). Wrap the Styrofoam in cling film so it can be used several times. Carefully dip the balls into the liquid chocolate glaze and rotate them until the dough is completely covered. A deep container held at an angle is best. Slowly rotate the balls in it, then remove them from the glaze and let the excess chocolate drip off. Decorate with sprinkles. Place the finished cake pops in the Styrofoam to dry. Tips: Allow the chocolate glaze to dry slightly before sprinkling with the decorations. To give as a gift, place them in a flowerpot, on Styrofoam, or on a cake. It also looks nice if the cake pops are individually wrapped in clear bags. Cake pops can be made in many different ways. Use batter, glaze, or caster sugar to create your own unique flavor.