Rudolph Cake Pops

preparation

1. If you want to go quickly, you can use a ready-made sponge cake base, otherwise bake one first and set it aside to cool.
2. Wrap a large piece of styrofoam with aluminum foil. If necessary, you can also use an egg carton to put the cake pops in.
3. Break the pretzels so that the triangle of the middle piece remains intact for the antlers.
4. Melt the white couverture in a water bath. Using a syringe for the eyes, squirt 2 small, round blobs onto a silicone mat. For the nose, inject a slightly larger, round dab, let it cool down a little and place the red M&M in the middle. Melt the brown couverture together with the palmin as well. Squirt a small, brown dot on the cooled, still white eyes. Stand on its side.

Making cake pops

1. Crumble the sponge cake very finely. In the TM for about 10 seconds, level 4. Knead in the sour cream and cream cheese spoon by spoon until the crumbly dough has a firm consistency. Shape them into small, round balls and stick them on a cake pop stick. Dip the stem in the dark couverture beforehand and place it in the “waiting line” on the styrofoam.

Decorate

1. Gradually coat the dough balls with the dark couverture. Always tap the stem lightly on the edge of the bowl so that the couverture drips off well. Always insert the pretzels for the antlers straight away, otherwise the chocolate will crack if it is already too hard. Put the cake pops aside in the styrofoam block and let the chocolate solidify a little. Now detach the prepared noses and eyes from the silicone mat and place them on the cake pop, gently pressing them down.
2. I made the cake pops for the last Christmas bazaar of our school and the “parts” were the “big sellers”