Birthday Cake Pops
Whether for a children’s party, as a homemade birthday present or as a snack for yourself: Making a cake for yourself is easy and truly eye-catching. Here I will tell you how to make a Birthday Cake Pops yourself in just a few steps.
Ingredients for Birthday Cake Pops:
For the batter:
100 g flour
100 g sugar
150 g cream cheese
150 ml milk
100 g ground almonds
1 teaspoon baking powder
For the icing:
100 g chocolate coating dark chocolate
Other:
Sugar pearls
28 Cake Pop Sticks
Instructions:
Bake the dough:
First, bake the cake batter. To do this, put all the ingredients except the cream cheese in a food processor (or in a bowl for the hand mixer) and mix them well together.
Grease a loaf tin (or other baking dish) and dust with flour. Pour in the batter and bake on the middle shelf in a preheated oven at 350°F (fan oven) for about 20 minutes.
Remove the cake from the oven, turn out onto a cooling rack and leave to cool.
Now crumble the baked cake mixture with your fingers. To ensure that no large pieces remain and that everything is finely crushed, place the crumbled pieces in a food processor and chop everything well.
Then add the cream cheese and mix everything together again until you have a lump of dough, reminiscent of raw shortcrust pastry.
Shape the cake pops:
Now break the couverture into small pieces and put them into a cup, which should be suitable for the microwave. Place the cup with the chocolate in the microwave and melt on the highest setting for about 1 minute. If the chocolate is not completely melted, run the microwave for another 30 seconds.
Now take a small amount of the dough for each individual Cake Pop and weigh it with the kitchen scales. The batter for a cake pop should not weigh more than 20 grams. Otherwise it will be too heavy and could fall off the stick when you glaze it with the chocolate coating. My dough balls for the cake pops were all between 16 and 18 grams and I did really well with that. Once you have weighed out the dough, shape it into small round balls in the palms of your hands.
Frost the cake pops:
Once you have formed them, take a cake pop stick and dip it into the chocolate by about 1 to 1.5 cm on the side that you are going to put into the dough. Then insert the stick with the chocolate into the ball of dough, twisting the stick with your fingers further into the ball. Be careful not to pierce the dough ball completely with the stick. The handle should be twisted far enough into the dough ball, but not too far either. My cake pops turned out best when the sticks went a little further than halfway into the ball.
The lollipop is now skewered, now you have to glaze it with chocolate coating. To do this, dip the stick with the ball into the chocolate coating, twist it briefly between your fingers and pull it out again. Let the stick with the glazed dough ball drip off the rim of the cup. I always tapped the rim of the cup lightly with the stick. This allowed the excess chocolate coating to drip off well into the cup. Please don’t tap too hard either, otherwise the ball of dough could come off the stem.
Finally, sprinkle the Cake Pop with sugar pearls while the chocolate has not yet hardened. I then put my finished cake pops in a pot with sugar. This way they can harden well and don’t touch each other. You can also buy cake pop stands for this purpose.
If you want the cake pops to harden more quickly, put them and the pan in the freezer for 30 minutes.
More Delicious Birthday Cake Recipes
Note:
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