Cake pops

Cake pops were invented by a blogger from the USA in 2011 and have spread at record speed across large parts of the world. There is a bit of work with them, but they are both beautiful and taste good.

2 egg whites

225 g sugar

2 teaspoons vanilla extract

60 g soft butter

1.5 teaspoons baking powder

225 g wheat flour

1.75 dl of milk

Green food coloring

200 g natural cream cheese

Beat the egg whites until stiff, add little by little sugar while continuing to beat until you have a nice meringue. Whisk in the vanilla, butter, flour, baking powder and milk. Add food coloring until you are happy with the look.

Pour the dough into a round cake tin lined with baking paper 24 cm in diameter and bake in the middle of the oven at 175 degrees for approx. 50 min. The base should be golden on the surface and cooked through (check with a skewer, there should be no dough on it if you stick it into the cake and pick it up again).

Cool the cake base in the tin, loosen it and peel off the baking paper. Cut off the crust on top of the cake base (you can mash it, if you like). Crumble the rest of the cake base into crumbs in a bowl and mix it together with cream cheese until you have a malleable mass.

Place baking paper on a plate that will fit in the freezer. Shape the dough into round balls, place them on the board and stick sticks into them. When the tray is full, put it in the freezer for min. 30 min, preferably overnight.



400 g white cooking chocolate

A little delphia fat

Green food coloring

White and silver cake sprinkles

Melt the chocolate in a water bath, together with the food coloring and a little delphia fat. Dip the frozen cake balls into the chocolate and let the excess chocolate drain off. Sprinkle with cake sprinkles before the chocolate hardens and place them in a cake pop stand or at a distance in kitchen glasses or similar until the chocolate is completely hard.



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