Cake Pops
These cake pops are not only a feast for the eyes, but also for your taste buds. And super fun to make with the kids!
12-14 persons
Medium
1 hour
Netherlands
Ingredients
Based on 12-14 persons
Cake:
- 100g butter
- 100g caster sugar
- ½ tsp vanilla extract
- 2 eggs
- 100g self-raising flour
Buttercream:
- 75g butter
- 150g icing sugar
- ½ tsp vanilla extract
- 1 tbsp coconut milk
- 200g white chocolate, melted
- Sugar mice
Other supplies:
- Baking tin, ⌀ 20 cm
- 14 skewers (15, 18 or 25 cm)
- Preheat the oven to 190°C. Grease the baking tin. Place the butter, sugar and vanilla extract in a bowl and beat until creamy. Gently beat the eggs as well, one at a time. Then add the flour and stir well. Pour everything into the baking tin and bake for about 20 minutes until the flour rises and is golden brown. Set aside and let it cool completely.
- In the meantime, make the butter cream. Beat the butter and icing sugar in a large bowl until smooth. Then add the vanilla extract and coconut milk and beat again. Crumble the cake once it has cooled. Add the butter cream to the cake crumbs and stir well. Take some of the cake mixture in your hand and form it into a ball. Place the ball on a plate and press a skewer into it. Repeat this for the remaining balls. Then place the plate with balls in the refrigerator for an hour.
- Melt the white chocolate in the microwave and let it pop. Stir it every 10 seconds until it is smooth. Place the sugar mice in a bowl. Take a cooled cake pop, dip it in the white chocolate and then in the sugar mice. Finally, turn it upside down in a mug and let it dry for an hour at room temperature, or in the refrigerator for 30 minutes.