Cake Pops with Nutella Frosting
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 50 mins |
| Total Time | 3 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g butter
- 80 g suar
- 1 packet vanilla sugar
- 125 ml milk
- 250 g flour
- 0.5 ½ pack baking powder
- 2 egg (s)
For the frosting:
- 115 g butter
- 120 g cream cheese or quark
- 120 g Nutella
- Couverture, to cover, your choice
- Sugar sprinkles or decoration your choice
- Food coloring, your choice
Print Recipe
Pin Recipe Instructions
- The amount is enough for 30 - 40 cake pops, depending on the size.
- Prepare all the ingredients for the sponge cake, they can best be processed at room temperature.
- Beat the butter until foamy, pour in the sugar and vanilla sugar, add the eggs. Beat the mixture until frothy and creamy. Then mix the baking powder and flour and stir in alternately with the milk. Put the dough in a greased baking pan and bake at 180 degrees for approx. 40 - 50 minutes (test with chopsticks!). Then let it cool down.
- For the frosting, mix all three ingredients well together so that a creamy mixture is created.
- Crumble the cake into small crumbs and add the frosting. Attention! Depending on how juicy your cake is or how big / small you don`t need the complete frosting. Always mix in partially first. If the mixture of cake crumbs and frosting can be formed into balls well, shape them into balls. Each ball should weigh about 30 g, then it is the optimal size! 1 hour in the fridge with it!
- Melt the couverture. Dip the lolly stick in the couverture and stick it in the ball. Repeat the same thing with all balls. When the couverture is set, dip the whole ball in the chocolate and remove the excess chocolate by gently shaking and turning. Now you can decorate to your heart`s content! To dry it is best to place in a glass or in a styrofoam sheet.
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