Summary

Ingredients

• 1 cake your choice (sponge cake)
• 300 g couverture, whole milk or dark or white
• 200 g sour cream or crème fraîche, cream cheese or mascarpone
• 150 g powdered suar
• 70 g butter, melt
• 1 packet vanilla sugar

Moreover:

• Brittle or chopped nuts, crumble to decorate
• Aroma your choice
• possibly food coloring your choice

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Instructions

1. For the frosting, beat the sour cream, melted butter and vanilla sugar until creamy. Possibly round off the taste with aroma. Then add the powdered sugar and stir until smooth.
2. Crumble the cake into small crumbs in a bowl. Then add the frosting to the crumbs in the bowl and mix well to form a sticky mass.
3. For each cake pop, roll 30-40 g of dough into a ball. Place the balls on a baking sheet or plate lined with baking paper. Put in the fridge and let rest for 30-60 minutes.
4. Melt the couverture in a water bath. Take the balls out of the refrigerator. Dip a lollipop stick or a kebab skewer finger-widthwise into the couverture and then stick it into a ball. This prevents the ball from sliding off the stem. Then put it in the refrigerator for another 15-30 minutes so that the couverture is nice and firm.
5. During this time, wrap a styrofoam block with aluminum foil. Dip the cake pops in the couverture until everything is covered. Hold the ball tilted downwards and roll the stalks back and forth between your hands until the excess couverture has drained off completely. Then you can decorate them and put them in the styrofoam. Then it is best to put it back in the refrigerator so that the couverture becomes nice and hard.
6. Brittle, chopped nuts, desiccated coconut, chocolate sprinkles, sugar hearts, sugar sprinkles, sugar pearls, dried chopped fruits, etc. are suitable as decoration.
7. Instead of whole milk couverture, you can also use dark or white couverture.