Summary

Ingredients

For the dough:

• 100 g suar
• 150 grams flour
• 125 g butter
• 2 egg (s)
• 1 teaspoon Baking powder
• 1 pinch (s) salt

For the frosting: (No. 1)

• 1 teaspoon butter
• 2 teaspoons cream cheese
• 2 tablespoon powdered sugar
• 1 tablespoon lemon juice
• 0.5 ½ lemon (s), untreated, remove the zest it

For the frosting: (No. 2)

• 1 teaspoon butter
• 2 teaspoons cream cheese
• 2 tablespoon cocoa powder, instant
• 2 tablespoon chocolate cream (spread)
• 2 drops bitter almond flavor

For the frosting: (No. 3)

• 3 teaspoons raspberry jam
• 2 tablespoon cocoa powder, unsweetened
• 1 teaspoon butter
• 2 teaspoons cream cheese

For decoration:

• 150 g couverture, white
• 150 g whole milk couverture
• 150 g dark chocolate couverture
• Cocoa powder, unsweetened, unsweetened
• Sugar sprinkles, colorful
• hazelnut brittle

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Instructions

1. One cake - three types of cake pops - for a total of 24 cake pops.
2. For the dough, stir in the butter and sugar until foamy, then stir in the egg. Mix and stir in the remaining ingredients of the dough. Bake in a loaf pan at 180 ° C for about 45 minutes.
3. The cake can also be baked a day in advance, then it is easier to crumble.
4. I made three different types of cake pops out of it. To do this, I cut the cake into 3 equal pieces and crumbled each of them in their own bowl.
5. There is a frosting for each bowl. Simply add the respective ingredients to the dough crumbs and knead in until a uniform mass is formed. You can also vary according to your mood. Some like more cream cheese, but you can use e.g., also add melted chocolate or jam.
6. Each bowl of batter results in exactly 8 cake pops. These are shaped into balls and put in the refrigerator compartment for about 10 minutes. I started the first frosting here, and while these were in the fridge, I prepared the second, etc.
7. Then (I used 1 white chocolate for frosting, 2 whole milk for frosting, 3 dark chocolate for frosting) melt each chocolate in a water bath. Poke holes in the cake pops with the cake pop sticks, then dip the sticks approx. 1 cm in chocolate and insert them into the holes. Now put the cake pops back in the cooler for a while - until the chocolate is firm.
8. And now it`s time to decorate. There are no limits to your imagination. I covered my cake pops with chocolate and decorated them with colorful sprinkles, cocoa powder and brittle.
9. Tip: Since the amount of chocolate is not really suitable for dipping, I helped myself with a teaspoon and used it to spread the chocolate over the cake pops.