Vanilla Cake Pops

Summary

Prep Time	1 hr
Cook Time	50 mins
Total Time	3 hrs 50 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Also:

75 g butter
125 g cream cheese
1 ½ vanilla pod (s), which the pulp
150 g powdered suar

For decoration:

150 g couverture, white
1 teaspoon coconut fat, (only if the couverture is not smooth enough)
1 ½ vanilla pod (s), which the pulp
Chocolate sprinkles or sugar sprinkles

Instructions

Before you start you need 40-45 lollipop sticks or wooden skewers and a holder (e.g. a thick styrofoam plate).
Preheat the oven to 180 ° C.
FOR THE BASIC DIGIT:
Beat the soft butter and sugar with a hand mixer for 5 minutes on the highest setting until creamy. Add one egg at a time and keep stirring every now and then.
Mix the dry ingredients in a second bowl and sift into the butter mixture. Stir everything well again.
Grease a loaf pan well, pour in the batter and bake for 45 - 50 minutes.
When the cake comes out of the oven, let it cool down briefly in the pan. Then it can be thrown onto a wire rack and cool completely.
FOR FROSTING:
Beat the soft butter and cream cheese with a hand mixer until creamy. Open the vanilla pod (s) lengthways, scrape out the pulp and add to the cream. Add powdered sugar and stir until smooth.
To make the cake pops, cut off hard and dark areas from the pre-baked cake with a knife. Then you take a large bowl and crush the cake with your hands into small crumbs.
Put some baking paper on a tray (if the tray fits in your fridge, otherwise use plates or something similar) and have it ready. Mix the crumbs well with the frosting with your hands. Shape the sticky cake mixture into 3 - 4 cm balls and place on the baking tray.
Before you start decorating, put the balls in the refrigerator for an hour.
Melt the couverture in a water bath. Add the vanilla pulp and stir well. Dip a lollipop stick or wooden skewer into the chocolate with a finger and skewer the balls. If the white couverture doesn`t get nice and smooth, you can add 1 teaspoon of coconut oil.
FOR THE DECORATION:
Prepare a bowl with the chocolate or sugar sprinkles.
Dip the cake pops in the couverture until everything is covered. Hold the ball tilted downwards and roll the lollipop sticks back and forth between your hands until the excess couverture has dripped off completely. If no more couverture drips off, you can put it in your holder and decorate with sprinkles.
It`s best to put the cake pops in the fridge.

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