Cake Pops

Ingredients

• 75 g dark chocolate
• 50 g whipping cream
• 100 g softened butter
• 1 tbsp powdered sugar
• 1 egg
• 50 g fine sugar
• 3 tbsp oil
• 50 g yogurt
• 1 tbsp cocoa powder
• 75 g flour
• 1 tsp Baking powder
• 50 g white couverture chocolate
• 200 g dark couverture chocolate
• 25 g coconut oil
• 400 g fondant
• pink food coloring
• blue food coloring
• sugar pearls
• white sugar flower
• sugar heart

Instructions

1. 1.

   Chop the chocolate. Bring the cream to a boil and pour it over the chopped chocolate. Stir until the chocolate melts. Whip the softened butter with powdered sugar until fluffy, then fold in spoonfuls of the chocolate mixture. Chill the buttercream for about an hour.

2. 2.

   Preheat the oven to 200 °C (Oven/under‑oven heat). Line a small springform pan (20 cm) with parchment paper on the bottom. Whip the egg and sugar until fluffy. Add oil and yogurt. Sift cocoa, flour, and baking powder over the mixture and fold in. Pour the batter into the springform pan and bake at 175 °C for about 30 minutes on the middle rack (do a toothpick test!). Remove, loosen from the pan, and let cool.

3. 3.

   Crush the cake, mix with the buttercream until a sticky mass forms. Shape into balls (4–5 cm diameter) or press into heart‑shaped molds. Chill until firm, then remove from molds.

4. 4.

   Chop and melt the white couverture chocolate. Dip one end of each stick in the melted chocolate, insert it into a cake pop, and let the chocolate set.

5. 5.

   Chop and melt the dark couverture chocolate with coconut oil, tempering as you go. Dip some cake pops (balls and hearts) into the liquid chocolate, let excess drip off, and place them on a glass or Styrofoam to harden (or stick sticks in sugar).

6. 6.

   Warm the fondant slightly, cut it in half, and color each half pink or light blue with food coloring. Coat the remaining cake pops with the colored fondant.

7. 7.

   Using fondant, attach white sugar flowers to the pink cake pops and sugar hearts to the light‑blue ones. Optionally add small chains of sugar pearls on the cake pops, using fondant as glue. Decorate the rest with fondant strips.