Cake Pops

Ingredients

• 175 g soft butter
• 150 g sugar
• 1 Tbsp vanilla sugar
• 3 eggs
• 4 tbsp milk
• 275 g flour
• 1 tsp Baking powder
• soft butter (for the pan)
• 100 g cream cheese (plain)
• 50 g powdered sugar
• 300 g candy melts (yellow)
• 40 g coconut oil
• colorful chocolate chips
• 2 egg whites
• 500 g powdered sugar

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with fan or top and bottom heat.

2. 2.

   Beat 150 g butter with sugar and vanilla sugar until pale and creamy. Add eggs one at a time, mixing well after each addition, then pour in milk and mix thoroughly. Sift flour with baking powder over the mixture, fold in gently. Pour batter into a greased loaf pan and bake for 35–40 minutes; test with a skewer. Remove from oven, let cool briefly, turn out onto a wire rack and allow to cool completely.

3. 3.

   Crush the cooled cake into crumbs in a bowl. Beat cream cheese with remaining butter and powdered sugar until smooth. Mix in the cake crumbs. Form small balls (about 2 cm diameter) from the mixture. Thread each ball onto wooden skewers and chill for about 30 minutes.

4. 4.

   Melt candy melts together with coconut oil over a double boiler. Dip the chilled cake pops into the melted coating, then let excess drip off. Insert a paper‑tipped stick into each pop to keep them upright while they set.

5. 5.

   Grind 1–2 tbsp of chocolate chips in a food processor until fine crumbs. Whisk egg whites to semi‑firm peaks. Gradually fold in powdered sugar, then add the chocolate crumbs. Spoon 1–2 tsp of this mixture onto each cake pop, press in one chocolate chip, and allow to set.