Winter Cake Pops

For the cake pops, crumble the ready-made cake into small pieces. Knead well with amaretto (orange juice) and the spices, so that a well malleable mass is formed, which is not too dry but also not too wet (otherwise it slips later from the style).

Melt the couverture(s) in a water bath and add the margarine (for the shine). Shape the mixture into balls about the size of 2 euros or into the desired shapes (if they are too heavy, they will break apart or slip off) and place in the freezer for about 5 minutes.

Dip the cake pop stick about 1cm into the chocolate coating and immediately stick a ball on it. The chocolate coating acts like a glue. Then place all the cake pops in the refrigerator for at least 1 hour or in winter on the windowsill outside or in the freezer for 15 minutes.

When the dough balls are firm, dip them in the desired chocolate coating and keep rotating until the excess chocolate coating has run off, this will give you a nice finish.

Also let dry again OR immediately dip in your choice of sprinkles. Decorate to your heart’s content and get creative!

Preparation Tip:

Package the cake pops with small cellophane bags and give as gifts. Create small figures and skewer them on a matching cake. You can also use, for example, a leftover sponge cake batter.

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