Easy Easter Cake Pops for Holiday Celebrations
Ingredients
Batter
- 130 g flour (Type 405)
- 2 tsp baking powder
- 80 g sugar
- 1 packet vanilla sugar
- 100 g soft butter
- 2 large eggs
Frosting and decoration
- 80 g soft butter
- 4 tbsp lemon juice
- 250 g white chocolate coating
- Some colorful sprinkles
Preparation
Preheat the oven to 180 degrees Celsius (convection: 160 degrees). Line a springform pan (26 cm diameter) with parchment paper. Mix flour, baking powder, sugar, and vanilla sugar in a bowl. Add soft butter and eggs and beat for 2 minutes until fluffy. Pour the batter into the pan, smooth the top, and bake in the preheated oven for about 20 minutes. Let the cake cool completely
Place the cake in a mixing bowl and break into coarse crumbs. Add soft butter and lemon juice to the cake crumbs and knead with your hands into a smooth mixture; set the bowl aside. Chop 50 g of the chocolate coating and melt slowly in a bowl over a hot water bath
Divide the set-aside mixture into 16 portions using an ice cream scoop. Shape each portion into an oval egg. Dip each cake pop stick about 1 cm into the melted chocolate coating, then spear the shaped egg onto the stick. Line a plate or cutting board with parchment paper. Place the cake pops on it and refrigerate for about 20 minutes until the chocolate coating hardens
Meanwhile, chop the remaining chocolate coating and melt it in the bowl over a hot water bath. Dip the cake pops into the melted chocolate coating, then decorate with sprinkles as desired. Fill a wide glass with sugar to stand the finished cake pops in for drying. Keep the cake pops cool until serving
