- For the cake
- 6 tablespoons butter
- ½ gram sugar
- 2 eggs
- 1 cup Pastry flour
- 1 ½ tablespoons Matcha
- 1 generous pinch Baking powder
- 4 tablespoons milk
For the cake: Preheat the oven to 180°C/ 350°F. Line a springform pan with parchment paper.
Beat butter and sugar until creamy and gradually stir in eggs. Mix flour with baking powder. Alternate adding milk and dry ingredients to butter mixture. Pour batter into prepared pan, spread smooth and bake for about 30 minutes. Removing, allow to cool and crumble in a bowl.
For the icing: Beat butter and crem cheese. Add powderd sugar and whip until smooth and creamy.
Knead icing and cake crumbs and form into small balls. Cover and chill for 1 hour.
For the topping: Melt candy melts keeping each color seperated from one another. Put a cake pop on a stick, coat with topping and roll in sprinkles, as desired. Allow coating to set with the pop standing up and serve in a decorative container. (we recomend using styrafome to put the sticks in to keep them standing up.)