White Chocolate Cake Pops
- For the dough
- 75 grams soft butter
- 75 grams sugar
- 2 eggs
- 150 grams Pastry flour
- 1 generous pinch Baking powder
- 4 tablespoons milk
Preheat the oven to 180°C (approximately 350°F).
Beat the sugar and the butter until creamy, then gradually add the eggs. Mix the flour and baking powder together, and then add into the butter and egg mixture until a thick batter forms. Add this to a springform pan lined with parchment paper, and bake for 30 minutes until a toothpick can be inserted and removed cleanly.
Remove the cake from the oven and allow to cool. Remove the cake from the pan, and crumble into a bowl.
Beat the butter with the powdered sugar until creamy, then gradually add the cream cheese. Mix the cream cheese mixture with the cake crumbs, and form into small balls. Place on skewers, and refrigerate for 1 hour.
Melt the white chocolate over a hot water bath. Remove 4 tablespoons and set aside. Add a little of the food coloring to the remaining chocolate, and mix until light pink in color. Stir in the rose oil. Crumble the dried rose petals into smalll pieces. Coat the cake pops completely in the pink chocolate mixture. Press the end of the cake pops into the rose petals. Using the reserved white chocolate, decorate the cake pops so that a continuous line runs the length of the cake pops.