White Chocolate Cake Pops

4
Average: 4 (1 vote)
(1 vote)
White Chocolate Cake Pops
share Share
print
bookmark_border Copy URL
Health Score:
4,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in

Ingredients

for
20
For the dough
75 grams soft butter
75 grams sugar
2 eggs
150 grams Pastry flour
1 generous pinch Baking powder
4 tablespoons milk
For the cream
40 grams butter
60 grams powdered sugar
100 grams cream cheese
glaze
200 grams white Chocolate
red Food coloring
2 drops Rose oil
½ handful dried Rose petal
How healthy are the main ingredients?
Chocolatecream cheesesugaregg

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

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.

3.

Remove the cake from the oven and allow to cool. Remove the cake from the pan, and crumble into a bowl.

4.

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.

5.

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.