Ingredients
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1 Basic Sponge Cake
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70 g Butter
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140 g Icing Sugar
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3 ml Vanilla Extract
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30 ml Brandy
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200 g white Chocolate
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24 cake pop sticks or skewers
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Decorations of choice
Directions
Steps
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1
Done
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In a food processor, blitz the cake to form fine cake crumbs. You will need 300 g crumbs. |
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2
Done
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Cream the butter until light and fluffy, and then add the icing sugar, vanilla and enough water until the consistency is spreadable. |
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3
Done
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Mix the cake crumbs with the alcohol and enough icing to form a firm, tight ball when squeezed together in your hands. |
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4
Done
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Shape the cake mixure into bite-sized balls and place on a baking tray. Insert a stick or skewer into each cake pop and freeze. |
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5
Done
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Melt the chocolate in the microwave or in a saucepan over low heat. Dip the frozen cake pops into the melted chocolate, swirling so that the whole pop is coated. |
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6
Done
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If possible, insert the sticks into styrofoam to keep them upright and refrigerate until the chocolate has set. Alternatively, place on a baking tray lined with wax paper. |
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7
Done
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Decorate as desired. |
