Yesterday was a very successful day at the children’s hospital in Stuttgart and today my advent calendar goes on with something new.
Today I will show you some inspiration for your christmas bakery. Unfortunately the instructions are so long and complicated for me to translate, I googled another recipe I found in English 🙂
To show you what I am talking about, I visited Jasmina from Naschwerk & Co. in her new home. Well she does a hell of a job! And I love her cake pops – and so does Ron if he is fortune enough to get one 🙂
Now, after you have seen, what can be done out of cake pops, here’s the recipe…
- 200g unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup caster sugar
- 3 eggs
- 2 1/2 cups self-raising flour, sifted
- 1/2 cup milk
- 2 packs of white cooking chocolate buds
- coloured sprinkles
- coloured ribbon
- cake pop tin
- Preheat oven to 180°C/160°C fan-forced oven. Grease cake pop tin – top and bottom.
- Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
- Spoon 1 tablespoon of mixture into each cake pop mould. Bake for 10 to 12 minutes.
- Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
- Melt chocolate down and coat each cake pop. Dip into coloured sprinkles and place onto a baking paper lined plate and in the fridge to set.
- Once set, tie coloured ribbon around the base of the cake pop.
Before getting all nervous and in a bad mood, because somehow they don’t work out… Give Jasmina a call and order them from her – because they just taste yummie…!!! 🙂