How to make
Preparing the cake pops. Beat the eggs with the sugar. The melted butter, milk and flour with baking powder are added to them. The mixture is divided into 4-5 parts and each one is colored with the selected dye.
Prepare your cake pop mold. Start pouring the different colors in each mold, alternating them. The mold is closed and the cake pops are baked at 360°F (180°C) for about 20 minutes. Take them out and leave them to cool.
Preparing the jelly. Put the blackberries, sugar and water in a pot. Boil for about 7 minutes and rub through a strainer. The mixture is poured back into the pot. Leave it to cool and add the cake jelly.
Put it back on the stove to boil, stir for 1-2 minutes and the jelly is ready. Leave it to cool for 1 minute and distribute it into the cones.
They are stored in the refrigerator while you prepare the cream. Beat the cream in a bowl. In another bowl, beat the cream cheese with powdered sugar and sour cream. Add to the whipped cream and mix well. Pour the cream into a piping bag and fill the cones.
Pour whipped cream into another piping bag and make one rose. Place one colored ball (cake pops) on each, decorated with melted white and dark chocolate. Decorate them with colorful sticks, balls, cherries, etc. They are left in the refrigerator for 1-2 hours to harden.
Quite a few cake pops are made. Just dip the rest in chocolate or eat them as they are.
The cake pops in a cone with cream cheese and blackberry jelly are ready.
