How to make
Heat the oven to 360°F (180°C) and start with preparing the cake layers.
Spread the bottom of a 8″ (20 cm) cake tin with a removable bottom and sprinkle it with flour to prevent the cake layer from sticking.
Put the butter, sugar, vanilla sugar and vanilla essence in a separate bowl. Beat well with the mixer until a creamy mixture is obtained.
Add the eggs one by one, then the flour and beat until a smooth mixture is obtained.
Pour it into the baking pan and bake for about 20-25 minutes until ready. With the help of a toothpick, check whether the cake layer is baked, if nothing sticks to the toothpick, then it is ready. After it is baked, take it out and cool it on a wire rack.
While the cake is cooling down, make the butter cream.
In a large bowl, beat the butter and sugar until a smooth and homogeneous mixture is obtained. Add the vanilla essence and the milk and beat again.
Crumble the cooled sponge cake into crumbs and mix it with the prepared butter cream. Mix well until a wet mixture is obtained.
Form balls and stick a stick in each of them. Place them in a suitable container and put them in the freezer for 10-15 minutes.
Melt the white chocolate in a microwave oven or in a water bath and add the paints. Mix until you get a very smooth mixture.
In another vessel, also melt the milk chocolate. I pour the chocolates into tall glasses of water so that it is convenient for me to dip the balls.
Pour the small sugar balls into a small bowl.
Take the finished cooled balls out of the freezer and dip half of them one by one into the pink mixture (white chocolate) and then sprinkle with sugar balls. Dip the other half in the milk chocolate and again sprinkle with the sugar balls.
Stick each one on a piece of expanded polystyrene to drain the excess chocolate.
After they are ready, put them in the fridge to harden.
These cake pops are perfect for a party, birthday, for guests or just to treat a loved one with. They take a lot of time, but it's worth it.
The Cake Pops Bouquet is wonderful.
