Start by preparing the chocolate cake according to the instructions on the box. Once ready, allow it to cool.
Prepare two baking trays with parchment paper.
In a food processor, grind the chocolate cake until it becomes a chocolate cake flour.
Pour the chocolate cake into a bowl and mix with the vanilla frosting. Mix well until a moist and manageable dough forms.
Make small balls with your hands using the dough and place them on the trays. Chill the balls in the freezer for 10 minutes or in the refrigerator for about 2 hours or until they are hard and firm.
Divide the fondant into two parts, color half of the fondant with black food coloring.
Using a rolling pin, roll out the black fondant until it is a very thin layer. (Tip: you can sprinkle powdered sugar to prevent the fondant from sticking to the rolling pin).
With the help of a round cookie cutter, cut out many circles and wrap the cake pops with the black fondant. You can stick the ends with a little frosting or jam.
Shape triangles with the white fondant and make small balls to simulate the buttons.
First place the buttons and then the white triangle on top (NOTE: the white triangle should be a very thin layer of fondant to ensure the buttons are visible).
Make little bows with the leftover black fondant and place them on top of the buttons.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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