Helena Gómez

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Helena Gómez

Cake Pops for Easter

Name: Cake Pops for Easter
Prep time: 120 min
Cook time: 120 min
Yield: 50
Cuisine: Americana
Ingredients: 1 box box of chocolate cake mix; 2 cups vanilla frosting; 300 grams bittersweet chocolate; tablets White chocolate, or pink chocolate; sprinkles; marshmallows, miniature; artificial food coloring, of the color of your preference

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Helena Gómez

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A very creative way to make cake pops this Easter, your children will love it.

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Ingredients

50 portions

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1 box box of chocolate cake mix
2 cups vanilla frosting
300 grams bittersweet chocolate
tablets White chocolate, or pink chocolate
sprinkles
marshmallows, miniature
artificial food coloring, of the color of your preference

Preparation

Start by preparing the chocolate cake according to the instructions in the box. Once it is ready it allows it to cool.

Prepare two trays to bake cookies with waxed paper.

In a food processor, grind the chocolate cake until you get a chocolate cake flour.

Pour the chocolate cake in a bowl and mix with the vanilla bitumen. Mix well until it forms a moist and manageable mass.

You have 50 balls with your hands with the dough and put them on the trays. Chill the balls in the freezer 10 minutes or in the refrigerator for 2 hours or until they are hard and firm.

Melt the semi-bitter chocolate in a saucepan in a bain-marie and in another pot the pink or white chocolate.

Dip the cake balls in the chocolate (half in one and half in another) and place on the waxed paper. Place the palette stick and decorate with sparks or marshmallows.

Allow them to dry thoroughly before serving.