They resemble ice cream, but under the chocolate layer hides a surprise: a cookie filling that melts in your mouth. Coockies on a stick are a wonderfull experience.
Ingredients
Cake pops mixture
- white chocolate: 200 g
- butter cookies: 400 g
- butter: 1 tablespoon
- vanilla cream cheese: 200 g
- grated lemon zest: 1 tablespoon
- lemon juice: 50 ml
For decoration
- white chocolate: 400 g
- white fondant: 125 g
- pink fondant: 125 g
- sugar flowers: 20 g
Preparation
Step 1: Preparing the cake pops mixture
Finely chop the butter cookies with a knife, transfer to a large bowl, and further crumble with your hands. Add the grated lemon zest and the juice.
Break the chocolate into smaller pieces, place it in a bowl, and melt in the microwave. Add the soft butter and mix until it melts and all ingredients are combined. Add the chocolate mixture to the crumbled cookies. Add the vanilla cream cheese.
Knead all the ingredients thoroughly with your hands or a silicone spatula until you get a uniform, moist, cohesive but pliable mixture.
Tip: If you are using a very runny cream cheese, add it gradually, mixing the mixture each time and checking the consistency.
Step 2: Forming the cake pops
Transfer the prepared mixture to an ice cream and cake pops mold. Insert popsicle sticks into the mixture. Place the mold in the freezer for about 1 hour to let the cookie mixture harden.
Tip: If you don’t have a special mold for making ice cream and cake pops, form balls from the cookie mixture and insert popsicle sticks into them.
Step 3: Preparing fondant decorations
Roll out the white and pink fondant between two sheets of parchment paper until it becomes soft and pliable, then cut out shapes needed for Easter decorations, such as bunnies, bows, and flowers.
Step 4: Coating the cake pops with white chocolate
Temper 3½ bars of chocolate (melt and then cool while stirring). Lay a long skewer across two tall jars placed on a layer of parchment paper.
Dip the hardened cake pops into the chocolate, coating them thoroughly. Attach the sticks to the skewer with clothespins over the parchment paper, allowing them to hang freely so excess chocolate can drip onto the paper. Wait until the chocolate sets completely.
Step 5: Decorating the cake pops
Temper ½ bar of chocolate and pour it into a piping bag (you can make one from parchment paper – check the trick!). Cut off the tip of the piping bag. Attach the prepared fondant decorations and ready-made Easter decorations to the surface of the cake pops using tempered chocolate. Set aside until the chocolate sets.
