Resembling ice cream but hiding a surprise beneath the chocolate coating: a cookie filling that melts in your mouth. Let these cake pops be the highlight of your Easter table!
Ingredients:
For the Cake Pop 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: Prepare the Cake Pop Mixture Finely chop the butter cookies with a knife, transfer to a large bowl, and further crumble with your hands. Add grated lemon zest and squeezed lemon juice.
Break the chocolate into smaller pieces, place in a bowl, and melt in the microwave. Add softened butter and mix until melted and all ingredients are combined. Add the melted chocolate mixture to the crumbled cookies. Add the vanilla cream cheese.
Knead all ingredients thoroughly by hand or with a silicone spatula until you achieve a uniform, moist, compact, but pliable mixture.
Tip! If you’re using very runny cream cheese, add it gradually to the mixture, stirring each time and checking the consistency of the mixture.
Step 2: Shape the Cake Pops Transfer the prepared mixture to ice cream and cake pops molds. Place sticks for ice cream in the mixture. Place the mold in the freezer for about 1 hour to allow the cookie mixture to firm up.
Tip! If you don’t have a special mold for making ice cream and cake pops, shape balls from the cookie mixture and place them on ice cream sticks.
Step 3: Prepare Decorations from Fondant Roll out white and pink fondant between two sheets of parchment paper until soft and pliable, then cut out the shapes needed to prepare Easter decorations, such as bunnies, bows, and flowers.
Step 4: Coat the Cake Pops with White Chocolate Temper 3½ bars of chocolate (melt and then cool, stirring). Place a long skewer on two tall jars placed on a layer of parchment paper.
Dip the chilled cake pops in the chocolate, covering their entire surface. Secure the sticks to the skewer with clips, over the sheet of parchment paper – this way, hang them to drip freely, allowing excess chocolate to drip onto the paper. Wait until the chocolate sets completely.
Step 5: Decorate the Cake Pops Temper ½ bar of chocolate and pour it into a pastry bag (you can make it from parchment paper – CHECK THE TRICK!). Cut off the tip of the pastry bag. Attach the previously prepared fondant decorations and ready-made Easter decorations to the surface of the cake pops using tempered chocolate. Allow them to set.
Tip! If you want to store the cake pops for a longer period, such as several days, place them in the refrigerator once the chocolate has set but before decorating. Due to the cold, a layer of condensation may appear on the sugar decorations, so the best solution will be to decorate the cake pops before serving.
