Red Velvet Cake Pops for Ada..

For Ada’s 5th birthday I dabbled at making Cakepops for the first time.

Therefor I used the recipe of a Sockerkaka (easy Swedish Sugarcake/ Sandcake)

3 eggs

0.8 cups sugar

1 1/4 cups flour

1 1/2 teaspoons backing powder

3.5 oz melted butter

0.4 cups milk

approx. 1/2 teaspoon lemon oil

1.     Beat eggs and flour until fluffy.

2.     Add all the other ingredients, except the butter.

3.     At the end slowly add melted butter, so the eggs won’t curdle.

4.     Put dough in a greased form and bake at 347F for approx. 30-40min.

Frosting:

3.5 oz butter

3.5 oz powder sugar

3.5 oz creme cheese

a couple of drops lemon oil

red food coloring

Icing:

0.5 Ibs white couverture

0.7 oz coconut fat

1.     Let cake cool down and remove crispy ends. Then crumble cake in a bowl with your hands.

2.     Add frosting spoonwise to the dough crumbs and blend. You don’t have to use all the frosting, only so much, that the dough is easily moldable (like play dough).

3.     Form balls out of the dough and pu in freezer for about 20min.

4.     Let the couverture melt with the coconut fat in a bain-marie and insert the sticks around 0.4-0.8” and stick into the cold Cakepops. 

5.     Put the Cakepops again for 15min into the freezer.

6.     Then dip into the melted couverture and turn carefully.

7.     While the icing is not dry yet, decorate Cakepops however you please.

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