Confetti Cake Pops for Thermomix®
gg butter (softened, in pieces, and a little extra for greasing)
Ingredients · Servings 20
- 125 g Butter
- 1 Pk. Bourbon-Vanillepudding-Pulver
- 110 g flour
- 2 tsp baking powder
- 140 g sugar
- 1 pinch of salt
- 2 Bio-No
- 1 tbsp milk
- 100g double cream cheese
- 200 g white chocolate couverture
- 200g vanilla cake glaze
- 100 g Zuckerkonfetti
Method · 45 min
- For the pound cake, preheat the oven to 180 °C. Grease a small loaf tin (20 cm long).
- Add pudding powder, flour and baking powder to the mixing bowl, mix for 3 seconds/speed 3 and transfer to a separate bowl.
- Add butter to the mixing bowl and mix for 10 seconds/speed 4.
- Insert the mixing attachment. Add 90 g of sugar and salt and mix for 3 minutes/speed 2.5.
- Then mix for 3 minutes/speed 3 without the measuring cup, adding the eggs one at a time through the lid opening onto the running blade. Remove the mixing attachment.
- Add the flour mixture and milk and mix for 3 seconds/speed 5. Spread evenly in the loaf pan and bake on the middle rack for 50–55 minutes (180 °C). Let the cake cool on a wire rack for 10 minutes, remove from the pan, and let cool completely. Rinse the mixing bowl.
- For the cake pops, add 50 g of sugar to the mixing bowl and pulverize for 10 seconds/speed 10.
- Crumble the sponge cake (400 g), add it to the mixing bowl along with the cream cheese and chop using the spatula for 20 seconds/speed 5.
- Line a cutting board with baking paper. Form 20 small balls (30 g each) from the mixture, place them on the board, cover, and chill for at least 1 hour. Rinse and dry the mixing bowl.
- Place the chocolate coating and glaze in the mixing bowl and chop for 10 seconds/speed 6, then melt for 2 minutes/60°C/speed 1. Transfer to a container.
- Dip the skewers one after the other into the glaze by a finger's width, then immediately insert them into the cake balls and let them dry briefly.
- Coat the cake pops one at a time with icing. To do this, dip the pops at an angle into the icing, turn them over to coat them completely, and let the excess drip off. To dry, place them in a Styrofoam block (or cups filled with sugar), leaving space between them. Before the icing sets, decorate with confetti. Insert the cake pops into colorful paper straws and serve.
Packet of Bourbon vanilla pudding powder (for 500 ml milk)
Bio-Owner (Class M)
gg white chocolate (in pieces)
gg Vanilla cake glaze (in pieces)
Also included: 20 wooden shish kebab skewers, 20 colorful paper straws.
