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Easter Egg Cake Pops
Less than 30 min
Ingredients(Yield: 10-12 cake pops)
Crushed sponge cake250g
Dried apricot (chopped)30g
Apricot jam 11/2 tsp
Whipping cream 3 tbsp
White chocolate buttercream 130g
Unsalted butter150g
Vanilla extract1 tsp
Icing sugar 100g
Milk 1 tbsp
Food colouring each (yellow, pink, white) 1-2 drops
Tool
Cakepop sticks10-12
Piping bags 3-4
Steps
1.
Place the white chocolate in a small glass bowl. Use Auto Power Switch Multifunctional Health Cooker, add water to half the bowl's height, and select the "Chocolate" function to melt the white chocolate with double boiler method. Set aside.
2.
In a large bowl, add sponge cake crumbs, dried apricots, jam, fresh cream, and 100g of melted white chocolate. Use an electric mixer with a dough hook to blend the mixture until evenly combined.
3.
Take about 3 teaspoons of the cake mixture for each serving. Shape it into an egg form. Refrigerate for 15-20 minutes until firm.
4.
Mix room-temperature butter with vanilla extract using an electric mixer. Gradually add powdered sugar and milk until smooth. Divide the buttercream into 3 portions, add different food coloring to each, and mix until creamy. Fill piping bags with the colored buttercream and set aside.
5.
Dip the cake pop sticks into a small amount of the remaining 30 grams of melted white chocolate, then insert them into the cake balls.
6.
Pipe the buttercream onto the surface of the cake balls and allow it to set. Done!
Tips:
Choose cakes with less oil content as too much oil makes the decoration hard to stick to the surface.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
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