Hello to all baking enthusiasts, friends and fans,
Since we're in the Christmas season, I tried myself the other day at baking "angel cake pops" with Elke, a friend of mine. It was a fun experience and I think the result looks quite good (what do you think? ;-)) and more importantly, the angel cake pops tasted delicious!
This is our angel cake pops recipe:
1.) First of all you need to make a sponge cake.
You need the following ingredients for that:
AND of course VIGOR! :-))))
And JOY!!!
Turn your oven on to preheat at 180 degrees Celsius (air circulation). Add the eggs and the sugar in a bowl and then beat them until they are light and fluffy. Then add the rest of the ingredients and mix them all together well. Pour the mixture into the already well greased tin and bake it for 30 mins
2.) For the cake pops you need:
First of all you make the wings. The first step is to roll your icing out 3 mm thick on a hard surface.
Then press firmly with the wings cookie cutters, put the angels' wings aside and let them harden.
Put the sponge cake, who meanwhile has already cooled down a bit, together with the cream cheese, the butter and the apricot jam in a bowl and mix it until you have a dough-like consistency. Now you shape the mixture into cake balls. For each ball you break off a small piece of the mixture and roll it into a ball with your palms (ping pong ball size) and then place it on the baking sheet and put it in the fridge. To save time, you can also refrigerate the cake balls to help them firm up faster and meanwhile melt a block of chocolate at a low temperature. Dip a shashlik skewer into the melted chocolate and place it immediately into an already cooled down cake ball, around 2 cm deep, do that with all the cake balls and then put the cake pops back into the fridge. Leave them for around 30 minutes in the fridge or 15 minutes in the freezer.
In the meantime warm the white chocolate icing and make it liquid. In order not to have a plain white for the chocolate icing, add some red food coloring, only a bit, so that when blending, it turns out just slighty pinkish.
Then shortly dip the cooled cake pops into the chocolate icing, rotate them and stick them into a styrofoam slab to dry.
When the icing is firm, you can start to paint the faces, after that you go for the halo of every single angel and last, but not least you attach the wings to the heads of the angels with the rest of the still gluey chocolate that you melted for the sticks before.
Well, that's it, the sweet angel cake pops are ready! Hope you enjoy!!!!
