Santa Claus Cake Pops

For the Santa Claus cake pops, first preheat the oven to 180 °C top and bottom heat.

Beat 150 g butter with the sugar, vanilla sugar and spice until white and creamy. Gradually add the eggs and stir them in, then pour in the milk and mix it in. Mix the flour with the baking powder, sift over it and work thoroughly into the batter.

Pour the batter into a buttered loaf pan and bake in a preheated oven for 35-40 minutes (test with a stick). Remove, let cool briefly, turn out and let cool completely.

Crumble the cake batter into a bowl. Beat the cream cheese with the remaining butter and the powdered sugar until creamy. Knead with the cake crumbs. Form small balls (diameter about 2 cm) from the mixture. Place on wooden skewers and chill for about 30 minutes.

For decorating, melt the candy melts together with the coconut oil over a hot water bath.

Dip the cake pops in, coat and allow to drip off (for example, place in a cup with paper strips to give hold). Then decorate with the sugar eyes and sugar beads as noses.

For the beards and hair, beat the egg whites until semi-stiff. Gradually drizzle in the powdered sugar. Pour the sugar mixture into a freezer bag, cut off a small corner and add the beard and hair to the Santa Clauses. Allow Santa Claus cake pops to dry.

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