Baby Cake Pops

For the baby cake pops, first preheat oven to 180 °C. Line the bottom of the springform pan with baking paper, grease the sides. Separate the eggs. Beat egg whites with the whisks of a hand mixer until stiff. Slowly add sugar and vanilla sugar and continue beating until the mixture is firm. Add egg yolks and quickly stir in. Fold in flour and baking powder with a dough scraper. Pour the batter into the prepared pan and bake in the oven (center) for about 20 minutes.

Let the cake cool, remove from the pan and crumble finely in a bowl. Add cream cheese and jam and mix everything into a malleable mass. Roll into 20 balls and chill for 30 minutes.

Knead the fondant until soft. Roll out pink and blue fondant to a thickness of 2 mm and cut out circles with the nozzle (1 blue circle each for the pacifier and 2 pink circles for the bakes). Form 20 balls from white fondant for the pacifiers, flatten, moisten on one side and attach in the center of the blue circle.

Finely chop the chocolate coating and melt over a hot water bath. Dip cake-pop sticks about 1 cm deep into the couverture and stick this side into the balls, chill cake-pops for 15 minutes. Hold cake pops by stem and dip completely into chocolate glaze. Pull out, drain and stick into Styrofoam to dry. Pour the remaining chocolate coating into a piping bag.

Finely chop the dark chocolate, melt over a hot water bath and cook for 10 min.

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