Valentine’s Day Cake Pops

Cookies and Sweets
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Ingredients for 20 Cake Pops
  • For the sponge base
  • 5 Egg(s)
  • 140 Sugar
  • pinch(es) Salt
  • 0.5 Orange(s), finely grated zest
  • 2 tbsp Vegetable oil
  • 150 g Flour
  • 15 g Cocoa powder
  • For the cake pop mixture
  • 125 g QimiQ Classic, unchilled
  • 60 g Butter, melted
  • 140 g Powdered sugar
  • 180 g Natural yoghurt
  • 4 cl Coconut liqueur
  • 1 Orange(s), juice and finely grated zest
  • 80 g Coconut flakes
  • To decorate
  • 200 g White chocolate glazing
  • Red food colouring, oil based
  • Coloured sprinkles [hundreds and thousands]
Method
1.
For the sponge base: separate the eggs. Whisk the egg whites with the salt and sugar until stiff.
2.
Mix the egg yolks with the orange peel and oil and fold into the whisked egg whites. Combine the flour with the cocoa and fold into the mixture.
3.
Pour the dough onto a baking sheet lined with baking paper and bake in a preheated oven at 180 °C (air circulation) for approx. 10 minutes. Allow to cool.
4.
For the cake pop mixture: whisk the unchilled QimiQ Classic smooth. Add the melted butter, icing sugar, yoghurt, coconut liqueur, orange juice and orange peel and mix well.
5.
Crumble the sponge base. Add 400 g of the sponge base and the dessicated coconut to the cake pop mixture and mix well. Place the mixture onto the baking sheet lined with baking paper and roll out approx. 3 cm thick. Chill well.
6.
Cut into various shapes or roll into balls.
7.
To decorate: melt the chocolate glazing. Gradually add the food colouring and stir until the desired shade has been achieved.
8.
Dip the ends of the cake pop sticks into melted chocolate and stick into the figures immediately. Dip the cake pops in the melted chocolate and ensure that they are completely coated. Allow the excess chocolate to drip off.
9.
Stick the cake pops into a block of Styrofoam and allow to semi-dry. Decorate with sugar sprinkles and allow to dry completely. Store chilled.