Shopping list
cheesecake butter cream
For the cake
200g soft butter
200g caster sugar
3 free-range organic eggs
1 teaspoon vanilla extract
200g self-raising flour
pinch of salt
wooden ice cream sticks
It's summer break and we have plenty of time! That's why today we're making funny summer cake pops that take some time. We first make the buttercream and let it sit in the refrigerator overnight. The next day we bake the vanilla cake and on day three we finish the cake pops. It took some work, but the mini monsters are pleasantly surprised! These cake pops are not only fun to look at, they are also very yummie!
How to make summer cake pops
First make the buttercream with the recipe that you can find on the shopping list
How to make the vanilla cake
Beat the butter with the sugar until it is pale and creamy.
Beat the eggs one by one into the butter mixture.
Beat until all is well combined.
Add the vanilla extract and beat it in briefly.
Sift the flour into the bowl in 3 parts.
Fold into the mixture until well combined.
Grease the tin and dust it with flour.
Preheat the oven to 170°C
Fill the baking tin with the batter.
Bake the cake for 45 minutes until golden.
Check if the cake is cooked.
Cool briefly in the tin, then on a wire rack.
Cut off the brown sides of the cake.
Crumble the cake into the blender.
Mix the cake in the blender with the butter cream.
Knead it briefly by hand.
Roll the mixture into equal balls.
Shape the balls into ice creams.
Place on baking paper on a tray.
Let the cake pops firm up in the fridge.
Meanwhile cut pop sicle sticks in half.
Sand the sticks, before inserting them.
Cover the cake pops and place them back in the fridge.
Tomorrow we finish the summer popsicles
See you tomorrow!