Ingredients
Scale
- 200–300 g Leftover Cake crumbs
- 80 g Leftover ganache
- 150 g White chocolate
- 150 g Pink Chocolate
- Pearl sprinkle accordingly
- White chocolate drizzle accordingly
- Edible fondant butterfly
- Gold dust spray
Instructions
- Mix cake crumbs and ganache in a bowl to form a smooth cake pop mixture. You may use your hands to form the mixture.
- Now, shape the cake pops by making balls of 40g each. Place them on a lined baking tray.
- Next, take a lollipop stick and dip one end in melted white chocolate. Insert this chocolate-coated part into the cake pops. This ensures the stick stays where it’s inserted.
- Put these cake pops in the refrigerator for around 10 minutes to set.
- Finally, dip the cake pop into the white melted chocolate, ensuring the ball is coated. Let the excess chocolate drip off and set the coating.
- Once set, dip the cake pop into pink chocolate and let it set.
- Garnish the cake pops with some melted chocolate, fondant butterfly and gold sparkle.
- Prep Time: 10 to 15 minutes
- Freeze Time: 10 minutes