Pop Goes My Heart
It’s true what they say: sometimes the smallest things can win your heart the fastest. I am talking about cake pops. I mean, everything about the entire concept is completely amazing – a tiny cake on a lollipop stick! Needless to say, I can’t get enough. Weirdly though, and to my great personal dismay, they haven’t quite caught on in Germany yet. Which is a shame. Hopefully this might change. In the meantime, I took this as an opportunity to create my own by adding all my favorite ingredients: chocolate, hazelnuts and Baileys – plus a marzipan cover. It is a real crowd-pleaser at parties, a picnic with friends or just because the world needs more sweetness. This recipe makes 48 cake pops and is made using a cake pop maker.
- ¾ cups (150 grams) of sugar
- 3 eggs
- 2/3 (150 grams) of soft butter
- 1 1/5 (150 grams) of all-purpose-flour
- 2 teaspoons of baking powder
- 100 ml of Bailey’s
- 3-4 generous tablespoons of cacao powder
- 1 tablespoon of vanilla flavor
- 1 cup (100 grams) of ground hazelnuts
- 200 grams of (green) marzipan
- 100 grams of chocolate melts
- Optional: golden glitter
Whisk the sugar, eggs and butter for approximately 3 minutes until creamy. Afterwards, mix in the flour and baking powder. Up until this point, the added ingredients are my general base recipe for any cake pops I bake with my cake pop maker. Continue by whisking the Bailey’s, cacao powder, vanilla flavor and hazelnuts into the cake batter.
Now everything is ready for the next step. Set up your cake pop maker and, once it has reached its baking temperature, fill the batter in the cake pop holes to the top. You will need approximately 1 tablespoon of batter per reservoir. Make sure not to overfill the molds, as otherwise you could end up with a Saturn ring-style corona around your cake pops. However, also don’t be too stingy with the dough or you could make weirdly–shaped, deflated balls. The baking should take approximately 5 minutes until the balls are done. To get them out of the holes, it can be helpful to use a teaspoon to scoop them out with. After all your cake pops are done, wait till they have cooled down enough to start with the next step: the chocolate coating.
Melt the chocolate and then dip about half of the cake pop into the melt. Let it rest to dry. While the chocolate is drying, roll out the marzipan and cut out 1.5 inch (ca. 3.5 centimeters) circles. Wrap the marzipan circles around half of your cake pop and – if you happen to have some at home – sprinkle a little bit of golden glitter on top.