Bunny cake pops

Bunny cake pops

Total: 2 hr 15 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 162 kcal
, Fat: 8 g
, Carbohydrate: 20 g
, Protein: 2 g

Ingredients

18 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake balls

60 g butter, soft
60 g icing sugar
1 parcel vanilla sugar
150 g double cream cheese
1 organic lemon, use grated zest and 1 tbsp of juice
1 round sponge

To decorate

18 long wooden skewers
1 bag white cake icing
fondant icing, white
icing for writing (chocolate)
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How it's done

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Cake balls

Beat the butter, icing sugar, vanilla sugar, cream cheese, lemon zest and lemon juice for approx. 3 mins. using the whisk on a hand mixer. Mix in the crumbs to create a malleable mixture. Divide the mixture into 18 portions, shape into balls, cover and refrigerate for approx. 30 mins.

To decorate

Dip the wooden skewers (approx. 1 cm deep) into the cake icing, then insert immediately into the cake balls. Cover and refrigerate for approx. 15 mins. Coat the cake balls in the remainder of the icing, refrigerate for approx. 15 mins. Repeat the process. Make the ears and nose out of fondant and use to decorate the balls. Draw on the eyes, mouth and whiskers using the writing icing.

Good to know
Shelf life: Cover and keep in the fridge for approx. 4 days.

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