For the dough:
120 g butter
170 g sugar
250 g flour
125 ml champagne
4 eggs
1 tsp baking powder
For the frosting:
125 g creamcheese
65 ml champagne
gratedvanilla
decor:
200 g white chocolate or white chocolate glaze
ediblesugar
spitsofwood
Preparation:
Melt the butter. Whisk the melted butter with the sugar up. Put the eggs in bit by bit. Stir the powder and the baking powder in and mix it a few minutes. Add the champagne and froth it up. If you want colorful cake pops add some food coloring to the dough. Put the dough in a loaf pan and bake it for 35 minutes at 175° degrees. Take the cake out of the baking dish and let it cool down.
For the frosting: Crumble the cake i a bowl and add the champagne and the cream cheese. Knead it to a smooth dough and form bullets at 2-3 cm diameter. Put the bullets i the fridge for about two hours.
Melt the white chocolate. Dip the spit of wood i the chocolate before and skew the cake pop before you glaze it with the chocolate. Roll it in colored edible sugar.
.s. cookingCatrin
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