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



200 g white chocolate or white chocolate glaze




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