Fiona Erdmann & Sarah Harrison: Carrot-Cake-Pops with Osterdeko

the preparation

1. At place the dry ingredients in a food processor and shrink

2. Clean, peel and cut the carrots into large pieces finely chop in a blender. Add the dates and maple syrup and mix everything together.

3. Put all the ingredients in a bowl and add a knead the sticky dough together.

4. Mass yes in Silicone mold press or wet hands form into small balls (about 25 pieces) and put each one on a stick. If you use silicone molds, it is better to let the mass cool a little in the freezer and later pierce the stems into the mass.

Tip: To make the sticks stick better to the dough, dip them first in the melted chocolate and then in the pastry dough.

5. Cut the casing and melt it in a metal bowl over hot water while stirring. If you use white chocolate, make sure you use it on very low heat and it melts very slowly. If the dough is hard or a bit lumpy, you can add a teaspoon of coconut oil.

6. Pour over the still warm chocolate until the cake pops are completely covered. Be quick with that, since Chocolate hardens very quickly. Carefully wipe off excess glaze/let drain. If you are making round and small cakes, it is better to put them in polystyrene so that they drain and harden. If you make the lollipops in a silicone mold, place them directly on a baking rack after dipping them in the chocolate. This allows the remaining chocolate to flow.

7. If you want to decorate the cake pops with sprinkles, do so after dipping in chocolate, otherwise the crumbs no longer stick to the hardened chocolate. If you want to decorate the cake pops with fondant, carefully insert them into the batter. The best way to do this is to make a hole with a knife or stick. Cool the carrot cake pops and consume in a week.

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