For the dough, melt the butter and beat in a bowl with the sugar and egg until fluffy. Sift in the flour and then stir in, finally add the baking powder and stir until well distributed.
Fill the bottom part of the cake pans completely with the batter and then put the top part on top and close tightly. Bake at 180 °C for about 25 minutes. If you don’t have silicone cake pop molds, then oil the mold beforehand and dust with flour. Let the cake pops cool down.
Melt the chocolate in a narrow container over a water bath. First dip the cakepop stem about 1 cm into the chocolate and then stick it into the cakepop. To dry, it’s best to stick in Styrofoam or in a cup/bowl full of sugar or sand (cover with a sheet of paper beforehand so the cakepop doesn’t get sandy). When the stems have dried (5-10 minutes), reheat the chocolate if necessary and coat the entire cakepop with it. Now decorate the bottom part of the cakepop with chocolate sprinkles.
Roll out the fondant, cut out 10 flowers with a flower cutter and then work them with a silicone flower former brushed with oil (makes the flower look even more real). Finally, use a paintbrush to apply the gold glitter. Place the flowers on the chocolate cake pops.
Preparation Tip:
The working materials for the Chocolate Cakepops are available in well-stocked cake stores or on the Internet.
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