Ingredients
The following ingredients have 4 Servings
- 3 cups leftovers pound cake (crumbled (recipe here))
- 2 tbsp unsalted butter (melted)
- 1 tbsp Nutella
- White baking chocolate bar
- 1 tbsp grated orange peel
- 1 tbsp butter for the chocolate dip (add more if needed; depends on the texture of your chocolate)
- 2 tbsp milk for the chocolate dip (add more if needed; depends on the texture of your chocolate)
- Food frosting in colors of choice (for eyes, nose and mouth)
- Oreo's
- Hershey's Kisses Cookies 'n' Creme
Instruction
- Line a baking sheet with baking paper.
- In a bowl, finely crumble the cake and add 4 tablespoon butter, orange peel and Nutella. Knead the mixture with your hands until you get a smooth texture.
- Keep in the freezer for 15 minutes.
- Using a small ice cream scoop, scoop mounds onto the prepared baking sheet and roll into tight balls.
- Stick the lollipop sticks into the cake balls and refrigerate for 10 more minutes.
- In a bowl mix the white chocolate bar with 1 tablespoon butter and 2 tablespoons milk, in the microwave (start with 30 seconds on the highest, then continue in increments of 15 seconds until fully melted and runny). Add a bit more butter and milk if needed.
- Grab each cake pop by the stick and start rolling through the melted chocolate until fully covered. You may need to do some more rolling after you pull the pops out of the chocolate bowl so the chocolate won't drip (I was actually blowing over the pops for the chocolate to harden faster; I know, I'm funny like that!). Lay on the baking sheet "face up". Move as quickly as possible as the chocolate hardens pretty fast.
- Do all then transfer to freezer for 15 minutes.
- Repeat the dipping for a second layer of chocolate.
- Decorate the snowman cake pops with food frosting, Hershey's kisses and Oreo's.
