Silvercrest SGS 100 A1 User Manual download pdf (Page 66)

Cake Pop Maker SCPM 1000 A1

64 - English

 150g Flour (type 405)

 50g Ground almonds

 1 ts Baking powder

 Marzipan paste

Mix sugar, eggs and soft butter.

Add the flour, baking powder and the ground almonds, and mix to a creamy batter.

Add batter into the Cake Pop Maker moulds. Press a small piece of marzipan into the centre.

Be sure the marzipan is covered by batter.

Lemon cake pops

 150g Sugar

 1 Lemon (untreated)

 3 Eggs

 150g Soft butter

 150g Flour (type 405)

 1 ts Baking powder

 1 Pkg. vanilla sugar

Grate the zest of the lemon. Juice the lemon.

Mix the sugar, vanilla sugar, eggs and soft butter.

Add flour and baking powder and mix to a creamy batter.

Last, mix in the lemon zest and juice.

Tips for perfect cake pops

Prepare the Cake Pop Maker according to instructions. Bake the cake pops.

Place cake pops in the holder (B) for approx. 10-15 minutes to cool.

Melt the chocolate glaze and keep the sticks (C) handy.

Dip the sticks (C) approx. 1 cm into the liquid chocolate glaze and insert halfway into the balls,

then cool another 5 minutes.

In the meantime prepare the decorations, e.g. sprinkles.

Now carefully immerse the balls into the liquid chocolate glaze, turning them until all of the dough

is covered. Deep containers, held at an angle, are best. Slowly turn the balls in it, then remove from

the glaze and allow excess chocolate to drip off.

Next decorate with sprinkles. Tip: sprinkles stick to the glaze better after briefly allowing the glaze

coating to dry.

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Silvercrest SGS 100 A1 User Manual Page 66