White Chocolate Cake Pops

White Chocolate Cake Pops

For cake

  • 100 g Birthday Cake Premix
  • 120 ml milk of choice
  • 14 g butter
  • 1 egg

For Binding

  • ½ cup fat free cream cheese
  • 3 tbsp erythritol

Whire chocolate dipping

  • 100 g sugar free white chocolate
  • 1 tbsp cream cheese
  • 1 tsp coconut oil
  • 100s & 1000s ((optional))
  1. Bake cake like you normally would at 175 degrees for 45 minutes.

  2. Set cake aside to cool.

  3. Once cake is cooled, crumble the cake into small pieces.

  4. To the crumbled cake add 1/2 cup cream and 3 tbsp erythritol and make

    sure it is combined.

  5. Separate mixture into small balls and from into egg shapes.

  6. Put them in the fridge for 15 minutes to harden.

  7. While cake pops are in the fridge, melt 100g white chocolate and 1 tsp

    coconut oil together.

  8. To the melted chocolate add 1 tbsp cream cheese and mix to combine

  9. Once cake pops have hardened dip into the white chocolate mixture.

  10. Dip into 100s and 1000s for decoration.

  11. Set aside for 15 mins to set – if you want them more solid keep in fridge.

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