Lotus Biscoff cake pops!
Updated: Oct 11, 2020
I like to think all of my recipes are easy to follow, but this one takes the cake (pun intended). 😉 These Lotus Biscoff cake pops are so easier to make and super resourceful if you have any leftover cake that’s drying out! I had a slice leftover from my Guylian cake so I made these and they were oh so delicious. 😋
Ingredients - 4 cake pops.
Slice of cake - roughly 50g.
50g Lotus Biscoff spread.
50g White chocolate.
Decoration:
Glitter sprinkles.
Skewers.
Directions -
In a bowl, crumble up the slice of cake until it’s a fine crumb.
Mix in the Biscoff spread. The drier your cake is the more spread you’ll need and vice versa. The consistency should be moist but still a bit crumbly so it can be rolled into balls.
Take a tsp amount of the mix and roll it in your hands to make a ball.
Dip your skewer in some spread to help it stick and insert it into the cake pop.
Place the cake pop in the freezer to firm up for 15 minutes.
Once firm, melt some white chocolate in the microwave.
Dip the cake pop in the white chocolate and twirl.
Quickly sprinkle your topping before the chocolate firms up.
Once firm, enjoy!