[little silver treasures] Angel gingerbread Cake Pops

For the angel wings: Prepare cold (put in the freezer for 10 minutes) baking tray with baking paper. Melt chocolate icing and pour into a piping bag, carefully draw the wings on the baking paper. Let it set and dry a few hours.

For the cake: Cream butter and sugar. An after another add the eggs. In a bowl whisk together flour, salt and baking powder. Add dry ingredients to the butter-sugar-egg mix. At last add the cacao powder. Preheat oven to 180°C prepare a baking pan by oiling it, pour the batter in and bake for 40 minutes. Remove cake from oven and let it cool completeley.

For the frosting: Melt chocolate, cream butter and melted chocolate together. Add confectioner's sugar, vanilla extract and cream cheese. Cream until combined and put in the fridge.

Next take the cake and crumble it until it's very fine crumbled. Slowly add half of the frosting to the cake crumbles and knead with your fingers, slowly add more of the frosting and be careful not to add too much then your cake pops will be too soft! Sometimes you need not everything of the frosting, then you can just freeze it in. The consistence of the mix should be like modeling clay.

Form small balls (about 30-40 g) and put them in the freezer for 20 minutes. Melt the dark chocolate icing, dip the Cake Pop stick into the icing and then carefully pop into the cake ball. Do the same with all of the balls and put them again in the freezer vor 15 minutes. Now remove and dip in the icing until Cake Pop is completely covered with icing. Now decorate Cake Pop with the chocolate wings and glitter.