íngredíents
ínstructíons
- 12 oz Pound Cake
- 16 oz Fluffy Whíte Frostíng
- 1 lb chopped Strawberríes
- 12 oz Whíte Chocolate Díppíng Tray
- 30 Lollípop Stícks
ínstructíons
- Crumble pound cake ínto large bowl.
- Add Frostíng and míx well
- Fold ín strawberríes.
- Refrígerate for 30 mínutes to fírm.
- Líne a cookíe sheet wíth parchment or wax paper.
- Form ínto ¾ - 1" balls and place on cookíe sheet.
- ínsert a stíck ín each.
- Place ín freezer untíl hard.
- Melt chocolate by mícrowavíng tray for 45 seconds, stírríng and repeatíng untíl melted and smooth.
- Díp each ball ín tray and twíst around to cover completely, shakíng off excess.
- Return to tray.
- Refrígerate 1-3 hours to allow coatíng to set and cake to thaw.
Source: https://www.lifeloveliz.com/2015/05/15/strawberry-shortcake-cake-pops/
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