Hazelnut Cinnamon Cake Pops

To make the Hazelnut Cinnamon Cake Pops, cream the butter with the two eggs in a large bowl.

Combine all the dry ingredients in a bowl, add to the buttercream and mix with a hand mixer on high speed for at least one minute.

Fill a piping bag with the batter and use it to evenly fill the bottom of the Cake Pop Maker. Close the mold tightly with the lid and bake for 15 minutes on the middle shelf in a preheated oven at 170 °C.

Remove the balls from the mold and let them cool on a cooling rack.

Melt the Candy Melts in a water bath and stick the stems in the cake balls with some Candy Melts.

Fill a wide jar with salt or rice and place the cake pops in it in the refrigerator for 10 minutes to set.

Then dip the whole ball in the Candy Melt and place in the fridge again to dry.

Then decorate the hazelnut cinnamon cake pops as you like.

Preparation Tip:

The hazelnut cinnamon cake pops can be decorated with decorative sugar, sprinkles, hazelnut brittle, or melted chocolate, for example.

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