Butterfly pops

Other materials:

• 3 eggs (125 gram)
• 52 gram butter
• 105 ml water

First make the butterflies, color a bit of gumpaste purple. Place the butterfly cutter in the roller pad. Roll the gumpaste out till a thin layer and place this over the cutter. Roll over it again, so that you create the butterfly. Carefully remove the parts that don’t belong to the butterfly with the tool. Remove the butterfly from the cutter. Repeat this for the other colors. Let the butterflies dry.

Mix 500 gram mixture, 125 gram eggs, 52 gram butter and 105 ml water and mix it slowly in 3 minutes till a thick batter. Fill a decorating bag with the batter and cut of the top. Preheat the cake pop maker and fill the bottom parts with the batter. Bake the pops till they are ready, you can even turn them half way true.

Melt the chocolate melts in the micro wave or au bain marie. Dip the sticks for approx. 3 cm in the chocolate and stick them in the balls. Place the pops in the refrigerator to harden. Then dip the complete cake pop in the chocolate, turn them, so that the remaining chocolate can drop of. Sprinkle the sugar over the pops. Place the pops in a dummy and let them become hard. At last place the butterflies on the cake pops with a bit of piping gel or icing.