Cake Pops, Three Ways

Directions
Preparation:1hour  ›  Extra time:2hours chilling  ›  Ready in:3hours 

Vanilla cake pops:

1. Crumble the vanilla sponge cake into a bowl. Mix in enough jam so that the dough holds together without crumbling. Cover with plastic wrap and chill at least 20 minutes.

Chocolate cake pops:

2. Crumble the chocolate cake into a bowl. Add the chocolate hazelnut spread and mix well to form a dough. Cover with plastic wrap and chill at least 20 minutes.

Red velvet cake pops:

3. Crumble the red velvet cake into a bowl and add the cream cheese icing. Mix well so it holds together. Cover the dough with plastic wrap and chill at least 20 minutes.

To make pops:

4. Using wet hands to prevent sticking, roll the dough into walnut sized balls. Place balls on a baking tray that has been lined with baking paper. Chill in freezer for 30 minutes.
5. Carefully melt the chocolate buttons in separate pans. Remove the cake from the freezer and use a skewer to poke a hole in each one. Dip a cake pop stick in the melted chocolate buttons and insert into a cake ball - repeat. Chill for another 30 minutes before decorating.
6. Dip cake pops in melted chocolate and decorate with sprinkles.