Vegan Cake pops with ganache filling

Okay,
Now I'm going to do something I really hate,
I'm going to measure everything I add into my baking bowl,
And it's only for you.

Anyway.
Cakepops (or cupcake pops) is like the most amazing thing ever,
I've only done it once before, but I was sold right then and there.
I've got the original recipe from Bakerella, just love that site, check it out.

Anyway,
Let's get ready.

There's many steps to this.
First you'll need to make a cake, let it cool and then destroy it into tiny bits and then make frosting and mix with the cake, then you'll need to roll little balls add the ganache in them and freeze them!
After like 1 hour you can take them out, and melt chocolate that you can dip the balls in and then wait for them to dry, then your ready to eat!

So Step One:
Ingredients:
½ dl liquid butter, like Milda Culinesse, it's about 45 gr of butter
0,7 dl sugar
1 dl flour
0,25 dl soyflour, I add it so that the finished thing doesn't crumple so much
½ dl soymilk
½ dl oat cream
1 teaspoon vanilla
1 teaspoon baking powder
2 teaspoons of San Francisco drink mix, for a flavour of bananas, yum yum
1 beetroot, this is optional, I just add it so it can get more color, and I'm going to use beetroot for my lunch. Anyway, just peel your beetroot, and then just peel ten little bits of it into the batter and mix a while and see the color change, then just pix the beetroot up.

Preparation Instructions:
Preheat the oven to 175 C or 347 F. Line a small baking pan with wax paper.
Add the butter with the sugar and mix.
Then add the flour, mix.
Add the soy milk and the oat cream, mix.
Then add everything else and mix.
Pick up the beetroot if you added any.
Then just get it all into the baking pan and pop it in the oven for 15 minutes.
Take the cake out and let it cool completely.


Step Two:
Ingredients:
25 grams of room temperature butter
1 teaspoon vanilla
1 teaspoon of the San Francisco drink mix
1 dl powdered sugar

Preparation Instructions:
Mix it all to a creamy frosting that should taste delicious!
Take the cake and crumble into a large bowl, add the frosting into the bowl and mix till it's smooth.
Then take your mixture and just roll them into little balls, or big if you want(I get about 25) and lay them on a wax paper.


Step Three:
Ingredients:
50 grams of chocolate, I used Isis Luxury Belgian Pralinoir 'cause it's my favorite
0,25 dl oat cream

Preparation Instructions:
Cut the chocolate into small piece and put into a bowl.
Heat the oat cream to a boil, immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
If you use the same chocolate as me you should sift it first to get rid of all the bits, so the decorating tip doesn't clog.

Add the Ganache mixture into a piping bag and use a #230 Round Decorating Tip and just add some ganache filling into each of the cake balls, then put them into the freezer for 1-2 hours.


Step Four:
Ingredients:
175 grams of dark chocholate
0,25 dl sugar
½ dl almond flakes
½ ml of some blue frosting color, or random other color


Preparation Instructions:
Heat the chocolate over an water bath or in the microwave.
Chop the almonds and put in a small bowl.
Mix the sugar with the frosting color, so you'll get blue sugar.
Take the cake balls out of the freezer and start to dip them into the melted chocolate, use a spoon to cover the cake ball with chocolate, then pick it up and put it back on the wax paper.
Now just sprinkle some almonds and blue sugar over the sucker and repeat it for every single one of them, then just wait for them to dry and then eat and enjoy.
Yum yum!

Here you see the ganache filling.

Here you can see some of the ganache filling

Here I just took the left over melted chocolate put it in a plastic bag, cut a little hole in one corner and just drizzled some over.

And it's so NOM NOM NOM!