melted white chocolate
• 532 kcal
Calories refer to 100 grams of product
THE rainbow lollipop I am treaty original and super colorful, to do without cooking, ideal for recycle leftover cakes or muffins. In our preparation we used colored muffins as a base, in order to obtain the “rainbow” effect, but you can use them any type of sourdough cake. To reach them you will need only 3 ingredients: muffins, melted white chocolate and colored sprinkles. Serve them for a birthday party or for a delicious summer snack: they will be delighted. Here’s how to prepare them perfectly.
How to make rainbow cakes
Crumble all the muffins into separate bowls (1).
Add 1-2 tablespoons of melted white chocolate to each bowl (2) and mix well.
Place a sheet of cling film on the baking surface and stack small discs of each color of muffins in the order of the rainbow (3).
Wrap the film and form a ball (4), then freeze for 20 minutes.
Dip the sticks in the melted white chocolate and insert one into each candy. Also dip the rainbow candies in the chocolate (5).
Add the colored nuggets (6) and let the lollipops cool in the freezer for 15-20 minutes.
Take the rainbow lollipops out of the fridge 5 minutes before serving (7).
For this recipe, you can also use other types of sourdough products or use a cake mix: just follow the directions on the package, bake the cake, let it cool and crumble it. You can also make your own cake and use different food coloring.
Be careful when dipping treats in melted white chocolate – they can easily get heavy and fall off the stick. Instead, use a spoon to add the chocolate.
You can vary the recipe to your liking: for example by dipping the lollipops in dark chocolate, or by creating a shandy, simply by pouring the dark chocolate on the white; you can try white frosting or caramel, or use flavors like vanilla, orange blossom, lemon zest to flavor them.
If you’re using a fresh cake or fresh muffins, these rainbow treats will last a week – the older the sourdough, the less you can store it. Either way, you can keep them in the freezer for up to 2 weeks.