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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
7 NM 39527 - 120501
Assembly page 7/36
Fax +1 305 430 9280
CAKE POP RECIPES
Vanilla Cake Pop
1 cup all-purpose flour
¾ cup sugar
1 ½ teaspoon baking powder
Pinch of salt
¼ cup vegetable oil
½ cup water
2 eggs
¼ teaspoon pure vanilla extract
Baking spray (ex. Pam)
For the frosting:
1 14 oz. bag of Candy melts; vanilla flavor
Edible sprinkles to decorate
PREPARE A BATTER
• In a bowl, combine the flour with the baking powder, salt, and
sugar, and make a well in the center.
• Add the oil, the eggs and ¼ cup water, and gradually, work into
the flour using a spatula or electric beater. Add the vanilla
extract.
• Carefully stir in the rest of the water.
• Beat gently until smooth. Do not over-mix.
• Cook in the appliance after spraying the oil on the plates, as
explained above in this user manual.
PREPARE THE COATING
• Melt a small amount of candy coating in the microwave oven.
• Dip the end of the cake pop stick into the coating, then insert
into the cake ball.
• Place the cake ball in the freezer for 10 minutes.
• Melt the rest of the candy melts in the microwave in a narrow
and deep, heat resistant container.
• Remove the pops from the freezer and dip in the candy coating.
• Sprinkle with additional coating to decorate.
• Use a stand or Styrofoam to hold your finished cake pops.