• NOTE: When preparing cake pops, I like to prepare the cake the night before and wrap it in cling film until it it time to use it.
• Place your Medium Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

ALMOND VANILLA CAKE PREPARATION

• In a mixing bowl, whisk together the egg whites, milk, sour cream, vanilla bean paste and almond extract. Set aside.
  
• In a separate mixing bowl, whisk the all-purpose flour, corn starch, sugar, baking powder and sea salt. Add the butter and beat until it becomes crumbly with the texture like wet sand.
  
• Pour the egg preparation into your dry ingredients and beat on the lowest mode until just combined. NOTE: Do not overmix the batter in order to keep a light texture.
  
• Pour your preparation into your Medium Round Mold.
  

BAKE!

• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 18 minutes). It is ready when the toothpick inserted into the center comes out clean or with little crumbs.
  
• Once your Almond Vanilla Cake is out of the oven, let it cool down completely on your baking sheet.

ALMOND CREAM CHEESE FROSTING PREPARATION

• In a mixing bowl, beat the cream cheese together with the vanilla bean paste and almond extract until smooth for about 1 minute, on medium speed.
• Add the heavy cream a splash at a time while beating on Medium High Speed until light and fluffy for less than 3 minutes.
• Then, fold the powdered sugar until it is combined. IMPORTANT: Do not over mix!
  

ASSEMBLY

• Once the cake has cooled down, in a mixing bowl, crumble it using a handheld mixer, until you have small crumbs.
  
• Add the almond cream cheese frosting, mix on low until combined. It is ready when you can form a ball that sticks together.
  
• Using an ice scoop, scoop 12 balls onto a small baking sheet that can go into the freezer. Freeze for 20 minutes while preparing the chocolate.
  

CHOCOLATE PREPARATION

• If you do not have a melting pot, place the white chocolate in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Stirring well to combine. Remove from heat and set aside.
• Dip the rim of each ice cream cone into the melted white chocolate.
  
• Take the cake pops out of the freezer and place each one on top of the cones, they will seal together almost immediately.
  
• Then dip each cone into the melted white chocolate taking care of covering the cake pops. Set aside while preparing the blue chocolate.
  
• Melt the blue chocolate the same way you did the white chocolate and once ready, drizzle it on top on the ice cream cones to make it look like a sauce. Add quickly the red coated wafers on top to represent the cherry.
  
• N.B. Keep it at room temperature if enjoyed the day of, or refrigerate up to 3 days and let it come back to room temperature before enjoying.