When Valentine’s Day approaches, we’re all looking for the perfect romantic gesture to show our deepest affection. Sometimes a delicious box of treats is the right touch, other times it’s a bouquet of blooming roses. But this year, the perfect gesture is the clever marriage of the two…Cake Pop Roses. These sweet little bite size flowers are a great way to use your cake making talents to say “I love you” and nothing says that better than hand made sweets.
When making these pops, be sure to use a cake pop filling that holds it’s shape well, so that the pops will support the delicate layer of fondant on the exterior. Chill your cake pop bases well before adding your fondant layer, so that you have ample time to assemble each flower. Also, roll your fondant very thinly, although it may be a bit delicate to handle, the finished cake pop will have a better ratio of cake to icing if the fondant isn’t overwhelming the filling.
Prepare your favorite cake pop mixture. Place the mixture in a bowl and refrigerate for 1/2 hour. Using a scoop or a tablespoon, scoop out 1 level tablespoon of filling and roll into a tear drop shape with your hands. Continue with the rest of the filling and place the teardrops on a tray. Refrigerate for 1/2 hour or until very firm before adding the sticks.
Rose Cake Pops
Place some white candy coating in the microwave on half power and heat in 30 second intervals, stirring in between until melted.
Remove one tear drop from the fridge. Using a sucker stick, pre poke a hole half way up, remove the stick, dip in melted coating and reinsert into the tear drop. Swipe away any dripping coating. Place back in the fridge and then continue, one-by-one, with remaining tear drops.
On a surface covered lightly with powdered sugar, roll out a small portion of hot pink fondant as thinly as possible. Use the rose cutter to cut out a flower shape.
Red Rose Cake Pops • Pint Sized Baker
Next, place the fondant flower in your palm with the center resting at the opening of your fingers. Brush the middle of the flower with a very light coating of water and poke the cake pop tear drop through the center of the fondant.
Repeat the process with petal #2, making sure it cups and intertwines with petal #1 to cover the tear drop cake pop. Brush with a little water in spots to adhere as necessary.
Repeat the process again with petal #3, #4 and #5. Make sure to place these petal evenly around the outside of the bud, using a little water to adhere in places as necessary. When the petals are finished, use your fingers to curl and flair the edge of the petals for effect.
Candy Flower Cake Pops
Using a dry paintbrush, heavily dab the inside and edges of the rosebud with tulip red luster dust. Gently turn the cake pop upside down and brush off excess onto a piece of wax paper or parchment paper to catch the excess. Recoat in layers as desired.
Cakegirls are sisters Mary and Brenda Maher. After years of making cakes professionally, they now share their tips and tricks at www.thecakegirls.com, an online store where you can buy cake supplies, party accents and see D.I.Y. ideas for the inspired home baker. Read more about Mary and Brenda on their bio page.It doesn’t yet feel like it here in New York, but spring has finally arrived! I’m celebrating with these rose cake pops, which would be such a great gift for Mother’s Day.
Get access to exclusive cookie decorating tutorials, my cookie and royal icing recipes, and individualized cookie decorating advice by joining my Cookie Art Club!
Mother's Day Diy: Flowerpot Cake With Rose Cake Pops
I don’t normally make cake pops, so I had a couple of issues that could have been avoided had I read this post on making cake pops from Miss CandiQuick first. It has some very helpful tips!
To make the cake pops, I used I Am Baker’s Homemade Yellow Cake Mix recipe (it’s my favorite cake recipe and I use it for every birthday in my family). The frosting that I used to mix with the cake crumbs and pipe the roses is a very simple American-style buttercream, which is basically made of butter (some recipes call for shortening, too), confectioners sugar, and a little milk.
A note about the recipes I used: The 8″ cake will make about 32 cake pops, but the frosting recipe will make enough to make 13 roses that filled the vase perfectly (the roses use up a lot of frosting!). You have a few options here:
How To…make Your Own Cake Pops (tutorial By Rhubarb & Rose) · Rock N Roll Bride
The pink edge on the roses is achieved by painting a line of pink food coloring inside of the piping bag before filling it with frosting. After piping for a while, the pink food coloring starts to blend in with the frosting, so you’ll have to switch to a new bag with a fresh stripe of pink food coloring, or you can just go with it and have your roses vary in color (this is what I did for my cake pop bouquet).
Amber Spiegel, founder of , is a graduate of the Culinary Institute of America and the author of Cookie Art: Sweet Designs for Special Occasions. Amber has over 12 years of cookie decorating experience and has traveled the world teaching others how to decorate beautiful cookies on their own.
Using a dry paintbrush, heavily dab the inside and edges of the rosebud with tulip red luster dust. Gently turn the cake pop upside down and brush off excess onto a piece of wax paper or parchment paper to catch the excess. Recoat in layers as desired.
Cakegirls are sisters Mary and Brenda Maher. After years of making cakes professionally, they now share their tips and tricks at www.thecakegirls.com, an online store where you can buy cake supplies, party accents and see D.I.Y. ideas for the inspired home baker. Read more about Mary and Brenda on their bio page.It doesn’t yet feel like it here in New York, but spring has finally arrived! I’m celebrating with these rose cake pops, which would be such a great gift for Mother’s Day.
Get access to exclusive cookie decorating tutorials, my cookie and royal icing recipes, and individualized cookie decorating advice by joining my Cookie Art Club!
Mother's Day Diy: Flowerpot Cake With Rose Cake Pops
I don’t normally make cake pops, so I had a couple of issues that could have been avoided had I read this post on making cake pops from Miss CandiQuick first. It has some very helpful tips!
To make the cake pops, I used I Am Baker’s Homemade Yellow Cake Mix recipe (it’s my favorite cake recipe and I use it for every birthday in my family). The frosting that I used to mix with the cake crumbs and pipe the roses is a very simple American-style buttercream, which is basically made of butter (some recipes call for shortening, too), confectioners sugar, and a little milk.
A note about the recipes I used: The 8″ cake will make about 32 cake pops, but the frosting recipe will make enough to make 13 roses that filled the vase perfectly (the roses use up a lot of frosting!). You have a few options here:
How To…make Your Own Cake Pops (tutorial By Rhubarb & Rose) · Rock N Roll Bride
The pink edge on the roses is achieved by painting a line of pink food coloring inside of the piping bag before filling it with frosting. After piping for a while, the pink food coloring starts to blend in with the frosting, so you’ll have to switch to a new bag with a fresh stripe of pink food coloring, or you can just go with it and have your roses vary in color (this is what I did for my cake pop bouquet).
Amber Spiegel, founder of , is a graduate of the Culinary Institute of America and the author of Cookie Art: Sweet Designs for Special Occasions. Amber has over 12 years of cookie decorating experience and has traveled the world teaching others how to decorate beautiful cookies on their own.
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