Rose Chocolate Cake Pops


rose cake pop

I see hearts everywhere. And chocolates too. Come February, the bloggy-town is ‘painted red’ with pink fever tinted with strawberries, chocolate, red velvet and heart-shaped of everything. Even though we don’t celebrate Valentine’s ( but we chose the date for something more memorable!), it is nice to feel the love in the air. I have shared this rose chocolate cake pops tutorial in the Mother’s Day newsletter last year, but ought to share it again here, in ┬ácase you miss reading it before.

It is really an easy afternoon project to pull together, if you have already baked the chocolate cake and prepared the buttercream icing. I have used homemade marshmallow fondant here, but any store bought fondant is good as well. It was fun shaping the adult play-dough, and unlike other cake decorating project this one needs hardly any tool at all.

Let the picture do the talking, shall we?

rose filled cake

Firstly, take a large slice of cake, with buttercream or swiss meringue buttercream frosting. A slice will yield more than a dozen roses, as the cake portion is only the rose bud.

cake pop base-2

Mash the cake and mix with the buttercream. I really do not have any exact measurement here, but you need to feel with your hands to know when the mix is sturdy but soft enough to form a ball.

cake pop base

Make small oval shaped balls, these will be the rose buds.

white fondant

Dust the workstation with icing sugar and corn starch mix. Knead the fondant until pliable.

pink fondant

I have tinted the fondant with red colouring to give slight pink hue, but you can make white roses too!

rose cake pop-3

Pinch a small portion of the fondant, and roll to form small rectangle. Wrap this around the cake pop to cover it.

rose cake pop-5

rose cake pop-4

Pinch few more small balls from the fondant. Flatten each one to form thin oval petal, and wrap around the rose bud, overlapping each petal to form a rose. Generally I would go for 5 or 6 petals in total.

rose cake pop-2

Using the leftover white fondant, tint a small portion with light green colour and cut out leaves using fondant puncher.

Dip a lollipop stick into buttercream to form sealing glue, and push the stick on the bottom of the rose.

rose cake pop 2

That’s it! Enjoy!

Rose Chocolate Cake Pops

Rating: 51

Prep Time: 10 minutes

Yield: 12 large roses

Make easy chocolate rose cake pop, using hands! No tools required.

Ingredients

  • 1 slice chocolate cake
  • 1/2 cup buttercream frosting
  • 150g marshmallow fondant
  • a few drops red colouring
  • a few drops green colouring
  • lollipop stick
  • fondant leaf puncher ( optional)

Instructions

  1. Take a large slice of cake, with buttercream or swiss meringue buttercream frosting. A slice will yield more than a dozen roses, as the cake portion is only the rose bud.
  2. Mash the cake and mix with the buttercream. I really do not have any exact measurement here, but you need to feel with your hands to know when the mix is sturdy but soft enough to form a ball.
  3. Make small oval shaped balls, these will be the rose buds.
  4. Dust the workstation with icing sugar and corn starch mix. Knead the fondant until pliable.
  5. I have tinted the fondant with red colouring to give slight pink hue, but you can make white roses too!
  6. Pinch a small portion of the fondant, and roll to form small rectangle. Wrap this around the cake pop to cover it.
  7. Pinch few more small balls from the fondant. Flatten each one to form thin oval petal, and wrap around the rose bud, overlapping each petal to form a rose. Generally I would go for 5 or 6 petals in total.
  8. Using the leftover white fondant, tint a small portion with light green colour and cut out leaves using fondant puncher.
  9. Dip a lollipop stick into buttercream to form sealing glue, and push the stick on the bottom of the rose.
  10. That's it! Enjoy!

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