St. Valentine’s Day is fast approach, so here’s another idea for cake pop designs for this most romantic of days.
We’ve done champagne & strawberries…. now for the roses!
I did a bit of research on the web and found Audrey and her amazing site, Sweet Cheeks Tasty Treats!
Initially I thought the roses look very difficult, but wanted to try out this design for you guys and see if it is actually possible for an artistically-challenged person like me!
What you need:
- A 12 oz bag of candy melts in whichever color you want your roses;
- 1/3 cup Corn syrup
- between 6 and 12 cake balls, made according to the basic cake pop recipe but just chilled (so don’t add the sticks yet);
- lollipop sticks;
- cling wrap; and
- a little vegetable shortening.
How many this will make:
It’s difficult to say exactly how many roses you’ll make. I’d say 6 minimum, if you make large roses, or possibly up to 12 small ones. It depends on how small the initial bud pop is and how thinly you roll your petals.
What you need to do:
The first stage is to make the modeling chocolate. Take 8oz (so 2/3 of the bag) of the candy melts. Save the rest of the bag for later. Before putting them in the microwave, pour over 1/3 cup of corn syrup, then proceed to melt them down (without veggie shortening this time) by zapping them in the microwave at 30 second intervals until they are properly melted down. Mix after each 30 second zapping. They melt quicker than usual with the corn syrup so it should take about 60 second in total.
Now get a chopping board or something like it, and cover it in cling wrap. Slowly pour the melted mixture out on to it. Please be careful because it can be very hot. It will begin to slowly spread, but before it reaches the edges of your wrap, fold over the edges and cover it with another load of cling wrap. Once it has cooled slightly, pop it in the fridge for a bit to set for a couple of hours. Mine looked like this…
Whilst that is cooling, we can prepare the pops….
Get your cake balls out of the fridge and shape them into a tear drop shape – like a bud. Pop back in the fridge whilst you melt down the rest of your candy melts. You can add a very small amount of vegetable shortening this time.
Once melted, get the cake buds out of the fridge, dip the end of a lollipop stick into the melted candy coating and then push into your cake bud to about half way in (at the round bottom end of your bud). Do this for each cake pop, placing the cake pops back onto the tray laying down in its side and pop back in the fridge to set for a few minutes.
Now you’re ready for the proper dipping!
Taking a few cake pops from the fridge at a time, dip your pop into the melted candy coating in a straight up and down motion, making sure it is fully submerged in the candy melt coating. Because we are working with fewer melts this time, it can be helpful to tilt the bowl slightly if its not deep enough to submerge fully.
Try not to move the pop around too much in the candy melt or else it is more likely to dislodge the cake bud from the lollipop stick. If the bottom of the pop needs a little more coverage, gently rock the pop from side to side until all the cake is covered. Then remove the pop straight up in one swift motion. It is best to leave the cake pop in the candy melts for as short a time as possible to avoid it slipping off the stick.
Tilt the pop upwards once removed from the melts and slowly twirl it to allow the excess candy melt to drip off. Place on a styrofoam block to dry.
Once everything has set, get your modeling chocolate out of the fridge and unwrap it. Get a smooth working surface (not a texture chopping board, something totally smooth), and cut 8 equally sized pieces of modeling chocolate. The modeling chocolate will become malleable very quickly, so roll it into 8 equally sized balls.
Then get one of your dipped buds ready – like this…
Using a large spoon, firmly press down on to each modeling chocolate ball, pressing and rolling the spoon to create a flat, thin round shape that will be your petal.
Very carefully lift the petal off the smooth surface, using a knife if you need to, and press it around your bud shape. Repeat with all the other petals.
To go for a larger open rose, gently roll down the edges to give the full bloom look… or keep tight in a bud formation.
The modeling chocolate is surprisingly easy to work with and can be easily smoothed down at the joins.
Here’s how my attempt turned out…. As Audrey said, it really was easier than it looked so give it a go if you have the time!