Rose toppers, rose cakes, and now…
After making the rose topper piece and the rose cake, it dawned on me that I should just put them together. I mean, wouldn’t it be neat to have a rose-shaped cakepop, not to mention super cute? The construction of the modelling chocolate rose was basically the same, the only difference was that for the centre base, theres a little ball of cake, instead of more modelling chocolate.
If you’re not familiar with a cakepop, it is basically cake crumbs mixed together with a small amount of frosting, which acts as ‘glue’ to hold it all together. Once you have enough frosting to crumbs, you’ll have this kind of pliable mass of cake which you can shape into balls and put onto sticks. Check out my previous post on cakepops and cakeballs here.
Cute eh? Transportable, no-fuss cake on a stick – genius idea.
So from the previous rose cake project, I had a small amount of leftover modelling chocolate. I’m sure you can keep it for a little bit, but I just didn’t want to forget and have it go to waste, so I was trying to think of a way to use it and cakepops turned out to be the perfect solution. If you remember, the original modelling chocolate color was white, but I wanted to make pink roses, so I kneaded a small amount of red gel paste color into the chocolate.
Just a tip, if you have leftover modelling chocolate and leave it covered for a few days, it’ll be really hard to begin with, but just keep working it with your hands until it gets soft and pliable.
Really happy with how these turned out because you can’t even tell theres cake inside! I think this would make a really cute gift for just about any occasion – Valentine’s Day, birthday, anniversary, or even just a nice way to say thank you!
- Cake crumbs, flavour of your choice
- Small amount of buttercream, flavour of your choice
- Candy melts
- Vegetable oil
- Modelling chocolate
- Gel colouring
- Lollipop sticks
- Optional – clear cookie bags
- Mix crumbs with enough icing till the crumbs stick together into a semi-sticky mass of cake
- Take a small amount, and shape it into a small ball. Pinch the top and make kind of a cone shape on one end, so that it resembles the basic shape of a rosebud
- Carefully place a lollipop stick into the rounded end of the cakeball and place into freezer for about 10 minutes
- In a heat-proof bowl, follow the package instructions and melt about 1/2 cup of candy melts. Add a small amount of vegetable oil to the melted mixture to thin it out for easier dipping. Add food colouring if you’d like to tint the candy.
- Carefully dip the cakepop into the candy mixture to entirely coat the cake and especially where the cake meets the stick. Carefully shake the excess off. At this point, you could just stop because that is your basic rosebud cakepop, or you can proceed to try out a rose
- Making the rose – tint and soften the modelling chocolate. Similar to the instructions in this video, break off small pieces and flatten them into random ‘rose petal’ shapes, and carefully build around the cakepop bud to completely cover it in petals.
- Once complete, you might notice that the base of the rose has a lot of excess modelling chocolate and is a lot fatter, so you could carefully just knead and pull the excess down the base and off the stick – careful not to pull too much off.
- Pop on a small clear cookie bag and your rose is ready for delivery to that special someone!