Wedding Cake Pops with White Roses

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Wedding cake pops lend your big day a modern edge. Feel free to dress these candy-coated cakes in traditional white, or consider using your own wedding colors for a personal touch.
 
Ingredients:
 
20 medium cake balls, chilled
1 (14-ounce) bag white candy melts
Edible white sprinkles, to decorate
50 grams (¼ cup) white fondant, kneaded
 
Equipment:
 
Medium rose mold
 

Adapted from "Crazy for Cake Pops" by Molly Bakes, published by Ulysses Press. Images by Noel Murphy.

Source: ,Amazon.com: Crazy for Cake Pops: 50 All-New Delicious and ...

Step 1

VANILLA CAKE:
 
This light and fluffy vanilla cake makes a delicious base for a simple cake pop. Combine with classic vanilla cream cheese frosting for a wonderful buttery flavor.
 
Makes enough for approx. 20 medium cake balls
 
1/2 cup unsalted butter, softened, plus more for greasing
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
1-1/3 cups self-rising flour, sifted
4 tablespoons milk, at room temperature

Step 2

Preheat the oven to 350°F (180°C). Lightly grease and flour a 10-inch (25-centimeter) round cake tin or an 8-inch (20-centimeter) square cake tin. Cream the butter and sugar until it turns pale and fluffy. Mix the vanilla extract into the creamed butter and sugar. Add the eggs, one at a time, mixing well between each addition. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.

Step 3

Pour the mixture into the prepared tin and bake for 35–45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, leave to cool in the tin for 20 minutes and then turn out onto a wire rack to finish cooling.

Step 4

WEDDING ROSE POPS:
 
Make the roses in advance: break the fondant into 20 pieces and, one by one, push each piece into the mold, cutting off any excess with a small knife. Remove from the mold and place on a sheet of parchment paper. Leave to dry overnight.

Step 5

Melt the white candy. Dip the end of each lollipop stick 3/4 inch deep into the candy and insert a stick into each cake ball. Leave to set.

Step 6

Dip each cake pop fully into the candy and decorate each one by attaching a rose to the top while still wet. Decorate with white sprinkles and insert into a polystyrene block to dry.



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Responses

(1 comment)
  • by joseyb
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    joseyb

    How pretty! Does anyone know of a great chocolate cake recipe I could do this same idea with?

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