Crazy for Cake Pops by Molly Bakes

Author:Molly Bakes
Language: eng
Format: epub
Publisher: Ulysses Press
Published: 2011-08-31T16:00:00+00:00

Make roses in advance: roll out the 2 colors of fondant to inch thick. With a palette knife, cut out 40 strips of each color, about ¾ inch wide and 4 inches long. Using your fingers, roll each strip into simple rose shapes. You will need 4 roses per cake pop.

For each cake ball, break off a 2-tablespoon piece and set aside. Roll the rest of the ball into a log shape. Make one end of the “log” thinner than the other end to form the bottom of the flowerpot.

Take the small piece of cake ball, reroll it and flatten into a ¼-inch-thick circle so that it is slightly bigger than the top of the flowerpot.

Melt the orange and red candy melts together. Dip the top of each flowerpot into the candy and stick the flat circles on top. Leave to set. Dip the end of each lollipop stick ¾ inch deep into the candy and insert a stick into the bottom of each pop. Leave to set. Then dip each pop fully into the candy and insert into a polystyrene block to dry.

Using a dab of candy on a toothpick as glue, arrange the roses on top of the flowerpot and secure in place.

Melt the green candy. Quickly pour into the piping bag, cut a small piece off the tip and pipe leaves around the roses. Place the pops back in the polystyrene block to set.

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