The Art of Cake Pops by Noel Muniz

Author:Noel Muniz
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2015-03-18T04:00:00+00:00

Tower Cake Pops . . . .

Supplies

• Cake filling of your choice

• White candy melts

• Black candy melts

• Green candy melts

• Hershey’s Kisses

• Purple fondant

Tools

• Digital scale

• Sheet pans

• Microwave-safe bowls

• Lollipop sticks

• Plastic bags

• Pasta machine

• ¾ inch small rose petal cutter

1. Begin by hand weighing the cake into one-ounce portions. Roll each into a log that is as thick as a Hershey’s Kiss. Set them aside on a sheet pan and place in the fridge while you prepare the candy melts.

2. Melt the white candy melts according to the directions indicated on the package.

3. Remove the cake from the fridge. Dip the sticks into the melted candy melts and insert them halfway into the cake.

4. Once the candy melts have fully set and the cake is back at room temperature, you are ready to dip the pops. Fully submerge the pops into the white candy melts and tap off any excess.

5. While still wet, attach a Hershey’s Kiss to the top of the pop and allow to set in a stand.

6. In a small plastic bag, melt the black and green candy melts separately, snip off a corner in each, and set aside. When the pops have dried, pipe on a window with the black candy melts and allow to set.

7. Once it has set, fill a plastic bag with melted white candy melts and pipe on dots around the window, leaving space. Allow those dots to set, and in the empty spaces pipe additional dots. Around the pop, pipe on additional bricks with the white melts.

8. Taking the green melts, pipe on vines, going the full length of the towers. Once the vines have set, pipe on the leaves by piping dots and pulling up. A thick chocolate works best.

9. Roll the purple fondant out on the thickest setting on the pasta machine and cut out shingles using a small rose petal cutter. Glue the fondant shingles onto the Hershey’s Kisses with candy melts until they are fully covered.

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