Cake Pop Rosebuds How-To

Ditch the real flowers in favor of these adorable show stopping Cake Pop Rosebuds. Not only do they not wilt, they're the perfect way to show your sweetie how much you love them and their sweet tooth. These start with basic cake pop filling which is shaped into a rosebud base. Then, with an easy to use rose leaf cutter, a thin layer of fondant is wrapped around to create the rose petals. This bouquet is surprisingly easy and smells as sweet as the real thing.

To save on time, we used a 16 oz. store bought Sara Lee pound cake and store bought frosting to make quick cake pop filling (exact steps below), but you're welcome to use your favorite cake pop filling recipe that holds it shape well.

RECIPE NOTES: Using store bought pound cake, this recipe makes approximately 18 cake pops.

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Paintbrushes - Set of 5
Fat Daddio's 1 3/8" Stainless Steel Scoop

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White Sucker Sticks 6" x 5/32"-Set of 50
Fat Daddio's Hot Pink Rolled Fondant - 8oz
12 oz. Creamy White Candy Coating
Luster Dust - Tulip Red - 2g
Easy Rose 5-Petal Cutter
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If using a frozen store bought pound cake, make sure it is completely defrosted before starting. Next, cut the cake into chunks and then pulse them in the bowl of a food processor until crumbly and coarse. Add about 1/4 of a tub of frosting to the crumbs. Pulse a few more times to mix but do not over puree. The mixture should hold together when squeezed and hold it's shape. It should not be extremely mushy. Add a bit more icing if necessary so that the mixture holds together


Using a scoop or a tablespoon, scoop out 1 level tablespoon of filling and roll into a tear drop shape with your hands. Continue with the rest of the filling and place the teardrops on a tray. Refrigerate for 1/2 hour or until very firm before adding the sticks.

Place some white candy coating in the microwave on half power and heat in 30 second intervals, stirring in between until melted.

Remove one tear drop from the fridge. Using a sucker stick, pre poke a hole half way up, remove the stick, dip in melted coating and reinsert into the tear drop. Swipe away any dripping coating. Place back in the fridge and then continue, one-by-one, with remaining tear drops.


On a surface covered lightly with powdered sugar, roll out a small portion of hot pink fondant as thinly as possible. Use the rose cutter to cut out a flower shape.

Next, place the fondant flower in your palm with the center resting at the opening of your fingers. Brush the middle of the flower with a very light coating of water and poke the cake pop tear drop through the center of the fondant.

Next, referring to the numbers on the rose cutter, lift and stretch petal #1 up and around the teardrop.

Repeat the process with petal #2, making sure it cups and intertwines with petal #1 to cover the tear drop cake pop. Brush with a little water in spots to adhere as necessary.

Repeat the process again with petal #3, #4 and #5. Make sure to place these petal evenly around the outside of the bud, using a little water to adhere in places as necessary. When the petals are finished, use your fingers to curl and flair the edge of the petals for effect.

Prop the rose up in a glass to dry and start again, working on only one rose at a time.


Using a dry paintbrush, heavily dab the inside and edges of the rosebud with tulip red luster dust. Gently turn the cake pop upside down and brush off excess onto a piece of wax paper or parchment paper to catch the excess. Recoat in layers as desired.

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