Cake Pop Rosebuds How-To
MAKES APPROX. 18 CAKE POPS
Show your sweetie how much you care with these fancy little cake pop rosebuds. Filled with a delicious surprise inside, these look like the real thing and smell just as sweet.
1- 16 oz. Store Bought Pound Cake
1 - Tub Store Bought Icing
STEP 1: MAKE CAKE POP FILLING
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 1/3 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.
STEP 2: CREATE CAKE POP CENTERS
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.
STEP 3: CREATE THE ROSES
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.
STEP 3: BRUSH WITH LUSTER DUST
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.