Amazing Rose Cake Pops Recipe: Make Edible Art!

Alexa

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Amazing Rose Cake Pops Recipe: Make Edible Art!

I’m so excited to share my whimsical Rose Cake Pops recipe with you. It’s a project that brings a huge smile to my face, transforming simple ingredients into edible floral art.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Sweet pastries

Cuisine: Italian

Calories: 693

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Cupcake Pots:

• 1/2 cup Butter at room temperature
• 0.6 cup Sugar
• ⅓ cup Type 00 flour
• 1.4 oz Wheat starch
• 3 ½ tbsp Unsweetened cocoa powder
• 2 Eggs medium
• 1 tsp Baking powder
• Fine salt to taste

For the Rose Cake Pops:

• 0.375 cup Sugar
• 1/2 cup Type 00 flour
• 2 oz Wheat starch
• 4.3 tbsp Butter
• ½ Lemon peel
• 1 Eggs medium
• ¾ tsp Baking powder
• ½ Vanilla bean
• 1 pinch Fine salt

For the White Chocolate Rose Coating & Green Leaves:

• 8 Waffles
• 9 oz White chocolate
• ½ cup Fresh liquid cream boiling
• 0.375 cup Sugar (Note: This is listed twice in the original ingredient list; I’m assuming it’s for the cake pop batter unless specified otherwise in instructions. I will list it here and note its usage based on instructions).
• Food coloring red to taste
• 5.25 oz Sugar paste
• Food coloring yellow and blue to taste

Equipment

• Mixing bowls
• Electric whisks
• Hand whisks
• Sifter
• Disposable piping bags
• 8 round-bottom cones (for cupcake pots)
• Cakepop maker
• Plastic lollipop sticks
• Bain-marie (or microwave-safe bowl)
• spatula
• Rack for cooling
• Polystyrene block (or similar base for drying cake pops)
• Specific leaf cutter or small knife
• Rolling Pin

Method

 

1. To prepare the pots, start with the cupcake batter: in a bowl, add the softened butter in pieces and sugar; also add the eggs, a pinch of salt and beat the mixture with whisks to obtain a homogeneous cream.
2. Then add the baking powder and the seeds from a vanilla pod.
3. In a small separate bowl, sift the necessary amount of wheat starch, flour, and cocoa powder, add them to the cream and mix thoroughly to incorporate.
4. Then pour the mixture into a disposable piping bag.
5. Take 8 round-bottom cones and fill them along the narrowest part with the mixture, so that once baked they reach the rim of the cone.
6. Bake them in a preheated static oven at 350°F for about 20 minutes.
7. Once baked, remove them from the oven and let them cool.
8. To prepare the roses, start with the batter: in a bowl, beat the sugar and softened butter with electric whisks until creamy.
9. Then add the seeds from 1 vanilla pod and an egg; beat the mixture.
10. Then also add the sifted flour, wheat starch, and baking powder; then mix everything with a hand whisk until smooth and homogeneous.
11. Also add the zest of half a lemon.
12. Pour the obtained batter into a disposable piping bag and pour it into the specific cakepop maker: you can cook the batter balls with the pre-set program (it will take about 3 minutes).
13. Once cooked, remove them and let them cool completely on a rack.
14. Then stick the cake pops with plastic lollipop sticks.
15. Meanwhile, melt the coarsely chopped white chocolate in a bain-marie, stirring with a spatula.
16. Take the red liquid food coloring and add a few drops to the boiling fresh liquid cream.
17. Stir until you achieve the desired color.
18. You can add the colored cream to the now melted white chocolate and mix.
19. Now that the melted chocolate is colored, you can dip the cake pops for a few moments.
20. Then place them on a base (such as polystyrene).
21. Let them set in the freezer for at least 1 hour.
22. Once they are well dried, you can decorate them with the colored chocolate left over, put in a disposable piping bag with a small hole at the tip.
23. This way you can create concentric circles around the cake pops, getting smaller towards the top: they will simulate stylized rose petals.
24. While these decorations also set, you can prepare the green leaves: take the sugar paste and color it with a few drops of blue food coloring combined with yellow.
25. Knead the sugar paste to mix the colors and achieve a bright green color.
26. Roll out the sugar paste into a rectangle a few millimeters thick.
27. And cut out the leaves with a specific cutter or by cutting the shape with the tip of a knife.
28. Take the pots, plant the roses and add the green sugar paste leaves.
29. Your rose cake pops are ready to be gifted and enjoyed!

Nutrition

Calories: 693kcal

Notes

Cake Consistency is Key: For shaping, you want your cake base to be moist enough to hold together but not crumbly. If it feels too dry, you can add a tiny bit of cream cheese frosting or melted white chocolate to bind it, just a spoonful at a time.

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Why You’ll Love This Rose Cake Pops Recipe

I believe every recipe should offer something special, and this Rose Cake Pops recipe is no exception. Here’s why I know you’ll adore making and sharing these:

• From-Scratch Freshness: I guide you through making both the cupcake pots and the cake pop bases from scratch, ensuring the freshest, most delicious foundation for your edible roses.
• Clear, Detailed Shaping: I provide clear steps for creating those beautiful, realistic rose petal effects with colored white chocolate, making it achievable for any home baker.
• Complete Edible Art: This recipe isn’t just about the cake pops; I also walk you through crafting vibrant green sugar paste leaves, adding that perfect finishing touch to your floral masterpiece.
• Perfect for Gifting: These beautiful treats are designed to be “planted” in their own cupcake pots, making them an ideal, unique gift that truly shows you care.

Ingredients for Your Rose Cake Pops

I always say that good ingredients are the heart of a good dish. Here’s what you’ll need to create these beautiful rose cake pops:

For the Cupcake Pots:

• Butter at room temperature ½ cup
• Sugar 0.6 cup
• Type 00 flour ⅓ cup
• Wheat starch 1.4 oz
• Unsweetened cocoa powder 3 ½ tbsp
• Eggs medium 2
• Baking powder 1 tsp
• Fine salt to taste

For the Rose Cake Pops:

• Sugar 0.375 cup
• Type 00 flour ½ cup
• Wheat starch 2 oz
• Butter 4.3 tbsp
• Lemon peel ½
• Eggs medium 1
• Baking powder ¾ tsp
• Vanilla bean ½
• Fine salt 1 pinch

For the White Chocolate Rose Coating & Green Leaves:

• Waffles 8
• White chocolate 9 oz
• Fresh liquid cream boiling ½ cup
• Sugar 0.375 cup (Note: This is listed twice in the original ingredient list; I’m assuming it’s for the cake pop batter unless specified otherwise in instructions. I will list it here and note its usage based on instructions).
• Food coloring red to taste
• Sugar paste 5.25 oz
• Food coloring yellow and blue to taste

Equipment You’ll Need

Having the right tools makes all the difference in the kitchen. For this recipe, I suggest gathering these items:

• Mixing bowls
• Electric whisks and hand whisks
• Sifter
• Disposable piping bags
• 8 round-bottom cones (for cupcake pots)
• Cakepop maker
• Plastic lollipop sticks
• Bain-marie (or microwave-safe bowl)
• Spatula
• Rack for cooling
• Polystyrene block (or similar base for drying cake pops)
• Specific leaf cutter or small knife
• Rolling pin

Step-by-Step Instructions for Making Rose Cake Pops

I’ve broken down this exciting Rose Cake Pops recipe into easy-to-follow parts. Just take your time, and you’ll create something truly beautiful!

Part 1: Making the Cake Base

These are the “pots” for our edible roses.

1. To prepare the pots, start with the cupcake batter: in a bowl, add the softened butter in pieces and sugar; also add the eggs, a pinch of salt and beat the mixture with whisks to obtain a homogeneous cream.
2. Then add the baking powder and the seeds from a vanilla pod.
3. In a small separate bowl, sift the necessary amount of wheat starch, flour, and cocoa powder, add them to the cream and mix thoroughly to incorporate.
4. Then pour the mixture into a disposable piping bag.
5. Take 8 round-bottom cones and fill them along the narrowest part with the mixture, so that once baked they reach the rim of the cone.
6. Bake them in a preheated static oven at 350°F for about 20 minutes.
7. Once baked, remove them from the oven and let them cool.

Part 2: Preparing the Rose Cake Pops

Now, I will focus on making the actual cake pops that will become our roses.

1. To prepare the roses, start with the batter: in a bowl, beat the sugar and softened butter with electric whisks until creamy.
2. Then add the seeds from 1 vanilla pod and an egg; beat the mixture.
3. Then also add the sifted flour, wheat starch, and baking powder; then mix everything with a hand whisk until smooth and homogeneous.
4. Also add the zest of half a lemon.
5. Pour the obtained batter into a disposable piping bag and pour it into the specific cakepop maker: you can cook the batter balls with the pre-set program (it will take about 3 minutes).
6. Once cooked, remove them and let them cool completely on a rack.
7. Then stick the cake pops with plastic lollipop sticks.

Part 3: Crafting the Rose Coating

This is where the magic of the rose color begins to appear!

1. Meanwhile, melt the coarsely chopped white chocolate in a bain-marie, stirring with a spatula.
2. Take the red liquid food coloring and add a few drops to the boiling fresh liquid cream.
3. Stir until you achieve the desired color.
4. You can add the colored cream to the now melted white chocolate and mix.
5. Now that the melted chocolate is colored, you can dip the cake pops for a few moments.
6. Then place them on a base (such as polystyrene).
7. Let them set in the freezer for at least 1 hour.

Part 4: Decorating Your Rose Cake Pops

This is my favorite part, watching the rose petals come to life!

1. Once they are well dried, you can decorate them with the colored chocolate left over, put in a disposable piping bag with a small hole at the tip.
2. This way you can create concentric circles around the cake pops, getting smaller towards the top: they will simulate stylized rose petals.
3. While these decorations also set, you can prepare the green leaves: take the sugar paste and color it with a few drops of blue food coloring combined with yellow.
4. Knead the sugar paste to mix the colors and achieve a bright green color.
5. Roll out the sugar paste into a rectangle a few millimeters thick.
6. And cut out the leaves with a specific cutter or by cutting the shape with the tip of a knife.

Part 5: Assembling and Finishing

The final touch, bringing your beautiful rose pots to life!

1. Take the pots, plant the roses and add the green sugar paste leaves.
2. Your rose cake pops are ready to be gifted and enjoyed!

Tips for Perfect Rose Cake Pops

I’ve learned a few tricks over the years that I love to share. Here are my top tips for ensuring your rose cake pops turn out beautifully every time:

• Cake Consistency is Key: For shaping, you want your cake base to be moist enough to hold together but not crumbly. If it feels too dry, you can add a tiny bit of cream cheese frosting or melted white chocolate to bind it, just a spoonful at a time.
• Melting Chocolate Smoothly: Always melt your white chocolate gently, either in a bain-marie or in short bursts in the microwave, stirring frequently. Overheating can make it seize and become lumpy.
• Patience for Petals: When piping the concentric circles for the rose petals, take your time. Start with a larger circle at the base and make each subsequent circle slightly smaller as you move towards the top. A steady hand and gentle pressure will give you the best results.
• Proper Chilling is Essential: Don’t rush the chilling process after dipping your cake pops. A full hour in the freezer ensures the chocolate sets completely, preventing cracks and making the subsequent decorating much easier.
• Troubleshooting Coating: If your chocolate coating is too thick, thin it slightly with a teaspoon of vegetable oil or shortening. If it’s too thin, let it cool for a few minutes to thicken naturally. If cracks appear, it’s often due to temperature shock; try dipping at room temperature or ensuring your cake pops aren’t too frozen.

Variations and Customization

Part of the joy of home cooking is making a recipe your own! I love experimenting with different flavors and designs for these rose cake pops.

• Cake Flavors: While I use a lovely vanilla and lemon cake base here, imagine these with a delicate almond cake, a rich red velvet, or even a spiced chai cake. Each would offer a wonderful twist!
• Coating Colors: You’re not limited to red roses! I love using pink, yellow, or even a soft lavender food coloring for different rose varieties. You could also make white roses with a hint of shimmer.
• Leaf Shapes: Get creative with your green sugar paste leaves! I use a simple cutter, but you could freehand different leaf shapes or even add vein details with a small knife for extra realism.
• Alternative Decorations: For an extra sparkle, dust your finished roses with edible glitter. Edible pearl dust can give them a lovely sheen, and tiny edible pearls can be added to the center for a dewdrop effect.

Serving and Presentation Ideas

These rose cake pops are designed to be a showstopper! I always enjoy thinking of creative ways to present them.

• Themed Parties: They are perfect for garden parties, bridal showers, or elegant tea parties. Imagine them “planted” in small terracotta pots filled with edible crushed cookie “dirt”!
• Gifting: As the recipe suggests, these make an incredible handmade gift. Package them individually in clear bags tied with a ribbon, or arrange a bouquet of them in a decorative box.
• Dessert Platter: Arrange them artfully on a tiered dessert stand alongside other treats for a stunning display. The contrasting green leaves and vibrant roses will truly pop.
• Centerpiece: Create a beautiful edible centerpiece by arranging several rose cake pops in a foam block covered with tissue paper or moss, making a delightful bouquet that guests can pluck and enjoy.

FAQs about Rose Cake Pops Recipe

I know you might have some questions as you embark on this delicious project. I’m here to help!

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