Today I am showing you how to make Rainbow Rose Cake Pops for your Mom for Mother’s Day! Roses are always a wonderful gift to give, but what about trying to make roses that your mom can eat for dessert?! And since you’re on a roll, you might as well make them rainbow roses!
I guess that you could say roses and gifts for mom go hand in hand? Sometimes its nice to get mom something from the heart. Since what I do well is bake, I love to make things for edible gifts.
Rainbow Rose Cake Pops
- cake crumbs
- prepared buttercream
- fondant, multiple colors (homemade fondant)
- cake pop sticks
- petal cutters
- xacto knife
- paint brush
- ball tool
- leaf veining tool
- Place prepared cake or cake scraps into a large bowl. Using both hands, crumble cake into tiny cake crumbs.
- Remove one cup of cake crumbs and combine with 2 Tablespoons (30 milliliters) of buttercream and blend together, again using your hands, until it has a playdough like consistency. If the mixture is too wet, add more crumbs. If it is too dry, add more buttercream.
- Using a small cookie scoop (2-3 Tablespoons/30-45 milliliters), scoop out equal portions of dough and roll each into a small tear drop shape. Place each tear drop on a parchment lined baking tray and set aside.
- Melt the chocolate in the microwave in a microwave safe bowl, by using 30-60 second intervals at 50% power and stir repeatedly after each interval of time.
- When chocolate is melted and no chocolate chunks remain, dip a lollipop stick 1 inch (2.5 centimeter) deep into the melted chocolate, then insert the dipped portion of the stick into the middle of the cake balls. Repeat as required.
- Take tray with cake pops and place into the freezer for about 5 minutes to harden the chocolate on the sticks.
- When sticks are set, remove pops from freezer, and coat cake pops completely by dipping the balls into the melted chocolate (re-melt chocolate if necessary), allow the excess chocolate to drip off and stand cake pop upright in a cake pop stand and allow them to harden completely. Repeat for required/desired number of cake pops.
- Cut out nine fondant petals from the colors of fondant with petal cutters. Using a ball tool and thin foam pad, gently thin the edges of the petals by placing the petals on the pad one at a time, and gently rolling the ball tool around the edges.
- Attach petals to cake pop with water- place three petals around the center forming a bud, and three on each of the next two rows. Trim excess fondant from the base of the flower with an xacto knife. Place cake pops in a cake pop stand or styrofoam block and allow to harden.
- Serve when desired, or store in a sealed container in the refrigerator for up to 2-3 days.