Tulip cake pops

Make a bouquet of tulip cake pops for a lovely homemade gift. By Tamsin Aston

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

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Tulip cake pops - Tulip cake pops - Food - allaboutyou.com

Yields: 26

Ingredients

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ROBIN CAKE POPS RECIPE
THE BEST BAKE SALE CAKE RECIPES
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FOR SPONGE

  • 40g cocoa powder
  • 150ml boiling water
  • 120g unsalted butter
  • 200g self-raising flour
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ¼ tsp salt
  • 2 eggs

FOR FROSTING

  • 120g unsalted butter, softened
  • 200g icing sugar
  • 100g dark chocolate, melted and cooled.

FOR DECORATION

  • 200g Yellow Candy Melts
  • Vegetable oil
  • Yellow fondant
  • Lollipop sticks
  • Silicone rolling pin
  • Knife
  • Polystyrene block

Method

  1. To make the sponge cake, mix the cocoa powder with the boiling water and leave to cool. Preheat the oven to 190°C. Line a 25cm round cake tin with baking paper, lightly grease the sides. Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time mixing well between each egg. Sift together the flour, baking powder, bicarbonate of soda and salt. Pour the dry ingredients in and gently beat until combined. Fold in the cooled cocoa. Pour into the cake tin and bake for 45-60 minutes. Once baked leave in the tin for 20 minutes before turning out on to a wire rack to completely cool.
  2. To make the frosting, cream the butter in a mixer and gradually add the icing. Then pour in the cooled chocolate. Continue to cream until light and fluffy. Refrigerate for 30 minutes before using.
  3. Crumble the cake into fine crumbs by rubbing together in your hands or using a food processor. Add the frosting a little at a time mixing with your hands until you have a fudge-like texture (you may not need all of the frosting depends on how moist your cake is). Wrap this mixture in cling film and refrigerate for 1 hour. Then you are ready to roll your balls.
  4. Using an ice cream scoop, scoop out about 1 ½ tablespoons of the cake pop mixture. Roll the mixture in your hands to create a round ball. Then shape the ball to create a tear shape. Repeat this with all the mixture and then refrigerate for 30 minutes.
  5. Melt the yellow candy melts in the microwave on medium power for 1 minute in a small but deep bowl. Stir in about a tablespoon of vegetable oil and then microwave for another minute. Keep stirring and microwaving for 1 minute until the candy melts have melted.
  6. Dip each lollipop stick about 2cm into the candy melt and insert it into the bottom of each cake pop tear (the fatter end). Place each cake pop in polystyrene and place in the fridge for 5 minutes or until the candy melt has set.
  7. While the cake shapes are hardening in the fridge, roll out the yellow fondant to about 2 -3mm thick. Cut out with your knife 4 large petals which are slightly taller than the height of your shaped cake pop. You will need 4 petals for each tulip.
  8. Take the cake pops on their lollipop sticks out of the fridge and with a small amount of warm candy melt attach 2 petals on either side of the tear shape. Then attach 2 petals on the other 2 sides. Leave to one side to set, or in the fridge for a few minutes.
  9. Once the petals have set to the cake ball, dip and swirl each cake pop in the warm candy melt and tap off the excess on the side of the bowl. Leave to set standing in your polystyrene block.


    Recipe courtesy of Definitely Cake.

     

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