Cake pop roses
Try an edible bouquet to treat your loved one this Valentine's Day with these gorgeous rose cake pops. Easy to make, these sweet vanilla cake pops are decorated with a pink icing swirl and look stunning presented in glass jars or as a whole bouquet.
- In a mixing bowl, crumble the Madeira cake into fine crumbs. Add the frosting and mix together with your hands, until combined. Shape the mixture into 12 balls of equal size and put on a board or plate.
- Line a baking tray with nonstick baking paper. Break the chocolate into squares, then melt in a heatproof bowl over a pan of simmering water.
- Dip a cake pop stick 1cm into the melted chocolate, then insert into a cake ball and put on the baking tray. Repeat with the remaining sticks. Freeze on the tray for 30 mins, until the sticks are securely fixed to the cake balls.
- Once the sticks are secure, melt the chocolate again. Swirl each cake pop quickly in the chocolate to cover, then put them in jugs or mugs to hold them upright while they set. Chill in the fridge for 30 mins to set completely.
- Pipe icing around each cake pop, starting from the top and spiralling outward. Secure small bunches of mint to the top of the stick with ribbon. The cake pops (without mint) will keep for up to 5 days.
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