Comments on: How to Make Rose Cake Pops

By: katherinne

katherinne — Mon, 31 Aug 2015 03:11:32 +0000

Thanks so much for the directions! I am making these for a 70th wedding anniversary. I made buds and dipped in melted chocolate. How would I adhere the fondant to the cakepop?

By: Cakegirls

Cakegirls — Sun, 11 May 2014 15:52:23 +0000

In reply to Kim. So glad that you like this project! Sounds like a perfect fit for a 70th birthday party!

By: Kim

Kim — Thu, 08 May 2014 17:35:50 +0000

What a great idea, I have 70 cake pops to make for a wonderful lady I know to help celebrate her birthday, and by making these part of the 70 cake pops it will add a note of sofistication among the the Art Decco colours of the other cake pops. BRILLIANT, JUST BRILLIANT.

Thank you sooooo much

Kim xxxx

By: Cakegirls

Cakegirls — Mon, 03 Feb 2014 15:37:12 +0000

In reply to Candi. Thanks for the question! The list of ingredients calls for "cake pop filling". Cake pop filling is a mixture of BAKED, crumbled cake crumbs and a little buttercream to hold it together. (There are tons of recipes available online for this) You need to have this mixture ready before starting and then once you have your rose finished, there's no need to bake anything again

By: Candi

Candi — Mon, 03 Feb 2014 15:09:02 +0000

In reply to Cakegirls. Do you cook the cake batter at some point after making the buds? Or, is it cooked before? Or, does it just stay raw? Thanks!

By: Diana

Diana — Fri, 31 Jan 2014 06:05:14 +0000

In reply to Cakegirls. Awesome!!! Thanks for replying. I do live in a high humidity area (Puerto Rico). Still, i will definitely test it out. I love this idea. Looking forward to seeing future posts!!!

By: Cakegirls

Cakegirls — Thu, 30 Jan 2014 05:20:12 +0000

In reply to Diana. To answer your questions, you don't need to cover the bud entirely in chocolate. I found that it made the whole thing too heavy and I was worried that it might fall off the stick. We kept our roses for over a week (in the fridge, but it's not too humid where we're at so the fridge isn't wet) and they were still moist. It's important to cover the base completely with the fondant when making the roses so that you don't have tons of gaps that can dry out the filling. Hope this helps!

By: Diana

Diana — Thu, 30 Jan 2014 05:07:15 +0000

This is way too cute. Have only done cake pops once in my life and know a little about this rose cutter as I’ve tried this simple rosebud…. I have a few questions:
1. Does one coat the bud entirely in chocolate prior to appling the fondant?
2. How far in advance can one make the final rosebud (covered in fondant)? Thing along the line of preparing a ‘few’ gifts

By: Harriet's Cakes

Harriet's Cakes — Wed, 29 Jan 2014 18:52:31 +0000

These are exactly what I wanted to present for valentines. Thank you so much x

By: Cakegirls

Cakegirls — Wed, 29 Jan 2014 17:04:00 +0000

I’m so glad that you like this project! To answer some questions, yes, you could definitely use modeling chocolate. However, you just couldn’t roll it as thinly, so they may look less delicate, but still cute. Almond paste would work too. My sister and I did eat one of these afterwards and with the fondant we use (Fondarific), rolled thinly, they were delish! (We’re not always partial to fondant ourselves.)