Cake Pop Roses using Modelling Chocolate
A Photo Tutorial
Ingredients:
210 Grams cooked and cooled cake
Buttercream or Ganache
White Chocolate - Callebaut callets for melting and coating
Modelling Chocolate (see recipe in previous blog post)
Equipment:
Double boiler or microwave
Cake pop stand
Cake pop sticks
Oval cutter
Silicon Rolling pin
Cooked Cake
Some of us are bakers others are not. If you are not then there is nothing stopping you from purchasing a store bought cake and using this as your crumb.
I have chosen to use 210 grams of simple vanilla butter cake for this tutorial.
1) Crumb the cake in the food processor or by hand so that it resembles a fine bread crumb. The finer the crumb the smoother the texture of the cake pop.
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Crumb the cooked cake so that it resembles a fine bread crumb |
2) The crumb needs something to bind the cake so that the dough becomes smooth and pliable - just like play dough! You can use buttercream or ganache. As we are using a vanilla cake, we will be using buttercream. If your cake is chocolate, then ganache may be a better choice. Ensure that if you use ganache, half the amount will suffice. We have used 1 ice-cream scoop for the amount of cake crumb.
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4) Divide the dough into 17 gram pieces and roll each one into a cone shape
5) Melt the chocolate in either a double boiler or microwave, until it is smooth and fluid, ensuring that you do not over heat the chocolate. Pour a small amount of the chocolate into a tumbler glass (around 1.5cm) and prepare enough cake sticks for all the cake pop cones
6) Dip the sticks into the glass of chocolate, then proceeding to push the stick into the large end of the cone as pictured. The 1.5 cm of chocolate in the glass acts to help you judge how far to push the stick into the cake pop. Push it too far and the cake pop will eventually slide down the stick and not far enough and the cake dough will fall off the stick when dipping into the chocolate. Refrigerate for at least 15 minutes or until the dough has become firm.
7) Pour chocolate into a jar until it is 3/4 full and remove the cake pops from the refrigerator. Dip each cake pop, and place them in a cake pop stand or a styrofoam block to set.
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8) Take a small piece of modelling chocolate, knead into a pliable dough and roll out onto a non stick surface until very thin
9) Using a circle cutter, cut out 8 pieces per cake pop cone
10) Take 3 pieces and in the palm of your hand then thin out the edges of the circles prior to attaching as pictured below
11) Wrap the first 3 pieces around the cone tip, then the following row of 5 petals as below, overlapping each petal at around half way
12) Take a tooth pick and curl the edges of the petals to make them appear life like
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