Rose Cake Pops Tutorial
Cake pops are delightful little bites of sweet cake coated with chocolate. Valentine’s Day is just around the corner, and we have lots of tutorials and DIY ideas for you. We especially love rosettes so we had to share this “Rose Cake Pop” tutorial with you! If you try your hand at these cuties, be sure to send us a picture!
Thanks to Audrey Novak of Sweet Cheeks Tasty Treats for submitting her Rose Cake Pops Tutorial! Audrey built upon the fabulous Bakerella’s cake pops! Thanks again Audrey for letting us share the tutorial with Pizzazzerie readers!
Take it away, Audrey!
Rose Cake Pops
You’ll Need:
Prepared Cake Balls (Head over to Bakerella to learn how to make them)
Lollipop Sticks
Melted Almond Bark or Candy Melts
Prepared Modeling Chocolate
Quick Modeling Chocolate Recipe:
Melt 8 oz of Chocolate or Almond Bark. Once melted, combine with 1/3 Cup Corn Syrup until well mixed. Spread mixture on clear plastic wrap and cover.
Melt 8 oz of Chocolate or Almond Bark. Once melted, combine with 1/3 Cup Corn Syrup until well mixed. Spread mixture on clear plastic wrap and cover.
Refrigerate until hardened and ready to use.
For the roses, I used a combination of Red Candy Melts and White Almond Bark.
To start, you’ll need to form your Cake Balls into tear drop shapes. I like to roll them in varying sizes so I can have large and small roses.
Dip the lollipop stick into melted almond bark, then insert the dipped stick into the formed Cake Ball….you now officially have a Cake Pop…ready to be dipped!
Dip the Cake Pop, be sure to completely coat the tear drop shaped ball and gently tap off the excess almond bark.
I use a chocolate melter for super easy melting and dipping!
Put the Cake Pops in a Styrofoam block to set.
Cut a 3-4 inch piece off of your Modeling Chocolate.
Roll until the piece is smooth and workable.
Be careful not to over-handle the Modeling Chocolate.
If it gets too soft and sticky, put it back in the refrigerator for a bit.
Cut the rolled Modeling Chocolate into 8 equal pieces.
Using a spoon, or whatever method/utensil you prefer, flatten each of the pieces to form the individual petals for your rose.
I also used a small amount of Modeling Chocolate to cover the tips of the Cake Pops after they were dipped.
If you are working with a dark colored cake this may be necessary so the color of the cake doesn’t show through.
Start wrapping the petals, around the Cake Pop.
The Modeling Chocolate is workable, so after you place each petal you can smooth the edges.
Repeat until all of the petals have been used. I like to vary the amount of petals I use so some of the roses appear to be in full bloom, and others look like rose buds…do what makes you happy ;)
After all of the petals have been placed you can carefully roll them back for a more “in-bloom” look.
That’s it…I know it seems like a lot, but really (I SWEAR) it’s not!
Have fun!
~Audrey”
Images/Tutorial by Sweet Cheeks Tasty Treats
See more of Audrey’s creations over on her blog, Sweet Cheeks Tasty Treats!
Joanie Keller on 
Terri on
Thanks for the great tutorial!
Thanks so much for sharing…I’m thrilled! Have fun “Poppin” everyone ;)
My favorite cake pops ever! What a clever idea! I think that though cake pops are cute, I seldom see them presented really beautifully on a table–hard to get all those sticks pointing up just right, or Styrofoam covered in paper looking a little sloppy. But a bouquet of these roses? How easy and gorgeous to present!
wow, this is BEAUTIFUL!!
you make these seem a lot easier to make than i am sure they really are!!! the detail on the roses is soo lovely~!!
These are adorable! And so much more delicious than real flowers! I might just try them!
I’m sure this would get easier as you do more of them..looks simple enough to try. thanks!
GORGEOUS cake pops!
Love love LOVE these!! I am definitely going to try my hand at these in hopes of serving them at my daughter’s birthday party this summer.
Thanks so much for putting this on the web! I’m sooooo looking forward to making these x