Roses Cake Pops - Free Tutorial
I recently rang a couple of cake pop classes and one of them was a Rose Cake pop class. I wanted to share with you how awesome that class was and why I will do more of them.....
And yes - these are cake pops... strawberry and white chocolate cake pops to be precise! Aren't they just gorgeous? (If you wish to book this class, please contact me via facebook or the contact me button on this site for the next class)
Love or hate cake pops, as a cake maker you can't deny that cake pops are a great way of using up cake scraps and turn them into profit!
The secret is mastering the basics and then taking them to a whole other level...
1 kilo of cake scraps - we all have this each week right!
2 to 3 table spoons (depending on the moisture content of your cake, the denser it is, the less you use) of your fav melted chocolate or a high ration ganache (being 4:1 ratio)
Chocolate of your choice for dipping - candy melts, coverture, what ever!
A spoon or 2 of canola oil to "water" down the chocolate for dipping
Some cake pop sticks or paper straws
Mixing bowls including a heat proof bowl
Clean hands and do what I do and ALWAYS wear gloves!!!
Method to my madness...
- Crumb up your cake scraps - you can do this in do ways:
- The hard way - by hand - crumb it as fine as you can, this will take about 5 to 10 minutes
- The easy way - shove the entire lot into your awesome food processor and let it do the job - it will become a ball of dough - awesome - Have discovered recently my Kitchen Aid Mixer does a great job at it too!
- My latest tip, add a little achohol! I used Vodka for these strawberry cake pops!
- Add in the melted chocolate or ganache - now you might be tempted to use left over butter cream frosting... Do not do it!!! This is where most amateurs fail!!
- Knead until it's firm and all combined - if you are using the food processor, the machine will let you know when it's done as it all rolls up into one big ball and the machine "labours"
- Roll into even balls and again there are 2 ways to do this:
- The hard way - by hand, trick here is to weigh each ball for consistency, yes I am that anal when it comes to consistency
- The easy way - invest in a cake pop roller - cost peanuts when you work out the time saving and how much you will use it going forward - I did a year without one, worse year of my life - when hubby finally cracked it and bought it for me I was a new woman... I can roll out a couple hundred cake pop balls in 30 minutes with this little sucker!
- Chill them a little - 20 minutes to "firm up"
- Meanwhile heat up the chocolate of your choice and add a little oil to unthicken the consistency especially if using dark chocolate
- Prep your bench, stick, balls, melted chocolate, a tray lined with baking paper or sil mat and dip in this order:
- stick into melted chocolate - approx 1cm
- stick it now into a cake ball - move onto the next one until all the sticks or straws are in place and upright (try to be neat about it! You affect my OCD when I see crooked cake pops!)
- Now dip ball into the chocolate up to where your stick starts.
- Tap the side lightly to let excess drip off and turn while it's setting for about 20 seconds
- Place on prepared tray and try and keep them evenly spaced and again consistently upright
- Once they are set, you can move them into storage.
- If they are made with straight melted chocolate they will keep out of the fridge for up to a week
- If you used ganache, about 5 days is the going rate.
Now a bit of magic - the perfect number? If you are rolling by hand... weigh each ball to ensure consistency - so what's the magic number? (This is in grams)
Now it's up to you how fancy pants you want to get with your decorating, but a simple few flicks of a contrasting chocolate will suffice for most people.
We made flower/roses cake pops. Using the tradional tecnquies of making fondant/gumpaste flowers - the core is the cake pops, from the ball shape we roll to a cone shape and dip.
The magiv from there is how you like your flower to look!
It's important to note for your common cake pop failures and why they happened:
- Oh for the love of god, they cracked!! They were too cold from the fridge when you dipped them.
- They are too soft and fell apart while dipping, wtf!! Way too soft cake and too much frosting or ganache to ratio of cake. This is the part where I remind you NOT TO USE BUTTERCREAM!!!!
- My cake pops are sitting in a pool of chocolate on the tray!! Refer to step 6.4 above - get excess chocolate off your pop. OR your chocolate was way to thin and too warm, meaning it continues to "pool" after you set it on the mat
- My chocolate is lumpy and gloppy on my cake pops! 2 things can be happening here, your chocolate is too cold for dipping or too thick in which case add a little more oil.
- My cake pops popped their bottoms, why!?!?!? Temperature is the culprit again here - you either dipped them too cold or they have been in and out of the fridge. Once they are dipped and set, they stay out of that fridge!! Go it!
- How do I store them for transport? Something I get asked all the time. My hack here is a regular cupcake box without the insert and I place each cake pop in a mini cupcake wrap of its own and lay it down. They don't bump and get damaged during travel. There are proper full on cake pop transporter boxes available from most good cake decorating suppliers.
- I made 200 of these little buggers, what do I do with them now?!?!? Flog them off on your FB and IG pages and make some money!
Still having troubles? Book a private class with me or message me for help! (Please, not at 3am... I am likely to ignore you until I've had my coffee!)
Classes will be available to book online within the week.
Love and Smooches, Monica