Rose- and leaf-topped cake pops

Rose- and leaf-topped cake pops

Danielle Wood

I made these for a friend’s wedding, each cake pop individually wrapped in a little cellophane bag and tied with green and white baker’s twine for guests to enjoy on their way home – the perfect treat. Cake pops take a while to put together but they always impress, so are well worth the effort. You will need a silicone mould to make the roses and a cutter to make the leaves, but if you can’t source them, they are just as good without. They will keep in the fridge for up to a week.


Quantity Ingredient
60g unsalted butter, plus extra for greasing
150g caster sugar
1 large egg
1 tablespoon cocoa powder
150g plain flour
120ml milk
1 tablespoon red food colouring
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoons white wine vinegar


Quantity Ingredient
100g white sugar paste
1/2 teaspoon cmc powder
a few drops green food colouring
icing sugar, for dusting
gold lustre dust
2-3 drops rejuvenator spirit, or vodka

Cake pops

Quantity Ingredient
400g light green candy melts
1-3 tablespoons vegetable oil
20 x 15cm lollipop sticks


Quantity Ingredient
80g icing sugar
40g cream cheese


  1. To make the cake, preheat the oven to 170°C. Lightly butter a 20 cm diameter round cake tin and line it with baking paper.
  2. Using a food processor with the beater attachment, beat together the butter and sugar until the mixture is pale and creamy. Add the egg and beat until it is well incorporated. Sift the flour and cocoa together into a separate clean bowl. Measure out the milk and add the food colouring and vanilla extract. Add the flour and milk mixtures to the butter mixture, half at a time. Finally, add the salt, bicarbonate of soda and white wine vinegar and beat using the food processor until they are well incorporated. Scrape down the sides of the bowl to make sure that all of the ingredients are well mixed. Pour the mixture into the prepared tin and bake in the oven for 30 minutes, or until a skewer inserted in the centre comes out clean. Set the cake aside to fully cool in the tin. Once cooled, break the cake up into crumbs.
  3. To make the cream-cheese frosting, use a food processor to beat the icing sugar and cream cheese together until smooth. Set it aside with your cake.
  4. To make the rose and leaf decorations, knead the CMC powder into the sugar paste, then divide into two halves. Use the food colouring to colour one half green. Dust the work surface with icing sugar, then roll out the green sugar paste to 3–4 mm. Use a small leaf cutter to cut out leaf shapes. Divide up the remaining sugar paste into 2 cm balls and press into a small silicone rose mould to make the sugar roses. Set the roses and leaves aside for 15–20 minutes to firm up. Once firm, mix a little gold lustre dust in a small bowl with a few drops of rejuvenator spirit or vodka to form a paste. Use a paintbrush to paint your sugar roses gold.
  5. To make your cake pops, first, line a baking tray with baking paper. Then, mix the cake crumbs in a large bowl with the frosting to form a dough. Roll the dough into 20 balls, approximately 30 g each in weight, and place them on the lined tray. Cover with clingfilm and chill for 2 hours, or until firm. Once firm, remove the cake balls from the fridge. Melt the candy melts by following the instructions on the packet and stir in the oil until the candy is smooth and runny. Set aside to cool slightly.
  6. When the candy has cooled, dip the end of each lollipop stick 1 cm into the candy, and insert the stick halfway into each cake ball. Then, carefully dip each cake ball in the candy until it reaches the stick, and gently tap off the excess. Place your cake pops in a polystyrene block to hold them upright, decorate with a rose or leaf, and set aside to dry.
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