Rose Cake Pops
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Rose cake pops are sure to amaze all the kids and adults alike. These rose cake pops are a healthy one with a whole wheat carrot cake base. The unique design and the additional chocolate topper adds a crunchy element to this lovely dessert.
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Ingredients
- For cake base
- Whole wheat flour 1cup
- Corn flour 2tbsp
- Baking powder 1tsp
- Baking soda 1/2tsp
- Sugar 3/4th cup
- Vanilla essence 1tsp
- Grated carrot 3/4 cup
- Softened butter 2/3 cup
- Curd 1cup
- Buttercream 4tbsp
- For Ganache frosting
- 250 gm dark chocolate chopped
- 250 gm cream
- For butterflies topper
- Milk chocolate 100 grams
- White chocolate 50 grams
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Instructions
- Preheat the oven to 180 deg C. Grease n dust cake tin.
- Seive wheat flour +corn flour +baking powder + baking soda+a pinch of salt 3 times & keep.
- In a mixing bowl beat sugar n curd, add butter + vanilla essence n mix well.
- Now add flour mixture in batches and mix using balloon whisk. Stir in grated carrot.
- Pour the batter into the prepared cake tin.Bake it in preheated oven and bake for 25 to 30 min. Test with toothpick inserted into the centre comes out clean & remove once golden brown. Let cool completely
- Crumble the cake and add the buttercream. Make small pops with this and insert the pop sticks dipped in white chocolate. Set in fridge for 10 min.
- For butterflies, melt the chocolate over double boiler. Be careful not to overheat, or the chocolate might sieze. Take a butterfly picture and place the butter paper over.it.pipe out the chocolate over the borders with chocolate
- Prepare Ganache by heating the cream and pouring over the chopped chocolate. Stir it after 5 minutes to form smooth Ganache. Cool it completely so that it sets to pipe the rose petals.
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