Rose Cake Pops
1 hour 30 minutes
1182 reads
About Rose Cake Pops
Rose Cake Pops are a delightful treat guaranteed to amaze both kids and adults alike. Crafted with a wholesome whole wheat carrot cake base, these pops offer a healthier twist on the classic dessert without compromising on flavor or fun.
The unique rose-shaped design makes each cake pop a feast for the eyes, while the decadent chocolate topper adds an irresistible crunchy element. Perfect for parties or special occasions, these charming cake pops combine beauty, nutrition, and indulgence in every bite.
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Recipe Time & More
Prep1 hour
Cook30 minutes
Total1 hour 30 minutes
Ingredients
For Cake base
- 1 cup Whole Wheat Flour whole
- 2 tbsp Corn Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 cup Sugar
- 1 tsp Vanilla Essence
- 3/4 cup Carrot grated
- 2/3 cup Butter softened
- 1 cup Yogurt
- 4 tbsp Buttercream
For Butterflies Topper
- 100 gm Milk Chocolate
- 50 gm Chocolate white
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.
Recipe Notes
Additional Tips
- For an extra floral touch, incorporate a few drops of edible rose water or finely chopped candied rose petals into the cake mixture before shaping the pops.
- To ensure the rose shape holds well, chill the formed cake pops in the freezer for 20–30 minutes before dipping them in chocolate, which helps prevent crumbling and guarantees a smooth finish.
- If you want a vegan version, substitute eggs with a flaxseed or chia seed gel, and use dairy-free chocolate for the topper.
- Present the cake pops upright by inserting the sticks into a block of floral foam or a decorated styrofoam base, and scatter a few edible rose petals around for an elegant display.
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Recipe Nutrition
Calories: 278kcalCarbohydrates: 28gProtein: 3gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gCholesterol: 1mgFiber: 1gSugar: 17g
Rekha Joseph
Articles: 32
4 Comments
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Looks so good! Can’t wait to try it.
I’m excited to make this at home!
Yum! This recipe is a must-try.
Looks so wonderful! Thanks for posting.