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.
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.