Rose Cake Pops
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About Rose Cake Pops
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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Recipe Time & More
Ingredients
- Cake or base for base
- 1 cup Whole Wheat Flour
- 2 tbsp Corn Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 cup Sugar
- 1 tsp Vanilla Essence
- 3/4 cup Grated Carrot
- 2/3 cup Butter softened
- 1 cup Curd
- 4 tbsp Buttercream 4Tbsp buttercream
- Frosting or ganache for ganache
- 250 gm Dark Chocolate chopped
- 250 gm Cream
- For Butterflies Topper for butterflies topper
- 100 gm Milk Chocolate
- 50 gm White Chocolate
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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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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.