How to Bake a Royal Wedding Cake Pop Bouquet
Cake pops are fantastic decoration at any occasion, and due to their shape work perfectly as edible florals! Follow this tutorial by Fiddes Payne to find out how you can create a bouquet fit for royalty. Use Cake Angels edible decorations for an added wow-factor.
You will need
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Is $ 3.49
Out of stock
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Is $ 4.49
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Subtotal
Is $ 4.49
Subtotal
Is $ 6.49
Subtotal
Is $ 6.49
How to make
You will need:
To make Madeira Cake – makes 25 cake pops (or buy ready made from store)
110g butter or margarine
110g caster sugar
2 tbsps golden syrup
2 eggs
175g self raising flour
1/4 tsp baking powder
1 tsp vanilla extract
For decoration
Cake Angels Sweetie Pie Sprinkles
Cake Angels Carnival Sprinkles
Betty Crocker Chocolate Fudge Icing
125g Blue Candy Melts
125g Pink Candy Melts
125g White Candy Melts
Equipment
Cake Pop Mould - (or you can mould with your hands)
White Lolly Sticks
Spatula
Piping Bags
Piping Nozzles
Preheat oven to 180°C.
Allow the cake to cool completely.
In a bowl, crumble the madeira cake with your fingers.
Add chocolate icing / frosting into the bowl and mix together with a spatula.
Use cake pop scissors to portion and mould the madeira cake or use a teaspoon to portion and roll between your hands into balls. You can also use a silicone cake pop mould.
Place a stick in the centre of every cake ball ensuring they are stable. Then chill in fridge.
Heat the candy melts as instructed on the packet then leave to cool but not set.
Dip the cake pops into the coloured candy melts to cover the sponge.
Decorate with Cake Angels sprinkles, and drizzle and dot melted candy melts onto the cake pops.
Craft with us at our workshops
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