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Flower Cake Pops

RENSHAW FLOWER CAKE POPS THE PROFESSIONALS CHOICE An illustrated guide to baking our delicious Flower Cake Pops. Makes ESTO 1898 25 INGREDIENTS TO BAKE 200g (702) unsalted butter - softened Sugar 150g (so2) caster sugar 150g 180g 1 teaspoon vanilla extract 2 medium eggs - room temperature 180g (6oz) self-raising flour 4 tablespoons milk - room temperature INGREDIENTS TO DECORATE 40og Renshauw Vanilla Frosting 5. 200g Renshaw Colour Melts Green 9. 25og Renshaw Pachsia Icing 200g Renshaw Colour Melts Pink 200g Renshauw Colour Melts Yellow 10. Cake pop sticks 200g Renshaw Colour Melts Red 7 200g Renshaw Colour Melts White 200g Renshau Colour Melts Blue 25og Renshaw White Icing RENSHAW THE PROFESSIONALS CHOICE ESTP 1898 RENSANH RIMSAA OPEN 1. HAN RENSIN BAKING INSTRUCTIONS Lightly grease and flour a 25cm round cake tin or a 20cm square cake tin. Preheat the oven to 180°C/350°F/gas mark 4. Flour 180g 3 To make the cake, cream the unsalted butter and the caster sugar for approximately 5 minutes until it turns pale and fluffy. Mix i teaspoon vanilla extract into the creamed butter and sugar. Add the eggs, one at a time, mixing well between each addition. Add half the self-raising flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk. Milk Sugar Flour 150g 180g Pour the mixture into the prepared tin and bake for 35 to 45 minutes, until a light golden brown. 6. Leave to cool on a wire rack. DECORATING INSTRUCTIONS To make the cake pops, remove the crust of the cake with a Once you have crumbled the cake, add in one heaped sharp kitchen knife and erumble the vanilla cake finely into tablespoon of Renshaw Vanilla Frosting at a time, and mix with the crumbs. (You may not require all of the frosting, depending on how moist your cake is, so use a little at a time). a large mixing bowl. Keep mixing until you have a fudge-like texture. To see if it's ready, squeeze a little of the mixture in your palm – it should be pliable and not erumble. (If you add too much frosting the mixture will be soggy, sticky and heavy and the cake pops twill fall off the cake pop stick when you try to dip them in the Colour Melts). RENSHAM Wrap the cake pop mixture in cling film and chill for at least one hour. The mixture should be firm but not too hard uhen Break off a small piece of the mixture and roll into a ping pong sized ball with your palms. Place the cake eggs on a tray lined with baking paper. Refrigerate for 15 to 20 minutes, or until they are firm. it's ready to work with. Take each long cake pop stick and dip one end 2em deep into the one of the three melted colour melts. Immediately Melt the Renshauw Colour Melts in Pink, White, Red, Blue, Green and Yellow separately following the instructions on the back of pack. insert the stick into the centre of each cake ball, stopping the lollipop stick half uway through. Place on a tray lined with baking paper for i to 2 minautes to set. Take each cake pop on a stick and dip fully into either the 8. Leave to set standing up in a piece of polystyrene or oasis. pink, white, red, blue or green colour melts. When dipping, be sure to cover right to the top of the stick to secure the cake pop in place. Gently tap the cake pop over the bowl to remove any excess colour melt. Using a plunge cutter, cut out 25 flower shapes and leave to set in an apple try or egg carton. Knead and roll out Renshaw Fuchsia Pink and White Ready to Roll Icing on a clean dry work surface lightly dusted with icing sugar to approximately 2mm. When set, stick the flowers on top of each cake pop using melted colour melts. RENSHAW FOR MORE RECIPE INSPIRATION, THE PROFESSIONALS CHOICE SEE RENSHAWBAKING.COM ESTP 1898

Flower Cake Pops

shared by Infofun on May 01
A beautiful infographic that breaks everything down into simple steps so you can make your own cake pops quickly and easily.




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