Ingredients
- One baked cake weighing one KG
- ¾ cup cream frosting
- Wax papers
- Rolling pins
- Pizza cutter
- Lollipop sticks
- Yellow dipping chocolate
- Green ribbon/ green licorice strips
- Hot glue gun
- Floral foam
Directions for making
- Either buy a prepackaged plain cake or make it at home by using cake mix.
- Once the cake is cooled, cut it into small pieces and crush it to make fine crumbs. You can use your food processor for crushing.
- Pour the bread crumbs in a bowl and mix in the frosting to form soft dough. Add more frosting if required.
- Take one tablespoon of the dough and roll it with your hands to give it a rosebud shape. Make buds from 2/3 of the mixture and leave the 1/3rd for making petals.
- Place the buds on a wax paper and refrigerate them for about 45 minutes to an hour.
- Take them out, insert lollipop sticks into the rounded end, and refrigerate them once again till they harden.
- Make small balls from the remaining mixture. You will need 4 petals per bud, so make sure you make the exact number of balls. In case you fall short of mixture, take out one or more buds and crush them.
- Place one ball in between two wax paper sheets and use a rolling pin to roll it out. The petals should be thick in order to retain their shape. Use a pizza cutter to give it a raindrop / petal shape. Make the rest of the petals.
- Take out one of the buds and lightly press four petals to it. In case the petals do not stick properly, use edible glue or melted chocolate for attaching. Shape the tips so that they look like real tulips.
- Refrigerate the finished tulip shaped cake pops until the petals are properly set.
- Melt the yellow chocolate in microwave and dip in the finished tulips. If the chocolate is very thick, add shortening to thin it.
- To keep them upright till they are set, mount them on the foam ball and refrigerate them.
- To complete the stem, stick green ribbon or licorice strip to the lollipop sticks.