Cake Pop Bouquet for Valentine's Day
Create edible art with these cake pop truffles adorned with handcrafted fondant roses, perfect for any sweet occasion.
Equipment
- scissors
Ingredients
- 1 box favorite box cake mix + ingredients required on box
- 8 oz cream cheese
- 3 cups candy melts varying colors of choice
- 16 oz fondant varying colors of choice for flowers
Instructions
- Bake the cake according to the instructions on the box. Let it cool completely. I recommend making the cake a day ahead of time to ensure it's thoroughly cooled.
- Crumble the cake into fine pieces and use a hand mixer to combine the cake crumbs with the cream cheese. Use a measuring spoon to scoop out 1 tablespoon of the mixture. Compress and roll it between your palms to create a ball shape. Chill the cake balls for one hour in the refrigerator.
- Melt the candy melts in the microwave or use a double boiler method. Dip the chilled cake balls into your desired candy melt colors. Allow the excess candy melts to drip off before placing the coated cake balls on a baking sheet lined with silicone or parchment paper. Chill the cake balls until the coating has hardened.
- Roll out the fondant on a clean surface. Use a petal or flower-shaped cookie cutter to cut out the petal shapes. To form the roses, either cut the petals accordingly and roll a small ball of fondant to layer the petals around, or roll the fondant into cylinders and layer on the petals to create roses. For detailed instructions, refer to the pictures provided in the post.
- Assemble the truffles by securing the roses to the tops of each truffle with a tiny dab of melted candy. Enjoy!
Tried this recipe?Let us know how it was!