How To Make Rose Cake Pops

It doesn't yet feel like it here in New York, but spring has finally arrived! I'm celebrating with these rose cake pops, which would be such a great gift for Mother's Day.

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I don't normally make cake pops, so I had a couple of issues that could have been avoided had I read this post on making cake pops from Miss CandiQuick first. It has some very helpful tips!

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Fortunately I was able to cover my mistakes with these lovely peach roses 🙂

To make the cake pops, I used I Am Baker's Homemade Yellow Cake Mix recipe (it's my favorite cake recipe and I use it for every birthday in my family). The frosting that I used to mix with the cake crumbs and pipe the roses is a very simple American-style buttercream, which is basically made of butter (some recipes call for shortening, too), confectioners sugar, and a little milk.

A note about the recipes I used: The 8" cake will make about 32 cake pops, but the frosting recipe will make enough to make 13 roses that filled the vase perfectly (the roses use up a lot of frosting!). You have a few options here:

-You can either save the extra cake pops for another use (which is what I did)

-Or you can use half of an 8" cake to make the cake pop mix and freeze the rest of the cake

-Or make a double batch of frosting

Here's what you'll need to make these rose cake pops:

• 8" yellow cake (or use half of the cake if you want to make fewer cake pops - see my notes above)
• American-style buttercream (recipe below)
• Lollipop sticks
• White candy melts
• Parchment-lined baking sheet
• Pink, yellow, and blue food coloring (I use the Wilton Color Right Set)
• Decorator brush
• 12" piping bags
• Couplers
• Bag ties
• Petal tip 104
• Leaf tip 366
• Vase or other container to hold the pops
• Granulated sugar to keep the pops in place in the vase

American-Style Buttercream Recipe

This recipe makes enough frosting for 13 rose cake pops - see my notes above on making adjustments.

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• 1 cup unsalted butter (2 sticks), softened
• 4 cups confectioners' sugar
• 1 tablespoon vanilla extract
• 1-2 tablespoons milk

1. In a large bowl, beat the butter with an electric mixer (either handheld, or a stand mixer fitted with the paddle attachment) on medium speed until smooth.
2. Still on low speed, add the confectioners' sugar 2 cups at a time, mixing thoroughly and stopping to scrape the bowl in between additions.
3. Add the vanilla and milk. Continue to beat on medium speed until the frosting is light and fluffy, about 2 minutes.

The pink edge on the roses is achieved by painting a line of pink food coloring inside of the piping bag before filling it with frosting. After piping for a while, the pink food coloring starts to blend in with the frosting, so you'll have to switch to a new bag with a fresh stripe of pink food coloring, or you can just go with it and have your roses vary in color (this is what I did for my cake pop bouquet).

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This post was originally published in March of 2019.

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