How to Make Rose Cake Pops

You will not see real roses growing in my backyard.  Nope.  You will, however, see overgrown shrubs, thorny weeds and about 20 mole holes that are going to be the death of me.  

Since the only green thumb I can be accused of having would come from a food dye mishap, I'm just going to stay in the safety of my kitchen whipping up cake pop roses.  

Here we go:

Start by mixing your cake and a little bit of buttercream together.  Add more buttercream as needed.  I'm firmly against canned frosting.  Please make homemade buttercream (it's not that hard!), or if you are lazy like me you can use liquid coffee creamer instead of the buttercream.

Working with cold cake pop filling, roll out a strip of the filling using a small rolling pin or just use your hands to flatten it out.   If your filling is sticking to your surface, spray it with a little pan spray.

Beginning on one side, roll up the strip of filling.  You can then mold it with your hands until you have the perfect rose shape.

Insert a pop stick that has been dipped in candy melts into the bottom of the rose.  Refrigerate the pops.

Before dipping, make sure your candy melts are a thin consistency.  Use paramount crystals or shortening to thin out your chocolate if needed (paramount crystals do not leave a yucky taste like shortening does).  Allow to dry.

Wrap curling ribbon around the pop stick starting at the bottom and tying off at the top.

Glue a piece of styrofoam into the bottom of a basket, insert the rose pops and cover the styrofoam with crushed chocolate cookies.

I'm loving my rose cake pops!! I think they will be an early Mother's Day gift to myself.