27 dicembre 2012

Tiered Cake POPs Recipe

Tiered Cake POPs picture 

Inspired by the wonderful Marie Antoinette film with Kirsten Dunst. I love that scene with all the cakes and all the shoes! Heaven.


 15–20 x 1-oz (30-g) cake balls (see recipe here)
 Candy package1
 Candy7 Ounce
 Nonpareils or sprinkles of your choice
 11/4-inch (3-cm) square cookie cutter
 5/8-inch (1.5-cm) square cookie cutter
 15–20 lollipop sticks
 Small piping bag


1. To make the tiers for the cake, flatten the cake ball
and cut out the largest shape using the larger cookie cutter. Gather the remaining pieces
of cake ball and push them into the smaller cookie cutter to create the second tier.
2. Prepare the candy melts (see page 25). Dip the base of the top half of the cake into the blue candy melt and attach to the bottom half of the cake.
Let harden in the freezer for 10 minutes.
3. Dip the tip of a lollipop stick into the blue candy melts and insert it three-quarters of the way through the cake, so that both tiers are attached. Dip the entire POP into the candy melts. Let set.
4. Fill a small piping bag with the white candy melts. Pipe around the edge of the bottom tier and along the sides. While the candy melt piping is still wet, sprinkle with nonpareils. Let dry, cover, and store in the refrigerator.

This recipe was contributed by Clare O’Connell, author of Pop Party.
To purchase POP Party visit

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