Why have fresh flowers when you can get rose-shaped red velvet cake pops instead?
375 grams red velvet cake
100 grams white chocolate chips, melted
65 grams whipping cream, hot
300 grams red candy melts, melted
Red luster dust
Crumble the red velvet cake in a large bowl. In a separate bowl, combine the white chocolate and whipping cream. Add to the cake crumbs and mix until well combined.
Shape the mixture into bite-sized balls and place on a plate lined with plastic wrap. Transfer to the fridge until stiff.
Reshape the cake pops into round balls. Working with one cake pop at a time, dip a lollipop stick into the melted candy melts and transfer to a cake pop holder. Repeat with the remaining cake pops and place in the fridge until the candy melts have fully hardened. Pipe some extra candy melts onto the surface in a swirl pattern. Return to the fridge until fully set.
Tie a bow with yellow ribbon onto each lollipop stick. Brush some red luster dust onto each cake pop with a clean paintbrush. Enjoy!
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