I love, love, LOVE minty desserts. I’ll take a York Peppermint Patty over a Snickers any day. So, when I was thinking of something to add to the Mint Roll Cake, cream cheese mints came to mind. As I was researching ideas I was ready to just make some patties and call it done. However, I was going through my plastic molds and found a little rose mold and thought this would be so pretty and feminine for a girly cake!
The above roses were made in an individual silicone mold that I got from a cake popper friend. Check out this post over on Pint Sized Baker about the mold. The larger plastic rose candy mold got 16 done at a time and was so much faster and easier to work with.
Once the “dough” was made, simply started with white roses then gradually added more red coloring as each batch was made. It’s so easy and I totally love the ombre look of them!
Simply beautiful! Love it!!
Seriously! I would pop two to three mints when walking past the fridge. They are dangerous and they are so easy to just pick up and pop into your mouth. Beware!
Only make these if you have a lot of people to come and eat them for you. Or give them away.
Wouldn’t these look just beautiful for a wedding shower ore reception? Make them for a baby shower is coordinated colors to match the theme. Toss a few on to the Christmas cookie platter for a fun pop of color and flavor! There are so many molds out there, that I’m sure you’ll find one that is perfect for you!
Cream Cheese Mint Roses
Cream Cheese Mints are so pretty when they look like roses! The ombre coloring doesn't hurt either.
- 3 oz cream cheese
- 1 pound powdered sugar
- 1/4 tsp peppermint extract
- red food coloring
- granulated sugar for coating
- Beat the cream cheese with a paddle attachment until smooth. Turn the mixer off and add the powdered sugar. Drape a towel over the mixer and hold at the edges then turn the mixer on to the lowest setting. The towel will help keep the sugar INSIDE the mixer and not all over you and your counter. Add the extract and beat until combined.
- If using the molds, measure out a ½ teaspoon, roll smooth in your palms, then roll it in the granulated sugar. Press into the mold. Make 16 white roses. Flip the mold over and start another batch.
- Add 2 drops of red food coloring and mix. I mixed it by hand, but you can return it to the mixer. Make another 16 light pink roses.
- Add 2 more drops of red food coloring, mix and make 16 pink roses.
- Add 2 more drops of red food coloring, mix and make 16 dark pink roses.
- Leave the roses alone for the night. Cover them and place them in the fridge until ready to serve.
- I found that I liked them best right out of the fridge. They were more minty cold, verses more cream cheesy warm.
by Karyn Granrud