Real Rose Cake Pop Tutorial


Preparation 01:00
Total Time 1:00
Serves 40     adjust servings


  • 1 9x13 baked cake
  • 1/4 - 1/3 cup frosting
  • black candy melts
  • silver leaf transfer sheets
  • spray roses


 Start with your favorite cake mix baked in a 9x13 pan. Cool it completely and crumble into a mixing bowl fitted with a paddle attachment.  Add 1 tablespoon of frosting at a time while mixing the cake crumbles. Add as much frosting that is needed to make the crumbles form a ball. 

Use a 1 tablespoon cookie scoop to measure out 40 cake balls. Roll the cake balls smooth and place them on a cookie sheet lined with wax paper. 

Melt your candy melts in a ceramic mug for 1 minute in the microwave. Stir it and then melt at 70% power for 45 seconds.

Dip the tip of a lollipop stick into the melted candy and insert it into the cake ball. Complete all of them.

You may have to reheat the melts. Just reheat at 70% power for 30 seconds and stir.

Dip the cake ball into the candy melts and stand them up like a candy apple to dry. Complete all the cake pops.

Rub the silver leaf on. You may need to brush on a bit of water to make the silver leaf stick.  

When all the cake pops are dipped and have the silver leaf added, you can wrap them in a plastic bag or put them into a container and store them in the fridge. 

When you're ready for your big day, bring the cake pops to room temperature inside the containers to prevent condensation on the cake pops. 

Cut the roses back to the bulb and dip the end into some melted black candy. Place it on the cake pop and hold it until it's dry. 

Place out for the guests to enjoy.


Recipe Notes


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