These cake pops, like sweet little presents waiting to be unwrapped, are perfect for every occasion and are great fun to make.
Find more great projects by Carolyn White in her book:
- Cake Pop Bases on Sticks (40g/1½ oz.), Square (12)
- 400g (14 oz.) Each – White and Dark Chocolate, melted
- Modeling Paste – Pink, Yellow, Green, Red, Blue and Orange
- Royal Icing
- Piping Bag, Small
- Circle Plunger Cutter, Small
For the pops, use chocolate buttermilk cake with chocolate buttercream.
Dip half the pops into the melted white chocolate and set aside to dry. Dip the remaining pops into the dark chocolate and set aside to dry.
Roll out the modeling paste thinly and cut two narrow strips for each pop. Use royal icing in a small piping bag with a tip snipped off to apply them to the pops, crossing them over at the top. Make a bow for each pop.
Make the ribbon curls by cutting thin strips of paste and winding them around a pop stick. Attach the ribbon curls to each pop with royal icing.
Cut out small circles with the plunger cutter and apply to the sides of some of the pops. Use the same methods to create the next set of pops, using a variety of ribbon colors for seasonal or thematic flair.