Rose cake pops
- Vegetarian
- Energy Kcal 693
- Carbohydrates g 83.1
- of which sugars g 63.8
- Protein g 16.1
- Fats g 32.9
- of which saturated fat g 18.55
- Fiber g 1.6
- Cholesterol mg 97
- Sodium mg 323
- Difficulty: Average
- Prep time: 30 min
- Cook time: 20 min
- Serving: 8
- Cost: Low
PRESENTATION
Cake pops roselline are, I gotta say, a really really good treat that absolutely stands out at any party. They’re not just cake pops; they’re like little edible rose-shaped wonders. Really. Drawing inspiration from traditional Italian baking, they use the dough from a ciambella, providing a soft and moist texture inside. And the coating? Each pop is shaped like a tiny rose and dipped in vivid, red-tinted white chocolate. Once it sets, the chocolate turns silky, offering a perfect contrast to the tender cake and sweet chocolate. Plus, they’re nestled in biscuit waffle cups filled with a hint of chocolate cupcake batter, adding a fun crunch and just the right amount of richness. Seriously good.
These cake pops a forma di rosa are great gifts or party favors, especially with a cute green sugar paste leaf. Not only are these cake pops rose beautiful, but they also bring joy to any occasion—birthdays, weddings, you name it. Italian bakers love getting creative with these treats, using different colored chocolates or adding fun decorations like sprinkles or edible shimmer. So so exciting, right? This creativity keeps the decorazione cake pops roselline fresh and delightful. Pretty much.
It’s fascinating how the recipe combines cake and cookie elements, a twist you don’t find in every ricetta cake pops roselline. They're perfect for sharing with friends or showing off on a dessert table. Look, they’re fancy yet boast a homey, fluffy inside. If you’re a fan of cake pops floreali or planning a special event, these Italian rose cakes will definitely make the moment sweet and unique. For real, they’re not just desserts; they’re little works of art, making any gathering memorable and offering a taste of Italy's rich baking tradition in every bite. Can't go wrong.
INGREDIENTS
- Ingredients for the cupcake batter (for 8 pots)
- Butter ½ cup (120 g) - at room temperature
- Sugar 0.6 cup (120 g)
- Type 00 flour ⅓ cup (40 g)
- Wheat starch 1.4 oz (40 g)
- Unsweetened cocoa powder 3 ½ tbsp (16 g)
- Eggs 2 - medium
- Baking powder 1 tsp (4 g)
- Fine salt to taste
- Waffles 8
- For the cakepops batter (for 8 roses)
- White chocolate 9 oz (250 g)
- Fresh liquid cream ½ cup (100 ml) - boiling
- Sugar 0.375 cup (75 g)
- Type 00 flour ½ cup (60 g)
- Wheat starch 2 oz (60 g)
- Butter 4.3 tbsp (60 g)
- Lemon peel ½
- Eggs 1 - medium
- Baking powder ¾ tsp (4 g)
- Vanilla bean ½
- Fine salt 1 pinch
- Food coloring to taste - red
- For decorating
- Sugar paste 5.25 oz (150 g)
- Food coloring to taste - yellow and blue
For the pots
To prepare the pots, start with the cupcake batter: in a bowl, add the softened butter in pieces and sugar 1; also add the eggs, a pinch of salt and beat the mixture with whisks to obtain a homogeneous cream 2. Then add the baking powder and the seeds from a vanilla pod 3.
In a small separate bowl, sift the necessary amount of corn starch, flour, and cocoa powder 4, add them to the cream 5 and mix thoroughly to incorporate. Then pour the mixture into a disposable piping bag 9.
Take 8 round-bottom cones and fill them along the narrowest part with the mixture (7-8), so that once baked they reach the rim of the cone. Bake them in a preheated static oven at 350°F for about 20 minutes. Once baked, remove them from the oven and let them cool 9.
For the roses
To prepare the roses, start with the batter: in a bowl, beat the sugar and softened butter with electric whisks 1 until creamy, then add the seeds from 1 vanilla pod and an egg 2; beat the mixture 3,
then also add the sifted flour, corn starch, and baking powder; then mix everything with a hand whisk 4 until smooth and homogeneous. Also add the zest of half a lemon. Pour the obtained batter into a disposable piping bag and pour it into the specific cakepop maker 5: you can cook the batter balls with the pre-set program (it will take about 3 minutes); once cooked 6, remove them and let them cool completely on a rack, then stick the cake pops with plastic lollipop sticks.
Meanwhile, melt the coarsely chopped white chocolate in a bain-marie 7, stirring with a spatula 8. Take the red liquid food coloring and add a few drops to the boiling liquid cream 9
Stir 10 until you achieve the desired color. You can add the colored cream to the now melted white chocolate 11 and mix. Now that the melted chocolate is colored, you can dip the cake pops for a few moments 12,
then place them on a base (such as polystyrene) 13; let them set in the freezer for at least 1 hour. Once they are well dried, you can decorate them with the colored chocolate left over, put in a disposable piping bag with a small hole at the tip. This way you can create concentric circles around the cake pops, getting smaller towards the top: they will simulate stylized rose petals 14. While these decorations also set, you can prepare the green leaves: take the sugar paste 16 and color it with a few drops of blue food coloring 15
combined with yellow 16; knead the sugar paste to mix the colors and achieve a bright green color 17. Roll out the sugar paste into a rectangle a few millimeters thick 18
and cut out the leaves with a specific cutter 19 or by cutting the shape with the tip of a knife. Take the pots, plant the roses and add the green sugar paste leaves 20: your rose cake pops are ready to be gifted and enjoyed 21!