Cake pops Rose

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Mash the cake into a dough-like mass, add chocolate butter.

2. STEP 2

   

   Knead until elastic.

3. STEP 3

   

   Roll into a rounded cone as shown in the photo.

4. STEP 4

   

   Roll six more cones from the entire chocolate biscuit mixture. Place in the refrigerator for 20 minutes.

5. STEP 5

   

   While the cones are frozen, beat the cream. Separate a little cream.

6. STEP 6

   

   Tint most of the cream with red food coloring.

7. STEP 7

   

   The smaller one is green.

8. STEP 8

   

   Dip a skewer into melted chocolate or marshmallow and place the cake base cone on it.

9. STEP 9

   

   To decorate cakes you need a petal attachment.

10. STEP 10

    

    First, apply a base petal of cream in a circle at the bottom of the cone.

11. STEP 11

    

    And also apply the cream in a circle at the top of the cone.

12. STEP 12

    

    Next, apply the petals in wave-like movements - start the comb from the bottom up and finish back down.

13. STEP 13

    

    Apply the petals on top of each other in this way, gradually moving down the cone.

14. STEP 14

    

    Do not skimp on the cream, make the rose lush and beautiful. Lower and lower.

15. STEP 15

    

    Make the last row of four petals close to each other. There may be a little overlap in places.

16. STEP 16

    

    Smooth the cream onto the bottom of the cake.

17. STEP 17

    

    From the middle of the base of the cake to the edge of the petals, through their middle, apply four green leaves with a leaf tip.

18. STEP 18

    

    The cakes are ready, you can treat them or store them in the refrigerator for tea. Enjoy your tea!