- Cake pop mixture (cake crumbs mixed with buttercream)
- SK Instant Mix Royal Icing, approximately 20g (¾oz) per cake pop
- SK Rose Professional Liquid Food Colour
- SK White Easy Melt Choc Coating
- SK Glycerine
- SK 19cm (7½”) Green Lollipop Sticks
- Microwaveable bowl
- Piping bag
- Piping nozzle: no. 104 (Wilton)
- Small palette knife
- Polystyrene block
- Clear tape
- Air puffer (optional)
- Wide florist ribbon: green
Make up a batch of cake pop mixture using your favourite recipe: I use approximately one part buttercream mixed with three parts cake crumb. Roll the cake pop mixture into large teardrop shapes and then chill them in the refrigerator.
Melt the choc coating in a small, microwaveable bowl following the instructions on the packet. Dip the end of a lollipop stick into the melted coating and push the coated end of the stick into the wider end of the teardrop, pushing it in almost all the way to the tip. Repeat for each cake pop. Holding the stick, dip each cake pop into the melted white choc coating, then push the ends of the sticks into a polystyrene block and leave in the refrigerator to chill.
Make up some soft-peak royal icing and add a teaspoon of glycerine per 500g of icing to soften it when dry. Colour a small amount of the icing pink with Rose liquid food colour. Fit a piping bag with a no. 104 petal nozzle and place pale pink icing down the same side of the bag as the narrow end of the nozzle. Put white royal icing down the other side of the bag to make two-toned icing.
Using an arching motion, pipe three small overlapping petals at the very top of the cake pop.
Use a damp paintbrush to spread the icing from the bottom of the petals down the sides of the cake pop.
For the first large petal, start from the bottom of the cake pop and pipe up the side and over a join in two of the smaller petals, then back down the other side to the base. This is achieved more easily by turning both the cake pop and the nozzle at the same time: turn clockwise for right-handed pipers and anti-clockwise for left-handed pipers.
Once you have piped the petal, use a damp paintbrush to smooth the icing down to the base of the cake pop but leave the top edge of the petal untouched: this makes it look like the tulip petal has veins. Use an air puffer to encourage the sides of the petal to wrap around the cake pop.
Repeat this process to pipe the second petal so that it overlaps the first, but before you brush the icing down remove the edge of the previous petal with a damp paintbrush.
Repeat for the third and final petal, but again remove the edges of the two overlapped petals before you brush the icing down to the base. Once the tulip is piped, you can use an air puffer to manipulate the edges of the petals to give them a more realistic appearance.
Cut a tulip leaf shape from a piece of wide green floristry ribbon. Position the leaf so that the tip is level with the top of the cake pop, and attach it to the cake pop stick with clear tape.
Find this project and more clever decorative ideas in Squires Kitchen’s Guide to Making More Iced Flowers by Ceri DD Griffiths.