Enchanted Rose Cake Pop Copycat Recipe - Diznify (2024)

Enchanted Rose Cake Pop

• 1.25 cups plus 2.5 tablespoons cake pop crumbs. (Cake pop crumbs are cake and frosting blended together.)* We used the recipe in the link, but you can purchase store bought or use whatever cake and frosting combo you prefer.
• 1/2 cup Wilton green candy melts This is more than you’ll use, but we found that it’s easier to pipe if the piping bag is full.
• 12 ounce bag Wilton red candy melts This is more than you’ll use to cover the cake pops, but you need this much for a deep enough pool of candy melts to dip your cake pops in.
• 5 sour belt candy. We used Rip Rolls blue raspberry, torn in half.

• *MAKING CAKE POP CRUMBS: To make cake pop crumbs, mix tge frosting and cake together with a hand mixer until small crumbs form. You can use any cake pop recipe you like, or use your favorite pre-made chocolate cake.

  For ours, we used some of this incredible,homemade, frosted cake(recipe by Add a Pinch) that we already had on hand. We got the right frosting/cake ratio by removing the top and sides of the cake frosting, and using only the inner frosting layer (pictured below).But you can use any cake and frosting combo you prefer.

  

• TO ASSEMBLE: Scoop up 1/4 cup of cake/frosting crumbs and pack the crumbs in your hand until a well-packed ball forms, about 1.5 inches in diameter.See photo belowlabeled Step 1.

  

  See Also

  Cherry & Marshmallow Chocolate Chunk Cookies | Easy Cookies Recipe

• Scoop up 1/2 tablespoon of cake/frosting crumbs and pack it tightly together in your hands, then mold it to the top of the 1.5 inch ball.See photo abovelabeled Step 2.

• Wrap a 12-inch long sour belt (torn in half to thin belt) around each uncoated cake pop. First, wrap two loops around the lower 1.5” ball, one loop on the top ball, and then finish with a tiny swirl of the sour belt on top of the cake pop.See photo below and also abovelabeled Step 3. Press the sour belt into the uncoated cake pop to adhere.If the sour belt isn’t sticking to your cake pop, try warming the cake pop and the sour belt in your hands.

  

• Refrigerate the uncoated cake pops wrapped in candy belts overnight. It’s important that these are cold before moving on to the next step.

• Once the cake pops have refrigerated overnight, it’s time to decorate! Melt the red candy melts (we melted ours on 50% power in the microwave).

• Working quickly (so the uncoated cake pops stay cold), dip each treat stick about 1/2 inch into the melted red candy melts, then stick it about halfway up the rose through the bottom center of the uncoated cake pop.

  

• It’s time to dip your cold cake pops into melted red candy melts! One at a time (keep the other, uncoated cake pops in the refrigerator so they stay ice cold), pull an uncoated cake pop out of the fridge to coat in red candy melts. To coat the cake pop, hold it by the treat stick and turn it in the red candy melts until coated.Running into trouble? See troubleshooting tips in the Notes section below!

  

• Once coated, remove the cake pop from the melted red candy, hold the cake pop over the bowl, and let the excess red candy drip off the cake pop. You can also lightly shake and twirl the cake pop over the bowl to encourage excess candy to drip off. This will help ensure a thin, outer coating on your cake pop.

• Once the red candy stops dripping off the cake pop, transfer the cake pop to the cardboard box and wait for the red candy coating to set, approximately 1 hour.

  

• Once the red candy coating is set, melt the green candy melts on 50% power until melted. Transfer the melted green candy melts to a plastic piping bag fitted with a #67 decorating tip. You’ll use this to pipe green leaves.

  

• Using a spare plate or cup, practice piping some green leaves. This is useful to get the hang of piping the leaves and to make sure that the green candy will not drip (if it drips, let the piping bag sit for 10 minutes before moving on). When ready, pipe 4 leaves on the bottom, four corners of each cake pop (think north, south, east and west). See the image below.

  

• Transfer the cake pop to the cardboard box again (see photo) and wait for the green candy coating to set, approximately 1 hour. Enjoy!

  

This is acopycat recipe for the Enchanted Rose Cake Pop found in Disneyland at Main Street Confectionary and Pooh's Corner. Inspired by Disney's Beauty and the Beast, and perfect as a Valentine's Day treat!

TROUBLESHOOTING TIPS:

- If the melted, red candy coating is too shallow to dip the cake pop into:Transfer the melted candy to a smaller bowl. You can also tilt the bowl of candy melts to get the candy to pool up higher on one side of the bowl.

- If your uncoated cake pop is sliding off the treat stick before you’ve coated it in red candy: The cake is likely too warm. Add a bit of melted candy to the bottom of the cake pop (where the treat stick and cake pop meet) and pop the uncoated cake pop back in the refrigerator until cold, then try again.

- If your coated cake pop is sliding off the treat stick while you’re coating it:Try your best to finish coating it, and then place the cake pop into the cardboard box to set. Hopefully gravity will do the trick, and the red candy melt will hold the cake in place! If you have remaining uncoated cake pops, pop them in the fridge for a while before coating.

- If the melted red candy melts is getting too thick to dip the candy pop in:Pop the candy melts back in the microwave on 50% power until melted again. We had no problem melting and then re-melting these. However, if the candy gets too gummy and won’t re-melt, the instructions also say you can add a bit of shortening to it.