How to Make Rose Cake Pops for Valentine’s Day
Want to really show someone how much you love them? Make them a batch of rose cake pops. They’re easy to make and almost too pretty to eat!
If you looking for another delicious recipe that is homemade full of love, try our Cherry Dr. Pepper Cupcakes
Ingredients Needed:
- Prepared Pink Velvet Cake
- Cream Cheese Frosting
- Red Candy Melts
- Vegetable Shortening Or Coconut Oil (Optional, For Smoother Coating)
- Red Edible Glitter Or Red Sanding Sugar
- Cake Pop Sticks (Or Red/White Paper Straws)
- Rose Silicone Mold – I got this at Michael’s
Frequently Asked Questions
Do I have to use a rose mold?
Not at all. If you don’t have a mold, you can make classic round cake pops by dipping the cake balls directly into melted candy. The mold simply adds the detailed rose design.
My candy melts are too thick. What should I do?
Stir in a small amount of shortening or coconut oil until smooth. This helps the candy flow easily into the rose details.
Can these be made ahead of time?
Yes! Store finished cake pops in the refrigerator for up to 5 days. For longer storage, freeze the uncoated cake balls for up to 6 weeks. Thaw and coat when ready to use.
How do I keep the sticks from falling out?
Dip the tip of each stick into melted candy before inserting it into the cake ball. This acts like glue once it sets.
Can I use different colors for the roses?
Absolutely. Pink, white, or even gold-dusted roses are beautiful for Valentine’s Day, weddings, or special occasions.
What kind of edible glitter should I use?
Use only FDA-approved edible glitter or sanding sugar. Avoid craft glitter and always check labels for the word “edible.”
Can these be packaged as gifts?
Yes! Once fully set, wrap each cake pop in a clear treat bag and tie with ribbon for a beautiful bouquet-style presentation.
Helpful Information:
- Fill the mold completely – Make sure the melted candy reaches every rose petal detail before adding the cake mixture for crisp, defined designs.
Adjust the candy consistency – If the candy melts feel too thick, stir in a small amount of shortening or coconut oil to help it flow smoothly into the mold.
Create clean edges – Scrape away excess candy from the back of the mold with a spatula or butter knife for a smooth, professional finish.
Add extra sparkle – Apply edible glitter while the candy is slightly tacky, or use a thin layer of piping gel to help it adhere.
Make them gift-ready – Wrap each cake pop in a clear cellophane bag and tie with a satin ribbon for a beautiful bouquet-style presentation.
Rose Cake Pops
Ingredients
- 4 cups pink velvet cake prepared and cooled
- 1 cup cream cheese frosting
- 12 oz red candy melts plus an additional 2-4 oz for the rose mold
- 2 tablespoons vegetable shortening or coconut oil optional, for smoother coating
- red edible glitter or red sanding sugar
Instructions
- Crumble the pink velvet cake into fine crumbs in a large mixing bowl.
- Add the cream cheese frosting gradually, mixing until the mixture is soft and dough-like, similar to playdough.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill for 1–2 hours, or freeze for about 20 minutes, until firm.
- Melt the red candy melts in a microwave-safe bowl using 30-second intervals, stirring between each, until smooth. If needed, stir in a small amount of shortening to thin the coating.
- Dip the tip of each cake pop stick into the melted candy, then insert it into the center of each cake ball. Refrigerate for 10 minutes to allow the sticks to set.
- Dip each cake ball completely into the melted candy coating, gently tapping to remove any excess.
- Add additional red candy melts to the cavities of the silicone rose mold and melt using 30-second intervals, stirring until smooth.
- Press each coated cake pop into the melted candy in the mold, making sure all rose details are filled. Refrigerate for 30–45 minutes, or until fully set.
- Carefully remove the rose cake pops from the mold.
- While the coating is still slightly tacky—or by lightly brushing with clear piping gel—dust the roses with edible red glitter for a sparkling finish.