Cake Pop Flowers

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Comment by Bonnie Willey on March 17, 2014 at 12:29am

I LOVE the buds!!!!  I have already copied your other flowers to my PC to look at & mimic, if I can... lol

Comment by Pamela Brown on March 17, 2014 at 12:27am

Comment by Pamela Brown on March 17, 2014 at 12:21am

I have been following all of your marvelous work on the other cake website! I was going to explore your recipe. Lately, I've been working in silk flowers for my Nephew and Niece's wedding  in June. Cake Pop:

I use the two sided pans. It was given to me by a dear friend who saw it on TV. Sometimes when you bake in those things, the cake pop comes out like a cone shape. That is how I started experimenting with making the rosebud cake pops 

Comment by Bonnie Willey on March 16, 2014 at 11:53pm

Hope you can find a use for this recipe.  It is cheaper than buying the DecoGel
by IcingImages product.  Just add color for a see through look.  Can add
something more solid for an opaque look, you know a lot more about that kind of
thing than I do.   Any ideas on that?   A few suggestions would be helpful.  Are you getting the snow tonight?  We have about 2" in the past 3 hours alone, and it just started, supposed to snow till tomorrow afternoon. Predicting 3"-6" &/or 4"-8", depending on the forecaster. lol

Comment by Bonnie Willey on March 16, 2014 at 11:30pm

Pam, here is a recipe for making gel decorations for cakes.  Homemade 'GummyGel' For Decorating Cakes Recipe       2 envelopes (1/2 oz.) Knox Gelatine 1/4 c. water 1/4 cup glycerine, WARMED     1 tsp. glucose/clear corn syrup 1/6 tsp. coconut oil 1/8 tsp. or less of any clear flavoring.              any desired color to desired hue (optional).        or Kool-Aid is recommended for both color & flavor as an alternative.   1. Combine gelatin & water, stir.  Microwave 20 seconds, stir, may microwave another 15 seconds if needed.  2. Stir warm glycerine in well. 3. Stir in glucose well. 4. Add in coconut oil, flavoring, and desired amount of color(optional), and stir well. Microwave another 15-20 seconds.  It is ready.      Easiest way to fill a mold with fine detail is with a syringe.  If you use a syringe & keep it in the mold cavity, even the holes in the lacy ones were as they should be!     Can use a silicone or any flexible cup to pour mix into a less detailed mold.  Do not overfill, can move mix around in the mold with a toothpick to fill smaller cavities, but this must be done quickly, or it will begin to set.   If it starts to setup before you are done, reheat in cup as needed to complete project.     Can refrigerate 5 minutes, or more, to speed up setting process.  The longer it sets up, the stronger it will be.  20 minutes in the fridge, then on the counter for a while works well.     Totally edible, ask any kid.      If you need it thicker, use less water, or more gelatin. Can add sweeteners, just make sure they are melted/combined well.  Kool-Aid works great here for both color & flavor.   Pull out leftovers, & store, to remelt later for reuse.  Easy cleanup with warm water also.

Comment by Bonnie Willey on March 16, 2014 at 11:07pm

Thanks pam!  Do you use a cake pop machine, double cake pop pans, or what?

Comment by Pamela Brown on March 16, 2014 at 10:00pm

Thank you! My cake pops are baked. I've tried the roll the dough method, it doesn't work, LOL! I glue my cake pops on to the sticks with wilton candy melts. I pop them in the frig for 15 minutes. Then dip them in melted can frosting or my lemon glaze and let dry. Then I add the petals with piping gel! That's it!

Comment by Bonnie Willey on March 16, 2014 at 6:45pm

PAM!  How do you do it???  I can not get a plain cakepop to stay on the stick without 'sliding down the pole'.  How come your's will hold the weight of the flower too???  What IS your secret?

Comment by Janelle Gilmore on January 29, 2012 at 11:00am

I love this!

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