Acorn Cake Pops

September 25, 2015

Acorn Cake Pops

Here’s what you'll need for twelve Cake Pops

INGREDIENTS/SUPPLIES 

  • 12 lollipop sticks
  • brown floral tape
  • 12oz bag of dark cocoa candy melts  
  • liquid vegetable oil (canola, etc)
  • light brown modeling chocolate or fondant (for caps)
  • orange and yellow modeling chocolate or fondant (for leaves)
  • green, red, brown, and yellow petal dust  
  • leaf shaped cutter or exacto knife to free cut leaf shapes 


Step one: Wrap lollipop sticks in brown floral tape.

Step two: Pierce cake balls with sticks.
Step three: Use a double boiler to melt 'candy melts' and stir occasionally until completely melted. Alternatively, melt in microwave safe container stirring every 20 seconds.

Step four: Add oil, a teaspoon at a time, until consistency is smooth.

Step five: Dip cake balls and twirl to remove excess, then lay on parchment paper. 

Step six: Knead brown modeling chocolate/fondant and roll out until thin. 

Step seven: Use Trip-Tip Sugar Shaper™ to create a cross-hatch in the modeling chocolate/fondant. 
Step eight: Cut out circles big enough to fit cake ball. 

Step nine: Push cap through stick onto cake ball. 
Step ten: Use Trip-Tip Sugar Shaper™ to make lip on edge of cap.
Step eleven: Paint acorn cap with dark brown and gold petal dust. 
Step twelve: Roll out orange fondant/modeling chocolate and cut out leaf shapes. 

Step thirteen: Paint leaves with green, yellow, and red petal dust. 

Step fourteen: Attach leaves to Cake Pops and you're done! 




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