Sweet and delicate, the person you like will surely appreciate your effort in making these cake lollies! A combination of strawberry and rose with an added splash of rose syrup intensifies the overall aroma of this dessert.
Total Time
30min
0.0
0 Ratings
Author: ZaTaYaYummy
Servings:
8
Ingredients
•
1/2
cup
Salted Butter
, softened
•
1/2
cup
Caster Sugar
•
2
Eggs
•
1
cup
All-Purpose Flour
•
1
Tbsp
Milk
•
1
Tbsp
Rose Petal Simple Syrup
•
2
tsp
Strawberry Syrup
•
as needed
Pink Candy Melts
•
as needed
Vegetable Shortening
•
as needed
Vegetable Oil
•
to taste
Edible Flakes
•
to taste
Edible Glitter
•
to taste
Sprinkles
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Cream Salted Butter (1/2 cup) and Caster Sugar (1/2 cup) until light and fluffy.
3.
Crack in Eggs (2) one at a time and mix well.
4.
Then, drizzle in Strawberry Syrup (2 tsp) and Rose Petal Simple Syrup (1 Tbsp).
5.
Stir in All-Purpose Flour (1 cup) and mix until there is no visible dry flour.
6.
Add in Milk (1 Tbsp) and mix once again.
7.
Lightly grease your Cake Lollies Pan with some Vegetable Oil (as needed).
8.
Pipe out your batter neatly into the mold.
9.
Bake it in a pre-heated oven of 350 degrees F (180 degrees C) for about 15 minutes.
10.
Let it cool completely before coating. Then place in the freezer prior before dipping.
11.
Melt some Pink Candy Melts (as needed) with some Vegetable Shortening (as needed) to thin out the mixture for coating.
12.
Dip each Cake Lollie in the mixture and lightly shake it out to smooth out the surface.
13.
Place on a parchment paper. Cover any imperfection with some Edible Flakes (to taste).
14.
Quickly drizzle over some melted white chocolate and decorate with some Sprinkles (to taste).
15.
Place it in the fridge to set and sprinkle some Edible Glitter (to taste) for final finishing.
Nutrition Per Serving
CALORIES
228
FAT
13.5 g
PROTEIN
3.3 g
CARBS
24.0 g
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