DIY favours: edible rose cake pop recipe

22 Mar 2016

Brides looking to cut their wedding budget might want to consider DIY cake pops as a delicious homemade favour. British blogger Aimee Twigger shows us how with her quirky rose cake pops

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The venue is booked, the dress is decided and the seating plan drawn up, but what about the finer details of the wedding day that make all the difference?

When it comes to striking wedding favours to impress guests, why not try making them yourself? You’ll save a small fortune and create something memorable that guests will enjoy knowing they were hand crafted personally by the bride.

British blogger of Twigg Studios, Aimee Twigger, has just launched her book, Love, Aimee x, which is packed full of 50 sweet gifts for friends and family, ideal for wedding favour and wedding party food inspiration.

Split into the categories of cupcakes, teatime treats, cookies and confectionery and party treats, the book will guide you through Aimee’s recipes with stunning photography by Aimee herself, and step-by-step instructions so even the beginner baker can make something both beautiful and delicious.

Aimee also gives crafty tips for beautifully wrapping and presenting her luscious creations so that they are perfect edible gifts for any occasion.

From violet and lemon éclairs, chocolate quail’s eggs to rose cake pops and banana chocolate doughnuts, Love, Aimee x is the perfect guide to making and baking stunning gifts inexpensively. If you’re looking for quirky edible ideas for your wedding, this could be the book for you.

Try out these gorgeous edible mini bouquet cake pops with sugar paste petals for the big day…


Makes: 20 cake pops

Prep time: 10 minutes

Baking time: 11-15 minutes

Decorating time: 15 minutes per cake pop

For the cake balls

  • 125 g (41/2 oz) butter
  • 110 g (33/4 oz/1/2 cup) caster (superfine) sugar
  • 2 eggs
  • 1/2 teaspoon vanilla bean paste
  • 110 g (33/4 oz/3/4 cup) self-raising flour
  • 1/4 teaspoon salt

For the petals

  • Pink food colouring
  • 250 g (9 oz) pack of sugar paste or modelling chocolate


  • Cake pop mould
  • Faux flower stems or lollipop sticks
  • Rolling pin

For the cake balls

Preheat the oven to 180°C/350°F.

Cream the butter and sugar in a bowl until pale and creamy. Beat in the eggs one at a time, then stir in the vanilla bean paste. Sift in the flour and salt and fold into the mixture.

Spoon the batter into a cake pop mould, filling the mould to the top. Put the lid on the mould, bake for 11-15 minutes and then allow to cool.

When completely cool, insert faux flower stems or lollipop sticks into the cake balls.

For the petals

Knead a little food colouring into the sugar paste or modelling chocolate, adding a small amount at a time until you achieve the desired colour. Take a small ball of sugar paste and roll it out into a petal shape. Wrap the petal around one of the cake balls, pinching it together at the top (see figure 1). Add a second petal slightly overlapping the first. To stick the petals together, brush the back of each petal with a little water.

Continue adding petals around the cake ball until it is completely covered (see figure 2). Add a second layer of petals, curving the top edges outwards slightly (see figure 3). Add a third layer of petals, but curve out the top edges even more (see figure 4).

1. Place the petal onto the cake ball and pinch at the top.


2. Overlap the petals and stick them together by brushing the back of each petal with a little water.


3. Add a second layer of petals in a circle, gradually opening out the top edges.


4. On the outer layer of the rose, open the petals out even more.


About Aimee
Aimee Twigger is a 28-young crafter and blogger. She lives in Torquay, Devon, with her partner, Howard, and her dalmatian puppy, Archie. Aimee started her food blog, Twigg Studios, in 2011 to share recipes and her passion for baking and food photography.

Credit: Love, Aimee by Aimee Twigger (Murdoch Books, £16.99)

Photography by Aimee Twigger.

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