I just had to share this creative idea with you from my friend Brittany. We teamed up recently to create these super cool mustache cake pops for her friend’s birthday. We are tickled by how great they turned out.
I prepared vanilla cake pops, dipped in white chocolate.
Follow the same technique that I describe in the chocolate cake truffle post or the red velvet cake truffle post. But before you dip the cake balls into the white chocolate, add a lollipop stick to each. Dip the tip of each stick in some melted white chocolate, then gently press the dipped end of the stick into the center of a cake ball about half-way through. Allow the chocolate to harden for about 10 minutes, then proceed to dip each ball into melted white chocolate, holding each cake pop by the stick allowing excess chocolate to drip off.
Use a piece of Styrofoam or a large glass filled with uncooked rice or dried beans to hold the cake pops upright after they’ve been dipped. Allow the chocolate to harden (you can refrigerate to speed up the process if you like).
While I was prepping the cake pops, Brittany was busy creating these cute (but very sophisticated) mustaches out of black fondant. Black fondant isn’t really that fun to make (other colors are much easier). So I always buy Duff’s fondant (from Ace of Cakes) available at Michael’s craft stores.
When the chocolate coating on the cake pops was hardened, we attached the fondant mustaches using a small dot of royal icing as “glue.”
|we persuaded Mark to model one of the mustaches|
Brittany then packaged the finished cake pops in a piece of Styrofoam set inside a simple black vase tied with a matching ribbon. Her vision was beautiful, fun, and sophisticated. Thanks for allowing me to help, Brittany!