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Pops for Pop Treat Pops Zoom

Pops for Pop Treat Pops


Makes: Each treat serves 1.

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Step 1

2 DAYS IN ADVANCE

Make heads. Tint 1 oz. white fondant copper (for light skin tone), light brown (for dark skin tone) and a 1/2 in. ball dark brown or black (for hair). Use 9 in. fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use medium round (2 5/8 in.) cutter from 101 cookie cutters set to cut head. For nose, roll a fondant ball, 1/8 in. dia. Use piping gel to attach. For hair, use knife to cut a rectangle, 1/2 in. wide x 2 in. long. Cut slits, 1/4 in. deep, on one edge. Prepare thinned fondant adhesive following recipe directions. Use thinned fondant adhesive to attach hair to head. Let dry overnight.

Step 2

Make ties. For each tie, tint a 1 1/8 in. ball of white fondant violet/rose combination (for violet) or royal blue. For tie designs, tint a 1/2 in. ball each Christmas red and golden yellow. Roll out blue or violet fondant 1/8 in. thick. Use pattern and fondant trimmer to cut tie shapes. For knot, cut a rectangle, 3/4 in. wide x 1/2 in. long. Use brush and piping gel to attach knot to tie and tie to treat pop.

Step 3

Decorate ties. Roll out red and yellow fondant 1/8 in. thick. For stripes, use fondant trimmer to cut yellow strips, 1/8 in. wide x 1 1/4 in. long, and red strips, 1/4 in. wide x 1 1/4 in. long. For polka dots, use narrow end of tip 12 to cut red circles and narrow end of tip 5 to cut yellow circles. Use brush and piping gel to attach stripes and dots to ties.

Step 4

1 DAY IN ADVANCE

Make cake rounds. Prepare your favorite white cake mix according to package directions. Bake and cool cake in 12 in. x 18 in. jelly roll and cookie pan. Cake is one layer. Use knife to level to 1/2 in. high. Use smallest round (1 3/4 in.) cutter from 101 cookie cutters set to cut four circles per treat.

Step 5

Fill treat pops. Prepare buttercream icing following recipe directions. Push one cake round in bottom of treat pop. Use tip 2A to pipe a swirl of white icing from back edge following the curves of the container, then filling the center. Repeat to add three more layers of cake and icing. Use spatula and white icing to Use spatula to ice top of container smooth.

Step 6

Decorate heads. Use black FoodWriter edible color marker to draw eyes and mouth. Use thinned fondant adhesive to attach head to lollipop stick. Let dry 1 hour.

Step 7

DAY OF CELEBRATION

Insert heads in treats.

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Ingredients

Products

$7.29

In Stock (ships in 1-2 business days)

$8.49

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$4.29

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Violet Icing Color

Violet Icing Color

Rose Icing Color

Rose Icing Color

Black Icing Color

Black Icing Color

Brown Icing Color

Brown Icing Color

Copper Icing Color

Copper Icing Color

Royal Blue Icing Color

Royal Blue Icing Color

Christmas Red Icing Color

Christmas Red Icing Color

Golden Yellow Icing Color

Golden Yellow Icing Color

Tools

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$1.69

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$1.19

In Stock (ships in 1-2 business days)

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$6.99

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$9.99

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$1.99

In Stock (ships in 1-2 business days)

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101 Cookie Cutters Set ((medium [2 5/8 in.] and smallest [1 3/4 in. dia.] round used)

$14.99

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12x18x1 Jelly Roll/Cookie Sheet

12x18x1 Jelly Roll/Cookie Sheet

Treat Pops

Treat Pops

12 in. Disposable Decorating Bags

12 in. Disposable Decorating Bags

4 in. Lollipop Sticks

4 in. Lollipop Sticks

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