Introduction: Marbled Cake Pops
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About: Army Vet. I love learning & being creative. I am back!
Marbled cake pops have beautiful swirling bursts of colors! They're delicious and not too difficult to master! Here is what you will need...
Ingredients:
Ingredients:
- Cake pops already made and ready to dip
- 2 Store-bought frostings (not the whipped kind)
- cake pop sticks
- candy melts
- icing dyes
- bowls
First, be sure to have all the cake pops assembled with cake pop sticks in them (if you need help doing this, please read my other guide here - Cake Pop Essentials for details). Next, take one of the store-bought frosting containers and remove the foil. Put it in the microwave at half power for about 30 seconds. Then mix it and if it isn't melted yet, put it in for another 30 seconds and repeat until it is melted but still has a semi-thick consistency.
Be sure to have bowls on hand and ready. Pour some of the frosting into a couple different bowls to start. Then, add some of the icing dye to change the color of the frosting in the different bowls. Right before you begin dipping, you'll need to reheat the colored dye in the small bowls. You may want to put all the small bowls on a large plate. Also have wax paper or something else underneath everything as you may make a little mess. Have one empty bowl near the big frosting container and small dyed icing bowls.
The trick here is to have your main dipping bowl at a thicker consistency than the small color dyed icing bowls. You'll need to be mixing all of them regularly to determine how thick they are. The most important thing is that your colored icing in the small bowls are at a hotter temperature than the main dipping bowl.
Take your cake pop and immerse it into the main frosting container, lift it out and turn it or spin it to allow excess frosting to drop off. You may need to use a cake pop stick to help get some of the excess off. As you do this, you'll need to take one of the small bowls with colored icing in it and put a spoon into it to get some of the hot icing. Then take the cake pop that you just dipped into the main white frosting bowl and hold it over another bowl (an empty one which will become the area you hold it over as you pour colors onto it). Then either pour some of the hot colored icing onto it as you move it around or twirl it around with the stick or take a spoon and pour some of the color on it as it is moving. Do this with the other colors you've heated up.
If the colored icing is not hot enough or at a thin enough consistency, then the icing will not blend in smoothly - rather it will show up on top as another layer of icing. The cake pop will need to be twirled around a bit to get off the excess frosting and then you can put in a cake pop holder or a Styrofoam block to hold it. Go back about 5 to 10 minutes later to check on it as it may have dripped down a bit. You can use a stick to smooth away any excess frosting on the bottom.
If you have any questions, let me know!
Be sure to have bowls on hand and ready. Pour some of the frosting into a couple different bowls to start. Then, add some of the icing dye to change the color of the frosting in the different bowls. Right before you begin dipping, you'll need to reheat the colored dye in the small bowls. You may want to put all the small bowls on a large plate. Also have wax paper or something else underneath everything as you may make a little mess. Have one empty bowl near the big frosting container and small dyed icing bowls.
The trick here is to have your main dipping bowl at a thicker consistency than the small color dyed icing bowls. You'll need to be mixing all of them regularly to determine how thick they are. The most important thing is that your colored icing in the small bowls are at a hotter temperature than the main dipping bowl.
Take your cake pop and immerse it into the main frosting container, lift it out and turn it or spin it to allow excess frosting to drop off. You may need to use a cake pop stick to help get some of the excess off. As you do this, you'll need to take one of the small bowls with colored icing in it and put a spoon into it to get some of the hot icing. Then take the cake pop that you just dipped into the main white frosting bowl and hold it over another bowl (an empty one which will become the area you hold it over as you pour colors onto it). Then either pour some of the hot colored icing onto it as you move it around or twirl it around with the stick or take a spoon and pour some of the color on it as it is moving. Do this with the other colors you've heated up.
If the colored icing is not hot enough or at a thin enough consistency, then the icing will not blend in smoothly - rather it will show up on top as another layer of icing. The cake pop will need to be twirled around a bit to get off the excess frosting and then you can put in a cake pop holder or a Styrofoam block to hold it. Go back about 5 to 10 minutes later to check on it as it may have dripped down a bit. You can use a stick to smooth away any excess frosting on the bottom.
If you have any questions, let me know!