Kake pops rose

7 servings
3 hours

Mash the cake into a dough-like mass, add chocolate oil.

Knead to elasticity.

Roll up the rounded cone as in the photo.

Roll six more cones from all the chocolate biscuit mass. Refrigerate for 20 minutes.

While the cones freeze, beat the cream. Separate some cream.

Paint most of the cream with red food dye.

The smaller is green.

Dip the skewer in melted chocolate or marshmallow and install a cone-base for the case on it.

To decorate the cays, the attachment & # 039; petal & # 039; is required.

First, apply the base petal from the cream in a circle at the bottom of the cone.

And also apply cream in a circle at the top of the cone.

Next, wave-like movements apply petals - start the ridge from the bottom up and back down to finish.

Thus apply petals to each other, gradually falling down the cone.

Do not regret cream, make the rose lush and beautiful. Everything is lower and lower.

The last row is made of four petals close to each other. In some places you can overlap a little.

Trim the cream from below the case.

From the middle of the base of the case to the edge of the petals, through their middle, apply a nozzle & # 039; leaf & # 039; four green leaflets.

Kakes are ready, can be treated or stored for tea in the refrigerator. Have a nice tea party!