Bridal pops

They are beautiful and very precise. How did you get the icing to be so "in line"? Would love you to do a tutorial. You are very talented

Yes, how did your lines so precise? Great Job!

Thank you! My hubby is the official drizzler. He melted candy wafers in a squeeze bottle and worked over a piece of parchment paper. He holds the squeeze bottle still and moves the cake pop under the drizzled chocolate. The excess coating that falls to the parchment is then peeled off and reused a couple of times. HTH.

hi this so smooth, how do u get so round and smooth without lumps. plz do mmind sharing

@nikend: I roll the balls the night prior and refrigerate and slightly reroll the next day before installing the sticks. Then when I dip, it is a 3 part of chilled cake ball @ 40 degrees, melted candy wafers at 105-111 degrees, and immediately placing them in the refrigerator for 2-3 minutes after dipping as soon as the excess is tapped/dripped off. The refirgerator keeps them from "sagging" and wrinkling but I find that the candy dip needs to be at a warm enough temp (although candies melt at 95-98 d...

the warmer temp helps them "flash" faster. The added bonus of the refrig is the glossy finish. It's not perfect though, I do occasionally get splits if the balls are rolled too tight or the candy coating drops below 104 degrees. Not to fear though, just chill it down and redip, it fills the split right in and any slight imperfection can be covered/hidden with the finishing details...and hey somebody gets a little extra candy coating! Overall it's practice, practice!

Beautiful,please do a tutorial Thank you for sharing.

Very pretty and thanks for the instructions.