I have a grooms cake to make this weekend. The bride wants a chocolate cake with caramel colored, powdered cake pops sticking up out of it. I have looked everywhere to find out how to make them and all I have found was a recipe using amaretto coffee creamer, chocolate cake and rolling them in powdered sugar.
Does the coffee creamer turn your powdered sugar a caramel color? And doing it like this, will the cake pops stay on the stick being they are not dipped in chocolate?
Or can I dip them in chocolate and then roll them in powdered sugar and get the same effect? I would really like to dip them in chocolate so that they are secure on their sticks and hold their shapes. She wants the chocolate too but also wants it to have that caramel powdered look. And she wants cake pops.
Does anyone know how to do this?
Or have any advice on what you would do?