Whimsically Sweet: How to Make a Lollipop Cake
There is nothing sweeter in cake decorating than turning candy into a cake. In this case, a lollipop cake! With swirls of color and a dainty bow, this cake is perfectly charming and oh-so fun. Love the playfulness of novelty cakes, but hesitant about making them? Learning how to make a lollipop cake has never been so simple.
Here is a step-by-step tutorial to making a 3-D lollipop cake that would make Willy Wonka himself jealous!
Playing off the typical round shape of a a jumbo, rainbow lollipop, this cake is made with a simple round layer cake. Two layers of cake, a simple filling and a crisp clean buttercream finish are the bases of this lollipop cake. Learn how just a bit of fondant and one support dowel transforms an ordinary round layer cake into a cute and fun novelty cake below.
- 2 layer cake (6 inch cake shown)
- Small batch buttercream
- One wooden dowel
- White fondant
- Colored fondant
- Ribbon (optional)
- Rolling pin
- Cornstarch for dusting
- Paring or clean craft knife
- Clean paint brush
- Fondant smoother
- Cake pan or cake board the same size of your cake
- Small off-set spatula
Cover your cake board with fondant (optional).
Trim a single wooden dowel (the type of support used for creating tiered cakes), so that it is shorter than the longest side of your cake board.
Roll out a strip of white fondant to about a 1/4- 1/8″ thick. Trim to the length of your wooden dowel by about 1″ wide.
Flip the strip over and place the dowel in the center of the fondant. Paint a bit of water down the length of the fondant on each long side.
Curl up the edges and roll over the edge of the dowel. Pinch the edges of the fondant together, encasing the wooden dowel.
Flip over and set aside. Dry the “lollipop stick” with the seam side down. Smooth out the top of the stick with a fondant smoother, if necessary.
Torte and fill a two layer cake. We used a 6-inch round yellow cake with a simple buttercream filling.
Crumb coast the cake. Frost cake with your choice color buttercream.
Using a small off-set spatula, carefully transfer frosted cake to the top, center of your covered cake board. Chill in the refrigerator to set the buttercream while you work on the remaining components.
Take a large golf ball size of white fondant and roll into a long, even rope. The rope should be about the width of your pinkie finger and about three feet long. Use a fondant smoother over the top of the rope to roll the fondant back and forth over your work surface to make an even rope.
Continue to roll out ropes in three other colors of your choice. Place a piece of plastic wrap over the top of the ropes to keep them drying out as you create the remaining ropes. If ropes start to crack or appear dry, knead in a bit of shortening.
Line up ropes once they are all rolled.
Pinch the tops of the ropes together.
Carefully, twist the ropes together. There will be a lot of fondant to work with, so try to be as carefully and clean as possible. If your ropes break, do not worry. Pinch broken ropes back together with fingers. Add a touch of water if they are not connecting.
Begin to coil around the twisted ropes. Tuck under the ends in the center. Continue coiling around on top of a cake pan or cake board that is the same size as your cake as a guide.
Continue around until the cake pan or board is covered. If the ropes break at any point along the way, just pinch back together and tuck the seams under.
Trim any remaining fondant and tuck the ends under the coil.
Carefully and lightly roll over the top of the coil with a rolling pin, just enough so that you flatten out the top slightly and the pieces stick together to create one disk of fondant.
Remove the chilled layer cake from refrigerator. Run a small off-set spatular under the edges of the fondant to make sure it is not too sticky. Carefully lift the disk of fondant and place it on top of the cake.
Insert the lollipop stick in the center of the side of the cake. Press the stick into the cake, but be careful not to push it out the other side.
Finish with a bow, if desired.
Want to try flexing your carving muscle? Then check out Catherine Ruehle’s class Cake-osaurus Rex: Basics of Cake Sculpting, where you’ll build you cake sculpting skills as you create an unbelievable dinosaur cake!