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Photo Details:
Camera Canon Canon EOS REBEL T2i
Exposure Time 1/60
F-Stop 4.5
ISO 800

Blank cake pop bird bodies

Created in this Craftsy Course

Decadent Chocolate Cakes taught by Alice Medrich

Alice Medrich brings her chocolate expertise to Craftsy in this class. You'll learn essential techniques and bake three showstopping cakes.

Other projects made as part of this class:

Food & Cooking
Queen Of Sheeba
Food & Cooking
No Decoration Yet
See All Class Projects »

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Here are some details about my project:
Category Food & Cooking
Type American
Ingredient Other
Method Bake
Bobert on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. I wanted to try this Craftsy course in making cake pops so I decided I'd try making small birds, like song birds. I baked the decadent chocolate cake then mixed in chocolate ganache when I crumbled it. Rolling out the bird shapes I then coated the bird bodies with a peppermint crumb then stuck them all in the freezer for about 20 minutes. After coating the end of the pop-cycle stick with white chocolate I anchored the birds onto the sticks. Then I dipped the whole bird into white chocolate to seal everything. Rinsing and drying pitted cherries I used these as the heads of each bird then coated the head too with white chocolate. I have now 'blank' bird cake pops. I can now decorate them to most any species I want.

Bobert on craftsy.com