Geodes are strikingly beautiful, mysterious and unusual, which might be why geode cakes have been all the rage in cake decorating. The beauty of these geode cake pops, just like a true geode, is most beautiful because of its uniqueness and sparkling crystal formations. Throw “perfection” out the window. With these delicious beauties, the more unusual shaped and seemingly imperfect the cake pop form, the better!
Geode cake pops crystal formations
To achieve the radiant gradient effect of the purple hues in a geode, we’ll make our own sparkling sugar to create this effect. Rather than locating and purchasing the four different hues of purple, we’ll create them in an economical way with a container (or two) of sparkling sugar and purple gel icing color.
- Cake pop dough ready for shaping
- White candy wafers, divided
- Black candy wafers
- Sparkling sugar
- Zip-top bags
- Violet icing gel color
- Paramount crystals
- Lollipop sticks
- Cake pop stand
Creating your own hues of sparkling sugar
I prefer sparkling sugar over sanding sugar for these geode cake pops. You can tell the difference by the size of the granule: Sparkling sugar has a larger crystal shape than sanding sugar. Feel free to use either or a mixture of both! Tint the sugars at least a couple of hours before you use them so they can dry.
Divide sparkling sugar evenly into four zip-top bags. Set aside one of the bags — you’ll only be tinting three of them.
Dip a toothpick into the icing color and add the gel to the sanding sugar in one bag. Massage and shake it to spread the color. Repeat until you reach a deep purple hue (this makes the darkest purple).
Use the same method to tint the other two bags lighter shades of purple.
Shaping and coating cake pop stones
Using a cookie scoop, scoop portions of dough. Instead of rolling them into perfect spheres, roll them so that the cake is compressed but form them into imperfect spheres and ovals.
Use a rounded or oblong object such as a teaspoon measuring spoon or another small object (I like to use the back end of my butter knife) to create an indentation in the center of the ball — just push it slightly into the cake form. Pinch the edges so they are sharp and slightly curled in. Refrigerate all pieces.
Mix and melt equal parts white and black coating in a microwave-safe plastic or silicone bowl. Thin the coating using paramount crystals. In a separate bowl, melt white only, and thin the coating to the same consistency.
Remove pieces from fridge. Let rest at room temperature for about 5 minutes, then insert sticks. I like the opening to be at a 45-degree tilt upward instead of facing the side or up completely. Dip a lollipop stick (about ⅓”) into the gray candy coating. Insert the sticks into each piece until they’re about halfway through. Do this for all the pieces.
Place the white coating in a zip-top bag and snip the one corner with scissors. Drizzle some white coating on the surface of the gray candy coating. (Make sure to have the dark purple sparkling sugar nearby.)
Dip the cake pop into the gray coating and as you pull it up, you’ll notice that it creates white lines along the outside of the cake pops, like rock formations. Shake off excess coating and pop air bubbles using a toothpick. There may be a large bubble hiding in the middle of the cavity — make sure to poke the center with a toothpick.
Adding the geode crystals
Carefully sprinkle the center area with the dark purple sugar. Use a toothpick to guide any rouge pieces toward the middle if needed. Place on a stand and let dry completely. Repeat with remaining pieces.
Once dry, we’ll add the other purple hues in rings around the dark purple center. We’ll do one color one at a time for all the cake pops before moving onto the next.
Place remaining gray coating in a zip-top bag for piping. (Reheat the candy if needed.) Snip the corner and pipe a circle around the center area. Press the cake pop into the medium purple sugar crystals. We’ll press it into the sparkling sugar instead of sprinkling it so we get a more realistic effect.
Then use the same process and press into the light purple crystals.
Lastly, use the white piping bag (reheat if necessary) to pipe the last ring around the edge and press the pop into the clear sugar crystals.
Enjoy your beautiful, edible geode creations!