Cake! magazine by Australian Cake Decorating Network May 2017 | Page 26

LOLLIPOPS
• 4 different gum paste
colours, 3 oz each
paring knife will do)
• Water, brush, and dish
• Fondant smoother • Icing sugar
• Palette knife
(recommended, but a sharp • Two 6” Lollipop sticks • • Board or tray
Step 1:
Choose 2 colours of the gum
paste and roll out each colour into
an 18” rope using your fondant
smoother. Step 2:
Lay your ropes side-by-side
making sure that one end is
approximately 1” longer than the
other and starting with the longer
rope, curl it around the shorter
rope to get the spiral started. Step 3:
Continue the spiral until you have
used the full length of your ropes.
Step 4:
Trim the end on an angle with your
palette knife. Ensure that the cut
end faces in towards the spiral to
create the circle. Step 5:
Secure the cut end with a small
amount of water to the rest of the
spiralled ropes. Step 6:
Brush some water on one end
of the lollipop stick. At the base
of the spirals, where the cut end
meets the spiralled ropes, insert
the stick slowly. Insert the stick
3/4 of the way into the lollipop.
Place on a dusted board or tray to
dry.
Use a small piece of gum paste
to prop up the stick so it doesn’t
peak in the spiral as it dries.
Repeat steps 1-8 for another
lollipop.
“A SWEET TIP”
To gloss the lollipop, pass it over a boiling kettle or pot
of hot water three or four times or until you have a nicely
glossed pop! Do not hold it over the steam, as it will
get over-glossed and the water will pool in the grooves
of the lollipop. This shine is a temporary effect, so only
gloss your lollipops right before the final cake assembly.
Do not touch the glossy areas, as it will ruin the finish.