Dotty Magazine Issue Two Dec 2013 | Page 48

CAKE HEAVEN “WHAT ON EARTH ARE CAKE POPS?!” Holly established her cake pop business when she started her family. Approaching her son’s birthday, and whilst searching online for dinosaur party inspiration, she came across the wonder that is the cake pop. “Cake pops?!” she thought, “What on earth are they? Dense, gooey, naughty cake on sticks, what a fabulous idea!” Holly decided to make her very first batch of cake pops as a little trial, and she was hooked! Hollypops was born. Holly tells me, “Skip forward a crazy cake popping year later, and I’m making pops I never dreamed of. I’m always pushing myself and revelling in challenges. At Hollypops we now offer anything you can possibly imagine from just one pop to the hundreds. A simple gift or a whole dressed table for your event. With prices starting at just £1 a pop, they prove very popular for children’s party and wedding favours.” www.dottyvintageweddings.co.uk Any orders over £50 receive a free bride & groom cake pop to use a cake topper or photo prop. Quote “Dotty Magazine” when booking. For the Dotty Yurt Shoot, we were delighted to receive a selection of cake pops from Holly, that arrived perfectly in the post! Holly explains,“For the shoot, there was no shadow of a doubt that I was going to do a cameo. They are timeless, stunning decorative items, often associated with high class ladies of the Edwardian era. Queen Victoria was an advocate who helped propel them into mass production. I loved the idea of backing the cameos onto pink; the thought of luxurious materials, stains, silks, tulle and feather – soft and heavenly.” 48 “I also had to go for the classic brown and gold colour combination. The colour scheme reminded me of indulgent smooth chocolate. I decided to add the ribbing to this pop for slight vintage look. The last element I wanted to add was of love, which I tried to hint with the extravagant gold rose that crowns the top of the cake pop.” For more information about Hollypops, go to www.hollypops.net or email [email protected] Issue 2