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Bridgerton-inspired cake pops

Learn how to make these elegant Bridgerton-style cake pops by Jacqui Kelly, celebrating the regency style and perfect for weddings and gatherings.

Image credit: Jacqui Kelly

Brought to you by Jacqui Kelly from Totally Sugar

"The regency era embraces classic clean lines, pretty pastel colours, stripes, goldwork, lace and bead embellishments and of course that bold blue signature shade. It was a mix of a newly invented Prussian blue pigment and a traditional lead-based white that gave this beautiful pastel blue its vibrancy and greenish undertone." – Jacqui Kelly.

Want to make more Bridgerton-inspired treats? Find the rest of the tutorial in the February 2022 issue of Cake Decoration & Sugarcraft magazine!

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You will need

Edibles

Cookie pop mix using a packet of Oreo cookies and 3 tablespoons of Renshaw chocolate ganache
Metallic light gold paint (Rainbow Dust)
300g of white chocolate or candy melts
Edible golden sands, peacock blue and petrol blue dusts (Rainbow Dust)
White sugarpaste (Renshaw)
White flower and modelling paste (Renshaw)

Equipment

Wooden or paper lollypop sticks
Small palette knife
Dusting and paintbrushes
Small rolling pin
Small kitchen knife
Small bowl to melt chocolate/candy melts
Assorted small blossom and leaf cutters
Decorative scroll mould

Instructions

Tip the packet of Oreo cookies into a thick plastic bag and crush with a rolling pin or whizz in a food processor for an even crumb. Add three tablespoons of chocolate ganache and mix well until it forms a dough-like consistency.

Measure out evenly and roll the balls until smooth in your hands, place on a tray and let them chill in the fridge.

Cut your pop sticks in half to achieve a more delicate feel and paint them on both sides with the metallic gold paint and leave to dry.

You can use candy melts, or chocolate with a little coconut oil added to stop the chocolate thickening or drying out. Melt slowly in short bursts in a microwave, then add your dust or oil-based gel colour. To create the regency blue shade, mix petrol blue with a little peacock blue. Mix the colour in well as you don’t want pockets of dust to streak the results.

With a small palette knife, make a slit in the top of each ball, dip the stick into the melted chocolate and insert it into the gap so you don't split the ball, smoothing the excess ‘chocolate glue’ with your finger to remove any bumps. Ensure the sticks are upright and inserted to an even depth and pop back into the fridge to set.

Using a small bowl or mug (narrow and deep so you don’t waste chocolate and you can fully coat when dunking) gently twirl each pop in the mixture. Withdraw it carefully and let the excess chocolate drip off before laying down on the parchment paper. Don’t put them in the fridge – leave them to set at room temperature.

You can stop at the chocolate-dipped stage, or take it one step further and coat in a thin layer of sugarpaste.

Using moulds, create some embellishments for each pop. Start moulding in a yellow/cream colour flower modelling paste to make painting with the metallic gold easier. While the moulded trim is still soft, glue in place around each cake pop and once dry, paint with a thin brush and metallic gold paint.