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Strawberry Rose Cake Lollies


  • 120 g salted butter softened
  • 80 g caster sugar
  • 2 eggs
  • 120 g plain flour
  • 1 tbsp milk
  • 1 tbsp rose syrup
  • 1/2 tbsp strawberry paste
  • strawberry chips or pink candy melts
  • shortening
  • gold flakes
  • gold dust
  • choice of sprinkles


  • Cream softened butter and caster sugar until light and fluffy.
  • Crack in eggs, one at a time and mix well.
  • Stir in plain flour and mix until there is no visible of dry flour.
  • Then, drizzle in milk, strawberry paste and rose syrup.
  • Lightly grease your STADTER Cake Lollies Pan with some vegetable oil.
  • Then, pipe out your batter neatly into the mould.
  • Bake it in a pre-heated oven of 180C for about 15 minutes.
  • Let it cool completely before coating. Then put it in the freezer prior before dipping.
  • Melt some strawberry chips or pink candy melts with some shortening if required to thin out the mixture for coating.
  • Dip the cake lollies in the chocolate and lightly shake it out to smooth out the surface.
  • Let it set up on a parchment paper.
  • Once you are done, you may cover any imperfection with some gold flakes.
  • Then, quickly drizzle over some melted white chocolate and decorate with some sprinkles of your choice.
  • Put it in the fridge to set it up and sprinkle some gold dust for final finishing.