Tuesday, August 7, 2012

Cocoa & Fig Cake Lollipops

What exactly is a cake lollipop, you ask? Our delicious cake is fully baked, then crumbled and mixed with our pure butter buttercream.  We then hand roll this dense cake mixture into perfect rounds, place on a stick, and dip in white, milk, or dark chocolate.  What you get is a smooth chocolate exterior with a rich, "fudgy" textured cake inside.  These have been on the Cocoa & Fig menu since we started back in 2008, and our customers love them! 

We make a variety of flavors daily and have specialty flavors seasonally:
Cake Lollipops Dipped in White Chocolate: Vanilla, Lemon*, Pumpkin*, White Chocolate Raspberry*, Key Lime*
Cake Lollipops Dipped in Dark Chocolate: Chocolate, Black Velvet, Almond Caramel, Coconut*
Cake Lollipops Dipped in Milk Chocolate: Crunchy Peanut Butter (naturally gluten-free)
  *seasonal flavor

Check out all of our cake lollipops identified on this handy-dandy guide:

All cake lollipops are striped with a color which acts as a "garnish" to identify the flavor inside.  They are then placed in a petite liner, similar to a cupcake wrapper, which helps to keep them standing upright and adds a pop of color.  Custom color striping to match your event can be done for a small additional charge.

Check out the gallery below for some of our cake lollipop creations.

Photo by Cadence Cornelius Photographs

Photo by Generation Photography

Photo by Athena Pelton Photography

Photo by Studio 306

Photo by La Vie Photography

Photo by Sarah McGee Photography

Photo by La Vie Photography

Photo by Erin Johnson Photography

Photo by Jeffrey Schmieg Photography

Photo by Collin Hughes Photography

Photo by Jessica Smith Photography

Photo by Shelly Mosman Photography

Photo by Jeffrey Schmieg Photography

Photo by Adam Kennedy Photography

Photo by CM Photographics
Photo by Cadence Cornileus Photographs

Photo by Joe Krummel Photography

To order, contact our production kitchen at info@cocoaandfig.com or 952.540.4300.


1 comment:

Devour Catering said...
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