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Name: Delicate Lychee Rose Macarons Made with Real Lychees
Yield: 24
Cuisine: Chinese
Ingredients: 130 grams almond flour; 130 grams icing sugar; 100 grams egg whites; 90 grams granulated sugar; 1/4 tsp. cream of tartar; A few drops of pink gel color (a drop of Americolor's Super Red was used here); 2 1/2 teaspoon corn starch; 90 ml strained juice from lychee puree, (from 1 can of lychee in syrup)*; 50 grams granulated sugar; 50 grams white chocolate; 50 grams butter at room temperature; 65 grams egg whites; 130 grams granulated sugar; 195 grams butter at room temperature; 2 1/2 tsp. rose water; A few drops of rose extract

Afternoon Tea at H Tasting Lounge in the Westin Bayshore Hotel Vancouver

Feb 17, 2018 · Leave a Comment

Coal Habour's Newest Afternoon Tea Spot

I was on twitter one day when I noticed a tweet from H Tasting Lounge promoting their new afternoon tea service. A real sense of excitement came over me as I LOVE discovering new afternoon tea spots. Actually, the week before, I had checked if the newly revamped Westin Bayshore Hotel would be offering afternoon tea since I was in charge of arranging a tea date for a group outing. To my dismay at the time, there was no afternoon tea service listed on the menu. After seeing the twitter post about their new tea set, we decided to head down not knowing anything about the new tea service but totally willing to try anything.

The Glamorous New H Tasting Lounge

The new tea service is held in the H Tasting Lounge which is one of the two newly unveiled dining establishments in the Westin Bayshore, the other being H2 Rotisserie which serves homestyle, upscale comfort food. The design of the lounge and menu selections are influenced by the glamourous Hollywood era of billionaire Howard Hughes, one of the most successful men of his time and a previous penthouse resident of the hotel.

The New Western Afternoon Tea Set

Instead of tea sets of different sizes at various price points, guests can choose between two dramatically divergent tea sets: Western or Eastern. I was really impressed with this unique offering and found it an exciting proposition since I always choose the grandest tea set possible if given the choice. This one was different and I liked that. It reminds me of TWG Tea where they offer so many different types of tea sets that it reads almost like a novel. At H Tasting Lounge, they make it a bit simpler for you; I chose the Western tea set because it had a macaron in it. Yes, the macaron made me do it and it was a good choice 🙂

Thanks for joining me on another tea date. Until next time.

XOXO,

Mimi

The lounge uses some of the most high quality dishware with a woodsy floral theme.

Left to right: bacon filo cup, lobster roll, orange duck wrap.

Left to right: taro chips, smoked salmon and cucumber sandwich.

Left to right: lemon meringue tart, passion fruit mousse, tiramisu.

Left: Alcoholic beverages can be ordered as it is a fully licensed establishment. Right: green tea panna cotta in a dainty shot glass.

Notable Points:

- One of the newest afternoon tea offerings in Vancouver. (Hy Tea Lounge being another one.)

- Uber photogenic fairy floss tree.

- Unique tea selection including a Canadian/Pacific Northwest collection, two of which uses a Canadian-pioneered processing technique and Canadian ingredients, respectively.

- Glamorous new lounge setting with lots of natural light.

- Alcoholic beverages available for order.

- Good selection of coffees.

- Valet parking.

Ambience: Glamorous and chic lounge that is newly renovated. Although it is big and spacious - making it conducive for big parties and events - the many nooks and booths sparingly placed around the lounge provide a sense of intimacy and privacy for smaller parties. Large skylights allow plenty of natural light to pour through. This is the place to be inspired with a perfectly balanced dose of millenial pink, powder blue and brushed gold.

Scones: The regular sized raisin scone is so crumbly and buttery. Like the famous scones at the Fairmont, they are one of the best scones I've had in the city. It's served with vanilla butter and house made berry confiture. I loved them!

Savoury: 4 savouries & a dish of taro chips. Although not listed on the menu, the taro chips were a surprise hit as they were very fresh and crispy. I also enjoyed the bacon filo cup. The smoked salmon, duck wrap and lobster roll all left just a little something to be desired.

Sweets: Between the savouries and sweets, the sweets are the stronger offering in this tea set. They were all delicious and I was impressed with my delicious and perfectly baked lemon macaron pop. I loved how each piece was so dainty and multi-dimensional. They were all on the small side.

Tea: Unique tea selection including a Canadian/Pacific Northwest collection. Within it, one uses a Canadian-pioneered processing technique, and the other, Canadian ingredients.

The tea selection is small but unique. Instead of separating the teas by type, they are separated into these 4 different categories: Canadian/Pacific Northwest (4), Chinese (4), Traditional (4), Health and Wellness (4). There is a mix of caffeinated and non-caffeinated selections among these 16 different teas.

Tea Ware: The lounge uses some of the most beautiful and high quality tea ware in the city. The mint green fairy floss was spun on a silver "tree trunk" display and was perched on top of a marble plate adorned with brushed gold flowers. Following this woodsy floral theme, the scones were served nestled inside a matching silver bowl that had a white and gold calla-lily flower spiraling along the outside. Next, the savouries and sweets were brought out on a chic 3-level open back book case display in silver. The elegant porcelain gold tea cups matched the general theme while the glass tea pot with a separator was more utilitarian.

Alcoholic Beverages: Alcoholic beverages are available. It is a also a licensed drink lounge in the evenings.

Service: There was only one server for the entire lounge along with one manager serving 3 groups, including us. We were checked on constantly and never felt neglected. The server did not know much about the afternoon tea service; as per my intro, it is a very new offering for the lounge. Later, the manager did come by to provide more information and offered us some bubbly.

Other notes:

♥ Western Afternoon Tea Set $48/person. Reservations not required.

4 savouries, 5 sweets, 1 scone, 1 fairy floss tree, 1 dish of taro chips & 1 pot of tea

Easter Afternoon Tea Set $48/person. Reservations not required.

7 savouries, 3 sweets 1 pot of tea

♥ H Tasting Lounge full menu here

Reserve on Open Table

Served exclusively on its own on the weekend. Served along with lunch from Monday to Friday 11:30-5pm.

♥ Parking: Valet parking available. Meter parking immediately around the hotel is surprisingly $1/hour.

♥ Tel: 1-604-691-6962

Adress: 1601 BAYSHORE DR, VANCOUVER, BC V6G 2V4

Eastern Afternoon Tea at the Westin Bayshore

More here about the Eastern Afternoon Tea service at the H-Tasting Lounge.

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Afternoon Tea at Audrey Moment in Burnaby

Feb 15, 2018 · Leave a Comment

Burnaby's First Afternoon Tea Spot

I was so delighted that my HK Bestie flew in to visit me last week and I planned for her to join my Vancouver BFF and two close girlfriends for afternoon tea. Since we all live in different parts of Metro Vancouver, I wanted to find a location which would serve as a mid-point for everyone. The Metrotown area in Burnaby was a good choice since it was easily accessible by skytrain from Downtown while also offering plenty of parking spaces for those arriving by car. I knew just the place to go, a place that had been on my list for a very long time - Audrey Moment. (And yes, that is Audrey Moment and not Audrey's Moment") It touts itself as Burnaby's first afternoon tea spot.

A Doll House in a Strip Mall

From all the photos I've seen of Audrey Moment, I understood that the inside was like a sweet little doll house similar to Patisserie Fur Elise which is located downtown but in an actual heritage house. In contrast, Audrey Moment is situated in a strip mall just a few blocks down from the third largest mall in Canada - Metropolis at Metrotown. It's outer appearance did catch me by surprise but the inside was sweet and cute like I had imagined. It's just a bit more toned down from Fur Elise and a lot more than Avery Cakes. The server placed us in a small nook in the tea house which made gave us a feeling that we were truly alone. With that taken care of, we felt free to share secrets and giggle freely without disturbing the other patrons. And that we did. I don't know about you, but I always feel that in any room, my girlfriends and I are always the ones laughing the loudest. Oh, good times!

Bird's Cage Afternoon Tea Set

It was definitely a very memorable experience as I haven't had all my best girlfriends together in one place since my wedding. The private spot we were given allowed us to indulge freely while the beautiful Rose Memories "Birdcage" afternoon tea set (requires 24hr. advance notice) gave us a reason to spam our friends on social media with beautiful #foodporn pictures of our gorgeous tea set.

I felt so blessed to have these wonderful friendships in my life and I'm happy we shared a special moment together in such a pretty and welcoming establishment. I would highly recommend it for those who live near... or far.

XOXO,

Mimi

Notable Points:

- Burnaby's first afternoon tea spot.

- Insta-famous "Bird's Cage" afternoon tea display.

- Serves KUSMI branded tea.

- Great price position and value.

- Pretty space without the pretension.

- Easy to find parking, close to skytrain. Good choice for those living in the suburbs.

Ambience: Cute and girly "doll house" theme with plenty of white molding and carved furniture. The main room sits approximately 20 people comfortably while the nook in the back can seat an additional 6-10 people. A nice unpretentious atmosphere for boisterous baby or wedding showers.

Scones: There was 1 small scone per tea set and it was served with clotted cream and raspberry already assembled on top.

Savoury: 6 mini savouries. The size of the items on the tea set are on the smaller side but not teeny-tiny. Both the savouries and sweets are equally good. In terms of value for the quality, quantity and size, it definitely meets its mark but doesn't exceed it.

Sweets: 4 mini sweets. See above.

Tea: Rose Memories "Bird Cage" Tea set includes one pot of KUSMI branded tea. It's worth noting since the shop went out of their way to provide extra value in their tea selection.

Tea Ware: Mismatched tea ware of all sorts. We had a cute modern polka dot tea pot and vintage-looking gilded teacups.

Alcoholic Beverages: No alcoholic beverage service. See other tea services with alcohol here: Fairmont Vancouver, Trump Hotel, Laduree, Mosquito.

Service: There was only one server for the entire shop during a full house. He was very friendly but was unable to be fully attentive due to a big party celebrating a baby shower at the same time.

Other notes:

♥ Rose Memories "Bird Cage" Tea Set $34.95/person
(includes one pot of tea)

24 hours advance reservation is required.

5 savouries, 4 sweets, 1 scone & 1 pot of tea worth $7.95

Classical English Afternoon Tea Set $28.50/person

4 savouries, 2 scones, 4 mini desserts & 1 pot of tea worth $7.95

Delectable Savouries Tea Set $24.50/person

7 savouries & 1 pot of tea worth $7.95

Signature Sweet Tea $14.50/person

4 petite sweets & 1 pot of tea worth $7.95

♥ Reserve online only

Served on Mon-Sat from 3-5pm, Sunday at 12pm and 2pm

♥ Parking: Meter parking available around the area. Free parking spaces available inside the mall complex.

♥ Address: 120b-6540 Burlington Ave, Burnaby, BC

BUSINESS HOURS
WED-MON :12PM-6:30PM
TUESDAY: CLOSED

♥ 604-559-9789

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Delicate Lychee Rose Macarons in a Heart Shape (Template)

Feb 14, 2018 · 10 Comments

Lychee & rose is a delicate and sophisticated macaron flavor pairing. This is a great filling to elevate your macarons for bridal parties, tea time or celebrations. Recipe uses real lychees with heart macaron template provided.

Stack of pink lychee rose macarons on a marble counter.

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Exotic Fruit Macarons

I've always wanted to make lychee-flavoured macarons. This exotic fruit from China has a hard, rough, pinkish-red shell. The bouncy, translucent flesh within is both sweet and sour. Its juiciness and fleshy composition is comparable to that of grapes. Every time I go back to Asia, I would make a conscious effort to find these delicious treats. Since there is a large populace of Asians here in Vancouver, we constantly have access to fresh lycee as it is flown in. Despite this, I've decided to use canned lychee for this recipe since I know many of you are from different parts of the world and may not have access to fresh ones. I also think the stability and consistency of canned lychees is better suited for this recipe. Fresh lychees are hit and miss and can sometimes be too sour or dry.

Where to Buy Canned Lychee

After touting the convenience and quality of canned lychees, they just aren't readily available everywhere! I knew this because I was on my way to one of the larger grocery stores with an Asian food aisle but had missed the exit; the next potential store with lychees was in a neighbourhood with a cluster of Filipino convenience stores. On the shelves lined with canned jackfruit and palm seeds, I couldn't find anything remotely resembling lychees. I almost wanted to abandon this lychee macaron recipe and make something with palm seeds instead. After missing the first exit, searching two stores and driving around the city, I resolved to going home empty-handed. The next day, Hubby had to run some errands and drove me to one of the big Asian grocers locally named T&T. Later on, I discovered that they could also be found in the Asian food aisle of both Wal-mart and Superstore.

Heart macarons on a pink scalloped plate.

Using Real Lychees to Make a Low-Moisture Filling

One of the considerations in making this recipe is the fact that lychees are by nature a very juicy fruit. As you may have already experienced, moisture of any sort is not very kind to our dear macaron babies. A lot of time and effort was spent to create this recipe since it had to be flavorful but not too high in moisture, in spite of using real lychee and rose water. The sweetness also had to be put into consideration since the canned lychees I used also contained sugar. Be sure to check if your canned lychees do contain sugar.

Close up of lychee macarons with two more perched onto a gift box at the back.

The Battle among Lychee Ganache, Lychee Curd and Lychee Butter Cream

Because of the inherent problem of extracting flavour from such a high-moisture fruit for our not-so-moisture loving macarons, I experimented with a dozen different versions for this recipe. I wanted to find the best way for the lychee to shine through, but both a simple ganache and a curd turned out to be a flop. The lychee flavour was getting completely lost in the sweetness of the white chocolate ganache. I played with a variety of ratios, but the lychee just wasn't coming through without compromising the structure of the ganache. The almost passable version of the ganache (out of 6) started out okay during the first 24 hours, but just wasn't strong enough after 48. Yes, I have to taste test all my macaron recipes over several days to see how the fillings hold up :).

Next, I tried making lychee curd. It was flavourful and true to the taste of lychee, but the flavor wasn't nearly as sturdy as I'd like it to be for a curd to be used in a macaron. As you remember, I finally perfected a lemon curd that is super macaron-friendly and can sit in a macaron for days without making it soggy. This one didn't even come close.

While the flavour of the curd was good and true to taste, it lost a lot of its vibrancy after being heated for long periods of time. Subsequently, the only lychee filling I wanted to publish was the one that would allow the lychee to retain its fragrant, subtly sweet profile with a bit of the acidity that's present in real lychees. This is how I've known lychees for the entirety of my life and it's what I think should translate into this recipe. This final version uses a combination of buttercream, chocolate cream and pulp to resemble the real fruit. It has a bit of it's natural tartness along with the fragrant addition of a bit of rose water. The taste is so heavenly and just as important, its structurally sound.

Lychee macarons in heart shapes topped with edible flowers.

An Inexpensive Bottle of Rose Syrup

I knew lychee would be the star of the show in this recipe, but as I tasted my first batch, I immediately thought it needed something to pair with to make the flavors a bit more multi-dimensional. I had just the thing in my cupboard: a brand new bottle of rose water. I bought it a couple of months ago and I never had a chance to use it for anything. It wasn't anything fancy, just purely a "Wow! I can't believe I found this in a grocery store" type of product. This particular rose water was located in the ethnic food aisle of my local grocery store. Made in Lebanon and intended for use in traditional Lebanese foods, it didn't have "gourmet" written on it so it didn't cost a fortune. I added some of it in the first batch of macaron filling and it tasted wonderful.

This recipe brought me on a little grocery store adventure, but I'm really happy that I was able to bring the flavours of two cultures together into a single delicious macaron. If there is one special macaron recipe you'd like to add to your collection, I think this may be the one.

I really hope you enjoy it!

XOXO,
Mimi

Free Heart Macaron Templates

These heart templates are all available for download for Newsletter Subscribers. Just sign up for the newsletter and wait for the double opt-in confirmation email. Confirm your subscription and you’ll be sent the password to the Subscriber’s Only Area.

Recipe

Yield: 24 macarons

Delicate Lychee Rose Macarons Made with Real Lychees

A lychee rose macaron that is both fragrant and flavorful. This recipe takes care to retain the naturally sweet and slightly sour taste of this unique fruit.

Ingredients

Mimi's Best Macaron Recipe

130 grams almond flour
130 grams icing sugar
100 grams egg whites
90 grams granulated sugar
¼ tsp. cream of tartar
A few drops of pink gel color (a drop of Americolor's Super Red was used here)

Lychee Cream

2 ½ teaspoon corn starch
90 ml strained juice from lychee puree, (from 1 can of lychee in syrup)*
50 grams granulated sugar
50 grams white chocolate
50 grams butter at room temperature

Rose Buttercream

65 grams egg whites
130 grams granulated sugar
195 grams butter at room temperature
2 ½ tsp. rose water
A few drops of rose extract

Instructions

Macaron Shells

Using the above ingredient quantity, follow the instructions on my Best Macaron Recipe to make the shells.

Lychee Cream Instructions

Set butter out at room temperature.
Open canned lychees. Discard syrup.
Pulse whole lychees in food processor until you get a fine puree.
Pour puree through a strainer to separate the pulp and juice. Keep 90 ml of the juice for use in this recipe. With a spoon, push out as much liquid out of the pulp as possible.
Place the pulp in a bowl and cover with plastic wrap. Poke a few holes in it and place it in the fridge to "dehydrate". Tip: if you have the time, do this the night before.
Chop up white chocolate into small pieces.
In a small bowl, whisk together 1 tablespoon of lychee juice and corn starch until no visible lumps can be seen.
Heat remaining juice and sugar on med-high heat until sugar fully dissolves. Take off heat before it comes to a full boil.
Pour a little bit of the hot juice into the corn starch mixture while whisking vigorously.
Take this mixture and pour it back into the pot of hot lychee juice while whisking vigorously.
Place pot back onto the stove on low-medium heat. It will thicken up considerably within 30 seconds to 1 minute. Take off heat.
Pour onto the chopped white chocolate. Wait one minute.
Mix well with a spatula until all the chocolate has melted.
Add butter and mix together until incorporated.
Pour into blender and blend on high for 1 minute.
Place in the fridge to set before putting in piping bag.

Rose Buttercream Instructions

Set butter out at room temperature.
Bring a small pot of water to a boil.
Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe.
Gently whisk the whites & sugar mix over the boiling water.
Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.
Whisk the mixture until the temperature reaches 160F**
Pour the mixture into the Kitchenaid mixer with the balloon whisk attached. Whip on low to start, then increase to medium.
Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer. Change the whisk attachment to the paddle attachment.
Add butter a little bit at a time while beating with the paddle attachment on medium speed.
The mixture might look curdled or separated for a while but keep mixing. It will all come together.
Keep 200 grams of the buttercream for use in our current recipe. Freeze the rest of the buttercream for use at a later date.
Add rose water and rose essence and beat until incorporated.

Assembly

Find two similar sized macaron shells to make a pair.
Pipe a ring of rose buttercream onto one shell as a dam then fill it with a small dab of lychee cream. Spread the cream out evenly so that it creates a "barrier" between the shell and the lychee pulp which is to be added next.
Add a bit of lychee pulp on top of the lychee cream.
Cover the pulp with another dab of lychee cream.
Assemble the shells together, place in fridge to mature for 24 hours. Enjoy!

Notes

*Canned lychee was used in this recipe. The brand I used contained lychee, sugar, water and citric acid.

**This temperature is generally accepted to be able to kill salmonella in eggs.

Nutrition Information

Yield

Serving Size

1 grams
Amount Per Serving Unsaturated Fat 0g

Easy No-Bake Valentine's Day Bear "Cake" Pops

Jan 19, 2018 · Leave a Comment

A super cute bear cake pop that requires no baking! Quick, fun and absolutely adorable! Perfect for birthday parties and Valentines Day.

Bear cake pops in a floral cup, below are several process shots of donut bears being made.

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Donut Throw Those Away

Every weekend my hubby likes to buy himself a box of Timbits from Tim Hortons. For those who are not familiar with Timbits, they are basically the trademarked version of donut holes by the iconic Canadian coffee chain, Tim Hortons. They come in a box of 10 filled with different flavours of your choice. Although delicious (as I'm told by hubby), without fail, he always leaves 3-4 leftover in the fridge. After many months of watching these leftovers go to waste in the compost, I decided there must be something we could do with them. Although eating them would be the path of least resistance, I never do. I try to limit my carb and sugar intake throughout the week and my quota is usually all used up by the time I finish taste-testing my macarons and desserts. However, a couple of weeks ago, a thought came into my head. Maybe I could use these to make a quick and easy Valentine's Day project - no bake "Cake" pops.

Donut cake pops ingredients on a marble counter surface.

How to Make "Cake" Pops Without Baking

By substituting the cake ball with these donut holes, you can quickly finish these cute "cake" pops quickly with less stress and mess. You save time by skipping the baking and forming of the cake balls with frosting. Without using cake balls, you'll also eliminate the risk of oil seepage from weak points, and the cake balls expanding, causing cracks.

The end result is so adorable that no one will know how easy it was. The real bonus is that it actually tastes so good. I don't have any special affinity towards candy melts but somehow it works really well as a sweet coating on top of an "old fashioned" donut hole. Ok, so I have a small confession to make, I actually didn't know what an "old-fashioned" donut was until hubby explained it to me. (That's how much I eat donuts, which is never.) I requested that he buy me some donut holes on his usual Timmy's run but they had to be simple and plain. Apparently, that was the exact description of an Old-Fashioned donut. Their simple composition makes them the perfect pairing with a sweet coating of candy melts.

Tips for this Project

The bear's ears are made of candy. You can use chocolate like M&M's but the best candy is a soft caramel one like Milk Duds. You can mold them into an arch which helps them stay flushed against the head after assembly.
Use plain donut holes with no glaze or sugar on top. The surface of your donut should be smooth to allow for better dipping.
The lollipop stick will not stick as easily to a donut than with frosted cake crumble so a little bit of edible glue is needed inside the donut. You can also use the melted candy coating as well.
The freezer is your friend. Use it to set the donut in between steps. It will also prevent the ears from falling off during the hot dipping process. Unlike regular cake pops, I found there wasn't much expansion (that causes cracking) when exposed to temperature differences so they can be dipped straight out of the freezer.
Longer 6-inch lollipop sticks were used in this project. It allows the candy pop to sit nicely in a tall cup and simply looks sleeker.
If you don't have a styrofoam cake pop stand for drying your cake pops, you can place some grains in a cup instead.

A hand stirring white candy melts in a mini crockpot with a small spatula.

How to Melt Candy Melts Perfectly Every Time

It is difficult to control the heat when melting using the microwave, and overheating will cause the candy melts to seize up. To prevent wastage, try to use a small slow cooker/warmer or the method below:

Put the candy melts in a small but deep heat-proof bowl.
Wearing an oven mitt, hold it over boiling water and stir gently until it melts.
Take off heat before completely melted so that it doesn't over heat. Stir until completely melted and it will be ready for use. A cooler candy melt is easier to use than a piping hot one.
If it starts hardening up, put it over the boiling hot water again and stir until it becomes usable again.

Tips for Using Candy Melts

Always use utensils and bowls that are completely dry. Water will seize up your candy.
It's easier to melt more candy melts at once than less.
Do not let candy melts overheat as this may cause it to become clumpy and ultimately seize.
If candy melts seize, you can add a bit of shortening to thin it out and get it going again. There is also a product made specifically to thin out candy melts called EZ Thin Dipping Aid. Link can be found below in Shopping List.
Use enough candy melts to dip the bear into the candy melt quickly with one take. If you twirl it around too much, the ears might fall off.
Use a deep bowl with a smaller diameter so you won't need to use as much candy to coat your bear.
Do not use the gel colors you use for macarons to color candy melts. Oil based candy color must be used to prevent the candy from seizing.
This goes for flavourings too. Make sure any flavourings added into the candy melts are oil-based.

Step By Step

Start melting candy melts by placing in a warmer/mini slow cooker. If you don't have one, use the other method as outlined above in "How to Melt Candy Melts Perfectly Everytime". If using that method, melt the candy melts AFTER you have fully assembled the bear donut onto the stick and put them into the freezer to set.

Add ears onto the donut with white edible glue.

Knife cutting a chocolate caramel and edible glue being applied onto a donut hole.

Cut modable candy in half for the bear's ears. Sculpt candy into a rounded arch to help it stay flushed against the curve of the donut. Place in the freezer for 5 minutes to set. Tip: When working with the donuts later, take only a few out at a time to prevent them from falling apart at room temperature.

Hand adding caramel onto a donut hole to make bear ears.

Using a skewer, push halfway into the donut from the bottom. Tip: mark an approximate distance on the skewer with your fingers and do not push the skewer in further than that point Pipe some white edible glue into the hole. In the same hole, gently insert a lollipop stick halfway into the donut.

A skewer is puncturing the bottom of the donut hole, the next picture is lollipop stick being inserted in the same hole.

Place into the freezer to set. Work on the rest of the bears. Candy melts should now be melted and ready for use. Take the frozen bear heads out one at a time. Dip the bear heads into the candy melt and quickly bring it back up. Be decisive. Try not to dip it too many times as the ears might start to come off. You can twirl it a bit to get the excess candy melt off. Let it dry on a styrofoam cake pop stand. Work on the rest of the bears.

Donut cake pop shaped like a bear head being dipped into melted candy.

Once the candy melts on the bears have dried, dab a bit of the edible glue onto the top of the bear's head. Place heart sprinkles on each side to resemble a bow. Draw in the nose and eyes with the black glue/icing. Wait until icing and candy melts dry completely before packaging. Approximately, 2-3 hours.

Eyes being added onto face of bear cake pops.

Close up of bear donut hole lollipops with red heart sprinkle bows.

I hope you enjoyed this tutorial. If you are looking for another easy recipe for Valentine's Day, try this simple marbled heart cookie recipe, it requires no decorating at all but looks incredible! Happy V-day!
XOXO, Mimi

Recipe

Yield: 10 "cake" pops