How To Make Flower Cake Pops

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To make the cake, cream the unsalted butter and the caster sugar for approximately 5 minutes until it turns pale and fluffy. Mix 1 teaspoon vanilla extract into the creamed butter and sugar.

Add the eggs, one at a time, mixing well between each addition. Add half the self-raising flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.

Flower Wedding Cake Pop Up Card

To make the cake pops, remove the crust of the cake with a sharp kitchen knife and crumble the vanilla cake finely into a large mixing bowl.

Once you have crumbled the cake, add in one heaped tablespoon of Renshaw Vanilla Frosting at a time, and mix with the crumbs. You may not require all of the frosting, depending on how moist your cake is, so use a little at a time. Keep mixing until you have a fudge-like texture. To see if it's ready, squeeze a little of the mixture in your palm – it should be pliable and not crumble. If you add too much frosting the mixture will be soggy, sticky and heavy and the cake pops will fall off the cake pop stick when you try to dip them in the Colour Melts.

Wrap the cake pop mixture in cling film and chill for at least one hour. The mixture should be firm but not too hard when it's ready to work with.

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Break off a small piece of the mixture and roll into a ping pong sized ball with your palms. Place the cake eggs on a tray lined with baking paper. Refrigerate for 15 to 20 minutes, or until they are firm.

Take each long cake pop lollipop stick and dip one end 2cm deep into the one of the three melted colour melts. Immediately insert the stick into the centre of each cake ball, stopping the stick half way through. Place on a tray lined with baking paper for 1 to 2 minutes to set.

Take each cake pop on a stick and dip fully your chosen colour. When dipping, be sure to cover right to the top of the stick to secure the cake pop in place. Gently tap the cake pop over the bowl to remove any excess colour melt.

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Knead and roll out Renshaw Fuchsia Pink and White Ready to Roll Icing on a clean dry work surface lightly dusted with icing sugar to approximately 2mm.So here's how it all started.   I've always loved abstract art and particularly pop art.    Years ago I saw a painting with some abstract flowers that well, they just stuck with me.   And then at some point it occurred to me that I could sort of recreate the painting in the form of cake pops.   It's a brilliant idea right... pop art turns cake pops?

Anywho, I can't find that painting today, so you'll just have to trust me that these cake pop flowers are a little bit like the flowers in the painting.  And even if they're not - they're still super cute and perfect for spring!

I guess I need to quit my job as a comedian and get back to cake, huh?  Okay... so here's what you'll need to make the cake pops!

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First, dip your cake pop stick into the melted chocolate and insert it into the cake ball.  Also, don't have freakishly red hands.  I'm just sayin'!

Make sure you dip the entire cake pop into the chocolate until well coated.  I like to melt my candy  melts in small half pint jars.  They're the perfect size for dipping cake pops and you can stick them in the microwave if your candy melts start to harden again.

Tap the hand holding the cake pop stick until all the excess chocolate drips off.  If you actually tap the stick on the jar, you risk the cake ball getting knocked off the stick, but by tapping your hand that holds the stick, it's a little less intense.

Flower Cake Pops

Place the cake pop in a Styrofoam block or a homemade cake pop stand to dry.  (see the homemade stand my hubby made by clicking here)

Start by sprinkling Tylose powder over your fondant and knead it in.  I use approximately 1 teaspoon of Tylose per 1 pound of fondant.

Cut out your flower shapes and place them in the flower forming cups.  I ended up not liking the rose shapes for these cake pops and I used the more basic flower shape.

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Allow the flower shapes to dry/harden for at least 10-15 minutes.  You don't want them completely hard, but a little stiff so they'll hold shape.

Gently shape the flower around the bottom of the cake pop so that it sticks, but not bending too much or it'll break.

Now flip the cake pops upside down and let them stand upside down in the flower forming cups or on a clean mat.

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Let these dry for at least an hour.  With the flowers upside down, the petals will naturally shape around the cake ball and because of the tylose in the fondant, they will hold their shape once dry!

If  you want to add a little extra bling to your flowers, after the cake pops are dry, you can paint a little chocolate on the top of the flowers and sprinkle on some sanding sugar.  Let them dry for a minute then follow the remaining steps to assemble!

Do you have any questions about making these Spring Flower Cake Pops?  Leave me a comment and I'll help out if I can!

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Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...There are endless ways to make flower cake pops. I’m blown away by all the amazing designs you guys have created and it makes my heart happy to see how much fun this website has inspired and how creative everyone’s cake pop designs have become. You can use candies for petals, flower cookie cutters to shape your dough, molds to make flowering attachments, fondant for flower petal details, you can pipe swirly tops on roses and even use cupcake wrappers as backers to do most of the decorating. Then you can gift them grouped together for a beautiful bouquet. I bet if you did a search for flower cake pops, you’d be busy for days at all the different ways you can celebrate cake and flowers combined into one cute little treat.

Well here’s another little way that brings cute and cake together. In this design the cake pop is its own bouquet. Give them in a group piped in pastel colors or simply share them individually with a sweet little tag and make someone smile… like Mom! These would even be cute for baby or bridal showers or weddings with coordinating colors. So many options and the best part is they are easy to decorate.

First up, dip your stick about two inches in green candy coating and let start to dry. Then insert the dipped tip about halfway into a slightly flattened cake ball.

Spring Flower Cake Pops Recipe

When dry, dip the uncoated cake ball in melted candy wafers in the color of your choice and let dry. Then dot on more melted coating with a toothpick or squeeze bottle. I used a toothpick and dotted it on. These can be random sizes and shapes.

There’s no need for perfection because we’re going to swirl on more coating to resemble petals… or at least insinuate petals. At this scale, tiny little swirls are all you really need. Again, I used a toothpick dipped in melted candy coating that I made lighter by mixing with white wafers. I let the coating drip off the toothpick and used the coating that was dangling to land on the pop and then swirl in a circular motion to draw. Does that make sense. I wish I had a live action shot or at least a fourth hand so I could have taken a pic, but it’s easy. Just start playing and you’ll get it. The key is fluid coating so you can make thin lines.

Then if you want a little more detail, apply more random dots of coating and drop nonpareils on the cake pop over a large dish to reuse any that fall off. Wrap the stems in ribbon to make them super sweet.

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