Flower cake pops

Preparation time:
1 hour plus 30 mins chilling and 30 mins setting
Cooking time:
5 mins
Makes:
48
Rating:
Have fun with store-bought sugar blossoms and sprinkles that sparkle, then pop them in a little vase so guests can choose their favourite colour!
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Ingredients

450g store-bought butter cake(without icing)
750g chocolate melts
Lilac, pastel pink and soft green sanding sugar
144 small sugar blossoms
Notes

To wrap up individual cake pops, simply place a small cellophane bag over the cake pop ball and secure the open end of the bag with pretty ribbon.

Method

1. You can use white, milk or dark chocolate melts. You’ll need 48 lollipop sticks, a giftbox, tissue paper, florist’s oasis, clear Cellophane, ribbon and Styrofoam or a drying rack. 1 Line an oven tray with baking paper. Crumble cake into a large bowl. Put ²⁄³ cup of the chocolate melts in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted and smooth. Add to crumbs and stir until well combined. Form 2 firmly packed teaspoonfuls of mixture into a ball. Put on prepared tray. Repeat with remaining mixture.2. Put remaining chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted and smooth. Dip a lollipop stick into chocolate, insert into a cake ball, then return to tray. Repeat with remaining lollipop sticks and balls. Refrigerate for 30 minutes. 3. Re-melt remaining chocolate in microwave on medium/50% in 10-second bursts until smooth. Transfer remaining chocolate to a tall, narrow glass. Dip 1 ball into chocolate, rocking back and forth until completely coated. Tap stick gently on side of glass to allow excess chocolate to drip off. 4. Sugar blossoms and sanding sugar are available from cake decorating stores.5. Dip back of sugar blossoms in remaining melted chocolate and secure 3 to top of each pop. Set aside for 30 minutes or until firmly set. Serve.

  • Author:
  • Stylist: Stephanie Souvlis
  • Photographer: Andre Martin

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