Flower cake pops
Flower cake pops
Preparation time:
1 hour plus 30 mins chilling and 30 mins setting
Cooking time:
5 mins
Serves:
48 Makes

Ingredients

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

  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.

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.

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