Mother's Day flower cake pops tutorial

Learn how to make a delicious bouquet of flower cake pops for Mother's Day or spring in this tutorial by Paula MacLeod from her book, Twenty to Make: Celebration Cake Pops...

Image credit: Paula MacLeod

This tutorial is from Twenty to Make: Celebration Cake Pops by Paula MacLeod, Search Press. Paula shows you how to make these amazing treats using a few simple tools and techniques. Choose between the creepy Halloween Witch, the romantic Valentine Chocolate Cake, the adorable Easter Bunny and the beautiful Fairy. If you love this project you can get the book from our online shop WITH an automatic 10% off just for being you, PLUS free UK P+P!

Tip!

You can use modelling paste instead of rice paper to make the petals. Roll them out very thinly and leave to dry in a former or bowl to give them more shape, and add movement by ball tooling the edges. You can change the petal colours and pipe a message on to the flower centre instead of a face.

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You will need

Materials

Cake pop mixture
Pink melting candy
Food colouring in pink and black
Rice paper
Chocolate buttercream/ frosting
Pink buttercream/frosting
Edible pearls in blush pink colour
Edible red dust
Piping gel
Pink modelling paste
Pink ribbon
Cookie sticks

Tools

Measuring spoon (tbsp)
5 petal flower cutter, 7.5cm (3in)
Blossom plunger, 1cm (3⁄8in)
Disposable piping bags
No. 2 piping tube
Tweezers
Paintbrush
Small scissors
Polystyrene block
Kitchen paper
Non-stick rolling pin, 23cm (9in)
Pencil

Instructions

Roll a tablespoon of cake pop mixture into a ball. Repeat for as many pops as you require and allow them to set by chilling in the fridge.

Prepare some pink melting candy and secure the cookie stick to the pop. Place into a polystyrene block and chill in the fridge.

Dip each flowerhead pop into the pink melted candy and return to the fridge to set.

Prepare some black and some pink buttercream. Cut off the end of a disposable piping bag and place a no. 2 piping tube inside. Fill the bag with black buttercream and pipe on two eyes. Prepare another piping bag and fill with the pink buttercream to pipe on nose and mouth.

Place the 5 petal flower cutter on to rice paper and draw around it with a pencil, then cut out the shape. Use a little melted candy to secure the rice paper blossom to the cake pop and leave to dry flat.

Roll out pink modelling paste fairly thinly and using the 1cm (3⁄8in)medium blossom plunger, cut out the blossoms. Secure these on to the cake pop in a semi-circle to frame the face, using a little piping gel. Add a dot of buttercream to each blossom centre. Use tweezers to place an edible pearl in the centre of each one. Leave to dry flat.

Dip a paintbrush into some edible red dust, tap off the excess on to a piece of kitchen paper and lightly add blusher to the cheeks of the face in a circular movement.

Tie a length of ribbon in a bow around the top of the cookie stick to finish.

Last updated one year ago