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