Cake pop blooms

The perfect centrepiece, these cake pop blooms are perfect for any occasion!

Brought to you by Neetha Syam from Buttercream Petals Cake Art School

Use coloured buttercream and simple piping techniques to transform cake pops into a stunning bouquet of flowers created by Neetha Syam of Buttercream Petals Cake Art School. See the tutorial below, and step-by-step images beneath that.

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You will need

For the cake pops:

cake pops made with your favourite recipe
candy melts

To decorate:

uncoloured buttercream
green buttercream
pink buttercream
violet buttercream
purple buttercream

Equipment:

cake pop sticks
piping bags
scissors
piping nozzles (352, 81, 224)

Instructions

Preparing cake pops

Bake the cake pops using a silicone cake pop mould. You can also prepare cake pops by mixing cake crumbs and icing (A1). 

To stick the cake pop sticks to the cake pops, pipe some melted candy melts (you can also use melted white chocolate) into the cake pops where you want to secure the cake pop sticks (A2). Insert the stick and let it rest for 15 minutes or so until it’s set (A3).

Dahlia pops

Prepare a piping bag with nozzle No.81 and fill it with your buttercream of choice. (For dahlias, I used piping bags with uncoloured buttercream, purple buttercream and half pink-half purple buttercream.) 

Position the nozzle perpendicular to the cake pop and, with firm pressure, pipe upright petals (B1). Ensure the petals have a good base so the upright petals hold their shape.

Carry on piping more layers of upright petals all around the cake pop, ensuring there are no gaps and that the petals are all tightly packed (B2-3). 6 Finish off by adding leaves using a piping bag with green buttercream and a No.352 nozzle (B4).

Hydrangea pops

Prepare a piping bag with nozzle No.224 and fill it with your buttercream of choice. (For hydrangeas, I used one piping bag with uncoloured buttercream and one piping bag with violet buttercream.)

Position the nozzle perpendicular to the cake pop and apply firm pressure to pipe a drop flower (C1). Carry on piping more flowers all around the cake pop, ensuring there are no gaps and that the petals are all tightly packed (C2). 

Finish off by adding yellow dots to the middle of the drop flowers (C3). You can also pipe some small leaves using a piping bag with green buttercream and No.352 nozzle.