Hey party people!
Here in Georgia, we had colder temps in March than in January! We even had snow flurries! That is definitely not the typical Georgia weather. Has your weather been as crazy as ours? Are you as ready as I am to break out my flip-flops and see beautiful flowers blooming?
Today, I’m going to show you how to make pretty flowers that can stand the cold but may not last as long as real flowers.
Cake pops are still a huge trend these days. You just need to spend a few minutes on Pinterest, and you can see cake pops shaped like cupcakes, angry birds, and even sports equipment! My cake pop talent does not extend that far, but if you want to make a simple & easy flower cake pop, all you need is tissue paper…and a few ingredients.
Cake Pop Ingredients:
Boxed Cake Mix (whatever kind you prefer) & required ingredients
Icing (Homemade or Store Bought)
Chocolate Melts (You can find these at your local arts & crafts store in the cake decorating area. They have them in all different kinds of colors.)
First, let’s start with the cake pop construction.
I begin by making a boxed cake mix according to the directions. After it’s baked & cooled, I trim off the sides and any other darker spots. My goal is to end up fluffy, pure cake without any “crust.”
Then, I crumble the cake mix by hand or by a food processor. Add ½ cup – 1 cup icing* until it has a dough-like consistency.
*For the icing, I usually make my own because I love homemade buttercream icing but you can do store-bought as well. Have fun with your icing combination. For instance, for an 80s party I threw I added bubble gum flavoring to my icing. I called the cake pops, “Blow-Pop cake pops” and they were a hit.
Roll the dough into balls (between 1 ½ “ to 2”). Melt your chocolate melts according to the instructions and dip your cake pop stick into the melted chocolate. Stick that into a cake pop and once you’re done with all of them, put them in the freezer for no longer than 30 minutes (got this tip from my friend Tonya Upton that makes amazing cake pops).
When you take them out of the freezer, dip them into the chocolate melts. This is my method: I dip them in, move side to side & back and forth until covered. Once they’re covered, I lay them on the side of the dish & lightly twirl. I don’t tap, like some cake poppers do. I always end up messing them up when I tap, so I twirl.
Stick them upright in a glass cup or piece of Styrofoam to harden.
Now to fancy them up…
Here’s the flower template I used:
Trace around these flowers (I used two different sizes) on tissue paper and cut out.
Just take the tissue paper flower forms and use the cake pop stick to poke the center. You may want to secure them with some tape at the “stem” of the cake pop. Fluff and your flower cake pops are ready to bloom.
Like I said, these flowers may not last as long as real flowers! Yum!
Enjoy & party on!