I don’t know about you, but it’s still way too COLD to be Spring! I’m in the Mid-Atlantic area and it’s threatening to snow tonight!
Where is Spring?? My little crocus and daffodils are freezing outside. They need some warmer weather ASAP! Please send some soon Mother Nature.
It’s a good thing these cake pops don’t need warm weather.
These flowers looked so happy sitting on my kitchen counter.
A few weeks ago, Janine from Sugar Kissed, invited a few of us Cake Pop Bloggers to do a Spring Cake Pop post. I was excited, but wasn’t sure exactly what I wanted to do.
And then I saw THIS tutorial and knew that I HAD to make these beautiful flowers for this post.
I am in LOVE!!
I just wish these weren’t so delicate. There is no way these would survive shipping.
The flowers are just way too delicate.
To make these flowers, you will need:
CAKE POPS (ready, but not dipped)
3 ROUND COOKIE CUTTERS
SOFT FOAM WORKING PAD
CONTOURED DRYING RACK
To make these flowers, you will
1. Roll fondant smooth.
2. Cut out three rounds.
3. Use your veining tool to press into the fondant creating a ruffled look.
4. Dry overnight on a contoured drying rack.
The next day, make cake pops, but don’t dip yet.
5. Place a drop of melted candy into the center of the largest circle. Add medium circle and add a drop of candy to the center. Add smallest circle and add a sprinkle or two to the center with a touch of candy to adhere it.
6. Dip your cake pops and add flower to wet candy melt.
Stand back and enjoy your beautiful bouquet of flowers!
P.S. Don’t be afraid of Fondant. Think of it as edible Play-Doh. There are a lot of recipes for homemade marshmallow fondant out there as well as tips for working with fondant. My advice, take 4 nights and attend a Wilton Cake Decorating Class at Micheal’s. (That’s what I did.)
For more Spring Cake Pops, check out all of these AWESOME BLOGGERS who share in my love of cake pops.