{ Strawberry Flower Cake Pops }
You may or may not remember that back in April I was working on putting together details for BigBear’s Grandmother’s party, when I started test runs for the cupcakes for her party. But anywho, her party… or should I say parties were last weekend and they turned out perfectly.
The weather was wonderful, the food spectacular, and the guests seems to really enjoy it, plus the Birthday Girl was in love with everything. At least that’s what she said, and I”ll take her word for it 🙂
These Strawberry Flower Cake Pops are the combination ideas from Myself and my cousin Crystal. I had originally wanted to put the cake pops into the vase to make them look like flowers, since flowers where one of the theme elements for the party. When Ariel and I were down at Lejeune to visit Crystal and the family, we were shopping at Michaels and we saw these Wilton’s Mini Cupcake Liners that are shaped like flowers. I grabbed a pack not thinking of the party, when Crystal pipped up “You could put those on the flower cake pops to really make them look like flowers”. YAY Crystal! So smart! 🙂 So that’s were is came from.
They’re really easy but can make a huge impact on a party or dessert table. Sure I could have stuck these white cake pops on a Styrofoam block and called it a day, but the addition of the vase and flower cupcake liners, make it stand out! It’s all in the details my friends.
Strawberry Flower Cake Pops
Ingredients
- 1 Strawberry Cake (I use box cake mix for cake pops)
- 8oz cream cheese, room tempature
- White Candy Melts
- Parchment Paper
- Lollipop Sticks
- Mini Cupcake Liners shaped like flowers (these are from Wilton)
- Silver Sprinkles
Directions
Using a sharp pair of scissors or a toothpick, poke a hole into the bottom of each Mini Cupcake Liner.
Crumble the baked/cooled cake into a large bowl.
With clean hands or while wearing gloves, mix in 8 oz Cream Cheese into the cake crumbs until the “dough” is the texture of play dough.
Roll 1 tablespoon of dough into a ball. Place on a parchment lined baking sheet or use a mini muffin pan to hold the cake balls. Continue doing this until you’ve made as many as you need.
Place the cake balls in to the freezer or fridge and chill for a few hours.
Melt the White Candy Melts according to the package directions.
Once the candy melted are melted, dip the end of a Lollipop Stick into the melted candy and then press it into the bottom of the cake ball to create a cake pop. Dip the entire cake pop (not the stick) into the melted candy, using a spoon to help cover the top of the pop. Remove from the melted candy melts and tap off excess.
Before the candy melts harden on the cake pop, sprinkle the top with silver sprinkles.
Slide the cake pop stick through the hole in the mini cupcake liners, pulling the mini cupcake liners all the way up so that the cake pops sits down in it.
For the “Flower Arrangement” look. I bought a large vase at Marshalls for around $10.00 to use for the base. I covered a styrofoam disk in green tissue paper and used a block of wood inside of the vase for support. Stick the cake pops into the styrofoam disk to create an “arrangement”.
**Side note, make sure to keep these cool, as they can stay out at room temperature for about a day or long enough for a party but I wouldn’t leave them out super long because of the cream cheese. Refrigeration is best 🙂
Details
Yield: 40 cake pops
Here are the items I used:
Leave a Comment