Easy Fondant Flower Cake Pops

How beautiful are these Fondant Flower Cake Pops?! I wish I could take credit for them but we all know my cake decorating skills are, well non-existent (at best). Thats why Im so excited to  introduce you to my friend and fellow blogger Mary. For the second day of Flower Week, shes stopping by to share her extraordinary talents with us. Im honored to have her guest post here on Blue Crab Martini and please, do yourself a favor and go check out her amazing blog! Ive long been in awe of her baking and decorating talents and I know you will be too. So without further ado, Mary show us how its done! :)

Hi everyone! My name is Mary and I usually blog over at Goodie Godmother about everything from clean eating to cupcakes. The kitchen is my happy place and I love to experiment with different recipes inspired by our travels and the various places my family has lived. I believe in beautiful food, and baking delicious and easy desserts is one of my specialties. One day, I hope to open a bakery!

When Christin asked me if I would be willing to share an easy, yet impressive, floral inspired dessert with her readers, I was both flattered and excited! I thought about it for a few days, and after playing with a few ideas, knew these easy fondant flower cake pops were perfect. They’re deceptively easy to make, so great for novice decorators, but are visually appealing enough to make gorgeous party favors or edible centerpieces. Could you just imagine how cute these would be for a bridal or baby shower? I know I made a few neighbors very happy by gifting them their own edible bouquet!

 

Easy Fondant Flower Cake Pops- beautiful and incredibly easy to make! | Blue Crab Martini

 

You’ll need to gather a few basic things to make these easy fondant flower cake pops. You will need:

  • lollipop sticks or paper straws to use as a “stem”
  • your favorite cake recipe
  • ½-1 cup of your favorite frosting I recommend a Swiss or American buttercream, like my Perfect Chocolate Butter Cream Frosting)
  • A wax paper or parchment paper lined baking sheet
  • yellow candy coating, or white candy coating and an oil-based yellow coloring
  • Styrofoam for drying the pops
  • yellow sanding sugar or sprinkles
  • fondant in the colors of your choice
  • a 3” round petal flower cookie cutter
  • a rolling pin to roll out your fondant
  • powdered sugar or corn starch for dusting your work surface
  • A small bowl of water, simple syrup, or piping gel and a paint brush

Start by baking and cooling your favorite cake recipe, any flavor will do. When the cake is completely cooled, use your hands or a stand mixer to break it into small crumbs. Assuming you made a standard 2 layer 8” cake (the equivalent of a box mix), start by adding half a cup of your frosting to the crumbs and combining very well. If you still have dry crumbs, add frosting an additional tablespoon at a time until you have a homogeneous dough that holds together easily but isn’t sticky.

 

Easy Fondant Flower Cake Pops- beautiful and incredibly easy to make! | Blue Crab Martini

 

Scoop the cake mixture into slightly larger than tablespoon sized portions and roll into balls. Place them onto the lined baking sheet and refrigerate 20 minutes until firm. Melt your candy melts in the microwave or a double boiler, following the package directions. If you use certain brands widely available in craft stores, you may need to thin the melts slightly using shortening or paramount crystals. The dipping candy is the right consistency if it easily drips off a spoon when scooped out of the bowl and poured back in.

Remove your cake balls from the refrigerator. Take the first cake ball, gently roll it at an angle to create the bud base for your flower, then dip the tip of a lollipop stick in the chocolate and insert about one third of the way into the base of the cake bud. Place the pop on your foam drying base. Repeat with all of the remaining cake balls.

Take the first cake pop, and dip into your chocolate, twirling to coat evenly. Lift just above your bowl and shake gently to remove excess chocolate. Dip just the top tip of the cake pop into a small bowl of your yellow sugar or sprinkles, then return to the foam drying base to set. Continue until you’ve finished the cake pops or run out of chocolate. It’s okay if the pops aren’t perfect, you’ll be covering part of the pops with your fondant anyway. As you work you may find that your candy melts begin to set up. If they become too cool for dipping, reheat in the microwave at 50% power for 15 second intervals, stirring after each, until it’s nice and smooth for dipping.

 

Easy Fondant Flower Cake Pops- beautiful and incredibly easy to make! | Blue Crab Martini

 

By the time you’ve finished with the last pop, your first pop should be set enough to add the fondant. To make the flower shape, roll out a baseball-sized piece of fondant to 1/8” thick on a work surface lightly dusted with corn starch or powdered sugar. Cut out 2-3 flowers. I don’t recommend cutting out more than a few flowers at a time as you don’t want the fondant to set on you as you work. Take your first pop and brush the bottom third with a tiny bit of water, simple syrup, or piping gel to help the fondant hold. Take one of your fondant flowers and insert the lollipop stick through the center of the flower, bring the fondant up to the cake ball, and very gently shape the petals around the flower. I found it best to layer the petals in a single direction. The heat of your hand will help eliminate any creases and adhere the fondant to the pop. Be patient and have a light touch, and plan to lose a few of your first pops because you accidentally yank them off the stick (I did).

For a very open flower, immediately place the pop on your drying base right side up. Personally, I preferred a slightly more closed flower for arranging, so I gently placed the pops upside down on my baking sheet to set for about 10 minutes and then flipped them right side up. Try both ways and decide which you prefer.

Allow the fondant to set up for several hours before bagging or arranging. You may make these up to two days in advance and store on the counter in a cool room as long as you don’t use any perishable fillings like cream cheese frosting.

I hope my little easy fondant flower cake pops tutorial inspires you to try something new!

 

Easy Fondant Flower Cake Pops- beautiful and incredibly easy to make! | Blue Crab Martini

 

If you would like a little more pixie dusted kitchen inspiration in your life, or have any questions, please visit me over at www.GoodieGodmother.com and join my e-mail list, or follow along on social media. I’m on Facebook (www.facebook.com/goodiegodmother), Twitter (www.twitter.com/goodiegodmother), Instagram (www.instagram.com/goodiegodmother), and Pinterest (www.pinterest.com/goodiegodmother).

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