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Monday, June 8, 2009

Flower Cake Pops

I knew I was going to have another opportunity make treats for a party, so a few weeks ago when I made the organic lemon cake, I made two layers, wrapped them well, and stuck them in the freezer. I had cake pops on my mind for those layers. I have made cake bites before, but with all the amazingly cute things Bakerella has been doing with cake pops, I wanted to try my hand at those.

I decided to start with something simple and do flowers*. I picked up the mini romance Wilton set of cookie cutters, and used the petal flower and tulip shapes. I decided to make two flavors, lemon cake with strawberry frosting, and german chocolate cake with coconut pecan frosting. They were both absolutely delicious! To aid in telling them apart, all the chocolate flowers were purple and the lemon/strawberry ones were orange.

Here, in pictures, is how I chose to form them. After crumbling the cake and mixing with the frosting, I pressed the cake/frosting mixture into a jelly roll pan. The pan went into the freezer for about 20 minutes to set the cake. Then I used the mini cookie cutters as if I were making... cookies. :-) I pressed it into the cake, lifted it away with a spatula, then used the end of the spatula to gently apply pressure to the cake to unmold the flower. These got packed up in an airtight container, and put back in the freezer until I was ready to dip them (which for me was a few days later). To complete them, melt candy melts in the microwave or over a double boiler. Press a stick into the frozen molded flower, and then dip into the melted candy. Use a toothpick to help clear off excess, if desired. Sprinkle with colored sugar immediately, then set in styrofoam block to set. (There are no pictures of the dipping process because, gosh, it is messy!) I ended up getting 50-60 pops out of the cake mix, and was able to dip about 40 of them per 14 ounce bag of candy melts.

*I later discovered, flowers are not simple. It is no fun dipping cake pops when you care about the shape of the final product. Such a pain!!

Strawberry Lemon Cake Pops
~two 8" or 9" rounds, or one 9x13 pan of lemon cake (store bought or homemade)
~16 ounces, about 2 cups, of strawberry frosting (store bought or homemade)

German Chocolate Cake Pops
~one 9x13 pan of german chocolate cake (store bought or homemade)
~16 ounces, about 2 cups, of coconut pecan frosting (store bought or homemade)

Other items:
~colored candy melts
~colored sprinkles
~shortening (for thinning candy melts, if too thick for dipping)
~mini cookie cutters in flower shapes
~patience. Lots of patience.


Lindsey said...

These are so cute! I've been wanting to make cake pops forever, maybe I'll finally get around to it!

Kerstin said...

SO cute - great job! I love the sprinkles :)

Melissa @ For the Love of Health said...

soooooo cool! Love it!

Colleen said...

These look great! Lots of patience needed for these, right?

Joelen said...

Adorable and great job! (I’ve missed commenting on your blog for a bit so it’s so good to have some time and catch up with all your cooking/baking! :) )

madebymel said...

Oh my gosh! Those are so cute! Great job!

Katie said...

These are so cute!! I'm so stupid for never thinking of cutting out the shapes! Hahahaah. Wow. Me = stupid all over again. :)