In our final Mother’s Day idea for 2014, we are working on Flower Pot Cake Pops!! Yes, in the video introduction I accidentally say “cupcakes”, so don’t be confused! They’re cake pops!! All I can say is, “Oops.” Forgive me.
What I like about these cake pops is that they are bright and cheery, which is perfect for any spring time celebration, and definitely perfect for a wonderful Mom! You can make the pots any colour that you want, and for mine, I chose to use the new Peanut Butter melting wafers from Merckens. I had previously seen them at Bulk Barn (where I get many of my supplies) and thought that they would be a good colour for these flower pots. The wafers melted perfectly, and they also tasted great! Just like peanut butter chips.
I love being able to incorporate parts of previous projects in new ideas, such as using the mini royal icing daisies that I made a couple of weeks ago with cupcakes (link below in the ingredients), as a topper to these cake pops. I always seem to end up with extra flowers whenever I make them, which is a good thing in case of breakage, so when I was planning on what type of flowers to use for these cake pops, the daisies literally fell out of storage, saying “Pick us! Pick us!”
This is a pretty straight forward cake pop tutorial, but as always, if you have any questions, just let me know in the comments!
Flower Pot Cake Pops
- cake crumbs
- cake pop sticks
- tan/peanut butter melting wafers (Merckens)
- pink fondant
- purple fondant
- green fondant
- white dragees
- Chocolate cookie crumbs
- Royal Icing Daisies
- Combine one cup of cake crumbs with 2 tablespoons of buttercream and blend together using your hands until you get a playdough like consistency. If the mixture is too wet, add more crumbs, too dry, add more buttercream.
- Using a small cookie scoop, scoop out equal portions of dough and roll each into a small ball. Shape each ball into a cylinder shape and set on a baking tray lined with parchment paper.
- Roll out cake pop dough to 1/4″ thickness, and using a small (1″-1.5″) circle cutter, cut out circles of dough.
- Melt the chocolate in the microwave in a microwave safe bowl, by using 30-60 second intervals at 50% power and stirring after each interval of time. When melted, dip lollipop stick a 1/4″ depth into the melted chocolate and insert into the bottom of the pot.
- Place a small amount of chocolate onto each round disc, and place pot on top of each disc. Allow to hardened completely.
- While chocolate is hardening, roll out fondant and cut out small flowers(pink, purple) and leaves (green). Place into a small flower former to shape the petals, and place a white dragee into the centre of each flower.
- When pots are hardened, dip entire pot into the melted chocolate and place upright in a cake pop stand (or Styrofoam chunk) to hardened completely.
- Dip top of pot into chocolate again, and then directly into cookie crumbs to look like dirt.
- Using a small amount of chocolate for glue, attach the leaves and flowers to the top of the pot, on top of the dirt.