Hyacinth Flower Cake Pops

I've turned one of my favorite desserts into one of my favorite flowers. These hyacinth cake pops are the perfect centerpiece for a springtime Sunday brunch.


Get the Hyacinth Flower Cake Pop Recipe!

What You'll Need:

  • Simple White Cupcakes with Creamy Frosting recipe
  • 8-inch round cake pan
  • 11-3/4-inch lollipop sticks (10 total)
  • 12 ounces of vanilla-flavor candy coating
  • Parchment or waxed paper
  • Cookie sheet
  • Purple food coloring
  • Piping bag
  • Medium-small round decorating tip
  • 16-ounce plastic cup
  • 4 to 6 cups granulated sugar (amount will depend on the size of your decorative container)
  • Green cardstock or construction paper
  • Decorative container (such as a flower pot or pail for displaying cake pops)
  • Brown cardstock or construction paper

Instructions:

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Make one recipe of Simple White Cupcakes and pour the batter into an 8-inch cake pan. Bake at 350 degrees F for 25 to 28 minutes; allow the cake to cool completely. Make a double batch of Creamy Frosting. Crumble the cake into a medium-sized mixing bowl. Add 1/2 cup of the frosting to the cake crumbs.

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Mix the icing and cake crumbs until the mixture reaches a doughlike consistency. Add another 1/4 cup of the frosting if the mixture is still dry and crumbly. Separate the dough into 10 equal pieces.

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Roll the dough into 3-inch logs. Taper the logs at the top. Dip the lollipop sticks into melted vanilla-flavor candy coating and insert the coated ends of the sticks into the wide ends of the cake logs.

Lay the cake pops on a parchment or waxed paper-lined cookie sheet. Refrigerate for 15 minutes.  

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Dip the cake pops into the melted vanilla-flavor candy coating.  

Place the cake pops back onto the cookie sheet and refrigerate for a few more minutes until the coating hardens.

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Color the remaining frosting with purple food coloring and add to your piping bag fitted with a round decorating tip. Place a cake pop into a 16 ounce cup filled with granulated sugar to hold it while you decorate. Pipe rows of teardrop shapes all the way around the cake pop, starting from the bottom and working toward the top.

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To make the leaves, cut 8-1/2-inch long triangular pieces from green cardstock or construction paper. You'll need three leaves per cake pop. Crease the paper leaves at the wide end, as shown.

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To display the cake pops, fill a decorative container with granulated sugar to hold them in place. Surround the cake pops with the paper leaves. Cut 1/4-inch strips of brown cardstock or construction paper. Crinkle the strips and place them around the base of the leaves.

Get the Hyacinth Flower Cake Pop Recipe!

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