Hyacinth Flower Cake Pops

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  • Makes: 10 servings

Hyacinth Flower Cake Pops

Directions

  1. Crumble cooled, baked cake into a large bowl. Add 1/2 cup of the Creamy White Frosting to cake crumbs. Stir together until well mixed, adding another 1/4 cup of the frosting if necessary to make a doughlike consistency.
  2. Divide cake crumb-frosting mixture into 10 equal portions. Using your hands, roll each portion into a 3-inch-long log shape. Taper each log at one end.
  3. Place candy coating disks in a large microwave-safe bowl. Microwave according to package directions until melted; stir until smooth. Dip a lollipop stick into melted candy coating, turning to coat. Immediately insert coated stick into the wide end of one of the log shapes. Place on a waxed paper-lined cookie sheet. Repeat with the remaining end of lollipop sticks and log shapes. Chill in the refrigerator for 15 minutes.
  4. Dip cake pops, one at a time, into the remaining melted candy coating, turning to coat. Chill in the refrigerator about 5 minutes more or just until coating hardens.
  5. Meanwhile, fill a decorative container(s) with sugar (you will need a large container or several smaller containers to display all 10 of the cake pops). Cut 1/4-inch-wide strips out of brown card-stock or construction paper. Set decorative container(s) and paper strips aside.
  6. To hold each cake pop in place while you decorate it, fill a 16-ounce cup with sugar. Place end of cake pop lollipop stick in the sugar, making sure it is secure before you start decorating.
  7. Use violet food coloring to tint the remaining white frosting deep purple. Spoon purple frosting into a decorating bag fitted with a #8 round decorating tip. Pipe rows of teardrop shapes all the way around the cake pop, starting at the bottom edge and working toward the top. Transfer decorated cake pop to sugar-filled decorative container, pushing the stick into the sugar to secure. Repeat with the remaining cake pops and purple frosting.
  8. For leaves, cut thirty 8-1/2-inch-long triangular pieces out of green card-stock or construction paper. Starting at the wide end, crease the paper leaves about halfway up each piece. Surround cake pops with paper leaves, carefully pushing leaves into sugar to secure. Crinkle brown paper strips and place them on top of sugar around base of leaves.

From the Test Kitchen

Decorative container(s), such as a clean, new flower pot or pail, for displaying cake pops Brown card stock or construction paper 16-ounce cup Decorating bag #8 decorating tip Green card stock or construction paper

Creamy White Frosting

Directions

  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.

White Cake

Directions

  1. Preheat oven to 350 degrees F. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans; set aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
  2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Pour batter into the prepared cake pans, spreading evenly.
  3. Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, or until a wooden toothpick inserted near the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool completely on wire racks.
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