Spring Flower Cake Pops


Add some sweetness and color to your next party with this Spring Flower Cake Pop recipe. Make the creative dessert your own by customizing with your favorite colors and sprinkles.

Spring Flower Cake Pops
Photo: Karyn Granrund
Prep Time:
45 mins
Chill Time:
10 mins
Total Time:
55 mins
10 cake pops


  • ¼ of a 13x9x2-inch baked cake (any flavor)

  • Canned or homemade creamy white frosting

  • 1 ½ cup desired-color candy coating disks

  • 10 Lollipop Sticks

  • Purchased desired-color rolled fondant

  • Nonpareils or sprinkles (jimmies)


  1. Crumble cooled, baked cake into a large bowl, discarding any hard edge pieces. Add 2 tablespoons frosting. Stir together until well mixed, adding additional frosting if necessary to make a smooth, doughlike consistency. (To get the mixture smooth, use your hands.)

  2. Divide cake crumb-frosting mixture into 10 equal portions. Using a cookie scoop or your hands, roll each portion into a ball. Place cake balls on a waxed paper-lined cookie sheet. Cover and chill in the refrigerator while melting the candy coating discs.

  3. Place candy coating disks in a deep microwave-safe bowl. Microwave according to package directions until melted; stir until smooth.

  4. Remove cake balls from refrigerator. Dip 1/4 inch of a lollipop stick into melted candy coating; insert coated end of stick halfway into a cake ball. Insert the cake pop upright into a block of Styrofoam or place in a cake pop stand. Repeat with the remaining nine lollipop sticks and cake balls. Chill in the refrigerator about 10 minutes or until candy coating on sticks hardens.

  5. Dip one of the cake pops into the remaining melted candy coating, dipping straight down until the cake is submerged in the melted coating. Return coated cake pop to plastic foam block or cake pop stand. Top with nonpareils. Repeat with the remaining nine cake pops. Let stand until coating hardens.

  6. For flowers, use a 3- to 4-inch flower-shape cookie cutter to cut fondant into 10 shapes. Use a drinking straw to make a hole in the center of each cutout. Thread each cake pop stick through the center hole of a flower cutout. Gently press fondant around coated cake ball.

  7. For stems, wrap each cake pop stick with a piece of green ribbon, using a dab of hot glue to secure one end to top of stick. Trim ribbon even with bottom of stick; secure with hot glue. Tie a 2-inch piece of green ribbon underneath each flower to resemble leaves.

  8. If you like, fill a decorative container(s) with plastic foam (you will need a large container or several smaller containers to display all 10 of the cake pops). Insert ends of cake pops into the plastic foam to create a bouquet(s) of flowers.


1- to 1-1/2-tablespoon cookie scoop (optional)
Plastic foam or cake pop stand
3- to 4-inch flower-shape cookie cutter
Drinking straw
Green ribbon

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