Everyone loves to receive flowers! Why not make some flower cake pops for someone special? Make them fun and colorful for a birthday gift. Vary the stick lengths and make them a centerpiece on a dessert table. Match the colors to a wedding event and hand them out as thank-you favors. Spring Flower Cake Pops are easy to make and delicious to eat. Everyone will love them!

By Karyn Granrud of Pint Sized Baker

Get the Spring Flower Cake Pop Recipe!

What You'll Need:

  • Your favorite cake recipe, baked in a 9x13 pan (will yield about 40 cake pops)
  • Frosting (canned, homemade buttercream, or homemade cream cheese)
  • Colored candy coating wafers
  • Premade, precolored fondant
  • White sprinkles
  • 10 lollipop sticks
  • Cookie sheet lined with waxed paper
  • 1- to 1-1/2 tablespoon cookie scoop
  • Food processor, stand mixer, or large bowl and spoon
  • Cake pop stand or plastic foam
  • 2-inch flower cookie cutter
  • Hole punch
  • Hot glue gun
  • Hot glue sticks
  • Green ribbon
  • Decorative vase and gravel (optional)


Start with your favorite flavor of cake. You can use a box mix or bake it from scratch. To make 10 cake pops, just use one-fourth of a 9x13 cake. Break up the cake and discard any hard bits from the edges. Add in 2 tablespoons of frosting.

Mix the frosting and the cake together with your food processor. There should be no visible cake and no frosting lumps. The mixture should be smooth -- not sticky, gummy, or dry.

Using your cookie scoop, measure out your cake balls. Roll the cake balls smooth between your palms. Your hands should remain clean of frosting while rolling. Once they are done, place them on the cookie sheet lined with waxed paper, cover them ,and put them into the refrigerator while you melt your candy coating wafers.

Tip: If the dough cracks while rolling, you need to add a little more frosting. If it's soft and mushy you need to add a little more cake.

Melt your candy coating wafers according to the package directions. Microwave for 1 minute on high, stir, then put back in the microwave for 45 seconds at 70 percent power. You do not want to overheat the candy or chocolate -- just keep stirring until it all melts.

Remove the cake balls from the refrigerator. Dip 1/4 inch of a lollipop stick into the melted candy coating and insert it halfway into the cake ball.

Gently dip each cake pop straight up and down in the smooth, melted candy coating. Don't move the pop around in the coating too much, as you can end up loosening the stick from the pop. Tap off the excess coating from the cake pop and add sprinkles to the center of the pop. Stand the cake pops up to dry in a cake pop stand or in plastic foam.

Roll out a small handful of fondant. Cut the fondant with the flower cookie cutter and punch out a small hole in the center.

Thread a cake pop stick through the center hole and gently press the fondant around the cake pop. The fondant will stay soft and not get rock hard, so be gentle with it. The fondant should be slightly tacky and adhere to the cake pop without any additional help.

Now we're going to turn the lollipop sticks into stems. Place a small dab of hot glue 1/4 inch under the cake pop and attach the green ribbon at a 45-degree angle. Turn the cake pop around, twisting the ribbon down the length of the stick. Add another dab of hot glue to the end of the stick and cut off the ribbon. Cut a 2-inch length of ribbon and tie it around the stick just under the cake pop to hide the glue.

Place the cake pops in a vase with some decorative gravel and use them as a centerpiece at your table.

Get the Spring Flower Cake Pop Recipe!

Karyn Granrud is the baker, photographer, and blogger behind Pint-Sized Baker. She shares fun and easy dessert ideas that you can make with your family. You'll find a mix of quick, semihomemade desserts, as well as a few that are a bit more involved. I'm sure you'll see something you can make with what you have in your pantry. Enjoy creating, and have some fun playing with your food!

Connect with Karyn on Facebook, Pinterest, Twitter, and the Pint Sized Baker blog.



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