Unless you are living in a cave, you are probably know all about Bakerella and cake pops. My friend Gloria (a cake making genius) and I decided to make a Mother’s Day version with a mature twist (tsk … tsk … not THAT kind of mature!).
As you can see these are NOT your kids cake pops! From the filling to the display these are cake pops are for grown ups, especially mom.
What you’ll need:
Candy Melts (white, pink and yellow)
Fondant (green, pink and yellow)
Lollipop sticks (longer is better)
Tulle rounds (pastel colours)
Bake the cake as per the instructions on the box and let it cool. Crumble the cake in a large bowl, and mix it with the frosting and 1/3 cup of raspberry jam. Mix until frosting and jam are fully incorporated. Form the mixture into 1″ balls, place on a large cookie sheet and place in the freezer to cool (10-20 minutes if plenty).
This is a great time to make the flowers for the top of the cake pops.
Roll out fondant, and cut using floral and leaf shaped cutters. I made many of the flower centers by hand (rolling out a small ball and texturing with a knife). Use candy melt as glue to attached centers to flowers etc.
The next step is to insert lollipop sticks into the cooled cake pops. First melt your candy melts as per manufacturers instructions. Dip the tip of the lollipop sticks in the candy melt and then insert into the cake pops. Letting them cool again in the freezer for about 5 minutes is a good idea.
Dip the cake pops into the candy melts. Shake lightly (holding pop end down) to remove excess candy melt and then quickly attach the fondant flowers on top (they will affix to the candy melt). Place cake pops in a large piece of Styrofoam to dry/set.
Once the cake pops have set, place them in tulle rounds and then tie a ribbon below that. Fill a small vase with while sugar and arrange your floral candy pops in an attractive bouquet.
HAPPY MOTHER’s DAY!