Spring is in the air here in the UK, so we decided to celebrate the blooming flowers by making a bouquet of our own…a cake pop one!
This is a fun way to get the kids involved in baking, and cake pops are always a popular choice. This cake pop bouquet would work well at a party or picnic.
Here’s what to do to make this fun cake pop bouquet – it’s really very easy…
Ingredients
- 150g (5.3 oz) butter or margarine, softened
- 200g (7 oz) caster sugar
- 3 medium free range eggs
- 1 tsp vanilla essence
- 200g (7 oz) self raising flour
- 1 tsp baking powder
- 2 tbsp cocoa
- Cake tin
- Grease proof paper
- Approx 8 tbsp chocolate frosting
- Approx 12 cake pop sticks
- 25g (0.9 oz) milk chocolate, for securing the sticks (we used chocolate buttons)
- Approx 200g (7 oz) chocolate or candy melts
- Approx 50g (1.8 oz) sprinkles
- Something to stand your pops up in, such as a polystyrene block, or a box lid with holes punched into it
- Your sprinkles tub
- Some coloured paper
- A little sticky tape
Instructions
- Preheat the oven to 170C (150C fan assisted, 325F), then get all your cake ingredients ready. Cream the butter and sugar, then beat in the eggs and vanilla essence. Fold in the flour, baking powder and cocoa, then spread evenly in the lined cake tin and bake for around 35-40 minutes until springy on top. When completely cool, cut the cake into large chunks and place in a large bowl.
- Crumble the cake with your hands gently until it resembles coarse bread crumbs, then use your hands to work in the frosting, adding spoonful by spoonful until it just starts to come together as a crumbly but mouldable mixture. Exactly how much frosting you need will mainly depend on how much sponge the kids sneakily eat during the crumbling process. In our case, they ate A LOT.
- Roll your cake mixture into balls about 1.5-2 inches in diameter – try to get them as round as possible but don’t squash them too much – you don’t want them to be too dense.
- Get your melted chocolate and dip each cake pop stick in about 5mm, then push it half way in to the cake ball.
- Repeat until you’ve pushed all the sticks in to an equal depth, then put them all in the fridge to chill for at least an hour, preferably two or more.
- Melt the chocolate / colour melts as directed and get the sprinkles ready in a separate small bowl. Make sure everything is ready before you take the pops out of the fridge so that they stay as cold as possible.
- Dip each cake in turn to cover the whole pop, then twist a few times over the tub to get rid of the drips.
- Before it dries, dip the pop in the sprinkles and swish the sprinkles up the sides to cover the whole thing, then push each cake pop stick carefully into a piece of polystyrene or box lid so that the pops stand up while they set.
- When set, put a few back into your empty sprinkles tub and arrange as if arranging flowers.
- Wrap with coloured paper as you would flowers, secure with a little tape and ta da! An edible spring bouquet!
Here’s a printable version of this cake pop bouquet recipe.
Cake pop bouquet
This is a fun way to get the kids involved in baking, and cake pops are always a popular choice. These cake pop bouquets would work well at a party or picnic.
- 150 g butter or margarine (softened)
- 200 g caster sugar
- 3 medium free range eggs
- 1 tsp vanilla essence
- 200 g self raising flour
- 1 tsp baking powder
- 2 tbsp cocoa
- Cake tin
- Grease proof paper
- 8 tbsp chocolate frosting
- 12 cake pop sticks
- 25 g milk chocolate (for securing the sticks (we used chocolate buttons))
- 200g chocolate or candy melts
- 50g sprinkles
- Something to stand your pops up in (such as a polystyrene block, or a box lid with holes punched into it)
- Your sprinkles tub
- Some coloured paper
- A little sticky tape
- Preheat the oven to 170C (150C fan assisted, 325F), then get all your cake ingredients ready. Cream the butter and sugar, then beat in the eggs and vanilla essence. Fold in the flour, baking powder and cocoa, then spread evenly in the lined cake tin and bake for around 35-40 minutes until springy on top. When completely cool, cut the cake into large chunks and place in a large bowl.
- Crumble the cake with your hands gently until it resembles coarse bread crumbs, then use your hands to work in the frosting, adding spoonful by spoonful until it just starts to come together as a crumbly but mouldable mixture. Exactly how much frosting you need will mainly depend on how much sponge the kids sneakily eat during the crumbling process. In our case, they ate A LOT.
- Roll your cake mixture into balls about 1.5-2 inches in diameter – try to get them as round as possible but don’t squash them too much – you don’t want them to be too dense.
- Get your melted chocolate and dip each cake pop stick in about 5mm, then push it half way in to the cake ball.
- Repeat until you’ve pushed all the sticks in to an equal depth, then put them all in the fridge to chill for at least an hour, preferably two or more.
- Melt the chocolate / colour melts as directed and get the sprinkles ready in a separate small bowl. Make sure everything is ready before you take the pops out of the fridge so that they stay as cold as possible.
- Dip each cake in turn to cover the whole pop, then twist a few times over the tub to get rid of the drips.
- Before it dries, dip the pop in the sprinkles and swish the sprinkles up the sides to cover the whole thing, then push each cake pop stick carefully into a piece of polystyrene or box lid so that the pops stand up while they set.
- When set, put a few back into your empty sprinkles tub and arrange as if arranging flowers.
- Wrap with coloured paper as you would flowers, secure with a little tape and ta da! An edible spring bouquet!
Isn’t this cake pop bouquet fun?
For another fun cake pop recipe, try these microphone cake pops.
