How to Make Sunflower Cake Pops

How to Make Sunflower Cake Pops

Sweet and dainty! These Sunflower Cake Pops make versatile party favors for special occasions – birthdays, bridal showers, wedding & more. 

Sunflowers & daisies growing in a cake pop flower pot with a little hint of dirt at the base, vining up with sugar leaves to the very top of the lollipop stick and ending with a beautiful detailed sunflower are deliciously sweet!

The floral design can be changed in so many different ways when color coordinating the cake pops to a party theme. To name a few: add delicate butterflies, floral hearts or simply sugar sparkle the cake pop. Go ahead and let your imagination swirl with creative ideas!

Sunflower Cake Pops are inviting at a party or event, all eyes will be on these delicate flowers. And the cake pops are so tempting to be picked, you will receive rave reviews!

While you are here, mosey on over to the 6 Flawless Tips No Bake Cake Pops tutorial on how to achieve  these perfect round cake pops.

Thanks for dropping by! Take off your boots & stay awhile! Hope you enjoy this Sunflower Cake Pops tutorial.

Highlighted links provided in this blog post are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to share with the hive, making sugar art easier to create.

All that is asked in return is to 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Sunflower Cake Pops – Equipment Required

Sugar Tips:

(1) I love small canning jars for dipping cake pops! It’s easy to gauge the temperative of the candy coating just by holding the jars. I’ve found mini silicone spatulas are also perfect for stirring the candy melts in the jars.

(2) Always keep the cake balls chilled in the fridge (not freezer.) If the cake balls are not chilled, the ball will fall off the stick and into the candy coating/melts.

(3) For more information on how to make a smooth perfect cake ball, mosey on over to the 6 Flawless Tips No Bake Cake Pops tutorial.

Step 1: Fill the jar with the chosen color candy melts. Place in the mircrowave on 50% power for 45 seconds. Stir. Repeat one more time.

With the microwave on 45% power, continue for 30 seconds until melted. Being very careful to allow the candy melts to slightly cool in the jar, gauging the heat in the palm of your hand; constantly stirring.

The canning jar should NEVER feel hot to hold. The jar needs to feel warm – not too warm or hot. Melting the candy melts takes patience. Don’t rush the melting stage.

Continue adding candy melts and stirring until the jar is filled with the melted coating. Once the candy melts are ALL smooth, add 1/2 teaspoon of Paramount Melting Crystals. Stir until combine. If the candy melts are not fluid, continue to add another 1/2 teaspoon until a smooth dipping consistency.

If reheating after adding the crystals, lower the microwave power to 40% and 20 – 25 seconds each time. The crystals tend to overheat the candy melts after adding to the jar. Use caution.

Step 2: Dip the chilled cake ball into the melted candy melts; twirl slowly around making sure to evenly coat the cake ball.

Step 3: Lift the cake pop straight-up and gently shake to allow the excess to flow off the cake ball.

Place the cake pop onto parchment paper and align/straighten.

Important: Immediately put the cake pop back into the fridge. When the cake pop is dipped chilled, the batter inside the pop will expand. If the cake pop coating is not allowed to harden in the fridge, a crack in the cake pop will occur. Keep the cake pops chilled.

Allow the cake pops to harden in the fridge overnight. When decorating a cake pop, take one pop out of the fridge at a time.

Step 4: Wrap decorated tape tightly over the lollipop stick. I prefer to wait to add the tape since it’s not a food-safe ink. Carefully start with the tape at the base (without touching the coating.) Wrap one cake pop at a time and place back into the fridge.

Add a second mini baking cup underneath each cake pop for stability.

Step 5: Cut-out two circles with the circle cutter and with a knife cut a slit. Wrap the brown sugar paste around the top/base of the lollipop stick. Attach with chocolate edible adhesive.

Step 6: Roll kneaded and soft lime fondant or modeling chocolate into an oblong. Place into the sugar extruder and extrude using a circle disc.

Press the vine into the base of the chocolate and wrap around the lollipop stick; attach the vine with chocolate edible adhesive where it touches the decorated tape. When the vine reaches the top, press firmly at the end of the lollipop stick.

Dab chocolate edible adhesive around the base of the brown fondant dirt. Attach different colors of sprinkles.

Step 7: Next, attach the sugar leaves with chocolate edible adhesive, alternating on the vine for a front and back view of the cake pop design.

Step 8: Lightly dust a flower mold with cornstarch; turn the mold over and tap out any excess cornstarch. Choose 2-3 flower designs to use for the Sunflower Cake Pops.

In the center of the mold indentation, press in a yellow fondant or modeling chocolate. Add and press in the second bold color. Carefully remove the flower. For the largest flower, make two each, for a front and back alternate design.

Note: I’ve had my flower mold….forever! Have used the mold for many sugar projects. On the affiliate links, there is a flower mold that is suggested that would work for this design and many other projects. 

Step 9: Attach the flowers with chocolate edible adhesive to the vine.

Step 10: After completing each one of Sunflower Cake Pops, place back into the fridge.

Another reason why I LOVE the small canning jars. After the cake poppin’ is done and it’s a wrap, screw the lid on the jar and store. The jar eliminates the messy clean-up, saves $$ and stores the candy melts for the next cake poppin’ time!

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

6 Flawless Tips – No Bake Cake Pops

6 Flawless Tips – No Bake Cake Pops

Are you searching for that elusive and perfect round cake pop without all the lumps, cracks and boo-boos? I hear ya! In this tutorial are 6 flawless tips to show you how to make No Bake Cake Pops and to finish with a smooth cake base for dipping. And the best part, it’s time managed to guarantee you a stress-free cake poppin’ time!

For the cake pop life of me, I struggled to make the simple round cake pop appear to be <ahem> simple and round. In the beginning, I must have gone through countless recipes – some with oil, others with butter, plus the magic potion of applesauce – and the cake pops all tasted delish, they just looked so forlorn and pathetic wrapped in their themed ribbon party sleeves.

And the truth be told, the recipes were all perfect for the task, I was just clueless and didn’t realize it was all about technique and texture when rolling cake pops.

No matter how many times I’d do the hand rolling motion, the final end results were placed into the categories of lumpy, bumpy or droopy. And the worst one of the bunch was the crack-in-the-ball  cake pop that always disappeared and then magically appeared on my waistline.

Afterwards, it was so disheartening to stare at the hours of work and realize that out of a dozen party worthy cake pops, the rest were labeled and thrown into the freezer discarded lot. Not to mention, the dreadful worry of a guest honestly making the comment, “Oh cake pops! Did your grandson make these?”

Yeah…I’ve been there…done that! I hear ya! So let’s remedy the issues with this tutorial, No Bake Cake Pops & 6 Flawless Tips.

Get your lollipop sticks ready for it’s time to eliminate the lumps, cracks and boo-boo’s and to achieve a perfect  round cake pop!

Let’s have lots of fun cake poppin’ with the No Bake Cake Pops! And while you are here, don’t forget to mosey on over to the Sunflower Cake Pops that were created using this cookie base recipe  After all, one begets the other!

No Bake Cake Pops Recipe & 6 Flawless Tips

  • 1 lb 3 oz Sandwich cookies
  • 8 ounces Cream Cheese, room temperature

Yum! Two ingredients, Oreos and cream cheese are all this recipe needs to be delectable! But don’t just stop with Oreos, there are many different kinds of sandwich cookies flavors to explore – lemon, strawberry, vanilla & more! From this point forward in this tutorial, allow your creative taste buds to run wild.

There are times when baking and chilling a  cake for cake pops  interrupts life’s busy schedule and using a cookie base is the perfect solution. Plus the added benefit for using sandwich cookies: the cookies are prepared and baked in a professional bakery and the cake pops stay fresher tasting – albeit with perservatives.

Before we begin making our cookie base, the sandwich cookies must not be labeled, over-stuffed or double-stuffed with filling. And with that said, let’s go ahead and cram the food processor with original filled sandwich cookies.

Pulse the food processor until the cookies are in small chunks. Now don’t go pulse crazy here, we are looking for small cookie pieces, not to obliterate the cookies.

Divide the cream cheese into chunks and gently pulse the food processor until combined.

Now don’t panic! Even though the batter will look mixed, you will notice a little oil coating the food processor. This is normal! And the cookie batter will be soft in texture – really soft.

Tip 1: Powdered free gloves. Not only are your hands warm, no amount of scrubbing is going to eliminate all the bacteria. If scrubbing without gloves worked, then surgical doctors would operate barehanded.

Okay…my OCD rant is over. Just make sure to use powdered free gloves.

In the photo, notice the oily residue. This is normal at this stage of cake poppin’. If gloves weren’t being used, the warmth of the hands while rolling the batter into a cake ball is going to decrease the oil from the cake pop.

Tip 2: Cake Ball Former. On the web, there are different kinds of formers used for cake balls. One popular one (that I’ve never used) is the meat baller.

I love and recommend the one I’m using for this no bake cake pop tutorial, Cake Pop Ball Mini-Mold. It’s the perfect size for cake pops, not oversized or too small.

Now on to the tutorial…

Make an oversized cake ball and place the batter into the cake ball former.

Press the lid of the cake former over the bottom half. Don’t be too concerned about making a perfect cake ball at this stage or pressing to remove all the excess batter.

Tip 3: Refrigerate. At this stage, the cake ball isn’t very smooth and it’s still too soft to work into a finished cake pop.

Now it’s time to wrap the soft cake balls with plastic wrap and refrigerate overnight. Take a break and don’t be concerned that the cake balls aren’t holding their exact shape.

Tip 4: Reshape. Take a cake ball (leave the rest of the cake balls in the fridge while reshaping) out of the fridge, with gloves, roll the cold balls quickly and place back into the former. Press out and wipe off excess batter.

And….now a perfect round & smooth cake pop for dipping! YAY!

Tip 5: Use the Former for Support. Dip the lollipop stick into melted candy melts. Using a twisting motion, insert the lollipop stick into the cake ball. Gently remove the cold cake ball without touching the lollipop stick.

Tip  6: Insert Cake Pop into a Styrofoam Block & Refrigerate. Make sure the cake ball is straight and level. Immediately, place the cake ball into the fridge. The cake balls must remain chilled.

After the cake balls are attached and re-chilled, cover the cake balls lightly with plastic wrap and allow to sit in the fridge until firm or overnight.

In the next tutorial, Sunflower Cake Pops, I’ll give you tips on how to achieve a perfect smooth finish to your cake pops! Don’t miss it!

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

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