I’m guessing there are more than a few of you out there trying to figure out something to give your mom for mother’s day. Or maybe you’re having some sort of a get together at your house for mom and you need a dessert idea. How about a mothers day cake idea? Instead of making the usual layer cake, why not make a bunch of these pretty little flower cake pops?
I fully realize that things like flower cake pops appear to be like an alien visitor to my site. I am rarely one to do the cutesy thing and I DETEST the entire idea of cake pops. The one and only other time that cake pops made an appearance on here, I called them cake balls and likened them to men’s balls.
So now you’re thinking I’m just trying to jump on the popularity wagon by doing a post on cake pops. Um….no. I am making these flower cake pops for the LA Food Blogger Bake Sale that is happening April 28th. This bake sale is part of the nationwide Share Our Strength Great American Bake Sale taking place on Saturday. Just because I don’t like cake pops, doesn’t mean others don’t like them. Since these things are still so popular, I thought that making them for the bake sale would be a great way to help them make more money.
The idea for flower cake pops came from the Mother’s Day Harry & David catalog. While I was flipping through it, I found that they were offering flower cake pops (covered in fondant roses) for a fairly hefty price. I immediately thought that while these would make a fantastic Mothers Day cake idea, I also knew that they would probably be quite popular at the bake sale. While I was looking for a bigger photo of the pops, online, I learned that their flower cake pops were so popular that they were already sold out.
I’m not going to sugar coat this…while these are easy to make, they are pretty time consuming. Instead of mushing up cake with a bunch of icing, which is a standard cake pops recipe (and part of what I think makes them so disgusting), I made up a pan of brownies. No icing mushing necessary since the brownies are already really formable. The fondant recipe that I used is the marshmallow fondant recipe that I posted a couple of years ago. If you’ve ever eaten standard fondant, you know how terrible it tastes. The combination of brownie and marshmallow in these flower cake pops practically tastes like s’mores. The only thing missing is graham cracker.
While I don’t ordinarily post step-by-step photos here, I thought it might be easier to show you how I made these flower cake pops than to tell you.
The first step in making the brownie pops, after baking the brownies of course, is to form them. I formed them into an egg shape using 1 tablespoon of brownie. When done forming them, place them all onto a baking sheet and pop them into the freezer for 15 minutes. Once they’re chilled, you can insert the stick without all of the brownie falling apart on you. At this point, stick them into some styrofoam and make sure that there is a good amount of space between them (so that your completed flowers don’t lean up against one another).
The next part is to melt some candy melt chips. I used white chips, but if you really want to go all out, you could melt the same color chips as you plan for the colors of fondant. Follow the melting instructions on the chips that you get.
Once you’ve made the fondant, and colored it with whatever shade you desire, it’s time to roll it out. The thickness you decide to use is pretty much up to you. It’s going to depend on how big your brownie pops are as well as how stiff the fondant is. It will also depend on how many petals (or layers) you choose to use. I found that rolling it to just under 1/8″ thick worked the best for me. I also rolled the fondant between 2 layers of plastic wrap. I tried using waxed paper and it was a disaster.
Roll it out and cut it into circles that are large enough to cover from the base to the tip of the dipped brownie. You’ll be smoothing and stretching the shape out so that it comes above the top of the point of the brownie. I used a 1 3/4″ round cookie cutter for mine, but I probably could have used one that was just a size smaller than that.
Cut out your circles and begin to form an egg shape out of them. You’ll smooth the top thinner than the rest of the fondant shape. This will give you a little more flexibility when deciding on the shape of your petal. The thickest part of the petal will be the middle (of the egg shaped fondant). I also found it especially helpful if I made all the petals, for each flower, at once. I used 5 petals for each flower.
Now it’s time to attache the petals. Place the widest end of the fondant petal at the very base of the brownie pop with the fondant edge against the stick. Slowly run your hand up the side of the petal to adhere it to the candy coated brownie. Form the top edge of the petal as you wish and then smooth out the edges and make sure that it’s smooth on the bottom too.
Attach the next petal directly across from the first petal, in the same way. The side edges of the petals should slightly overlap. You also want to make sure that the bottom of the flower completely encases the brownie/candy. Grab a small excess piece of fondant to fill in any holes.
Now you’re ready to attach the outer layer of petals. Line up the base of your fondant with the largest width of the brownie pop (just above the base) and the middle of it should line up with one of the 2 seams from the first 2 petals that you attached (see the photo above). Smooth it onto the pop in the same way you did the first 2 petals. Pay close attention to the very top of the petal as it likes to stick to just about everything…including the tops of the petals you’ve just placed.
The remaining 2 petals, or however many you are going to be applying, each get attached the same way. Overlap where the petals join on the layer beneath it and start them at the base of the pop. Once all the petals are applied, you can tweak the tops however you would like.
There are a lot of ways that you can make these pops that are variations on the way I did it. You could cover the entire base with fondant and build out the petals/layers from there or you could make larger fondant roses separate from the pops. Then you place them on the top of the brownie pop and apply fondant petals to the bottom and sides to attach the rose to the top. If you’re really good making fondant roses, this will really highlight your talent.
One of the things that I really like about these, aside from the fact that I was actually patient enough to make 24 of them, is that if you screw one up (or don’t like the way it looks) you can just peel off the fondant and start over. I did this several times.
Plus, these are marshmallow and chocolate brownies…what’s not to love?
Today’s advice is just going to be some of my favorite quotes regarding patience…since mine was just worked over.
A healthy male adult bore consumes each year one and a half times his own weight in other people’s patience.
– John Updike
A wise man is superior to any insults which can be put upon him, and the best reply to unseemly behavior is patience and moderation.
Alcohol gives you infinite patience for stupidity.
– Sammy Davis, Jr.
Have patience. All things are difficult before they become easy.
Patience is the art of concealing your impatience.
– Guy Kawasaki
Recipe: Mothers Day Cake Ideas: Flower Cake Pops
Summary: Makes 24 Brownie Pops
- 1 Brownie Mix
- 1 Batch of Marshmallow Fondant (recipe for Marshmallow Fondant)
- 1 Pound of Candy Melts (this amount could vary depending on the number of colors you wish to use)
- Food or Cake Coloring
- See photo tutorial above.
I baked the brownies in a 9″x13″ pan.
Each brownie pop was made with 1 tablespoon of cooked brownie.
I used 5 petals for each flower cake pop, but you could make as many layers as you like (you’ll need to make more fondant).
I used the ‘dunk’ method for coating the brownies with the candy melts because you weren’t going to see the edges, only the top.
You will need to melt enough candy melts so that your brownie pop can be completely dunked into the melted mixture.
Preparation time: 6 hour(s)
Cooking time: 30 minute(s)
Number of servings (yield): 1
Culinary tradition: USA (General)
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