Floral Cake Pops
Notes
You'll need
- A 23cm cake - a dense sponge or fruit cake works well if like us you don't want to use any buttercream.
- A pack of ready made fondant icing
- Edible glitter for decoration
- A packet of cake pop sticks
- A baking tray lined with greaseproof paper
- Divide the cake up into about 20-24 portions roughly the same size.
- Wet your hands, take a portion, squeeze and roll it into a ball. Press the cake quite firmly so the ball is a little compact.
- Repeat to use up all the portions of cake and then place the balls on a baking tray lined with greaseproof paper. Pop this in the freezer for 30 minutes.
- Meanwhile you can roll out the fondant icing and make pretty flowers etc.
- When the balls are sufficiently frozen, roll out the fondant icing to about 5mm thick. Cut circles large enough to fit your balls. I used an 8cm biscuit cutter. and then carefully wrap each frozen ball in the fondant blanket. You can use a little water to blend any seams or rips together and smooth them off.
- Repeat for all the balls and then pierce each one with a cake pop stick.
- Dip the top in a little water and then dip into edible glitter. Done.