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Sunflower Cake Pop Bouquet – I Heart Naptime


A cake pop bouquet is a simple and fun way to make an edible arrangement everyone will love! Cake pops are an simple no-bake dessert to make and the whole family can obtain involved in the kitchen!

Sunflower Cake Pop Bouquet

I love making cake pops to give away as party favors and a DIY cake pop bouquet makes the cutest centerpiece on your Easter dessert table and these bright yellow sunflower cake pops are just the thing!

To make it simple, I use a cake box mix but I prefer to use homemade buttercream and for this one, I usually use my recipe for delicious chocolate buttercream. You can also use store-bought frosting if that’s what you like!

I’ve gone for double the chocolate here, so chocolate cake mixed with chocolate buttercream and then it’s dipped in yellow melting wafers. Perfect for chocolate lovers and to welcome Spring! Of course, cake pops can be made in a variety of flavors, so if you’d like to try another flavor, check out my vanilla cake pops, Oreo cake pops, or chocolate cake pops!

Here’s What You’ll Need

  • Chocolate cake mix – Use your preferred cake mix here. Alternatively, you can bake your favorite from-scratch recipe for chocolate cake.
  • Yellow melting wafers – If you select to emulate another flower, use whichever color you like.  
  • Salted butter – If you only have unsalted butter, add a small pinch of salt to the frosting. Salt helps to bring out the chocolate flavor.
  • Powdered sugar – Brings sweetness and stability to the frosting.
  • Natural unsweetened cocoa powder – Provides a deep chocolate flavor.
  • Vanilla extract – Pure vanilla extract has the top flavor.
  • Heavy cream or milk – Makes the frosting creamy.
  • OptionalWilton sunflower icing decorations (so Sweet!), sprinkles, jimmies, or other desired decorations.
  • Cake pop sticks

What are Chocolate Melting Wafers?

Chocolate wafers, sometimes known as candy melts, are great for melting. They melt smoothly and set firmly which makes them the top choice for making cake pops! You can find wafers in the baking aisle of your local grocery store, bulk store, or online.

How to Make a Cake Pop Bouquet

There are a few steps involved in making these cuties, but with a small bit of effort, you’ll obtain a large reward! Delicious treats that you can share with friends and family!

  1. Bake the cake. Bake the cake in a 9 x 13-inch pan according to the package directions. Leave it to cool.
  2. Make buttercream frosting. Whip the butter in a medium bowl until smooth and then add 1 cup of the powdered sugar and mix until everything is combined. Add the cocoa powder, vanilla, and additional powdered sugar, a small at a time while mixing. Finally, add a tablespoon of heavy cream or milk to make the frosting thick and creamy. You want your frosting to hold a peak.
  3. Make the cake pops: This is a great time to obtain the kids involved! They’ll love combining the cake and buttercream. In a large bowl, crumble cooled cake into fine cake crumbles and add 2 spoonfuls of buttercream frosting to the crumbs. Combine with your hands or a spoon. Continue adding more frosting until the cake holds together if squeezed.
  4. Form the balls: Use a medium cookie scoop to scoop out some cake mixture and roll it into a tight ball then place it on a plate. Continue rolling balls until you’ve used all of the mixtures.

Assembly

  1. Attach the pops to the stick: Melt a few of the wafers in a small microwave-secure bowl in the microwave until melted. Dip the end of a cake pop stick into the melted chocolate and push the stick into a cake pop. Repeat with all of the pops and then place them on a plate and put in the freezer for 20 minutes to allow the chocolate to harden.
  2. Dip in chocolate: Right before you’re going to dip the cake pops, melt the rest of the chocolate in a deep bowl or measuring cup. Remove the pops from the freezer and dip each one into the melted chocolate until coated. Let the excess drip off back into the bowl. Check out my step-by-step tutorial on how to melt chocolate for more information.
sunflower cake pop on counter

Decoration

  1. Decorate: Add your sunflowers, sprinkles, or jimmies before the chocolate hardens completely. You can also let the chocolate covering harden first and then drizzle more chocolate on top using a fork or spoon.
  2. Dry: Using a Styrofoam block or a glass filled with dry rice or beans, stand the cake pops up so they hold upright. The chocolate coating with be set in about an hour. You can place them in the fridge if desired, however, you may detect beads of water from condensation if they aren’t’ completely cooled by then.
  3. Presentation: For added decoration, you can tie a small bow with any color ribbon around the stick and present them in a group as a bouquet (a dozen perhaps!) or individually.

Special Occasion Treats

These are great for sharing with your valentine, for a bridal shower or wedding dessert table, baby showers, holiday parties, and birthday parties!

Expert Tips & Helpful Hints

  • For a timesaver, you can swap out homemade buttercream for 8 oz of prepared store-bought frosting.
  • Before crumbling your cake, cut off any brown edges and discard. 
  • After you dip the stick into the melted chocolate, let it dry first before sticking it into the cake ball. It’s easier to work and is less likely to fall off when dipping the whole cake pop into the melted chocolate.
  • When dipping your cake pops, work with 5 at a time while leaving the rest in the freezer. You want the balls to be really cold when you’re working with them.

Storage

Finished cake pops can be stored at room temperature for 3 – 4 days in an airtight container in a cool dry place.

More Desserts You’ll Love:

Cake Pop Bouquet

A cake pop bouquet is a simple and fun way to make an edible arrangement everyone will love! Cake pops are an simple no-bake dessert to make and the whole family can obtain involved in the kitchen!

Prep Time: 40 mins

Freeze: 20 mins

Total Time: 1 hr

  • 15 ounce box chocolate cake mix , bake according to package directions in a 9×13″ pan
  • 10 ounce package yellow melting wafers

Buttercream Frosting

  • 1/2 cup salted butter , softened
  • 2-2 1/2 cups powdered sugar
  • 2-3 Tablespoons natural unsweetened cocoa powder , more or less, to taste
  • 1 teaspoon vanilla extract
  • 1 Tablespoon heavy cream or milk

Optional: Sprinkles, jimmies or other desired decorations

Make Buttercream Frosting

  • In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add the cocoa powder, vanilla and additional powdered sugar, a small at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point.

Make Cake Pops

  • Once the cake has cooled, crumble the prepared cake into fine crumbs. If the edges of the cake have browned I like to remove the edges. Add 2 spoonfuls of buttercream frosting to the cake. Combine with your hands or a spoon. Gradually add more frosting until the cake holds together if squeezed. You don’t want it too crumbly or it won’t hold together.

  • Using a medium cookie scoop, scoop out 1 scoop of cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls.

Frosting: You can also use 8 ounces of frosting from the store (half of a 16 ounce can) to make it easier, I just prefer the homemade buttercream.
Cake: Discard any brown edges of the cake before crumbling. 
Cake pop sticks: After dipping the stick in melted chocolate, let it dry first before sticking into the cake ball. It’s easier to work with this way and is less likely to fall off when dipping the whole cake pop into melted chocolate.
Work in batches: Make sure that you’re only working with about five cake pops at a time. Leave the rest in the freezer so that they don’t soften too much while you work on the others. You want them to be really cold when working with them. 
Decorations: To make a sunflower cake pop bouquet, I used yellow melting wafers, as well as these Wilton sunflower icing decorations. I also used a small pot as the base, with leftover crumbled cake as the “soil.” 
 
 
 

Calories: 150kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 149mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 102IU | Calcium: 23mg | Iron: 1mg


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