There is nothing quite like fresh flowers to let you know that spring has finally arrived. What better way to celebrate the end of winter than with a Cake Pop Flower Bouquet?!
(Makes approximately 20 cake pops)
2 medium eggs
180g self raising flour
140g caster sugar
1 tsp vanilla extract
For cream cheese frosting:
70g softened butter
50g cream cheese
200g icing sugar
1 tsp vanilla extract
To complete cake pops:
200g Renshaw Colour Melts in white
250g pack Renshaw Flower and Modelling Paste
1tbsp vegetable oil
Food colouring to create different coloured flowers (optional)
Preheat oven to 180°C/350°F/Gas Mark 4.
Cream together the sugar, butter and vanilla extract until the mixture is light and fluffy.
Beat the eggs in a separate bowl until light. Slowly add to the butter and sugar mixture, mixing thoroughly as you go.
Add the milk and flour and mix well. Pour into a greased 9″ cake tin and bake in oven for approximately 35 – 45 minutes, or until a knife stuck into the middle comes out clean. (Cover with foil if the top browns before the centre is cooked. This will prevent it burning).
Once the cake has been baked remove from the oven and leave to cool on a wire rack.
Whilst waiting for the cake to cool you can proceed with making the frosting.
Mix together the butter and cream, then add the vanilla extract and icing sugar. Mix thorougly and place in fridge for at least 30 minutes.
Once your cake has completely cooled down, remove the sides, top and bottom with a sharp knife.
Use your fingers to turn the centre of the cake into fine crumbs.
Using your hands (not a spoon or machine – you need to be able to feel the texture as you go to ensure the dough reaches the right consistency), begin to add a little frosting at a time, kneading it into the crumbs until you create a soft, pliable dough that is neither too sticky nor too dry. You might not need to use all of the frosting that you’ve prepared. How much you’ll need will depend on how moist your cake is.
Once your dough has reached the required consistency place it back in the fridge for at least an hour.
Line a tray with greaseproof paper.
Remove your dough from the fridge and pull off a small amount, rolling it into a smooth, round ball about the size of the round between your forefinger and thumb – maybe a little larger. Place each ball onto the tray leaving adequate space around them. Once all your dough has been used up and rolled into balls, place them into the fridge for an hour.
Whilst you are waiting for the dough to firm up, begin making the flowers. Roll the modelling paste with your fingers until it is soft and malleable. Break off a piece and roll into a sausage shape. Flatten with a small icing rolling pin (dust with icing sugar so that it doesn’t stick). Start at one end and begin rolling it up, raising the edge of the ‘petals’ as you work your way around the centre of the flower. Occasionally, twist the strip of icing as you continue rolling it around the centre, tucking the end away at the back of the flower head. Twist the base gently, forming a small anchor with which you will attach the flower to the cake pop. All the flowers to dry, firming up as they do so.
Melt the Colour Melts according to the instructions. Stir through thoroughly and add a tablespoon of vegetable oil, continuing to stir as you do so.
Dip a lollipop stick approximately 2cm into the melted candy and imediately press a dough ball onto it. The stick should only go about halfway into your dough ball. Turn ball upside down and place with the stick facing upwards onto a tray of greaseproof paper for a couple of minutes until the ball sets onto the stick.
Once the ball has securely set onto the stick, stick the dough ball into your melted candy mixture, ensuring it is evenly coated all the way around. Gently tap any excess off and before it dries, push in one of the model flowers.
Stand up the cake pop to dry, then chill for at least half an hour before eating.