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Welcome Spring ~ Babycakes Cake Pop Recipes

By Kathy Moore & Roxanne Wyss

Welcome Spring ~ Babycakes Cake Pop Recipes

Makes 1 centerpiece

Welcome spring in grand style. Whatever the event ~ a shower, a garden party, Easter dinner ~ this centerpiece of cheerful bluebirds will set the scene for spring.

 

Ingredients

            Blue, green and dark chocolate candy melts

3            cake pops (any flavor)            

6            yellow-candy-and-chocolate-covered            

            sunflower seeds

            Paramount Crystals or shortening

3            white jelly beans            

            Toasted flaked coconut

Materials

3            cake pop sticks            

1            pastry bag or squeeze bottle, fitted with a fine tip

1            fine paintbrush          

1            small decorative flowerpot (about 2 inches/5 cm in diameter)

            Styrofoam block (at least 2 inches/5 cm cubed)

            Green paper shred

12 inches/30 cm wide    green tulle    about 6 inches/15 cm, cut into 4-inch/10 cm lengths

 

1.            Melt 1/4 cup (60 mL) blue candy melts (see page 18) and use to attach sticks to 2 cake pops (see page 27). Freeze cake pops for at least 15 minutes to set. Reserve the remaining candy melts. Repeat with 2 tbsp (30 mL) green candy melts, attaching a stick to the remaining cake pop.

2.            Add 1/2 cup (125 mL) blue candy melts to those left in the cup and melt until smooth. Coat one of the cake pops secured with blue candy melts (see page 29). Immediately hold the stick horizontally so that the melted liquid flows down to one spot on the cake pop to create the tail. Stick a sunflower seed on the front of the cake pop to make a beak. Stick two seeds on the bottom to make feet. Set in a cake pop stand to dry. Repeat with second blue cake pop.

3.            Reheat blue candy melts, adding more as needed. Use the pastry bag to pipe wings on the sides of the birds. Set in the stand to dry.

4.            Melt 2 tbsp (30 mL) chocolate candy melts, using Paramount Crystals or shortening to thin them (see page 18). Use the paintbrush to paint dots for eyes. Set in the stand to dry.

5.            Add 1/2 cup (125 mL) green candy melts to those left in the cup and melt until smooth. Coat the remaining cake pop. Immediately nestle jelly beans on top for the eggs, then pile coconut around the jelly beans to make a nest. Set in the stand to dry.

6.            Measure the dimensions of the flowerpot and trim the Styrofoam to fit snugly and be about 1 inch (2.5 cm) shorter than the pot. Place Styrofoam in the pot and cover with paper shred.

7.            Tie a length of tulle in a knot around each cake pop stick. Slide knots up to just below cake pops. Push the cake pop sticks into the Styrofoam, arranging the birds behind and slightly higher than the nest.

 

Tip: For yellow birds, substitute yellow candy melts for blue. Use orange-candy-and-chocolate-covered sunflower seeds for the beak and feet.

Tip: When you’re coating cake pops, the candy melts need to be deep enough that you can dip the cake pops straight down into the melts. If you’re only dipping a few cake pops, there will be some candy melts left over, but they can be melted again and used another time.

 

Find more fabulous Cake Pop Maker Recipes in 175 Best Cake Pop Maker Recipes by Kathy Moore and Roxanne Wyss

 

Additional resources