Strawberry Flower Cake Pops
by Angie Barrett June-22-2012
- 1 Strawberry Cake (I use box cake mix for cake pops)
- 8oz cream cheese, room tempature
- White Candy Melts
- Parchment Paper
- Lollipop Sticks
- Mini Cupcake Liners shaped like flowers (these are from Wilton)
- Silver Sprinkles
Using a sharp pair of scissors or a toothpick, poke a hole into the bottom of each Mini Cupcake Liner.
Crumble the baked/cooled cake into a large bowl.
With clean hands or while wearing gloves, mix in 8 oz Cream Cheese into the cake crumbs until the "dough" is the texture of play dough.
Roll 1 tablespoon of dough into a ball. Place on a parchment lined baking sheet or use a mini muffin pan to hold the cake balls. Continue doing this until you've made as many as you need.
Place the cake balls in to the freezer or fridge and chill for a few hours.
Melt the White Candy Melts according to the package directions.
Once the candy melted are melted, dip the end of a Lollipop Stick into the melted candy and then press it into the bottom of the cake ball to create a cake pop. Dip the entire cake pop (not the stick) into the melted candy, using a spoon to help cover the top of the pop. Remove from the melted candy melts and tap off excess.
Before the candy melts harden on the cake pop, sprinkle the top with silver sprinkles.
Slide the cake pop stick through the hole in the mini cupcake liners, pulling the mini cupcake liners all the way up so that the cake pops sits down in it.
For the "Flower Arrangement" look. I bought a large vase at Marshalls for around $10.00 to use for the base. I covered a styrofoam disk in green tissue paper and used a block of wood inside of the vase for support. Stick the cake pops into the styrofoam disk to create an "arrangement".
**Side note, make sure to keep these cool, as they can stay out at room temperature for about a day or long enough for a party but I wouldn't leave them out super long because of the cream cheese. Refrigeration is best :)
Yield: 40 cake pops