Making cake pops can be a dangerous hobby. Maybe not as dangerous as some of James Bond’s hobbies but still dangerous in my book!
It all starts with a simple cake pop project using candy to create adorable displays of sweetness on a stick. Before you know it, your pantry is full of candy of every shape, color and size. When that sweet tooth starts to tingle… good luck resisting the temptation to raid your “for cake pops only” stash of sugary goodies!
Ingredients & Supplies
To make flower pot cake pops, you will need:
– Cake balls in any flavor
– Green washi tape
– A cake pop stand
Make Your Cake Balls
Start by following the step-by-step directions for making cake balls. Chill them in the fridge or freezer until you are ready to start turning them into flower pot cake pops.
Helpful Hint: Keep in mind that making cake pops is a temperature sensitive process. Putting cake balls in the freezer may make them too cold for dipping, so you will need to let them sit for a few minutes after removing them.
Turn Your Cake Balls Into Flower Pot Cake Pops
Microwave your green candy melts in a bowl on low power for 30-seconds at a time. Stop and stir after each 30-second interval then repeat until the coating is completely melted.
Dip the a lollipop stick into the melted coating until 3/4 of the stick is covered. Gently tap the stick on the side of the bowl to remove any excess coating.
Before the candy coating dries, poke the bottom of the stick into the wide end of a Rolo Chewy Caramel candy.
Slide the Rolo up the stick until it touches the green candy coating. Wipe off any caramel that clings to the bottom portion of the stick.
Set the coated stick upright in your cake pop stand to allow the candy coating to harden and repeat the above steps for all of your cake pops.
Slice each of your chilled cake balls in half. Dip the edge of a coated lollipop stick into your green candy coating and then insert it into a halved cake ball, gently pushing until the stick is about half way through the cake ball. Turn your cake pop upright and set it in your cake pop stand. Continue this process for all of your cake pops then place them in the fridge to chill before dipping.
Helpful Hint: Work with just a handful of cake balls at a time. Rotating them in and out of the fridge ensures that you are always working with perfectly chilled cake balls. This is where it comes in handy to have a few petite cake pop stands to rotate around!
Dip a chilled cake pop straight down into the melted green candy coating until the cake ball is completely covered and sealed. If you need to angle the cake pop, gently tilt it in one direction and then another. Resist the temptation to stir the coating with the cake pop. If you do, your cake pop may fall off of the stick into a candy coating abyss. If you have this problem, don’t panic… check out 5 Tricks to Stop Cake Pops from Falling Off Sticks.
Remove the cake pop from the melted coating by pulling it straight up. Then, turn the cake pop at an angle and gently tap off any excess coating.
Helpful Hint: A tall narrow bowl works best for dipping cake pops. Keeping the coating warm throughout the entire dipping process is key to having a smooth coating on your cake pops. To avoid having to repeatedly reheat your coating, a chocolate melting pot is a great tool.
While the candy coating is still wet, place a white M&M’s Dark Chocolate Candy in the center of the flat side of your cake pop. Place purple, pink, or red M&M’s around the edges.
Set the cake pop upright in your cake pop stand and continue dipping the rest of your cake pops. Allow the green candy coating to cool and harden completely before continuing on to the next step.
Wrap a piece of green washi tape around the stem area of a cake pop. Cut the tape into the shape of leaves. Repeat this step on all of your cake pops.