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Spring Flower Cake Pops

Ingredients

  • 1 box of cake mix
  • 3 eggs or according to cake box directions
  • 1/4 cup oil or according to cake mix directions
  • 1/3 cup water or according to cake box directions
  • 2 bags of pink candy melts or white chocolate tinted pink
  • 1 bag of mini marshmallows
  • 1 bottle of edible pearl candy
  • 1 cup of icing tinted turquoise I used Royal Icing
  • Donut hole or cake pop pan
  • Parchment paper

Instructions

  1. Preheat oven according to cake mix
  2. Mix cake mix according to package instructions. Spray the donut hole pan with non stick baking spray. Fill each cavity approximately half full with cake batter. Bake 8-10 minutes or until toothpick inserted comes out clean. Transfer to wire cooling rack and cool completely before proceeding to next step.
  3. Chill cake balls in freezer for approximately 30 minutes. This will encourage the candy melt to quickly harden.
  4. Once all cake balls are baked and cooled, melt candy melt according to package instructions. I work with only a small amount of melted chocolate to a time so that it does not begin to harden before I have used it all. Remove a few cake balls to a time from the freezer and coat with the melted chocolate or candy melt. Cover counter or flat surface with parchment paper and place each cake ball on the parchment paper to allow candy melt to harden.
  5. While candy melt hardens, begin cutting the mini marshmallows. You’ll cut them on a diagonal the height of the marshmallow. Cut enough for petals for each cake ball (about 6 marshmallows, 12 halves, per cake ball)
  6. After the candy melt is hard on the cake balls, begin attaching petals to the top of each cake ball with icing. You can follow the pattern I have used or create your own. Once all the petals are attached, place a small amount of icing in the center of each and add a small edible pearl.