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Cake Pop Bouquet

A cake pop bouquet is a simple and fun way to make an edible arrangement everyone will love! Cake pops are an easy no-bake dessert to make and the whole family can get involved in the kitchen!

We love this bouquet of cake pops for Spring, but you can make them year-round. Try vanilla cake pops, Oreo cake pops, or chocolate cake pops!

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Sunflower Cake Pop Bouquet

I love making cake pops to give away as party favors and a DIY cake pop bouquet makes the cutest centerpiece for Mother’s Day or an Easter dessert table and these yellow sunflower cake pops will brighten anyone’s day!

I used a boxed cake mix and my chocolate buttercream frosting. You can make homemade chocolate cake or use store-bought frosting if that’s what you like! Double the chocolate and then dipped in yellow melting wafers, these are both perfect for spring and chocolate lovers.

Here’s What You’ll Need

  • Chocolate cake mix – Use your preferred cake mix here. Alternatively, you can bake your favorite from-scratch recipe for chocolate cake.
  • Yellow melting wafers – If you choose to emulate another flower, use whichever color you like.  
  • Salted butter – If you only have unsalted butter, add a small pinch of salt to the frosting. Salt helps to bring out the chocolate flavor.
  • Powdered sugar – Brings sweetness and stability to the frosting.
  • Natural unsweetened cocoa powder – Provides a deep chocolate flavor.
  • Vanilla extract – Pure vanilla extract has the best flavor.
  • Heavy cream or milk – Makes the frosting creamy.
  • OptionalWilton sunflower icing decorations (so cute!), sprinkles, jimmies, or other desired decorations.
  • Cake pop sticks

Chocolate Melting Wafers

Chocolate wafers, sometimes known as candy melts, are perfect for melting. They melt smoothly and set firmly which makes them the best choice for making cake pops! You can find wafers in the baking aisle of your local grocery store, bulk store, or online.

How to Make a Cake Pop Bouquet

There are a few steps involved in making these cuties, but with a little bit of effort, you’ll get a big reward! Delicious treats that you can share with friends and family!

  1. Bake the cake. Bake the cake in a 9 x 13-inch pan according to the package directions. Leave it to cool.
  2. Make buttercream frosting. Whip the butter in a medium bowl until smooth and then add 1 cup of the powdered sugar and mix until everything is combined. Add the cocoa powder, vanilla, and additional powdered sugar, a little at a time while mixing. Finally, add a tablespoon of heavy cream or milk to make the frosting thick and creamy. You want your frosting to hold a peak.
  3. Make the cake pops: This is a great time to get the kids involved! They’ll love combining the cake and buttercream. In a large bowl, crumble cooled cake into fine cake crumbles and add 2 spoonfuls of buttercream frosting to the crumbs. Combine with your hands or a spoon. Continue adding more frosting until the cake holds together if squeezed.
  4. Form the balls: Use a medium cookie scoop to scoop out some cake mixture and roll it into a tight ball then place it on a plate. Continue rolling balls until you’ve used all of the mixtures.


  1. Attach the pops to the stick: Melt a few of the wafers in a small microwave-safe bowl in the microwave until melted. Dip the end of a cake pop stick into the melted chocolate and push the stick into a cake pop. Repeat with all of the pops and then place them on a plate and put in the freezer for 20 minutes to allow the chocolate to harden.
  2. Dip in chocolate: Right before you’re going to dip the cake pops, melt the rest of the chocolate in a deep bowl or measuring cup. Remove the pops from the freezer and dip each one into the melted chocolate until coated. Let the excess drip off back into the bowl. Check out my step-by-step tutorial on how to melt chocolate for more information.
sunflower cake pop on counter


  1. Decorate: Add your sunflowers, sprinkles, or jimmies before the chocolate hardens completely. You can also let the chocolate covering harden first and then drizzle more chocolate on top using a fork or spoon.
  2. Dry: Using a Styrofoam block or a glass filled with dry rice or beans, stand the cake pops up so they hold upright. The chocolate coating with be set in about an hour. You can place them in the fridge if desired, however, you may notice beads of water from condensation if they aren’t’ completely cooled by then.
  3. Presentation: For added decoration, you can tie a little bow with any color ribbon around the stick and present them in a group as a bouquet (a dozen perhaps!) or individually.

Special Occasion Treats

These are perfect to treat Mom for Mother’s Day or share with your Valentine along with some chocolate truffles or brownie truffles.

Use as a centerpiece for a bridal shower, wedding dessert table, baby showers, holiday parties, and birthday parties!

Expert Tips & Helpful Hints

  • For a timesaver, you can swap out homemade buttercream for 8 oz of prepared store-bought frosting.
  • Before crumbling your cake, cut off any brown edges and discard. 
  • After you dip the stick into the melted chocolate, let it dry first before sticking it into the cake ball. It’s easier to work and is less likely to fall off when dipping the whole cake pop into the melted chocolate.
  • When dipping your cake pops, work with 5 at a time while leaving the rest in the freezer. You want the balls to be really cold when you’re working with them.


Finished cake pops can be stored at room temperature for 3 – 4 days in an airtight container in a cool dry place.


Can I make my cake pop another flavor?

Sure! Beyond chocolate cake, try white sponge cake, lemon cake, strawberry cake, really the sky’s the limit! Any cake has a traditional crumb can be used.

Can I use a cake from scratch versus a cake mix?

Sure! I prefer a cake mix to save time, but a cake from scratch is great. You can even use my homemade vanilla cake mix.

Can I use other shapes for my cake pop bouquet?

I find that simple balls are the easiest but you can try simple molds like stars or circles. Other cookie cutter shapes might work as long as they are large and thick.

Why did my cake pops break off the stick?

This can be a few reasons. First, make sure the size of your cake pops are a good ratio for the stick that you are using. If the cake pop is big and the stick small, it will break and alternatively, a small cake pop on too large of stick will cause issues.

If you did not roll the cake ball tight enough this can also cause problems as well as if you did not use enough frosting to bind the cake, it may fall apart.

Can I freeze them?

Yes. After dipping them, freeze them in an airtight container for up to a month. Defrost in the refrigerator overnight or until thawed.

Try these other chocolate desserts including Oreo balls, the best chocolate cupcakes or brownie strawberry trifle!

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Cake Pop Bouquet

5 from 3 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
A cake pop bouquet is a simple and fun way to make an edible arrangement everyone will love! Cake pops are an easy no-bake dessert to make and the whole family can get involved in the kitchen!
Prep Time: 40 minutes
Freeze: 20 minutes
Total Time: 1 hour
Servings: 30



  • 20 cake pop sticks


Buttercream Frosting

  • ½ cup salted butter , softened
  • 2-2 ½ cups powdered sugar
  • 2-3 Tablespoons natural unsweetened cocoa powder , more or less, to taste
  • 1 teaspoon vanilla extract
  • 1 Tablespoon heavy cream or milk

Cake Pops + Dipping Chocolate

  • 15 ounce box chocolate cake mix , bake according to package directions in a 9×13" pan
  • 10 ounce package yellow melting wafers

Optional: Sprinkles, jimmies or other desired decorations


    Buttercream Frosting

    • In a medium bowl, whip the butter. Add in 1 cup powdered sugar. Mix until combined. Add the cocoa powder, vanilla, and additional powdered sugar, a little at a time. Add heavy cream to make the frosting thick and creamy. It should hold a point.

    Cake Pops + Dipping Chocolate

    • Once the cake has cooled, crumble the prepared cake into fine crumbs. If the edges of the cake have browned I like to remove the edges. Add 2 spoonfuls frosting to the crumbs. Combine with your hands or a spoon. Gradually add more frosting until the cake holds together if squeezed. You don't want it too crumbly or it won't hold together.
    • Using a medium cookie scoop, scoop out 1 scoop of cake mixture and roll into a ball. Place onto a plate. Repeat until all the cake mixture has been formed into balls.
    • In a microwave safe bowl, melt the chocolate wafers. Begin by heating for 30 seconds and then stirring. Repeat until all the wafers are melted. Dip the end of the cake pop stick into the melted chocolate and then push the stick into the cake pop. Then push the stick into the cake pop. Repeat until all cake pops have a stick. Place the plate of cake pops in the freezer for about 20 minutes.  
    • Once coated in chocolate, gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess. Before the chocolate starts to harden, add sprinkles, jimmies or other decorations.
    • Push the cake pop stick into a styrofoam block or use a glass filled with rice (or beans) to hold them upright. The chocolate will be set in about an hour. Store for 3 to 4 days in an airtight container in a cool place.


    Frosting: You can also use 8 ounces of frosting from the store (half of a 16 ounce can) to make it easier, I just prefer the homemade buttercream.
    Cake: Discard any brown edges of the cake before crumbling. 
    Cake pop sticks: After dipping the stick in melted chocolate, let it dry first before sticking into the cake ball. It’s easier to work with this way and is less likely to fall off when dipping the whole cake pop into melted chocolate.
    Work in batches: Make sure that you’re only working with about five cake pops at a time. Leave the rest in the freezer so that they don’t soften too much while you work on the others. You want them to be really cold when working with them. 
    Decorations: To make a sunflower cake pop bouquet, I used yellow melting wafers, as well as these Wilton sunflower icing decorations. I also used a small pot as the base, with leftover crumbled cake as the “soil.” 


    Calories: 150kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 149mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 102IU | Calcium: 23mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Dessert
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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