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 minutesminutes
Freeze: 20 minutesminutes
Total Time: 1 hourhour
Servings: 30
Equipment
20 cake pop sticks
Ingredients
Buttercream Frosting
½cupsalted butter, softened
2-2 ½ cups powdered sugar
2-3Tablespoonsnatural unsweetened cocoa powder, more or less, to taste
15ouncebox chocolate cake mix , bake according to package directions in a 9x13" pan
10ouncepackage yellow melting wafers
Optional: Sprinkles, jimmies or other desired decorations
Instructions
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.
Notes
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."