Cake Pop Bouquet

Instructions:

• Prepare the Cake Dough:
• I used leftover chocolate cake from the “K-On! Valentine’s Chocolate Cake recipe”. To make the cake pop dough, simply cut the cake into slices, place them in a large bowl, and crumble them using an electric hand mixer or stand mixer. This method gives you the perfect texture for cake pops.
• If you don’t have leftover cake, you can bake a box cake mix and crumble it while it’s still warm. This is key—it helps achieve a smoother, more uniform dough without the need for added frosting or ganache.
• Alternatively, you can also use store-bought cupcakes or cakes. Just crumble them into the same dough consistency for a quick and easy option.
• Chill the Dough:
• Wrap the crumbled cake in plastic wrap and refrigerate for 20 minutes to firm it up, making it easier to roll out.
• Roll and Cut the Dough:
• Roll out the chilled dough between two parchment sheets to about 1/2 inch thick. Cut into shapes (heart-shaped or any you prefer) using a cookie cutter, then transfer to a parchment-lined baking sheet. Repeat with remaining dough.
• Add the Sticks:
• Melt candy melts in 10-second intervals, stirring each time. Dip the tip of a skewer (or cake pop stick) into the melted candy, then insert into each cake pop. Freeze for 5 minutes to set.
• Dip the Cake Pops:
• Melt the white and pink candy melts (or any color you prefer) until smooth. You can adjust the shades by adding more white or pink to get the desired hues. Dip each cake pop into the melted candy, allowing excess to drip off. Place on a parchment-lined sheet and let the chocolate set.
• Decorate the Cake Pops:
• Use leftover candy melts to make small decorations (like bows or roses) in silicone molds. Once the coating has hardened, drizzle more chocolate or add sprinkles, glitter, or edible flowers.
• Assemble the Bouquet:
• Cut floral foam to fit your bouquet’s size, then arrange the cake pops in the foam. Wrap with brown or decorative paper to complete the bouquet.