These adorable flower cake pops with handmade fondant flowers will add a touch of elegance to your wedding dessert table. The ideal balance of refinement and sweetness for your big day!
Ingredients: 2 cups of cake crumbs from your favorite cake. 1/2 cup of cream cheese, softened. 2 cups of white chocolate, melted. Fondant assorted colors for flower decoration. Edible glue or water for attaching fondant. Lollipop sticks. Green food coloring for stems. Powdered sugar for dusting.
Instructions: In a large bowl, crumble the cake into fine crumbs. Mix the softened cream cheese thoroughly with the cake crumbs after adding it. Form the mixture into tiny cake balls and arrange them on a tray covered with parchment paper. Place lollipops into every cake ball and place it in the refrigerator to solidify for approximately half an hour. In a bowl safe for the microwave, melt the white chocolate and stir until smooth. To ensure an even coating, dip each cake pop into the melted chocolate. Let the dripping chocolate fall off. Reposition the cake pops onto the tray and refrigerate for approximately fifteen minutes to allow them to set. Cut out flower shapes in a variety of colors using rolled fondant. Either use edible glue or water to adhere the fondant flowers to the cake pops. Create stems by shaping a small amount of fondant with green food coloring and affixing them to the bottom of the flowers. Before serving, let the cake pops completely set in the refrigerator. Before presenting, add a final dusting of powdered sugar.