Food coloring (Water Based or Gel Color-for Royal Icing)
I first saw piped Petunia’s over at DesignÂ Me a Cake and I thought they would be perfect for these flower cake pops!
The first step in making these fun pops is to make Stiff Royal Icing. To do this I add 1 egg white (you can use meringue powder too), a 1/2 teaspoon of vanilla and then add powdered sugar until it will hold stiff peaks. Â I put it all in a bowl and stir it until it is firm enough to pipe and hold it’s shape. Â I colored my royal icing turquoise, but you can do whatever color you desire.
Next get your flower former. Â I got this in a 4 pack for about $2 so they are pretty inexpensive! Â This was the 2nd smallest in the pack. Â It is 2 pieces.
Next cut a small piece of tin foil, Â maybe about 2 inches squared and coat it with a little Crisco or shortening.
Next put that peice of tin foil into the flower former cup and use the opposite side to press it in tight.
You can trim a bit of these edges and then tuck it under the former so it is not in your way and the tin foil stays put.
The icing should be pretty stiff so it will hold form while piping, if not add a bit more powdered sugar until the stiffness is right. Now fill your piping bag and attach the pedal tip (102 Ateco for me).Â Â Be careful not to fill it up to much or it will be to tough to pipe out! Â You will start at the base of the flower former cup. With the widest part down and the skinny “pedal part” out drag the icing while wiggling it a bit up the side of the cup. The more you wiggle your wrist the more you will see the pedal “veins.” Once you get to the top, come straight back down. Â Let go of the pressure. Â Pedal 1 is complete:)!
Repeat 4 more times, until you have gone all the way around.
Add a few white nonpareilsÂ to the center. Â You could also add stamens here, but I like to eat these and don’t want the non edible piece in the way;)! Â Lift the tin foil off the nail former and set it to dry. Â NOTE: These take at least 2 days to dry out.
I made a quick video so you can see it, but I had to take the tin foil out of the flower former for the picture to come OK, so don’t forget that step;)!
Once these are all done and have dried out, remove them from the tin foil to be ready to put them on the cake pops!
It is time to make cake pops!
Take your baked cake and knead it down to a doughy consistency. Â You can add frosting/jam/coffee creamer WHATEVER to add a little extra flavor, or nothing at all! Â Just mix the cake till it is pliable and start rolling the dough into balls. We do this step in the Easy RollerÂ (or the Mini Easy Roller), so we can roll several of these at a time:)
Once all the cake balls are rolled, dip the stick into melted chocolate candy wafers and then place the stick into the cake ball. Â Next submerge the entire pop into the chocolate candy melts and tap off the excess. Â Place them on a sheet of wax paper. Â Before this chocolate sets take the dry Royal Icing Petunia’s and place it in the cake pop’s outer shell. Â That is it, Petunia Flower Cake Pops! If you use the Easy Roller, the hardest part will be waiting for the Flowers to dry:)!!