Happy Birthday Bobbi!!!
Today is Bobbi's birthday. She is turning ummm ahhhh - well ok - it's not polite to tell a lady's age. So let's just say it's her 21st birthday (again).
In honor of Bobbi's birthday party here on our blog, I am going to give everyone the present of a tutorial on how to make this adorable flower pot - cake pop stand!
1 flower pot - I bought the flower pot I gave Bobbi at Michaels on sale for $3.99
1 styro foam florist block - cut this into thirds
12 lollipop sticks
Mother's Day Bouquet Cricit Cartridge
1 piece of 12x12 yellow card stock
1/4 piece of green tissue paper
Cake Pops (12 for the bouquet and a couple ot eat while making the present
Step 1 - Cut flower shapes from Mother's Day Bouquet (I used flower #18) - last column - third row
Step 2 - Punch holes in the center of the flowers. I used the small punch on my Crop-A-Dile - Eyelet and Snap Punch Tool
Step 3 - Insert florist foam into flower pot
Step 4 - Cover foam with green tissue paper (you can also use easter grass if you have any - I was out)
Step 5 - Assemble your cake pop flowers by add the flower unser the cake pop.
Step 6 - Insert Cake Pops into flower pot! Repeat until complete.
Step 7 - Deliver to the Birthday Girl
Step 8 - Eat and Enjoy
Happy Birthday Sunshine! Hope you have a great 21st (ish) Birthday Blog Party!
Red Velvet Cake Pop Receipe (from Wilton.com)
1 box (about 18 ounces) Red Velvet cake mix
1 box (3.4 ounces) chocolate pudding mix
1 cup water
1/3 cup vegetable oil
1/2 cup canned cream cheese icing
1 bag (14 ounces) White Candy Melts® (I used 1/2 package of while Almond Bark)
Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts; let set.
Makes 48 – 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 – 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 – 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)