Flower Cake Pops

These are flower cakes pops that I decided to recreate that I found on Google images. These are great for the spring time, mother's day, or any special or random occasion for your special someone in your life. These are French Vanilla cake pops dipped in white chocolate. The flowers are made of fondant with edible pearls in the centers with colored white chocolate for the streaks. The cherry blossoms branches are painted with black food coloring and the blossoms are piped on with pink chocolate melts.

A useful tip that I discovered while making these cake pops is that double dipping in this case is perfectly a-okay! If you find that the first coat of chocolate is too thin, and you can still see some of the cake texture showing through, wait till the chocolate dries completely, and then re-dip the cake pop into the chocolate for a second coat! This makes the coat thicker and more opaque, and it often makes it more smooth as well. Also, if you're having trouble dipping your cake pop into the chocolate (meaning the chocolate is too thick and the cake pop keeps falling off the stick), there's 2 things you can do. I always dip my stick into some chocolate, stick it halfway into the cake ball, and let it harden (dry) completely. Then you can thin the chocolate by adding non-flavoring oil (like canola oil) and this will make the dipping as lot easier. Do NOT add water, that will ruin your chocolate. I hope you all enjoy and have a blossom day!