I am so lucky to have two beautiful girls. Currently out “spending their book tokens” AKA shopping in TK Maxx to buy Mummy some odd bowls and plates for food styling. They know me so well. Truth be told, I don’t need cards or any gifts from them. Seeing them change and grow is gift enough. I’d actually just like a proper English fry up tomorrow morning and a little potter around the allotment back in time for a little afternoon tea. And it is nice to have a treat or two lined up. We like afternoon tea on birthdays and special days. A cosy fire, a pot of tea, a tray of treats and a nice family film on the telly.
March is a month of birthdays and anniversaries for us and with the cafe now too there seems to always be cake in the house. Today I had some sweet potato and chocolate cake leftover. It’s quite a moist, dense cake which is perfect for moulding into balls. So we’ve transformed it into some posh cake pops. Easy to do and you can be as fiddly or as not fiddly as you like. We covered our’s in some fondant icing and decorated with edible glitter. My girls will never grow out of the edible glitter phase! And of course a few flowers to add a hint of Spring.
You’ll need To make them They will be ready to eat in about an hour when the ball of cake inside the fondant has defrosted.
Floral Cake Pops
To make them
They will be ready to eat in about an hour when the ball of cake inside the fondant has defrosted.
Here are a few more ideas for cake pops…
- My Cake Pop Pinterest Board
- Bakewell Tart Pops
- Coconut and Ginger Cake Pops
- Vegan and Gluten Free Cake Balls