Isabela’s signature colors of lavender pink are mirrored in these dainty floral cake pops. Vanilla cake is enveloped in a crunchy lavender coating and are embellished with pink and white fondant flowers and gold candy pearls. Cake pops are surprisingly simple to make and are a favorite on any dessert buffet. These treats were served on our Encanto Disney dinner.
Isabela's Cake Pops
Makes 8 Cake Pops
Ingredients:
- 3 vanilla cupcakes (we love this recipe from Sally’s Baking Addiction)
- ⅓ cup vanilla frosting
- Cake pop sticks
- Vanilla almond bark
- Violet Wilton Gel Coloring
- Pink and white fondant
- Fondant presses
- Candy pearls, if desired
Instructions:
1. Crumble cupcakes into a medium mixing bowl. Add frosting and stir to combine. Roll 1 tablespoon of moist cake mixture into a ball. Place balls on a parchment lined baking sheet. Refrigerate until firm. Re-roll the chilled balls to smooth out, if needed.
2. Melt the candy coating using a double boiler or microwave. Add gel coloring and combine thoroughly. Dip a cake pop stick about 1/2 inch into the coating, then insert into the center of the cake ball. Place back in refrigerator and allow to harden.
3. After thoroughly chilled, dip the cake ball into the coating until it is completely covered. Allow excess coating to drip off. Create fondant flowers and butterflies. Using a toothpick, add a small bit of melted candy melt to the back of each decoration and adhere to the cake pop. Add pearl candies to the centers of the flowers if desired.
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