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Bounteous Blossoms Brownie Pops & Cake Zoom

Bounteous Blossoms Brownie Pops & Cake


Makes: Cake serves 12.

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Step 1

3 DAYS IN ADVANCE

Make fondant leaves. Tint 3 oz. fondant moss green. Knead teaspoon Gum-Tex into green fondant. Use 9 in. fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use narrow lily cutter from gum paste flower cutter set to cut eight large leaves. Place under storage board flap until needed. Cut three lollipop sticks in 2 in. pieces.

Work with one leaf at a time. Use fondant roller to widen stem of leaf to 3/4 in. and elongate remainder of leaf to 6 in. long x 1/32 in. thick. Press leaf lightly on calla lily section of flower impression set. Wrap stem of leaf around 2 in. lollipop stick to shape, but do not attach. Let dry 2 to 3 days on cornstarch-dusted board. Support at various points with pieces of crumpled napkin to create natural looking curves. Repeat for remaining large leaves. Reserve excess fondant.

Use reserved fondant to make eight small leaves. Follow directions above but thin to only 4 in. long with stem, 3/4 in. wide.

Step 2

2 DAYS IN ADVANCE

Make brownie pops.Bake and cool eight brownies in round pops silicone mold supported by cookie pan.

Step 3

Cover pops with candy. Melt 8 oz. yellow Candy Melts candy with 1 teaspoon solid vegetable shortening. Dip end of 11 3/4 in. lolllipop stick in melted yellow candy; insert in rounded end of brownies. Place on parchment paper-covered cake board; chill until firm, 10 to 15 minutes.

Dip pops in melted candy to completely cover. Tap to remove excess candy. Place in pops decorating stand. Chill until firm, 10 to 15 minutes. Reserve remaining candy.

Step 4

Make flower centers and petals. Tint 14 oz. fondant lemon yellow/golden yellow combination (for yellow). For center, use 9 in. fondant roller with pink guide rings to roll out yellow fondant 1/16 in. thick as needed. Use medium round Cut-Out from round Cut-Outs fondant cutter set to cut a circle. Use brush and piping gel to attach over flat end of pop. Repeat for seven more centers.

For petals, roll out yellow fondant 1/16 in. thick as needed. Use hydrangea leaf cutter from gum paste flower cutter set to cut six petals for each flower. Work with one petal at a time; place other petals under storage board flap until needed. Place petal on thin shaping foam. Use large ball tool from 10-pc. gum paste/fondant tool set to soften edges. Place top half of petal over wave flower former to curve. Repeat with remaining five petals. Let petals dry 45 minutes to 1 hour before attaching.

Step 5

Attach petals to pop. Brush bottom inside half of one petal with piping gel. Wrap around pop, starting at bottom. Attach two more petals so pop is divided into thirds. Attach three more petals, positioning between first three. Bend top edges outward. Repeat with remaining pops.

Use thin modeling stick from set to poke a small hole in top center of pop. Use melted yellow candy in cut parchment bag to pipe a small amount inside hole. Immediately insert lily stamens in hole. Let set 3 to 5 minutes. Spread out stamens for natural look.

Paint lollipop stick in pop with mixture of moss green icing color and lemon extract. Let dry 10 to 15 minutes in pops decorating stand.

Step 6

1 DAY IN ADVANCE

Make classic wonder mold cake. Prepare firm-textured cake batter, such as pound cake, following mix or recipe directions. Bake and cool cake according to pan package directions. Level both ends with serrated knife.

Step 7

Cover cake with candy. Melt 2 pks. blue candy and 1 pk. white candy according to package directions. Mix blue and white candy together; add 1 1/2 tablespoons solid vegetable shortening. Use spatula to ice flat side of cake with melted candy. Chill until firm. 5 to 10 minutes. Repeat. Use warm knife to remove any drips from cake sides.

Place cake, candy side down, on cooling grid over parchment paper-lined cookie pan. Spoon or pipe candy over cake to completely cover. Tap to settle; chill until firm, 10 to 15 minutes. Use warm knife to remove any drips. Repeat. Reserve excess candy.

Step 8

Make candy base. Place largest (5 in.) cutter from blossoms set on non-stick cookie sheet. Fill to 1/4 in. deep with reserved blue candy. Tap to settle. Chill until firm, 10 to 15 minutes.

Use melted blue candy to attach narrow end of cake to candy base. Support until candy sets. Chill until firm, 10 to 15 minutes.

Step 9

Add fondant trims. Tint 4 oz. fondant teal/sky blue combination to match candy. Use folk fondant and gum paste mold and blue fondant to make four blossom border strips. Use melted candy to attach strips around top edge of cake, with half of strip above top edge. Trim last strip as needed to fit. Reserve excess fondant.

Use folk mold and reserved fondant to make 12 each broad leaves and heart blossoms. Use melted candy to attach around cake, 1 in. below top border. For base, use folk mold and reserved fondant to make four small medallions. Cut in half. Use melted candy to attach over petals of candy base.

Step 10

Assemble cake. Combine 1/2 oz. melted blue candy with 1/2 oz. melted yellow candy to make green. Remove sticks from leaves. Slide leaves onto sticks below flowers; secure with dab of melted candy. Place in pops decorating stand until firm, 10 to 15 minutes.

Use heated knife tip to make holes in top of candy pot. Insert flowers at various angles. Trim sticks to vary heights. Spoon crushed chocolate cookie crumbs over top.

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Ingredients

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Gum-Tex?

Gum-Tex?

White Candy Melts® Candy

1 pkg. White Candy Melts® Candy

Blue Candy Melts® Candy

2 pkgs. Blue Candy Melts® Candy

Yellow Candy Melts® Candy

1 pkg. Yellow Candy Melts® Candy

Teal Icing Color

Teal Icing Color

Sky Blue Icing Color

Sky Blue Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Moss Green Icing Color

Moss Green Icing Color

Golden Yellow Icing Color

Golden Yellow Icing Color

Favorite brownie mix or recipe

Favorite brownie mix or recipe

Favorite Firm-textured Pound Cake Recipe

Favorite Firm-textured Pound Cake Recipe

Chocolate Sandwich Cookie Crumbs

1 1/2 cups Chocolate Sandwich Cookie Crumbs

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4-Pc. Blossoms Metal Cutter Set ((largest [5 in.] used))

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11 3/4 in. Lollipop Sticks

11 3/4 in. Lollipop Sticks

12 in. Disposable Decorating Bags

12 in. Disposable Decorating Bags

10 x 14 in. Cake Boards

10 x 14 in. Cake Boards

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