Green thumbs are sure to love this sweet treat! Complete with edible flowers and an edible flower planter, this Brownie Pop Flowers and Planter Cake is sure to please garden lovers of all kinds. A fun dessert for birthdays and Mother’s Day, this lovely cake features fondant leaves and petals, delicious brownie flowers and edible dirt kids and adults will love. Though it may look challenging, this spring cake is actually quite easy to assemble and it’s sure to make anyone bloom with appreciation!
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.
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
Use reserved fondant to make eight small
leaves. Follow directions above but thin to
only 4 in. long with stem, 3/4 in. wide.
2 DAYS IN ADVANCE
Make brownie pops.Bake and cool
eight brownies in round pops silicone mold
supported by cookie pan.
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.
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
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.
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
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
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
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.
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.
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
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.