Sunflower Cookie Cake Pops

Celebrate the change of seasons with these sunny-in-design, easy-to-make Sunflower Cookie Pops. Begin with chocolate sandwich cookies for the bases, add Yellow and Light Cocoa Candy Melts® candy and Chocolate Jimmies Sprinkles for the ray flowers and flower heads. So realistic and perfect for fall parties and get-togethers.

Prep30 min
Total Time1 hr 15 min
Skill LevelBeginner

Ingredients & Tools
Instructions

Instructions

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Melt candy. Melt light cocoa Candy Melts candy; keep warm. Line a cake board with parchment paper.
Prepare cookie pops. Carefully twist off one side of the cookie. Press the end of the stick into the filling. Stick should lay flat inside the filling.
Remove stick and dip end in melted candy, lay back into cookie. Reposition cookie side and press to adhere. Place on a prepared board and chill for 10 minutes.
Dip cookie pops. Hold stick and dip cookies into melted candy; tap to allow excess candy to drip. Place on board and chill until set, about 10 to 15 minutes. Reserve melted light cocoa candy.
Prepare templates. On board, outline 3 circles templates, 2 in. apart. Make two circles using smooth edge Cutter “D”. Make one circle using a smooth edge cutter “C”. Cover board with parchment paper.
Make sunflower petal circles. Melt 8 oz. yellow Candy Melts candy and pour place in a disposable decorating bag. Using templates, work one circle at a time and pipe small balls on the edge of circles.
Fill small circles with approx. 18-22 balls and large circles with 22-24 balls. Use angled spatula to lightly pull out balls into leaf shapes. Use toothpicks around the inside edge of circles to connect all the balls into a ring.
Repeat for two remaining circles. Chill until set, about 10 minutes.
Assemble sunflower pops. Carefully remove petal circles from parchment paper. Attach a large petal circle onto a cookie with melted candy. Fill in any void spaces with melted candy.
Attach two smaller petal circles. Pipe melted reserved lt. cocoa candy in center, immediately add chocolate sprinkles. Chill until set, about 5 minutes. Shake off excess sprinkles.

Notes

- Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
- Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
- Avoid under or over beating: Make sure to beat until stiff peaks are reached and don’t beat past that point.
- Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
- To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
- To store: meringue cookies will last for up to a week in an airtight container

How To

How to Use Meringue Powder
If you love decorating roll-out cookies or piping flowers, chances are you’ve used meringue powder to make your icing. Meringue powder is a must for making royal icing, meringue cookies and stabilizing marshmallow or whipped cream frosting.
9 Beginner Piping Techniques To Help Make You a Pro
Whether you’re new to cake decorating or just want to brush up on your piping skills, these 9 beginner piping techniques are all you need to get started. From classic cupcake swirls to piping buttercream flowers and borders, these simple cake piping techniques are sure to have you enticed to ice!