I hope you are inspired to try something new and Pull Together this sweet treat for all of your special Valentines!
It is best to start the decorations for these pops the day before to make it easier to handle the fondant decorations. The fondant decorations can be replaced with royal icing or premade - shop purchased decorations if you like.
cake pop mixture (any type)
white candy melts
fondant colored blue and pink - you will only need a small amount about 1/2 the size of your fist.
Flower shaped fondant or cookie cutter (4cm (1 3/4inch)
Heart shaped fondant cutter - approx 1.5cm (5/8 inch) in height
Tear drop shaped fondant cutter - approx 2cm (3/4 inch) in length
heart shaped sprinkles
1st Day make the heart and bird fondant decorations
Knead the pink fondant and roll out on a corn flour (corn starch) dusted workbench with a small plastic rolling pin. Use a heart shape fondant cutter to cut out hearts and then lay them on a tray lined with parchment paper. You don't have to but I like to pinch the bottoms of mine to go to the side, or you can leave then like normal hearts. Allow them to set overnight.
Knead the blue fondant and roll out on a corn flour (corn starch) dusted workbench with a small plastic rolling pin. Use the tear drop shaped fondant cutter to cut out shapes and then lay them on a tray lined with parchment paper.
Pinch the tail and pull it up to look like a bird and then quickly press a heart sprinkle into each tear shape (see picture for directions).
If you have worked quickly the sprinkle should stick to the fondant, however if you have taken too long the fondant may have dried out already. In that case you can use a little royal icing, edible glue or melted chocolate to attach the heart.
Leave to set overnight.
2nd Day make the cake pops
Holding the flower/blossom cutter between your thumb and pointer squish together to shape into a mini cloud.
Line a tray with parchment paper and place the cloud cutter on top of the paper lined tray. Take a few teaspoons of the cake pop mixture and press it into the cloud cutter pressing down firmly until it is evenly packed in, turn it over to check that there are no gaps underneath. Use your fingers to gently press the mixture out of the cutter so it remains on the lined tray. Place tray in fridge to chill until firm
Make sure the chocolate/candy coating is still melted, if needed remelt in the microwave. Holding the end of the stick dip the whole cloud cake pop into the melted chocolate/candy coating. Lift it up and allow as much of the candy/chocolate mixture to fall off as possible. tap gently on the side of the bowl if necessary. Place upright in a stryofoam block to set.
Store in the fridge in an airtight container for up to 3 days.
***and if you’re a bit of a fan of bird pops, check out Bubble & Sweet’s book Sweets on a Stick, there are instructions for cute bird cake pops and even cuter birdhouse pops.