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Trendy cake pops make the perfect dessert centerpiece for any spring or summer celebration.


Favorite cake recipe or mix

White Ready-to-Use Decorator Icing (1lb. can)

Decorator Preferred White Fondant (24 oz. needed)

WILTON Color Right Performance Color System


WILTON CANDY MELTS, your choice of colors (36 oz. needed for medium cake pops)



WILTON 9″ Fondant Roller (pink guide rings used)

WILTON Gum Paste Flower Cutter Set (small daisy cutter used)

5-piece Decorating Brush Set

10″ x 14″ Cake Board

6″ Lollipop Sticks

Short Disposable Dipping Container

Pops Decorating Stand

Disposable Decorating Bag



1.MAKE FLOWERS: One day in advance, make flowers. Tint fondant. Using pink guide rings, roll fondant to 1/16-inch thick. Cut out one daisy in color fondant and one in white fondant for each pop. Roll a 1/4″ fondant ball for center of flower. Adhere petals and centers with damp brush. Place flowers on cornstarch-dusted board and allow to dry overnight.

NOTE FOR TINTING FONDANT: Reserve 8 oz. fondant white. Tint remaining fondant in colors of choice using Color Right Performance Colors

2.MAKE CAKE BALLS: Prepare and bake cake recipe or mix; cool completely. Using hands, crumble cake until no large chunks remain. Add approximately 1/2 cup decorator icing. Mix with fingers until well combined. Add small amounts of icing, as needed, to get desired consistency. Form mixture into medium-sized cake balls (approximately 2 tablespoons-sized cake balls, each about 1 1/2-inch diameter) and chill until set, about 2 hours.

3.MAKE CAKE BALL POPS: Once cake balls are chilled and ready, insert lollipop sticks into top of cake balls. Chill until ready to use.

4.DECORATE CAKE POPS: Melt candy separately in short containers, according to package instructions. Dip pops in melted candy. Place in stand and chill until candy is firm, about 10 to 15 minutes. Use extra melted candy to attach one flower to each cake pop. Pipe candy dots in groups of three around middle of cake pop.


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