Almond and Cranberry cake pop bouquet

Mothers Day Flaked Almond Pastry Bites

Why give mom flowers when you can give her a Cake Pop Bouquet


  • Icing Sugar 450g
  • Boiling Water 8 tablespoons
  • Food Colouring
  • Sprinkles
  • Paper Straws


  1. Beat butter, sugar, vanilla and almond essence until light.
  2. Add eggs one at a time, beating well after each.
  3. Sift in the self-rising flour and ground almonds, then fold into mixture. 
  4. Spoon into a cake pop silicon mould, place a dried cranberry in the center and place another spoonful of the mixture on top.
  5. Cover with the other half of the cake pop silicon mould.
  6. Bake at 180°C for 15 minutes.
  7. Remove from the oven and allow to cool completely.
  8. Sift the icing sugar in a bowl, add the boiling water a little at a time to get the right consistency.
  9. Thin enough to pour but thick enough to coat the cake pops evenly.
  10. Divide the icing into three and add the food colouring.
  11. Place the cake pops on a cookie cooling tray and spoon the icing over the top until it evenly coats the cake pops.
  12. While the icing is still wet top with a few sprinkles.
  13. Once the icing is dry, insert a paper straw into the bottom of each cake pop and arrange together as a bouquet.

It's so much fan to make these. Enjoy! 

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