Jaffa Cake Flower Bouquet for Mother's Day
A beautiful edible flower bouquet for Mother's day.
- 12 Jaffa cakes
- 40 g each colour Fondant ready to roll icing in pink, yellow and green
- 2 tablespoons Apricot Jam (warmed)
- You will also need 12 wooden coffee stirrers, round cookie cutter and shaped fondant cutters
1.Using the point of a knife, poke a hole in the bottom of the Jaffa cake and push into the hole the wooden coffee stirrer to make Jaffa cake lolly. Do this for all 12 Jaffa cakes.2 Roll out the green fondant and cut out 12 circles of green fondant using the round cookie cutter. The cutter should be same size as Jaffa cake.3.Brush the non-chocolate side of Jaffa cake with warmed apricot jam and stick the green fondant circle over it.4. Roll out the pink and yellow fondant icing and cut out cupcake shapes and flowers, stick them to the green fondant covered side using a little water. Repeat for all the 12 Jaffa cake pops.5.Arrange the Jaffa cake pops in a pretty vase and they are ready for gifting.
DetailsPrep time: Cook time:None Total time: Yield: 12
Also A big thankyou to the kind young man in Costa coffee that gave us the stirrers for the pops.