Four Simple Flower Treats

This post may contain affiliate links. Please read my disclosure policy.

Four simple themed “Flower Treats” that are perfect for Mother’s Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower Cookie Pops, & Sunflower Nutella Frosting Bites.

“Four simple themed flower treats that are perfect for Mother's Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower Cookie Pops, & Sunflower Nutella Frosting Bites. via chelseasmessyapron.com

Right above this text is a quick (2 minutes!) video overview of these four flower-themed treats and below are individual recipes!

PIN THESE Flower Treats to your Pinterest boards.

Four simple themed "Flower Treats" that are perfect for Mother's Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower Cookie Pops, & Sunflower Nutella Frosting Bites. via chelseasmessyapron.com

ROSE CAKE POPS

These easy-to-make cake pops are decorated to look like a rose! Tie a green ribbon around the base of the cake pop and you can’t hardly tell the difference ? .

In case you can’t find the ingredients/products in the store, or prefer the convenience of shopping online, here are links to what I use:

 

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Rose Cake Pops

Easy cake pops made to look like a rose
Print Recipe

Rose Cake Pops

Easy cake pops made to look like a rose
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 48 cake pops
Author Chelsea

Ingredients

  • 1 box (15.25 ounces) white or yellow cake mix (plus ingredients called for)
  • 1/2 of 1 container (so 8 ounces of a 16 ounce container) cream cheese frosting
  • 2 packages (12 ounces EACH) red candy melts, separated
  • 1-2 teaspoons vegetable oil
  • Lollipop sticks or decorative straws
  • Optional: green ribbon, cake pop stand (or styrofoam block)

Instructions

  • Bake the cake according to package directions in a 9 x 13 cake pan. Allow to cool completely and then crumble the cake into crumbs (use your hands or some forks) until it resembles fine crumbs.
  • Add in about half of the can of frosting (the exact amount varies on the moistness of your cake), just until the cake will easily roll into balls and hold a shape without being overly moist/"wet".
  • Use a large spoon or your hands to get the frosting incorporated into the cake.
  • Roll the mixtures into tight balls and place them on a plate. Repeat until all of the mixture is made into balls. Cover and place them in the freezer for 15-20 minutes.
  • Separate the chocolate into 5 smaller batches (it hardens quickly so melt in small batches). Add 1/2-1 teaspoon vegetable oil (just enough to thin the chocolate to make it easy to coat the pops -- you can always add more so start by adding less) and start by melting one batch in the microwave in bursts of 15-20 seconds, stirring in between each burst for 15 seconds until the chocolate is completely melted. (Reserve 1 batch of chocolate for the end decoration)
  • Dip the lollipop sticks in the melted chocolate and then into the cake balls. Allow that to set and then dip the cake balls in the melted chocolate. Use a spoon to spoon melted chocolate evenly over the cake pop. Tap the pop on the edge of the bowl to remove the excess. If it isn't going on very pretty, try adding a little more oil and/or melting for another 15 seconds in the microwave.
  • Place the pops in a cake stand or styrofoam block to set.
  • Once they are all dipped and dried, melt the last batch of red candy melts and transfer them to a plastic bag. Snip off the tip and drizzle the melted chocolate in a swirl over the cake pops to resemble the top of a rose.
  • Allow to set.
  • If desired, tie some green ribbon on the cake pops. Enjoy! Best enjoyed within 2-3 days.

Video

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Four simple themed "Flower Treats" that are perfect for Mother's Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower Cookie Pops, & Sunflower Nutella Frosting Bites. via chelseasmessyapron.com

LEMON CURD SUGAR COOKIE BITES

A simple stove-top lemon curd is prepared and then cooled. Spoon it in a cooled sugar-cut-out-cookie bite and you’ve got a dessert that’s better than any kind of lemon bar!

In case you can’t find the ingredients/products in the store, or prefer the convenience of shopping online, here are links to what I use:

 

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Lemon Curd Sugar Cookie Cups

Easy flower sugar cookie cups filled with the best lemon curd and a sprinkle of powdered sugar!
Print Recipe

Lemon Curd Sugar Cookie Cups

Easy flower sugar cookie cups filled with the best lemon curd and a sprinkle of powdered sugar!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 mini lemon curd cups
Author Chelsea

Ingredients

Lemon Curd

  • 2 large lemons (zest and 1/4 cup juice)
  • 3/4 cups white sugar
  • 4 tablespoons unsalted butter, room temperature
  • 2 large eggs
  • Pinch salt

Sugar Cookie Cups

  • 1 package (17.5 ounces) sugar cookie mix (I use Betty Crocker OR use your favorite sugar cookie dough)
  • + ingredients called for
  • Optional: sprinkle of powdered sugar

Instructions

  • Zest and juice two lemons, being careful to avoid the white skin. Add just the zest of the lemons and the white sugar to a food processor and pulse until the zest is finely chopped and combined with the sugar.
  • In a large bowl, cream the butter and sugar mixture. Add in the eggs, 1 at a time, mixing in between each addition. Mix in the 1/4 cup of lemon juice and salt and beat until combined.
  • Pour the mixture into a pot and cook, stirring constantly, over low-heat until thickened. This takes about 10 minutes. Remove from the heat and transfer to a jar and place in the fridge to cool.
  • Meanwhile, prepare the sugar cookie mix according to package directions (follow directions for "cut-out" cookies). Roll out the dough and cut out flowers.
  • Generously spray a miniature muffin tin and gently place the flower cookies into the tin. Bake for 7-11 minutes or until lightly browned on top. Be careful to not over-bake the cookies so they stay soft!
  • Remove and allow to cool. Gently twist the cookie out of the tin. Allow to completely cool.
  • Fill the cooled cookies with the chilled lemon curd and dust lightly with powdered sugar.
  • Best enjoyed the same day.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

Four simple themed "Flower Treats" that are perfect for Mother's Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower Cookie Pops, & Sunflower Nutella Frosting Bites. via chelseasmessyapron.com

FLOWER COOKIE POPS

These easy cookie pops aren’t just cute — they taste so good! Chocolate-dipped cookies are always delicious, but add M&Ms and they are the BEST.

In case you can’t find the ingredients/products in the store, or prefer the convenience of shopping online, here are links to what I use:

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Flower Cookie Pops

Easy chocolate-covered cookie flower pops.
Print Recipe

Flower Cookie Pops

Easy chocolate-covered cookie flower pops.
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 24 flower pops
Author Chelsea

Ingredients

  • 1 package of your favorite Oreos or sandwich cookies (the video shows birthday cake Oreos!)
  • 1 bag (12 ounces) white chocolate chips
  • 1 bag Spring or plain M&Ms
  • Optional: vegetable oil makes the white chocolate easier to work with
  • Lollipop sticks

Instructions

  • Prepare a few large sheet pans by lining them with parchment paper and set aside. Gently separate the oreos by slowly twisting them apart. (Some will break, it's okay.)
  • Separate the white chocolate into 3 parts (this is to keep it from getting hard while you decorate) and place each batch in a microwave-safe bowl. Add about 1/2 teaspoon vegetable oil (add more later if needed to thin the chocolate so it can coat the cookie easily and smoothly.)
  • Melt the first bowl in 20 second bursts in the microwave (Microwave 20 seconds, stir 20 seconds, etc.)
  • Be patient when melting and stir well in between bursts to avoid burning the chocolate.
  • Dip one end of the lollipop stick into the melted chocolate and press that side into the cream side of the oreo.
  • Place the other half of the oreo on top and gently press and hold.
  • Using a spoon over the bowl of melted chocolate, spoon the melted chocolate over the cookie. Gently tap the cookie on the bowl to remove excess chocolate. Swipe the cookie on the edge of the bowl to again remove excess chocolate.
  • Transfer the cookie pops to the prepared sheet pan and allow the chocolate to harden. Repeat for all the cookie pops using all of the chocolate but about 1/4 cup.
  • When the chocolate is hardened, use the last 1/4 cup of white chocolate (melted) to attach the M&M's. Touch the back of each M&M with white chocolate and press it into the cookie. (I like to add the M&Ms to the hardened cookies so they don't "sink" into the melted white chocolate and pop up on the surface instead.)
  • Allow to harden at room temperature. Best enjoyed within 3 days.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Four simple themed "Flower Treats" that are perfect for Mother's Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower Cookie Pops, & Sunflower Nutella Frosting Bites. via chelseasmessyapron.com

SUNFLOWER NUTELLA FROSTING BITES

My wedding flowers were sunflowers so these are my absolute favorite treat — just a little reminder of that day ?. A  simple Nutella buttercream is piped into an easy chocolate “sunflower” and you’ll add sprinkles on top complete these flowers.

In case you can’t find the ingredients/products in the store, or prefer the convenience of shopping online, here are links to what I use:

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Sunflower Nutella Frosting Bites

The best nutella frosting layered in a chocolate "sunflower".
Print Recipe

Sunflower Nutella Frosting Bites

The best nutella frosting layered in a chocolate "sunflower".
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Author Chelsea

Ingredients

  • 1 bag (12 ounces) yellow candy melts
  • 1-2 teaspoons vegetable oil
  • Miniature Muffin Cups
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup Nutella
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar
  • 1 pinch of salt
  • 1 to 1 and 1/2 tablespoons whole milk or heavy cream, optional
  • Brown jimmies sprinkles

Instructions

  • Start by preparing the "flowers." Separate the yellow candy melts into 3 sections and start by melting one batch (the melts harden quickly so it's easy to separate it). Add about 1/2-1 teaspoon vegetable oil to thin it enough to work with it.
  • Melt in the microwave in 15-20 second bursts, stirring in between each burst for 15 seconds until the chocolate is melted. Be patient to avoid burning the chocolate. 
  • Grab the miniature muffin cups and flatten them slightly (see video) making sure the base is still flat and intact. Add the melted chocolate to the base first and then using a spoon, push it up the sides in a way to resemble flower petals. (Be patient, it takes a few to get the hang of it!) Make sure the chocolate is thick enough that it won't break off when removing the liner.
  • Set aside and allow to harden. Once hard, remove the paper muffin tin very gently and slowly. Do not remove the paper until the chocolate is 100% solidified.
  • While waiting for the flowers to set, prepare the frosting by adding the room temperature (not melted) butter, nutella, powdered sugar, vanilla, and salt to a large bowl. Beat until combined adding the heavy cream or milk as needed to reach desired consistency.
  • Transfer the frosting to a plastic bag and cut off the tip. Pipe the frosting into the flowers and smooth the frosting with the back of a spoon.
  • Add the sprinkles to the top. These are best enjoyed within 2 days.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.