Crispy, crunchy flower meringue pops and an adorable flower pot cake with buttercream that looks like concrete!
Making these adorable flower meringue pops using my meringue cookie recipe could not be easier and they taste just like a toasted marshmallow! Triple chocolate cake combined with a simple rustic easy buttercream texture that looks like concrete, this flower pot cake is a real winner!
Tips for making meringue pop flowers
Honestly, the hardest part about this cake is that the flowers take a while to fully bake. We’re using my meringue cookie recipe but flowers are a bit larger than a tiny meringue cookie. So you have to leave them in the oven for 2 hours instead of 1 to avoid cracks and a gooey center.
After the initial baking, turn off the oven and leave them in there for at least another two hours or better yet, overnight. So if you make them the day ahead (or even two) this cake goes a lot faster.
I also baked my triple chocolate cakes, cooled them and crumb coated them the day before decorating so that all I had to do was add the “concrete” frosting and the meringue flower pops and the cake was done!
Easy meringue pop recipe
Meringue Cookie Ingredients
- 3 fresh egg whites (3oz)
- 1/4 tsp cream of tartar
- 5 oz sugar
- 1/2 tsp vanilla extract
- 1 pinch of salt
Meringue pop instructions
Pre-heat your oven to 225ºF and line a baking sheet with parchment paper
Bring 2 inches of water to a simmer in a pot. Place a clean stainless steel mixing bowl over the water. It shouldn’t touch the water.
Combine your egg whites and sugar and whisk to combine. Occasionally whisk as it’s heating to distribute the heat and dissolve the sugar.
Once your egg whites are at 110ºF (or when you don’t feel any grains of sugar between your fingers) you’re ready to whip
Place the bowl on your stand mixer with the whisk attachment. Whisk on med for one minute, add in cream of tartar, salt and flavoring.
Bump up to high and let whip until you reach STIFF peaks.
Now you are ready to pipe your meringue flowers!
How to make a rose meringue pop
For the rose, I use a 2F piping tip which also happens to be my favorite piping tip. I colored my meringue with a drop of electric pink food coloring. Place a dollop of the meringue onto the parchment paper to hold down the cake pop stick. Then starting from the center, create a swirl.
I finished the rose meringue pop with a couple of leaves using my leaf piping tip and some meringue colored with yellow and leaf green food coloring. I thought my leaves were actually a little too big so I recommend using a smaller leaf tip like an Ateco 66.
How to make hydrangea meringue pops
For the hydrangea meringue pop, I use a small closed star tip. Ateco 846 but any small-medium star tip would work for this. To make the colored meringue I used electric purple for half and royal purple for the other half of the meringue.
I placed the meringue into a piping bag with the star tip. Glued down the cake pop stick with a dab of meringue. Then started piping little dollops in a small bunch. The two colors kind of combine as you pipe and make a pretty hydrangea bunch. Finish with a couple of leaves.
How to make daisy meringue pops
Lastly, I wanted to try my hand at some daisies. I started with a medium round piping tip (Wilton 10) and some white meringue. Glue down your cake pop stick as before with some meringue.
Then starting about 2″ away from the cake pop stick, start piping towards the cake pop stick. Continue until you have created all your petals and then finish with a dollop of yellow meringue for the center.
I also had a little leftover pink and yellow so I marbled them together to make some more rose pops and really like how they turned out! They reminded me of some beautiful painted roses my dad had in his yard.
How to bake meringue pops
Because these cookies are larger than a typical meringue cookie, you want to bake them longer and at a lower temperature than typical meringue cookies. I pre-heat my oven to 200ºF then put my meringue pops in the oven to bake for 2 hours. Then turn off the oven and leave them in there overnight to fully dehydrate.
A finished meringue pop should be totally crisp inside and not wet or sticky. If they then just increase your baking time for next time.
Store finished meringue pops in an airtight container at room temperature until you need to use them. After a few hours at room temperature, they may become sticky which is normal.
How to make a concrete buttercream texture
Time to make our concrete buttercream flower pot! I colored (almost) 2/3 of my buttercream a light grey using a drop of Americolor super black food coloring. It was a tad purple so to balance that out, I added a drop of yellow.
Save a little of the white for finishing touches. 2-3 Tbsp is plenty.
Then I colored the 1/3 a dark black. I added about 1 tsp of cocoa powder and then two drops of black food coloring. The color was kind of green looking so I added a drop of red to balance out the green.
Then I added in a few cake crumbles to give the buttercream texture. This is totally optional but I thought the cake crumbs gave the buttercream a more realistic concrete texture.
Pipe a border of grey on the top of your chilled cake and smooth out the top. Then a layer of gray around the outside and smooth it with a bench scraper.
Now add a few dollops of the dark buttercream here and there and smooth over ONCE with your bench scraper. Don’t be afraid to leave some bumps and pocks.
Then add a few dollops of your white and scrape again in the opposite direction. I learned this trick from my friends Queen of Hearts Couture Cakes. Scraping in the opposite direction keeps the colors from blending too much into each other and looking muddy.
Now all you have to do is add some of your leftover cake crumbs to the top of the cake for the dirt. If you didn’t use a chocolate cake, you can use crushed up oreo cookies!
Then arrange your cake meringue pop flowers how you like! I love how this fun cake turned out. It made a great Mother’s day cake!
Meringue Pop Flower Pot Cake Recipes
Meringue Cookie Ingredients
- 3 (90 g) egg whites fresh
- 1/4 tsp cream of tartar
- 5 oz (141.75 g) sugar
- 1/2 tsp vanilla or other flavoring
- 1 pinch salt
Triple Chocolate Cake Recipe
- 2.25 oz (63.79 g) Dutched cocoa powder
- 8 oz (226.8 g) water
- 3 large eggs
- 2 tsp vanilla extract
- 4 oz (113.4 g) mayonaise
- 14 oz (396.89 g) cake flour
- 15 oz (425.24 g) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 6 oz (170.1 g) unsalted butter room temperature
- 8 oz (226.8 g) mini chocolate chips or finely chopped chocolate
Easy Buttercream Frosting
- 4 oz (113.4 g) pasteurized egg whites
- 16 oz (453.59 g) powdered sugar
- 16 oz (453.59 g) unsalted butter (room temperature)
- 2 tsp vanilla
- .5 tsp salt
Flower Meringue Pop Instructions
- Pre-heat your oven to 220ºF and line a baking sheet with parchment paper
- Bring 2 inches of water to a simmer in a pot. Place a clean stainless steel mixing bowl over the water. It shouldn't touch the water.
- Combine your egg whites and sugar and whisk to combine. Occasionally whisk as it's heating to distribute the heat and dissolve the sugar.
- Once your egg whites are at 110ºF (or when you don't feel any grains of sugar between your fingers) you're read to whip
- Place the bowl on your stand mixer with the whisk attachment. Whisk on med for one minute, add in cream of tartar, salt and flavoring.
- Bump up to high and let whip until you reach STIFF peaks.
- Now you are ready to pipe your meringue onto the baking sheet into flowers! (see video for more details on piping)
- Bake for 2 hours, then turn off the oven but do not take out the cookies. Let them sit in the oven until they are completely cold. I leave mine in overnight.
- Cookies can be stored in a ziplock bag unrefrigerated for up to two weeks.
Triple Chocolate Cake Instructions
- Note: all ingredients are by weight for accuracy.Bring the water to a boil. Add in cocoa powder. Whisk until smooth then add in cold mayonnaise, vanilla and eggs. Whisk to break up the eggs.
- Place flour, sugar, baking powder, baking soda and salt into a stand mixer bowl and attach the paddle attachment.
- Turn mixer on low (setting 1 on Kitchen Aid mixers). Add in your room temperature butter in small chunks. Combine on low until you achieve a sandy mixture.
- Add 1/2 of your liquid ingredients into your dry ingredients and mix on medium (setting 4 on my kitchenaid) for 2 minutes. If you do not do this step, your cake could collapse.
- Turn your mixer back down to low and add in the rest of your liquids slowly. Stop once or twice to scrape the bowl as needed.Once they are all combined, turn back up to medium for another 30 seconds.
- Fold in your chocolate chips or chocolate chunks.Lightly grease two 8" round cake pans prepared with your choice of pan release. I prefer cake goop.
- Divide batter into Three 6" pans or two 8" round pans (2" tall). Bake for 30 minutes at 350ºF depending on how big your pans are. The bigger the pan, the longer it will take for them to bake. When a toothpick comes out of the center with a few sticky crumbs on it, the cake is done.
- After the cakes have cooled for about 10 minutes, or the pans have cooled to the point they can be touched, flip the cakes over and remove from the pans onto a cooling rack to cool completely. I cover mine in plastic wrap to keep them from drying out why they cool.Once the cakes are completely cool you can trim them and frost them.
Easy Buttercream Frosting
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
- Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
- Let whip on high for 8-10 minutes until it's very white, light and shiny.
- Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.
- Now you can add your coloring if desired