This spring pop cake is so fun! Made with meringue pops and homemade lollipops, the design options are endless
I loved making this spring pop cake using my meringue cookie recipe and my homemade lollipop recipe. This design is trending on Instagram but I had no idea what to call it! I was totally inspired by the work of Instagram.com/annabel_bakery for this cake design.
What do you need to meringue pops?
To make your rose meringue pops you'll need to whip up a batch of my meringue cookie recipe.
- I used electric pink and avocado green food coloring to color my meringue pop roses.
- Lollipop sticks
- Ateco 852 star tip (or whatever star tip you have)
- Parchment paper
- Large leaf piping tip
- Piping bags
- Sheet pan
Place your lollipop sticks on the parchment paper and pipe your rosettes over the top of the sticks. Add a couple of leaves to the outside. Pipe the extra meringue into small rosettes in between the lollipops.
Bake your meringue pops at 225ºF for 90 minutes. DO NOT OPEN THE DOOR. Just turn off the oven and leave them in the oven until the oven is completely cool. I just leave mine in the oven to cool overnight. Be careful not to turn the oven on the next day and burn them!
What do you need to make lollipops?
To make the lollipops, start with my homemade lollipop recipe.
- Silicone baking mat
- Lollipop sticks
- Pearl dragees
- Non-peril sprinkles
- Kitchen torch
- nitrile gloves
Pour your prepared lollipop mixture into 3" circles on top of your silicone baking mat and add your lollipop sticks. Then add your sprinkles. Let cool completely before removing from the silicone.
Torch the back sides of the lollipops to make them crystal clear before adding them to your cake.
How to make the cake
To make the cake, start with a frosted and chilled 6" cake. If you need more info on how to make a cake, check out my how to make a cake tutorial.
Combine ½ cup of easy buttercream with about 3 Tablespoons of strawberry puree. Mix the two together but not all the way.
Spread the puree on the top ¼ of the cake roughly. Then use your spatula to swipe in a downward motion to drag the buttercream in a painterly effect.
How to decorate your spring pop cake
Now the fun part! Adding the meringue pops and lollipops! I started with the meringue pops and alternated with the lollipops. Add the leftover meringue pops on the cake to fill out the empty space.
That's it! I love how this fun and festive cake turned out. I think it's the perfect cake to make for spring!
Carissa says
Thank you for sharpening this awesome recipe. I made these cookies and need to put them on the cake..I refrigerate my cakes after decorating..will the cookies be ok if I put it in the fridge?
Elizabeth Marek says
Yes they can be refrigerated
MaryEllen Lett says
Can you make the meringue cookies days in advance. Freezing or refrigerate? I have alot to do and need to make this stunning cake! what is your thought of italian buttercream on this cake. we will be surving it outside. I'm scared! thank you so much for all your help and inspiration!!
The Sugar Geek Show says
Yes you can freeze them or store them at room temp in an air tight container to keep them from getting sticky. It depends on how hot it is. Any kind of buttercream is going to melt in the heat. It's butter. The only things that can last in outside (in the shade) after being fully chilled is stiff american buttercream or white chocolate ganache. You can use italian or any other buttercream as a filling though.
Venancia Yu says
Achingly beautiful cake!!! You have awesome talent! How long will the meringue roses and lollipops stay at room temperature?
The Sugar Geek Show says
It really depends on your environment. If it's super humid then really only a day and they should be protected from the air until the cake is needed. My lollipops, however, have been at room temp for weeks on my display cake and they are only slightly sticky.
Venancia Yu says
Thanks so much for the quick reply. More power to you and God bless.
Sandra Dusejovska says
That's is beautiful....