Clinica Sierra Vista WIC

How to Make a Bloom'n Cake

This unique, colorful cookie pop-topped cake is a sure-fire showstopper dessert. The quill flower petals are easy to make with strips of Sugar Sheets that are shaped into groups of loops. Just the right casual dessert for kids or adults, cookie or cake lovers alike.


4-cavity Round Cookie Treat Pan

Sugar Cookie Dough for Cookie

Pop Pans (available on

Cookie Sticks

Leaf Green Icing Color

Royal icing (recipe available on

2 cans (16 ounces ea.) White

Decorator Icing: White, Bright Yellow, Yellow, Bright Pink, Light Pink, Bright Blue, Blue, Bright Green

Sugar Sheets! Edible

Decorating Paper

4-inch Round Cutter

Black FoodWriter Edible


Piping Gel

9-inch Round Baking Pan

Preheat oven to 350∞F. Spray 4-cavity round cookie pan with vegetable pan spray. Press cookie dough into pan cavities, filling 2/3 full; press cookie sticks into dough. Bake cookies 10 to 13 minutes or until lightly browned. Cool cookies in pan on cooling grid 10 minutes; remove from pan and cool completely.

Place cooled cookies on cooling grid over a parchment-lined cookie sheet. Cover with thinned leaf green tinted royal icing; let set until firm.

Remove white Sugar Sheet from plastic backing. Using round cutter as a guide and black FoodWriter marker, trace 4 circles on the back of the sheet. Cut out circles and attach to iced cookie pops with piping gel. Let dry.

Bake your favorite 2-layer cake recipe or mix in 9-inch-round baking pans. Cool cake in pan on cooling grid 10 minutes. Remove from pan and cool completely. Stack cooled cake layers on cake board or serving plate; spatula ice with white icing.

Cut 5/8-inch-wide strips from bright green Sugar Sheet. Attach as bottom border to cake, using piping gel if needed.

For flower center, cut 1/4 inch wide x 5 inches long bright yellow Sugar Sheets strips with rotary cutter or scissors; position end of quilling tool over end of strip. Twist quilling tool to wind strip around. Continue twisting to create a spiral, guiding end of strip around tool with your other hand. (Can also be made without quilling tool; simply roll Sugar Sheet strip tightly in a circle). Secure end with piping gel; set aside.

For flower petals, cut strips of desired colors of Sugar Sheets 1/4 inch wide x 3-1/2 inches long, 2-1/2 inches long and 1-1/2 inches long (10 each required for full flower; 7 each for half flowers).

Start with shortest strip. Brush one end with damp brush and bend strip to form a loop; pinch ends together to secure. Repeat for next largest strip, forming a loop around first loop. Brush end with damp brush and pinch ends together to secure. Repeat with largest loop. Continue building groups of loops to form flower petals. Arrange flower petals as full flowers and half flowers on cookies and cake, securing with piping gel.

Cut 1/4 inch wide x 3 to 5 inches long bright green Sugar Sheet strips. Twist into swirls and “s” shapes and attach to sides of cake with piping gel. Insert Cookie Pops into cake top.

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