PREPARE AHEAD Take the cake and frosting mixture and split into two (this will make it easier to roll). Roll out each piece to approximately 3/4 inch
(1.5 cm) thick, and use the cutters to cut out the wedding cake layers. You will need 20 circles of each size. Chill in the refrigerator for 1 hour.
TO MAKE THE CAKE POPS Melt the candy melts (see page 6), dip
a stick into the melted candy, and push all the way through the center of a large circle to leave 1/4 inch (5 mm) showing through the top. Use a toothpick to put candy melt over the stick and the bottom of a medium-size circle and push this
on top of the bottom layer. Use a toothpick again to put the candy melt on the bottom of a small circle and attach to the rest of the cake to make the top layer. Repeat with all the sticks and cake circles. Let set.
Dip the cake pops into the melted candy and gently tap off the excess, being careful not to dislodge any layers. Stand upright to dry.
TO DECORATE Add your chosen decorations once the cake pops are dry.
To attach the sprinkles and flowers, dab melted candy onto the cake pops with a toothpick. To paint the flowers, make a paste using the powdered food coloring and vodka and use a small paintbrush to add the tiny details.
When constructing the cake pops, you may find a small gap between each layer
of cake. This can be filled with melted candy applied with a toothpick, which will ensure you produce a smooth finish once the cake pops are dipped.