Is there a companion package for the sheet pan, biscuit cutter, cake stand, etc? These seem very specific and I can’t find them on the WS website. I’d like to order with everything needed (and not have to order supplies from a competitor website)

Hi Elle Shaw, Sorry, we do not sell a companion set for the sheet pan and biscuit cutter You can find them separately here: Sheet Pan: https://www.williams-sonoma.com/products/goldtouch-pro-eighth-sheet-pan/ Biscuit Cutter: https://www.williams-sonoma.com/products/biscuit-cutter/

The Magical Vanilla cake mix is not available to make the rainbow pops again. How is the product reusable?

HI SueDe, We are launching cake mixes for the Flour Shop Rainbow Pop-Up Cake Kit in Spring 2024. In the meantime, we recommend substituting with an alternative vanilla cake mix.

Can someone post the instructions? They are either did not come with or we threw them out accidentally.

Hi Amanda, Here are the instructions: For the cake: 12 Tbs. (1 1/2 sticks/185 g) unsalted butter, at room temperature 3 large eggs, at room temperature 1 package Magical Vanilla Cake Mix (included) 1 1/3 cups (345 ml) milk Assorted food color gels (included) For the frosting: 4 Tbs. (1/2 stick/60 g) unsalted butter, at room temperature 4 oz. (125 g) cream cheese 1 package Magical Frosting Mix (included) Rainbow Polka Dot Sprinkles (included) Preheat an oven to 350°F (180°C). Coat six one-eighth sheet pans (each 6 by 9 inches/15 by 23 cm) with nonstick cooking spray. Make the Cake Batter In the bowl of an electric mixer fitted with the flat beater, cream the butter on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. With the mixer on medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the cake mix in three additions, alternating with the milk and beginning and ending with the cake mix. Increase the mixer speed to medium-high and beat until the batter is smooth, about 1 minute. Color the Cake Batter Divide the batter evenly among 6 bowls; there will be about 3/4 cup, or 7 1/4 oz. (205 g), of batter in each bowl. For the pink layer, add 1/8 tsp. of pink food coloring to one bowl of batter. Stir until the color is uniform and no streaks of white remain. Repeat to color the orange, yellow, green, blue and purple layers, following the table below for the food coloring amounts. Pink 1/8 teaspoon Orange 1/8 teaspoon Yellow 1/8 teaspoon Green 1/8 teaspoon Blue 1/8 teaspoon Purple 1/4 teaspoon Bake the Cake Layers Pour each bowl of colored batter into a separate prepared pan. (If you don’t have 6 sheet pans, you can bake the layers in batches.) The pans will be less than half full. In batches if necessary, bake the cakes, rotating the pans once during the baking time, until a toothpick inserted in the cakes comes out clean, about 8 minutes. Transfer the cakes to wire racks and let cool in the pans for 10 minutes, then turn the cakes out on the wire racks to cool completely. Cut Out the Cake Rounds Using a 1 3/4-inch (4.5-cm) biscuit cutter, cut out 12 rounds from each cake. You will need to cut the rounds very close to each other to yield 12. Set aside. Make the Frosting In the bowl of an electric mixer fitted with the flat beater, cream the butter and cream cheese together on medium-high speed until smooth, about 1 minute. Reduce the mixer speed to low and slowly add the frosting mix. When all the frosting mix has been incorporated, increase the mixer speed to medium-high and beat until light and fluffy, about 2 minutes. Transfer the frosting to the piping bag (included) and, using scissors, cut a 1/2-inch (12-mm) opening at the tip of the bag. Assemble the Push Pops Place the sprinkles in a small bowl and set aside. Working with one push pop container at a time, take the top off the container and use the plunger to push the base all the way to the top. Place a purple cake round on the base, then pipe a small dollop of frosting (about 1 teaspoon) in the center of the cake round. Place a blue cake round on top of the purple round and press down to adhere, then pipe another dollop of frosting on top of the blue round. Repeat with a green, yellow, orange and pink cake round in that order, piping a teaspoon of frosting between each layer. Finish by piping a teaspoon of frosting on top of the final (pink) layer. Dip the finished cake pop in the bowl of sprinkles to coat the final layer of frosting with sprinkles. Place the top on the push pop mold and repeat with the remaining molds to assemble the remaining cake push pops. Serve immediately, or store in the refrigerator for up to 3 days. Makes 12 cake push pops.

Does the single make 12 push pops?

Hi Jenna, Yes, one single Flour Shop Rainbow Pop-Up Cake Kit makes 12 push pops.

Are the cake-pop holders reusable?

Hi Kelkel, Yes, the push pop molds are reusable.

Are the pops dishwasher safe?

Hi Ali C, No, the pop molds are not dishwasher safe. We recomment that you hand wash them.

Does anyone have a suggestion on how to display these once they are made? I purchased a lollipop tray holder but the holes were too small. Can you please share if you have found something that will display these nicely. Thank you!

Hi Marie67, Our merchants state that these look great laid out flat on a plain white narrow tray.

I cannot find the instructions on how to make these, could you please direct me to a pdf file or send one via email? Thank you,

Hi MommaC, Here are the instructions: For the cake: 12 Tbs. (1 1/2 sticks/185 g) unsalted butter, at room temperature 3 large eggs, at room temperature 1 package Magical Vanilla Cake Mix (included) 1 1/3 cups (345 ml) milk Assorted food color gels (included) For the frosting: 4 Tbs. (1/2 stick/60 g) unsalted butter, at room temperature 4 oz. (125 g) cream cheese 1 package Magical Frosting Mix (included) Rainbow Polka Dot Sprinkles (included) Preheat an oven to 350°F (180°C). Coat six one-eighth sheet pans (each 6 by 9 inches/15 by 23 cm) with nonstick cooking spray. Make the Cake Batter In the bowl of an electric mixer fitted with the flat beater, cream the butter on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. With the mixer on medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the cake mix in three additions, alternating with the milk and beginning and ending with the cake mix. Increase the mixer speed to medium-high and beat until the batter is smooth, about 1 minute. Color the Cake Batter Divide the batter evenly among 6 bowls; there will be about 3/4 cup, or 7 1/4 oz. (205 g), of batter in each bowl. For the pink layer, add 1/8 tsp. of pink food coloring to one bowl of batter. Stir until the color is uniform and no streaks of white remain. Repeat to color the orange, yellow, green, blue and purple layers, following the table below for the food coloring amounts. Pink 1/8 teaspoon Orange 1/8 teaspoon Yellow 1/8 teaspoon Green 1/8 teaspoon Blue 1/8 teaspoon Purple 1/4 teaspoon Bake the Cake Layers Pour each bowl of colored batter into a separate prepared pan. (If you don’t have 6 sheet pans, you can bake the layers in batches.) The pans will be less than half full. In batches if necessary, bake the cakes, rotating the pans once during the baking time, until a toothpick inserted in the cakes comes out clean, about 8 minutes. Transfer the cakes to wire racks and let cool in the pans for 10 minutes, then turn the cakes out on the wire racks to cool completely. Cut Out the Cake Rounds Using a 1 3/4-inch (4.5-cm) biscuit cutter, cut out 12 rounds from each cake. You will need to cut the rounds very close to each other to yield 12. Set aside. Make the Frosting In the bowl of an electric mixer fitted with the flat beater, cream the butter and cream cheese together on medium-high speed until smooth, about 1 minute. Reduce the mixer speed to low and slowly add the frosting mix. When all the frosting mix has been incorporated, increase the mixer speed to medium-high and beat until light and fluffy, about 2 minutes. Transfer the frosting to the piping bag (included) and, using scissors, cut a 1/2-inch (12-mm) opening at the tip of the bag. Assemble the Push Pops Place the sprinkles in a small bowl and set aside. Working with one push pop container at a time, take the top off the container and use the plunger to push the base all the way to the top. Place a purple cake round on the base, then pipe a small dollop of frosting (about 1 teaspoon) in the center of the cake round. Place a blue cake round on top of the purple round and press down to adhere, then pipe another dollop of frosting on top of the blue round. Repeat with a green, yellow, orange and pink cake round in that order, piping a teaspoon of frosting between each layer. Finish by piping a teaspoon of frosting on top of the final (pink) layer. Dip the finished cake pop in the bowl of sprinkles to coat the final layer of frosting with sprinkles. Place the top on the push pop mold and repeat with the remaining molds to assemble the remaining cake push pops. Serve immediately, or store in the refrigerator for up to 3 days. Makes 12 cake push pops.

Does it come with tin in picture?

Hi WhitRose8, Yes, the kit comes in the tin.

What size biscuit cutter do you use for the cake for the appropriate size to fit into the cake pop

Hi CoCo, Use a 1 3/4-inch (4.5-cm) biscuit cutter.

Only At Williams Sonoma

Flour Shop x Williams Sonoma Rainbow Pop-Up Cake Kit

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$59.95

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Discover the playful magic of Flour Shop – one of the world's most colorfully creative bakeries. We teamed up with the shop's brilliantly artistic founder, Amirah Kassem, to bring you this special kit, which has everything you need to whip up a dozen of the famous rainbow-hued push pops at home. The decadent treats boast six layers of vibrant vanilla cake layered with vanilla frosting and colorful sprinkles. Making them is a fun project for the whole family, and eating them makes any day feel like a special occasion.

Makes 12 push pops.

Kit includes:

Magical Vanilla Cake Mix (23 oz.)

Magical Vanilla Frosting Mix (5.96 oz.)

6 Neon Liqua Gels (0.7 oz.)

Rainbow Explosion Mix (sprinkles; 1 oz.)

12 Push Pop Molds (2" diam., 7" long)

Pastry Bag (12" long)
Care

Hand-wash push pop molds.

Pastry bag is disposable.
Magical Vanilla Cake Mix: Unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, non-aluminum baking powder (sodium acid pyrophosphate, bicarbonate soda, cornstarch, monocalcium phosphate), Bourbon vanilla powder, sea salt.

Magical Vanilla Frosting Mix: Powdered sugar (sugar, cornstarch), vanilla (vanilla, silicone dioxide).

Liqua Gels: Water, high-fructose corn syrup, glycerin, sugar, FD&C Yellow #5, modified food starch, Red #3, Blue #1, Yellow #6, carrageenan gum, sodium benzoate, potassium sorbate, citric acid, xanthan gum, Red #40.

Rainbow Explosion Mix: Sugar, cornstarch, Red #40 Lake, Red #3, Yellow #5 Lake, Yellow #6 Lake, Blue #1 Lake, carnauba wax.

Contains wheat/gluten, tree nuts.

This product is prepared and packaged using machines that may come in contact with wheat/gluten, dairy, eggs, tree nuts, peanuts, soy.
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