fall cake pops
Ingredients:
- One 9 x 13 cake, any flavor
- One can (16 oz) prepared frosting, any flavor
- 1 lb orange candy coating
- About 48 lollipop sticks
- Food-safe markers or 2 tbsp chocolate chips
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper.
2. Place the cake in a large bowl, and crumble it roughly with
your hands. Once it's in fine crumbs, add about 2/3 of the frosting and
begin to mix it with your hands into the cake crumbs, working until the
mixture is evenly moistened. You want the cake mixture to easily hold
together when you press it into a ball, but still retain a little
texture. My personal preference is to have some “crumb” left to the
crumb, so that it is not just a gooey ball. Of course, tastes vary, so
if it seems as if the cake mixture is too dry, or you like a gooier
taste, add more frosting until you're happy with the taste and texture.
3. Using a cookie scoop or teaspoon, form the mixture into
small balls. Roll the balls between your palms to round them, then press
them down slightly so that they're squat balls, similar to a pumpkin
shape. Once all of the pumpkins are formed, place them on the prepared
baking sheet and freeze until firm, at least 1 hour.
4. After the pumpkin cake pops have been frozen, remove them
from the freezer. Melt the candy coating in the microwave and stir until
completely smooth.
5. Use a skewer to poke a hole in the top of a pumpkin, then
dip the tip of a lollipop stick in the candy coating and press it into
the hole. This will help anchor the stick into the cake pop.
6. After all of the pumpkins have been skewered, dip a pumpkin
fully into the candy coating until it's submerged. Take it out of the
coating and gently tap the stick against the lip of the bowl so that
excess coating drips off. Sit the pumpkin back on the baking sheet with
the stick up in the air and let the coating set completely.
7. Once all of the pumpkins are dipped and the coating has
hardened, melt chocolate chips and put the melted chocolate in a plastic
bag. Snip a corner off the bag and use it to pipe on their eyes and
mouths. An easier alternative is to use a food-safe marker to draw faces
on the pumpkins.
8. Store pumpkin cake pops in an airtight container in the
refrigerator for up to a week. For the best taste and texture, allow
them to come to room temperature for about 20 minutes before serving.
