DIY Pumpkin And Candy Corn Cake Pops! by Hilary Wang - Musely
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DIY Pumpkin And Candy Corn Cake Pops!

posted in Food & Drink > Recipes
10/22/2014
  • Bake a box cake according to the package directions

    Let it cool completely

    Crumble the cake (I put it in the food processor)

    Mix it with 3/4 container of icing

    Put the mixture in the fridge to harden up slightly

    Form into 1" balls (one cake mix makes about 40 cake balls)

    If you want to shape the balls into something else such as the candy corns or pumpkins do this now, but always make balls first. I made the ridges on the pumpkins by gently pressing a lollipop stick on the cake ball.


    Line the cake balls on a cookie sheet and put in the freezer for at least 2 hours

  • In a deep microwavable dish, melt chocolate melting wafers according to the package directions (if it's not thin enough add a little crisco)

    Remove and work with just a few of the cake balls at a time so they're not out of the freezer too long - they soften up quickly

    Dip the lollipop stick about 1" into the melted coating

    Insert the dipped part of the stick into the bottom of the cake ball (or top - ie brides)

    Dip the entire cake ball into the coating, tapping the sides to remove the excess coating

    Stand the cake pops up in a pre-punched/drilled piece of styrofoam to dry

  • NOTE: If you want to add sprinkles (like I did on the pumpkins) do this quickly before the coating dries. For other decorations add them later using a little of the coating as 'glue'

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