Sunday, October 25, 2009

Just in time for Halloween!!

I made about 30 of these cute Mummy Cake Pops for my husband's work for Halloween.  With all of the wrapping and detail that I did, they took me about 8 hours to do.  They were made from pumpkin spice cake with cream cheese frosting and coated in white chocolate with semi-sweet chocolate for the eyes.  If you would like to see some more great cake pop ideas please visit I posted the link on the left.

The recipe is as follows:

Make 1 box spice cake mix (but in place of the water add canned pumpkin)

When the cake is completely cool, crumb it up in a bowl.  Then add roughly 3/4 can of whipped cream cheese frosting and mix throughly with your hands.  Roll into 1 in. balls and place on a cookie sheet that has been covered in wax paper.

Next melt your chocolate in a double boiler.  Take a lollipop stick and dip the tip in the melted chocolate and insert it into the cake ball going in helf way.  Repeat until all cookie balls have been done.  Place the cookie sheet in the freezer for only 5 minutes to harden the chocolate (you do not want the cake to be too cold or when you dip them the chocolate will crack).  Take 1 pop at a time and dip them into the chocolate and let the excess chocolate drip off until it has a thin coat. Place coated pop, stick down into a piece of styrofoam and finish coating the rest of the pops.  When they are done place the syrofoam into the freezer for another 5 minutes until the chocolate is hardened. 

You can then let you chocolate cool slightly to thicken up a bit to drizzle on to make the mummy wrapping.  Once you have the wrapping on place it in the freezer to harden the chocolate.  This will probably take about 2-3 minutes a pop. (optional)

For the Rudolph Cake Pops you will need to use mini petzels for the antlers, confetti sprinkles for his eyes with a black ink edible marker and cinnamon candies for his nose.  You can attach them all with some melted chocolate.  Once the pops are decorated put them in the freezer for 15 minutes to harden all the chocolate.

For the Christmas Tree Pops you will need to form it into a cone shape instead of a ball. You will need green candy melts, star sprinkles and mini ball sprinkles for ornaments. Once you dip the tree in chocolate place the sprinkles on and the star then take to the freezer and hold it horizontaly rotating it in the freezer until the chocolate is firm. You will have to do each individually.

Another idea is, once you put the thin coat of chocolate on the pop you can sprinkle on some sprinkles,nonpereils or other edible decoration and then freeze.  Once the chocolate is hardened you can package them and place them in the refridgerator for up to 3 or 4 days.

Enjoy baking for the upcoming holiday!!

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