Monday, October 29, 2012

Halloween Cake Pops

Here is a great treat to take to a Halloween Party. I make my cake pops from scratch, they taste so much better than a boxed cake mix and prepackage icing. I did have to use candy melts for the coating  as just couldn't get the right colour of orange using white chocolate and food colouring. Happy Halloween to Everyone! For more of these tasty little treats check out my Music Festival Cake Pops


 Halloween Cake Pops
by Laureen King from Artandthekitchen
Chocolate Cake recipe courtesey hersheys.com
Chocolate Cake Recipe
Ingredients:
  • 3/4 cup Hershey Cocoa
  • 1 cup boiling water
  • 1/2 cup plus 2 tbsp. butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 3/4 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1/4 cup sour cream
Directions:
  1. Heat oven to 350 degrees. Grease and flour 9 x 13 inch cake pan
  2. Mix cocoa with boiling water in small bowl, stir until smooth. Set aside to cool.
  3. Beat butter and sugar in large bowl until fluffy.
  4. Add eggs, one at a time, beating well after each.
  5. Stir in vanilla.
  6. Gradually add cocoa mixture, beating well.
  7. In separate bowl mix together flour, baking soda and salt.
  8. Add flour mixture, alternately with milk and sour cream, into butter mix, until well blended.
  9. Pour batter into prepared pan.
  10. Bake 30-40 minutes or until wooden pick inserted in center comes out clean.
  11. Cool. This recipe will make approximately 50 Cake Pops.
Buttercream Frosting:
Ingredients
  • 1 cup of salted butter
  • 3 teaspoons of vanilla
  • 4 cups of icing sugar
  • 5-6 tablespoons of cream (18% and up)
Instructions
  1. Using paddle beater, whip butter until fluffy
  2. Add in the icing sugar 
  3. Add in the cream, for cake pops I keep the icing fairly firm.
  4. Continue to mix until fluffy and thoroughly combined.
STEPS FOR CONSTRUCTING THE CAKE POPS
  1. After cake is cooked and cooled completely, crumble into large bowl.
  2. Add frosting a couple of heaping tablespoons at a time, mix thoroughly. You may not need all the icing, consistency should be that of play dough.
  3. Use a small cookie scoop (this ensures all balls are same size) to make round balls of the cake mix. You'll need to roll the mix between the palm of your hands to make a nice round shape. Place on wax paper covered cookie sheet. (Should make 45-50)
  4. Melt about 2 cups White chocolate in double boiler.
  5. Dip the tip of a lollipop stick in a little of the melted chocolate and insert into the cake balls. (Insert a little less than halfway.)
  6. Refrigerator for 30-60 minutes so the pops can firm up and the chocolate on the stick hardens.
  7. Once firm, carefully insert the cake ball into the chocolate by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
  8. Before chocolate hardens you can add sprinkles to add some colour.
  9. Place in a styrofoam block to dry or on wax paper if putting into mini cupcake papers.


3 comments:

  1. These cake pops look superb! Such a great idea and fun Halloween treat :)

    Have a lovely day,

    Chloe & Sarah

    ReplyDelete