I made these pumpkin cake pops for Halloween. It started with an impulse buy at Williams Sonoma when I found the adorable cake pop pan and spider display. I’m glad I took some time to make a test batch because they weren’t as easy as I would have guessed… But thanks to google and many fellow bloggers advice I figured it out. I followed the recipe on the cake pan package which was for spice cake with cream cheese frosting. The mix went together well and baked nicely in the cake pop pan. It was the decorating part that got tricky. I primed the cake pop stick as the recipe states to and let it sit in the cake pop for 5 minutes. Then tried my first dip. It seemed to go alright until I placed it in the colander to dry and the whole pop slid off the stick. The next one fell off in the frosting. It was then that I turned to google. I read lots of tips but the one that worked for me was to freeze the cake pops once the frosting primed stick is in. They are solid in 20 minutes and won’t budge while you dip them. It’s best not to twirl them in the frosting either. Just plunge, coat and reverse. I then used a toothpick to trace the pumpkin ridges and get rid of some of the excess. A gentle tap on the side of the bowl worked to release the extra frosting back into the bowl. Once the frosting is on, coat it with sprinkles by holding the pop over a bowl and pouring sanding sugar on it. The excess sugar goes in the bowl and you can spoon it over the next one. You can use a colander or floral foam to stand them up for drying. I let mine set for several hours. They are not hard because of the cream cheese frosting so you need to be careful about bumping into anything because the frosting will smear. Once dry I placed them on a silpat lined baking sheet and refrigerated them since the Halloween party was not til the following day. All in all they were fun to make, the kids LOVED them, and they looked great. But I wouldn’t call them “easy” yet. I will keep experimenting with these and post my tastings.
I like to weigh and sift the dry ingredients for any baking project, no clumps and so easy if you know the conversion which is on King Arthur’s site (http://www.kingarthurflour.com/recipe/master-weight-chart.html).
add dry to wet in several additions for a smooth cake batter.
Always good to have a certified taste tester!
Spray both sides of the pan liberally and use a measured scooper like this to make sure you have the exact right amount. Too much and you end up with a seam line.
After baking, let them cool completely. Then dip the tip of the cake pop stick in your frosting and insert it into the cake pop. Priming the stick like this makes the “glue” needed for holding the stick on. But that’s not quite enough…
Once you have a tray of primed and sticked cake pops, stick the whole sheet in the freezer for about 20 minutes:
Once they are cold, plunge them one at a time into the frosting. Don’t swirl, just plunge, spoon frosting over the top and than tap off the excess. Nothing overly violent here, easy does it!
Let the frosting set a bit, (hold it in the air 10 or so seconds, then spoon sanding sugar over the pop if desired. In addition to holding in the frosting and giving it some good crunch, sanding sugar will hide any cracks that may form.
Set them up using a colander or floral foam. The colander works well but not all the holes were big enough and it needs to be at an angle or they will fall straight through. I did some squiggly vines on top to make them look pumpkins.
At the end of the day on Halloween there weren’t any leftovers so thats always a good sign! We took one tray to my daughters class party and another to our pre trick-or-treating Halloween party that evening. These could really be modified for any theme!