So, I tried to make pumpkin cake pops for a Halloween Party last weekend.
They’re not quite as pretty as anything Bakerella would do, but considering it was my first time, I think they turned out fairly well. And my friend’s loved them, so who am I to complain?
Cake Pops ala Bean
What you’ll need:
1 white cake mix (I used celimix’s white cake and added 1/2 c. pumpkin, 1/4 c. less water and 1/4 – 1/2 tsp. each of cinnamon, nutmeg, ginger and cloves)
1 can of icing (I used Betty Crocker’s whipped vanilla icing.)
1-2 packages of vanilla candy melts (or chocolate)
Green Jelly Bellies
- Bake cake according to directions with pumpkin, etc. Let it cool completely.
- Once the cake is cooled, use a fork our your fingers to crumble the entire cake.
- Add most of a container of icing. (Be careful as I added too much! I think you want it so that they will stick together well.
- Taking bits of cake, roll into balls and place on a wax paper lined cookie sheet. (I recommend making them about 1″ in diameter.)
- Put pops in the fridge and leave them there until quite cool. (The dipping process seemed easier when the pops were cooler.)
- Meanwhile, melt the candy melts in a double boiler. Add food colouring as desired.
- Poke lollipop sticks into the pops, making sure that you don’t go all the way through.
- Dip pops into candy melts, using a spoon to help cover evenly. (Don’t let the melts get too hot as they lose their consistency and it is not pleasant.)
- Place a jelly belly into the top for a stem and poke sticks into styrofoam to let pops cool.
- Once cool, enjoy!
Some didn’t want to stay on their sticks, but that’s okay as they’re still quite tasty!
Have you ever tried to make cake pops before?