Carissa’s Pumpkin Cake Pops
Last week, I had the pleasure of being on the judges panel at my office’s annual bake-off. As last year’s winner (with some Hello Kitty strawberry cupcakes), I felt I wanted to give others a chance to show their stuff, as well as pass the torch! Not to mention, having planned to bake the Aunt Sassy Cake already, I knew I wouldn’t really have time to bake more last week.
So after a sugar coma-inducing session of tasting a great variety of treats, we had a clear winner; Ms. Carissa Katz and her pumpkin cake pops! First off, her presentation was superb, you could tell the effort that went into making these adorable bite-sized sweets. Furthermore, the taste and texture were fabulous. I’ve never had a cake pop before, and frankly have been quite weary of the trend. Knowing that there’s frosting mixed into the cake as well as the sugary coating on top, I always thought they’d be much too sweet. But Carissa did a wonderful job with hers, as the balance of sweet to spice was great! These pops were so good that later during the day I went to go get another one!
So, with no further ado, I’m pleased to present you the prize-winning pumpkin cake pops! I’m so excited to share this recipe with you and glad that Carissa had taken some pictures of these so that I could feature her here!
You Will Need:
- 1 Box Mix of Spice Cake + whatever ingredients the box’s recipe calls for
- 9×13 Cake Pan
- 16oz Container of Cream Cheese Frosting (use only 3/4 the amount)
- Large Mixing Bowl
- Large Spoon
- Wax Paper
- 2 Baking Sheets
- 1 bag of Orange Candy Melts (a few tbsps of shortening to make it more liquid, paramount crystals can also be used)
- Deep Microwave Safe Bowl
- 50 Paper Lollipop Sticks
- 50 green apple tic-tacs
- Styrofoam Block
1. Follow instructions on cake packaging and bake the cake in 9×13 cake pan. Let cool completely.
2. Crumble with hands into large mixing bowl. Mix in icing with spoon and/or hands.
3. Form approximately 50 1.5 inch balls and place on wax paper covered baking sheets. Chill for several hours in the refrigerator to firm up.
4. Melt about 6 candy melts by following directions on package, dip end of lollipop stick into melted chocolate and insert half way into ball. After all 50 cake balls have lollipop sticks, return to frigde again to firm up.
5. Melt remaining candy melts and by holding the lollipop stick with cake ball attached, dip the entire ball into melted chocolate until it is completely covered – remove it in one motion. Place the cake pop in the styrofoam block, and while the coating is still soft, insert a tic tac at the top of the cake pop for the pumpkin’s stem.
Make the cake balls the day before and let cool overnight.
Make sure cake balls are firm before you dip them so they do not fall off the sticks.
Poke holes in the styrofoam block before you start dipping the pops.
After dipping cake pop in melted candy coating, you may tap hand to allow excess chocolate to fall back off.
Set aside a couple of hours or even a few days to complete the cake pops.
You can also draw faces on the pumpkins with edible ink pens!
Hope you all enjoy this adorable and festive recipe, and congratulations again to Carissa for being this years bake-off winner!