Wow! That’s pretty much all I have to say. I wish I was saying it because I made these cake pops without a single hiccup and it was just an amazing experience. BUT I ran into a HUGE problem. I don’t bake a whole lot, but I don’t blame it on my inexperience… I’m not really sure what to blame it. I say this because my sister, my niece, and I all tried this and it did NOT work!! What was the problem?!
I have melted chocolate so many times before to dip strawberries in, and no problem at all.. it just melted and I dipped my fruit. Unfortunately that did not happen on Saturday when I was making these. I went through 4 packages of candy melts, 4 microwaveable containers. I used a double broiler, the mircowave, EVERYTHING! and still… the chocolate would not melt. It was as if I had overheated it, but it never melted… I took it off the heat, I followed the instructions VERBATIM! Nothing… I gave it one last try last night before going to a friend of mine that is a pastry chef and it worked!! It is not perfect, but I have cake pop pumpkins and that is what is important.
So after an entire Saturday of the biggest EPIC FAIL ever! This is what I got : )
I’m not sure what I like more though, the cake pops, or those adorable mini scarecrows I found at Michaels.
So let’s talk about what I did.
(I found everything I needed on the walmart cake decorating isle)
– Ingredients for cake and the recipe. I used my sisters, find it HERE (the recipe is for cupcakes, but I just made it a cake)
– Ingredients for the Icing found HERE (also on my sister’s wonderful blog)
– Lollipop sticks
– White Chocolate for melting
– Tootsie Rolls
– Orange food or icing coloring
– Wax paper
– Treat bags
-and anything you want to use for presentation
You will need to back the cake following this RECIPE. Don’t put it in cupcakes, just make it a cake : )
Let it cool for a few minutes, and cut it into 6 pieces and move to a cooling rack, if you don’t have one, you’ll just have to let it cool for a few hours.
While that’s cooling:
Make the icing following this RECIPE
Time to get a little messy. We are going to crumble the cake up. You will want to cut off any hard edges around the edge of the cake before you do this. When you’re done, it should look like this.
Now we are going to put some of that icing in the crumbles : ) Don’t put it all though!!! Just put a few spoonfuls in at at time, you want it to be moist enough to be sticky, but not wet. A good way to know if it is the right consistency is you should be able to make a big ball and it hold together, like so…
On to the pops:
You are going to take a small amount and ball it up, rolling it in your hands. Place them on wax paper so the don’t stick to anything. They shouldn’t be huge, but not tiny either. Basically like this… : )
It should make somewhere close to 40
Once you are done with those, put them in the refrigerator while you move on to the next step.
I used tootsie rolls for my stems. It was easy, just a little time consuming. This would be good if you have older kids. : )
I took a small tootsie roll and cut it in half longways on the diagonal.
Since this gives you a type of cone shape, use the bigger end to flatten out and form a stem. Luckily real pumpkins never look the same so make them all different! You can do curvy, straight, anything you want! Here are all mine. I also used toothpicks to make little groves on the bottom part. Oh, and yes, you have to make at least 40!! Plus I’m sure you will eat a few ; )
This is where I ran into trouble and I am lacking in pictures. Mainly because I was screaming at the chocolate and throwing pots and pans in my sink and cleaning ORANGE chocolate water up off my floor. (If you soak your spoons in a cup of water and leave it on the counter… just go ahead and move it to the sink, it could cause a nervous breakdown if you knock it over) – just a tip : )
So we are going to melt chocolate following the instructions on your specific chocolate. The only thing that worked for me was HEB brand chocolate bars. It came in a microwaveable tray.
FYI if it is thick adding crisco is supposed to help.
You will also need to put in your orange coloring during the melting process.
Now, once your chocolate is melted you are going to dip your lollipop stick in the chocolate and then into the cake balls. The stick should be sticking straight up in the air… I don’t have pictures of it cooling, but this is what they will look like once you put the stick in the cake ball.
Keeping the chocolate warm, you will need to let the chocolate dipped sticks harden in the cake balls before moving on. If you don’t… the cake ball will just fall off the stick.
Making the pumpkins:
Now, holding on to your stick you are going to dip the cake ball into the chocolate. Shake off an excess and then stick it in your Styrofoam so that it can dry. If you want the stick to come out of the top of the pumpkin, then you would just put the dipped cake ball on wax paper with the stick up in the air. Once you place it in the styrofoam you place your tootsie roll stem on the top BEFORE the chocolate dries. Again, I don’t have a picture of this step… probably because I was still cleaning orange water off of everything.
In this picture I had put the cake pops in the hay after they dried, but essentially this is how it will look when it is in the styrofoam. They do drip, so you will want to clean that up once they are dried.
(I also had already put the tootsie roll stems on in this picture)
Put them in the fridge when you are done to let it harden. Then you are done.
I put the treat bags over the top of mine and tied it with some twine : ) I also left the chocolate off of some of the cake pops. Mainly because I’m not huge on chocolate and I thought they were cute like that!
Then you can decorate with them. This is why I love them so much. Not only is it a dessert, but it is decoration!!