Halloween Cake Pops
By Sandra Shields On October 22, 2012 @ 9:31 pm In Food | No Comments
Bake a 21-cm (8-inch) single layer cake. Cool cake, then crumble into a mixing bowl. Use bought or homemade frosting and mix a small amount into the cake crumbs until the cake can hold its shape. Roll into 2.5-cm (1-inch) balls. Dip the top of 15- to 21-cm (6- to 8-inch) long candy sticks in melted candy melts and place the cake ball on top. Allow to dry in the fridge and then gently dip the ball into melted chocolate (don’t twirl it) making sure to coat the entire ball. Allow chocolate to harden in the fridge.
Decorate the cake pops with coloured rolled fondant purchased at a cake supply or craft store. Press red fondant through a garlic press for the hair. Cut out round shapes of black fondant for the hat brim and peak. Glue fondant pieces to the head with a small brush and water. Decorate the face with a black frosting tube.
For more detailed instructions and tips on how to make cake pops, go to divascancook.com/2012/04/how-to-make-cake-pops-easy-best.html
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