

For the cake: Use a loaf (or part of a loaf, I used 3/4 of one) of our Spiced Pumpkin Loaf recipe. A dryer textured or stale loaf works the best.
For the frosting: I made this Magnolia Vanilla Buttercream recipe and added 2 tsp pumpkin pie spice and a tsp of cinnamon.
For candy coating & sprinkles: Use white candy melts, lollipop sticks, and Halloween nonpareils (both found at Michaels).
Make frosting according to recipe. Crumble pumpkin loaf into small pieces in a separate bowl. Slowly add frosting to pumpkin crumbs, checking for consistency. Stop adding frosting when small balls form easily and hold their shape. Using a tablespoon, form even pumpkin balls until mixture is gone. Place on baking sheet or plate and put in the freezer. Freeze for 15 minutes. Warm 1 1/2 cups of candy melts in double boiler over medium heat. Dip lollipop sticks into melted chocolate and then push 2/3 of the way into frozen ball. Cover each ball in chocolate coating and sprinkle nonpareils over the top. Place in foam block or anything to keep them standing upright to dry. Eat and enjoy!
These turned out way cute!!
ReplyDelete[...] Day 4: Spiced Pumpkin Cake Pops [...]
ReplyDelete