How To Make Pumpkin Cake Pops?

1. Baking and Preparing: Bake box cake mix according to package instructions.

2. If the cake was originally dry, you may have to add a little bit of melted white chocolate.

3. Rolling: To roll into perfect balls, squeeze the air from the cake, smoosh it down, then gently release the pressure while rolling them.

4. Freezing: cake pops should put in the freezer for 30 minutes.

5. Shaping: Press a cake pop stick around the sides of the frozen cake pops to create several grooves to give the pumpkin affect. Return cake pops back to the freezer for 30 minutes or until firm to the touch.

6. Adding Sticks: Freeze for another30 minutes, after adding the sticks.

7. Coloring White Chocolate: melt white chocolate only 5 minutes before removing the cake pops from freezer.

8. Add 1 tbsp vegetable oil to thin white chocolate out.

9. Decorating: add the mini chocolate chip on top of the cake pop before they dry.

10. Once dried, use an edible marker to draw the face.

Why Do I Use White Chocolate Instead Of Frosting To Form My Cake Pops?

This comes down to your own preference, you can definitely use frosting however I find that the white chocolate works a lot better for me. Using white chocolate helps the cake pop mold a lot easier and it chills a lot faster then frosting. Adding frosting can sometimes cause your cake pops to be way to sweet, where’s adding white chocolate can help balance everything out without making it overly sweet (depending on the brand of white chocolates used).

How To Avoid Cake Pops Falling Off The Stick?

When making cake pops there are many factors to take in consideration to avoid the cake pops falling off the sticks. If following these instructions you should be guaranteed an amazing outcome.

Here are some mistakes that are commonly done when making cake pops that can cause the cake pops to fall off the sticks.

1. The cake pops are not rolled properly. This means that there is air in the cake causing it to crack and start to loose it’s shape.

2. There isn’t enough chocolate added to the cake pop stick before sticking it in the cake pop. Think of the chocolate on the cake pop stick as glue to help stick them into the cake pop. If there isn’t enough on the stick then they wont be able to stick properly.

3. The chocolate is too thick. If it’s to thick you need to add more oil to thin it out. This usually happens when there is food coloring used in the chocolate as food coloring thickens the white chocolate.

4. The cake pops are not chilled long enough before dipping them into the chocolate. Every freezer is different so its important to check if there firm to the touch as the time mentioned might vary from one to another.

5. The cake pops sticks are too small. If their too small and the cake is bigger this can weight it down and cause it to fall off the stick.

How To Store Pumpkin Cake Pops?

These cake pops should be stored in the fridge for up to 10 days if you want them to last longer, as they can melt and start to fall apart from being at room temperature especially in hot weather. If stored at room temperature, store in an airtight container for about 3 to 4 days.

Serving size

• Around 26 to 30 cake pops

Ingredients

• 1 box cake mix of choice

• 1 3/4 cup white chocolate

• Vegetable Oil

• Food dye

• Cake pop sticks

Toppings

• Mini chocolate chips

• Edible Marker

Instructions

Step 1

• Prepare box cake mix according to package instructions. Crush up cake until crumbly. If the cake was originally dry, you may have to add a little bit of melted white chocolate or frosting until it becomes a crumbly consistency.

Step 2

• Measure about 1 tbsp of the cake and roll into balls. To roll into perfect balls, squeeze the air from the cake, smoosh it down, then gently release the pressure while rolling them. Freeze cake pops for 30 minutes.

Step 3

• Press a cake pop stick around the sides of the frozen cake pops to create several grooves to give the pumpkin affect. Return cake pops back to the freezer for 30 minutes or until firm to the touch.

Step 4

• Once firm to the touch, melt a little bit of white chocolate, and dip ends of cake pop sticks in white chocolate, add stick cake pop sticks into cake balls. Freeze for 30 minutes.

Step 5

• 5 minutes before removing the cake pops from freezer, melt 1 1/2 cups white chocolate and add 1 tbsp vegetable oil to thin it out. Next, dye white chocolate orange.

Step 6

• Dip cake pops and tap them on the side of the cup/bowl to remove any excess chocolate. Before the cake pops dries add the mini chocolate chip on top of the cake pop to create the peduncle (stem) look. Once dried, use an edible marker to draw the face. Enjoy!