Candy Corn Halloween Cake Pops Recipes

CANDY CORN HALLOWEEN CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Roll into 1-inch balls; shape each ball into triangle, pressing sides flat to look like candy corn. Place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave yellow candy melts and 2 tablespoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with orange candy melts and white candy melts, using 1 tablespoon shortening for each. Dip tip of 1 lollipop stick about 1/2 inch into melted yellow candy and insert stick into base of 1 cake triangle no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake triangles in melted yellow candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip two-thirds of each cake triangle into melted orange candy; let stand until set. Dip tips in melted white candy; let stand until set.

CANDY CORN CAKE POPS RECIPE - (4.5/5)

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Roll into 1-inch balls; shape each ball into triangle, pressing sides flat to look like candy corn. Place on cookie sheet. Freeze until firm; keep refrigerated. In microwavable bowl, microwave yellow candy melts and 2 tablespoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with orange candy melts and white candy melts, using 1 tablespoon shortening for each. Dip tip of 1 lollipop stick about 1/2 inch into melted yellow candy and insert stick into base of 1 cake triangle no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake triangles in melted yellow candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip two-thirds of each cake triangle into melted orange candy; let stand until set. Dip tips in melted white candy; let stand until set.

EASY HALLOWEEN CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated
• In microwavable bowl, microwave orange candy melts and half of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with black candy melts and remaining shortening. Dip tip of 1 lollipop stick about 1/2 inch into either color melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip half of the cake balls in melted orange candy and half in black candy; tap off excess. Decorate with candy sprinkles. Poke opposite end of stick into foam block. Let stand until set.
• Reheat remaining melted candy if necessary. Drizzle orange pops with melted black candy; drizzle black pops with melted orange candy.

CANDY CORN PUDDING POPS

Steps:

• In a bowl, whisk the milk, cream and pudding mix until blended. Let stand for five minutes or until soft-set., Divide pudding into three separate bowls. Add yellow food coloring to one bowl and orange to another. Pipe or pour mixture in layers into molds or cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

"CANDY CORN" FROZEN CITRUS CREAM POPS

Steps:

• Put one can of milk in each of 2 bowls, then whisk lemon zest, 1/3 cup lemon juice, and 18 drops yellow food coloring into one bowl.
• Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl.
• Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold half of cream into each condensed milk mixture.
• Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes.
• Divide lemon mixture among molds, about 2 1/2 tablespoons per mold.
• Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 8 hours.
• If using a multiple-pop mold, partially submerge up to 1/4 inch from top of mold in a large bowl or sink of room-temperature water for 30 seconds. Remove mold from water, then remove cover and pull out pops.
• If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover.
• In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.