EASY HALLOWEEN CAKE POPS
Add a festive and delicious touch to your Halloween party with this easy cake pop recipe - using Betty Crocker™ Super Moist™ butter pecan cake mix and Rich & Creamy frosting. It's a fun dessert on a stick!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 54
Number Of Ingredients 9
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.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg
HALLOWEEN CAT CAKE POPS
Enjoy these creative vanilla cake pops on the occasion of Halloween - a perfect dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 28
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely in pan on cooling rack, about 1 hour.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and candy sprinkles; mix well. Shape into 1 1/2-inch balls. Place on cookie sheet. Freeze until firm. Keep refrigerated.
- Using black decorating pen, draw eye pupils onto almonds. Let stand until set. Break rice stick noodles into 1 1/2-inch pieces; set aside.
- In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Stir in 1/2 teaspoon candy coating. Stir in oil. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip cake ball into melted candy to cover; tap off any excess. (Reheat candy in microwave or add oil if too thick to coat.) Poke opposite end of stick into foam block.
- Immediately attach 2 pieces candy corn on top of each cake pop for ears; add almonds for eyes and insert rice stick noodles for whiskers. Let stand until set. Repeat with remaining cake balls.
Nutrition Facts : Calories 267, Carbohydrate 36 g, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 128 mg
HALLOWEEN CAKE POPS
It's scary how adorable these festive Halloween cake pops are! You can easily switch up the decorations--these are just four of our favorites --so choose whatever combination works for you.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield about 46 cake pops
Number Of Ingredients 7
Steps:
- Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
- Break the cake into pieces and transfer to a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
- Using a 3/4-ounce scoop, form the mixture into about 46 balls and put them on a parchment-lined baking sheet. Refrigerate until firm, about 30 minutes.
- Meanwhile, put the orange candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Dip 1/2 inch of the tip of each of 46 lollipop sticks into the candy and then stick each tip halfway into a cake ball. (It's ok to use one color for this part.) Refrigerate the cake pops until completely chilled, about 1 hour.
- Microwave the orange candy again until melted and pour into a tall narrow glass. Dip 23 cake pops into the candy and let any excess run off. To make spider cake pops, place a jumbo black nonpareil on top and slightly above center of as many of the orange-dipped pops as you choose while the coating is still wet. Stick the orange-dipped pops--both the plain and nonpareil-topped ones--in a 9.8-by-11.8-inch Styrofoam block and let set completely.
- Meanwhile, place the black candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Pour the candy into a tall narrow glass. Dip the remaining 23 cake pops into the candy and let any excess run off. To make black sparkle cake pops, sprinkle as many of the black-dipped pops as you choose entirely with the black sanding sugar while the coating is still wet. To make black cake pops with orange nonpareils, sprinkle the remaining black-dipped pops with the small orange nonpareils while the coating is still wet. Stick the finished black-dipped pops in a second 9.8-by-11.8-inch Styrofoam block and let set completely.
- Microwave the black candy again if needed. Transfer to a small piping bag and cut a small piece off the end.
- To finish the spider cake pops, pipe a mound of black candy directly behind the jumbo black nonpareils. Pipe 4 legs on each side. Stick the finished pops back into the Styrofoam block and let set completely.
- To make orange spider web cake pops, hold each remaining plain orange-dipped cake pop over a sheet of parchment paper and pipe black zigzag stripes over the pops, letting the excess fall onto the parchment paper. Sprinkle with black sanding sugar while the piping is still wet. Stick the finished pops back into the Styrofoam block and let set completely.
HALLOWEEN CHEESECAKE POPS
The possibilities are endless with these cute pops. Customize them for any occasion by using different toppings. -Evelyn Moore, Elk Grove, California
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 45 cheesecake pops.
Number Of Ingredients 9
Steps:
- Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan., Place pan on a baking sheet. Bake at 350° until center is almost set, 45-50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight., Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm., In separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip cheesecake pops in coating; allow excess to drip off. Decorate with toppings of your choice or drizzle with candy coating. Insert stick into a styrofoam block to stand; let stand until set. Store in the refrigerator.
Nutrition Facts :
BLACK CAT POPS
Steps:
- Line a small baking sheet with parchment paper or a silicone mat. Set aside.
- In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the side of the bowl as needed with a rubber spatula. Using a small ice-cream scoop, scoop 1 tablespoon of the fig mixture at a time and roll into 1 1/2-inch balls. Insert a lollipop stick into each fig ball.
- Place the chocolate chips and 1 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes.
- Drop the fig balls into the melted chocolate and, using a fork, roll to coat evenly. Remove the fig balls, allowing any excess chocolate to drip back into the bowl, and place on the baking sheet. Refrigerate for 1 hour, or until the chocolate has set.
- Using a small pair of scissors, cut the fruit leather into small squares to make noses for the cats and triangles for the ears. Dip the ends of the ears in the leftover dark chocolate and stick them on the cats. Repeat with the squares for the noses.
- Place the white chocolate and remaining 1/2 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes. Cool slightly. Transfer the chocolate to a piping bag fitted with a small plain tip. Pipe eyes and whiskers on the cats. Refrigerate until set, about 30 minutes.
Nutrition Facts : Calories 87 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 7 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 1 grams, Sugar 10 grams
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