Cookie Queen Kitsch'n: Halloween Cakepops!

I have gone through the ever popular pumpkin phase…. Thinking everything pumpkin is adorable and all things pumpkin is simply scrumptious!

So what better to make then Jack ‘O’ Lantern Cakepops!!! Cakepops… A fabulous craze started by www.bakerella.com that has caught on like wildfire. Everyone LOVES a Cakepop!

Its pumpkin all round…… I made a Pumpkin Spice Cake, in a pumpkin shape and decorated like a Jack O Lantern. How better to celebrate Halloween than with such a treat!

I know your probably dying to join me in making these little guys, so I have put together a step by step for you to follow me through how I got there. Have a blast!

Jack ‘ O’ Lantern Cakepops

Cake : http://www.recipegirl.com/2008/06/03/pumpkin-bread/

4 large eggs
3 cups granulated white sugar
1 cup canola or vegetable oil (or 1/2 cup oil & 1/2 cup unsweetened applesauce)
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon salt
2 cups pure (unsweetened) pumpkin puree (I used freshly boiled and processed)
2/3 cup water

Preheat oven to 180 degrees. Grease and flour a sheet cake tin (large rectangle). In electric mixer, whisk together eggs, sugar and oil.
In a separate bowl, sift dry ingredients together(flour, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, salt) and then stir it into the wet mixture. Add pumpkin and water and stir until combined.
Pour the batter into the prepared cake tin. Bake for 1 hour, or until toothpick inserted in the centre comes out clean.
Turn out of pan after 15 – 20 minutes. Once completely cool, crumb the cake into a large mixing bowl.

Cream Cheese Frosting : http://www.recipegirl.com/2007/05/10/pipeable-cream-cheese-frosting/
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla
In a medium bowl, use electric mixer to combine cream cheese and butter; beat until creamy. Mix in vanilla, then gradually add the powdered sugar. Mix until frosting ingredients are completely combined. Check the consistency at this point. If it seems too soft, go ahead and add a little more sifted powdered sugar. If it seems too thick, mix in a teaspoon or so of milk. Use the frosting to fold into your cake crumbs. The mixture should be a sticky fudge like consistency. Wet enough to mould into shapes, but thick/stiff enough to hold shape.
Using a mini cookie scoop, scoop out mixture and lay on a baking sheet. Then roll balls so they are each tightly bound.

You will need for Cakepops :

50 rolled Cake Balls - refrigerated
50 lollipop sticks
1 packet or orange Candy Melts
Approx 4 Tbsp Shortening
Packet of Hershey Kisses (Baking Chips)
Bottle green icing of your choosing that you can use to pipe on leaves & vine trendle
Black 4mm sugar pearls (for eyes)
Black Americolor Edible Texta for noses & mouths

Follow the process to make the Pops through the Step by Step photos:

Using Cookie Scoop, scoop dough and release onto a Baking Sheet in rows.

Roll each scoop into a tight ball, and then shape into pumpkin. Place in fridge over night to set (min 6 hours)

Using a saucepan of shallow water, sit candy melts in glass bowl over it, melt the wafers. Adding shortening to make a runny consistency.

Dip each lollipop stick separately into the melted wafers (Candy Melts) and stick into the end of each cake ball. Sit stick up on tray and return to fridge to set.