Monday, October 28, 2013

Halloween 2013 Cake Pops

The weather is changing, and a lot more staying indoors and snuggling and keeping warm. But when there's cake around, it's hard not to make cake pops! This is such a simple idea for October cake pops. A lush and decadent chocolate cake covered with dark chocolate, topped with little tiny creepy critters and jack-o'-lanterns.

Halloween 2013 Cake Pops
See the daytime photos of these cake pops here.
See my Halloween 2011 Cake Pops here
The chocolate cake recipe I used for these cake pops is the same recipe I've been using as my go-to chocolate cake recipe seen herehere, herehere, and here).

It's a great cake pop cake base, because its really moist and therefore requires little frosting in order to form into round molds. I don't like too much frosting because it makes the cake taste too sweet.

Here's a quick little demo on how I made these cake pops!

Make the cake and let cool completely. Recipe links up top^
Crumble cake. To make 12 cake pops, I used about 2-3 cups of cake crumble.
Here's the magic! Add 2 Tbsp chocolate frosting (I used store-bought chocolate frosting), and add 2 Tbsp cream cheese (I used full-fat Philadelphia cream cheese). Mix well.
Make round balls.
Refrigerate or freeze for 10-15 minutes, or until the cake balls are not as mushy.
In the mean time, prepare chocolate melts. Combine about 1 cup of black candy melts with about 1/4 cup of Ghirardelli baking chips and 1 Tbsp vegetable oil. Microwave at 30 second intervals, mixing in between, until smooth. Let stand and cool. TIP: If you want black cake pops, don't add the Ghirardelli chips. They turned my chocolate melt dark brown, instead of keeping it black =( But it does make the chocolate taste so much better, though. =)
Once the cake balls are chilled, dip the tip of each stick, one at a time, into chocolate, then into pops. Then freeze the pops again for at least 15 minutes. Make room for those sticks!!! I actually laid them down so they would fit into the freezer.
Once chilled, just remold the pop so it's nice and round.
Then, dip into the chocolate melt. TIP: Make sure the chocolate isn't TOO HOT! It should be fluid enough to dip the pops easily, but should not be warm or hot. =)
Let excess chocolate drip.
Just before the chocolate sets, add your sprinkles and decorate. 
TA-DA! Easy enough right!
The cake pops are the same color as our table... lol...
Happy October!!!!

Enjoy! These are sooo good! Already had a sample =)

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