Angie Dudley, a.k.a Bakerella is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. Visit PEOPLE.com on Fridays for her dish on desserts.
This week, we’re sharing a recipe from Bakerella’s new cookbook, Cake Pops Halloween. We’re already big fans of her creative cookies, cupcakes and even boozy milkshakes, but we couldn’t stop oooh-ing and aaah-ing when we saw her holiday-themed cake pops. C’mon, how cute are these?!
This Halloween, give these easy jack-o’-lantern pops s a try — they key is to use a food marker (filled with edible food coloring) for easy decorating. Once you’ve mastered them, move on to one of the more involved “creepy” characters.
Now, in the words of Bakerella: “Trick-or-treat, here’s something super-cute to eat.”
Jack-o’-Lantern Cake Pops
48 uncoated cake balls (Basic Cake Pop recipe available here.)
48 oz (1.4 kg) orange candy coating
48 lollipop sticks
48 green Tic Tac mints or similarly shaped candy
black edible-ink pen
1. Have the cake balls chilled and in the refrigerator.
2. Melt the orange candy coating in the deep microwave-safe bowl, following the instructions on the package. The coating should be about 3 in (7.5 cm) deep for easier dipping.
3. When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.
4. One at a time, dip about 1⁄2 in (12 mm) of the tip of a lollipop stick into the melted candy coating and insert the stick straight of a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating. Gently lift the pop out of the coating and tap off any excess.
5. Immediately insert a Tic Tac on the very top of the pumpkin pop and hold in place until set. Stand the pop firmly in a hole in the Styrofoam block. Repeat until all the pumpkins have stems. Let dry completely, then use the black edible-ink pen to draw on jack-o’-lantern faces.
6. Let the cake pops dry completely in the Styrofoam block.