Halloween Cake Pops: not-so-scary mummies





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Uploaded on Oct 21, 2011

I have three more Halloween cake pop videos after this one. The beginning of the videos will be the same (how to crumble the cake and mix the frosting in).
I made four separate videos but made them all at once on one day.
The video would have been way too long to put all four cake pops in one video.

Thanks for watching and commenting. :)

Found this idea in Bakerella's cake pop book.
Music by Jason Shaw (You Tube's Audionautix)
Standard Cake Pop How To:
Bake a cake.
Let cool completely.
Crumble cake into a bowl and add some frosting, enough to make the crumbs stick together. Mix frosting and crumbs until you get a modeling clay/ play doh consistency.
Mold mixture into cake pop shapes and chill thoroughly 1-2 hours in refrigerator or 15 minutes in freezer (you want cold but not frozen)
Dip sucker sticks into candy melting wafers or melted chocolate and stick dipped end into cake pop.
Chill again for 30 minutes in fridge 5-10 in freezer.
Dip entire cake pop into melted chocolate/melting waters until covered. Remove allow excess to drip off. Decorate with candy as desired.
Place on a waxed paper covered cookie sheet or plate or stick into a block of Styrofoam or cardboard box. Allow to harden at room temperature or in the refrigerator.
These can be stored at room temperature for a couple of days, but any longer than that I would put them in the fridge.

One standard (two layer) cake mix will make about 24-36 cake pops depending on the size. Use approx. 3/4 of a standard frosting container (15 oz/450g) just enough to make the crumbs stick together well.

If your chocolate or melted wafers are too thick add a little vegetable shortening to it and it should thin it out nicely.


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