Ingredients:
1 (10.75 oz.) frozen pound cake, thawed
12 plastic forks
1 can (16 oz.) vanilla frosting
Yellow food coloring
24 yellow spice drops
12 thin pretzel sticks
1 tube (4.25 oz.) dark chocolate decorating frosting
Graham cracker crumbs for bucket filling (optional)
You'll also need:
Small round cookie cutter
Small round glass
Paring knife
Step 1:
Place the pound cake on a clean work surface. Cut the cake into 6 slices, about a generous one inch thickness. Cut out two 1 1/2-inch circles with a round cookie cutter or use the rim of a small glass and a paring knife from each cake slice.
Step 2:Line a cookie sheet with wax paper and place a wire rack on top. Insert a plastic fork into the side of each pound cake circle and place on the wire rack. Place the rack in the refrigerator until well chilled, about 30 minutes.
Step 3:Cut 9 of the yellow spice drops into quarters lengthwise to make the bottom and top fins. Cut the remaining 6 spice drops in half lengthwise to make the tail fins. Cut the pretzel sticks in half. Press the cut side of the spice drop tail fin onto the end of each pretzel half and repeat with the remaining tail fins and pretzel sticks. Set aside.
Step 5:Dip a chilled pound cake circle into the melted frosting to coat. Allow the excess to drip back into the cup. Transfer back to the cooling rack. Repeat with the remaining cake circles. Place the cookie sheet in the refrigerator until set, about 30 minutes.
Step 6:Press the pretzel end of the tail fin spice drops on one side of the cake circle. Attach the quartered spice drops as the lower fins and the top fin. Pipe the eyes, mouth and eyebrows with the chocolate frosting. Repeat with the remaining cake pieces.
Step 7: Arrange the cake pops in a glass or bucket filled with graham cracker crumbs on the bottom to help them stand up.
