Jack O Lantern Cake Pops Food

JACK-O'-LANTERN CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; flatten tops slightly. Place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave orange candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into rounded bottom of 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted orange candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach licorice to look like handle, holding in place until set. Let stand until coating is set.
• Spoon melted black candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe jack-o'-lantern face onto each cake pop. Use melted orange candy to attach candies to tops of pops.

JACK-O'-LANTERN POPS

Steps:

• In a large saucepan, combine marshmallows, butter and salt. Cook and stir over medium-low heat until melted. Remove from heat; tint orange with red and yellow food coloring. Stir in cereal. , With buttered hands, shape mixture into six pumpkins. Insert a wooden pop stick into each pumpkin., Cut chocolate Tootsie Rolls crosswise in half; press one half into the top of each for stems. Cut AirHeads into thin strips; roll between hands to form vines. Press vines into pumpkins near stem. For leaves, roll out green Tootsie Rolls on waxed paper to 1/8-in. thickness. With kitchen scissors, cut out leaves and attach to vines., Add Jack-o'-lantern faces using decorating gel or additional Tootsie Roll cutouts made with yellow and chocolate Tootsie Rolls.

JACK-O'-LANTERN CAKE POPS RECIPE - (3.8/5)

Steps:

• Heat oven to 350 F. Bake cake as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well with spoon. Roll cake mixture into 1-inch balls; place on cooke sheet. Freeze about 15 minutes or until firm. Refrigerate to keep chilled. In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove a few cake balls from the refrigerator at a time so the rest remain chilled. Dip tip of 1 lollipop stick about 1/2 inch into candy coating and insert stick straight into 1 cake ball no more than halfway. Dip cake pop into melted coating; immediately insert mint on tip for pumpkin stem. Hold candy in place until set, 1 to 2 minutes. (Reheat coating in microwave if it is too thick to coat.) Carefully insert stick into Styrofoam block. Repeat steps with remaining cake balls. Using decorating pen, draw jack-o'-lantern face on each pumpkin.

FRUIT ROLL-UPS™ JACK-O'-LANTERNS ON A STICK

Steps:

• Unroll fruit flavored snacks; remove paper.
• Fold Sizzling Red/Yellow fruit flavored snack in half so the yellow is folded over the red to create an orange color. Gently stretch the folded fruit flavored snack before cutting in half horizontally, to create 2 orange strips.
• Roll up each marshmallow in an orange fruit flavored snack strip to cover sides and tops. Press open ends of fruit flavored snack together to cover marshmallow.
• Cut 2 leaves from the Blazin' Blue/Green fruit flavored snack. Insert 1 of the pretzel pieces and leaf on top of each marshmallow to make stem and leaf of pumpkin.
• Insert lollipop stick into bottom of each marshmallow. Decorate side of each marshmallow with black icing to look like a jack-o-lantern face.

JACK-O-LANTERN CAKE POPS

Steps:

• If baking a cake yourself, bake the cake according to directions and allow it to cool completely. (I used a simple boxed cake mix)
• In a medium size bowl, beat the butter until fluffy. Add the melted chocolate and unsweetened cocoa and mix well.
• Slowly add the powdered sugar and mix until well combined then add milk 1 tablespoon at a time until the frosting is smooth and spreadable.
• Crumble the cake into a large bowl.
• Add 1/2 cup of the prepared frosting and mix well with a wooden spoon. It will take a few minutes, but you should notice that it becomes less crumbly and starts to come together. If the cake still feels dry after mixing well add 1-2 tablespoons of frosting until it will hold together if you squeeze a small amount in your hand.
• Form into 24 balls, just over an inch round. Round the balls out by rolling them in your hands. Don't worry about forming perfect balls as you can smooth them out after chilling. After you've formed the balls place the tray in the freezer for 15 minutes.
• Remove the cake balls from the freezer and gently roll any that need to be smoothed out. Return the pan to the freezer while you melt the candy melts.
• Place the candy melts in a microwave safe bowl and microwave for 20 seconds at a time stirring between intervals until smooth. If you do not have a microwave you can heat on low over a double boiler on the stove, but be careful not to get any water in the chocolate.If the chocolate melts, but doesn't feel smooth you can add 1-2 teaspoons of vegetable shortening or coconut oil and this should help make it smoother.
• Remove the cake balls from the freezer. Working one at a time, dip one end of a cake pop stick in the melted chocolate, then gently push the stick into a cake ball being sure not to go all the way through. Repeat with remaining sticks. Then place in the freezer for 2-5 minutes until the chocolate on the stick has set.
• If needed, repeat the process to melt the chocolate before beginning to coat the cake pops.
• To coat the cake pops in the melted choclate, dip and twirl each cake pop until completely coated. Gently tap the stick on the side of the bowl to allow any excess chocolate to drip off. Either place the coated cake pops on a parchement or silicone lined baking sheet, or you can poke holes in the bottom of a cardboard box and use this to place the cake pops in while you coat the rest.
• Melt 2 tablespoons of chocolate chips in a microwave safe bowl using the same method we used for the candy melts.
• Dip the end of a toothpick into the melted chocolate and use this to draw the faces on the cake pops.
• Use the green gel icing to pipe a stem on the top of each cake pop.

JACK-O-LANTERN CAKE

Steps:

• For Candy Core and Exterior- In a medium sauce pan or double boiler, heat candy melts until just liquid. 110 degrees is their ideal temperature in a liquid state.
• Blow up several balloons and make sure you have ample room in your freezer. Slowly dip or paint candy melts onto balloon working in small sections until completely covered. Once ready, set on flat plate and place in freezer.
• Here are TWO helpful hints to avoid trouble at this stage: The balloon should be slightly under inflated and the temperature of the candy melts being too warm can cause the balloon to pop and splatter difficult to clean candy all over you and your kitchen. I can't guarantee this won't happen anyway, which is why I mentioned you should blow up several and make your peace with disaster before it happens. Layer the balloon several times and keep frozen until ready to use. When desired shape is achieved punch small hole in balloon and slowly begin to remove using your fingers to separate the balloon from the frozen candy. If any large pieces of your pumpkin core break, simply heat the edges and put it back where it broke from. Keep remaining candy melts to brush on final cake to create delicious seal.
• For Pumpkin Cake- Pre-heat oven to 350. In a large bowl, mix flour, baking powder, baking soda, salt and cinnamon, set aside. In stand mixer, combine 4 cups white sugar. 2 1/2 cups vegetable oil, 2 teaspoon vanilla extract and 4 cups canned pumpkin. Beat until smooth and then add one egg at a time. Slowly incorporate dry ingredients into the wet. Butter and flour six 7" round cake pans and pour two cups batter into each. Bake three at a time at 350 for 30 minutes. Some cakes are finicky, but these are pretty foolproof and so delicious!
• Once removed from oven, wait 10 minutes, then remove from baking dishes, wrap loosely in wax paper and refrigerate until ready to use. At which point you will slice the rounds into thin moon-like crescents with a serrated blade and any additional pieces can be used later for pumpkin cake pops or just eating fresh.
• For Buttercream- In a stand mixer, beat room temp butter until light and the gradually add confectioners sugar. Beat until fluffy, then add 2 tbs heavy whipping cream, 4 tbs canned pumpkin, 1/2 tsp nutmeg, 1 tsp Pumpkin spice, 1/2 tsp cinnamon, 1 tsp Orange food coloring, 3/4 tsp brown food coloring and taste to ensure the flavor is to your liking.
• Remove cake crescents from fridge and candy core dome from freezer and frost and apply in two layers. Initial layer should start horizontal and the last layer should be vertical. Keep in mind pumpkins are somewhat irregular, so don't worry too much about imperfections. Refrigerate often to ensure cake is structurally sound and never work in a warm kitchen.
• Once built, frost with remaining buttercream and pipe stripes from top to bottom and blend for added dimension and flavor. Seal with leftover candy melts and finalize by painting additional shadows and highlights. Use a flame-heated blade to carve the jack-o-lantern. Cut a small mouse hole in the back and light with either a candle or a plug-in light. This cake has no supports, so know it must be kept cold as it could collapse if left at room temperature.
• Note: You'll need 3 batches of buttercream for this cake.