Happy Thanksgiving everyone! I hope nobody has to work today – I think it’s insane that so many stores are opening on Thanksgiving for their holiday specials now, making people work instead of spending the holiday with their families.
My contribution to Thanksgiving dinner this year at my mom’s house is pumpkin spice cake pops! Last week, I also made a batch and mailed them off to my dad in California for him to share with friends at Thanksgiving dinner.
I found an idea on Beki Cook’s Cake Blog through Pinterest for the cake pops that I liked. Instead of making them so that the cake is at the top, I made them upside down so that they’ll sit neatly on the table instead of requiring a holder or vase. I used green candy melts to attach the stick to the cake ball, and I made sure to dip the stick extra deep into the candy melt for a little green “stem”. I tried making the bumps on the balls like the tutorial shows, but they aren’t very visible after being dipped twice. Oh well! I used Pillsbury’s “Perfectly Pumpkin” cake mix, made with melted butter instead of oil, and Pillsbury’s cream cheese frosting to mix in. I also found some Wilton brand “Pumpkin Spice” flavor candy melts, which were the right shade of orange that I wanted, and the right flavor as well.
I’d seen suggestions several places online to set a dipped pop onto a candy melt to make cake pops with a nice flat bottom without the cake showing through the candy coating. I tried that with one pop on my last batch of cake pops, but I didn’t like how thick the candy ended up on the bottom. Since I dip my pops twice, I set them in a cake pop holder – cake ball at the top – after the first dipping, and then set them on parchment paper on the cake ball after the second dipping. They’ve got a flat bottom, and because there was already a layer of hardened candy on the ball, I didn’t have to worry about the cake showing through.
A few new bits that I learned with this round:
- I’m not sure why it took me so long to figure out it, but a pastry blender (like for making pie crust) works fabulous for blending the frosting and crumbled cake. Much better than the spoon or spatula I’d used every time before.
- Wilton brand candy melts remain a nightmare (in my opinion) to work with. Even with more than a tablespoon of shortening added to my little melting pot, they’re still far thicker and don’t melt nearly as quickly as the generic brand I get in the bulk foods section at WinCo. If you have a WinCo near you, I highly recommend this route instead. I’ll just have to stock up on candy melt coloring to have options other than chocolate, white, and during the holidays, red and green.