Pumpkin cake pops
Recipe from Wickedly Welsh Chocolate
Pumpkin cake pops are the perfect bite-sized treats for autumn, blending the rich flavours of pumpkin spice with the fun and convenience of a cake pop. Ideal for Halloween parties, Thanksgiving desserts, or any cosy fall gathering, these delightful treats are as easy to make as they are delicious. With a moist pumpkin cake centre coated in creamy white chocolate and sprinkled with festive toppings, pumpkin cake pops offer a whimsical and tasty way to celebrate the season. Follow this simple recipe to create a batch of these irresistible goodies that are sure to impress both kids and adults alike.
(makes 12)
Ingredients
For the cake
- 1 large egg
- 75g caster sugar
- 75g self-raising flour
- 75g butter
- ½ tsp vanilla extract
- 150g butter cream
Decoration
- 200g Wickedly White chocolate bar
- 50g white fondant icing
- Food colouring: orange, black and green
Method
- Preheat the oven to 180C and grease your cake tin in preparation.
- Start making the cake by mixing the butter, sugar and vanilla extract to create a creamy paste.
- Next, beat in the eggs before slowly sifting in the flour and folding into the mix, creating a smooth batter.
- Spoon cake mixture into the greased cake tin and bake for approximately 20 minutes, until the cake has risen and turned golden brown. To check the cake is cooked thoroughly, pierce with a knife. If the knife comes out clean the cake is fully baked. Remove from cake tin and set on a wire rack to cool.
- Once the cake has cooled, crumble into pieces and mix with butter cream. Roll the mixture into balls. Push a lollypop stick into each ball and pop in the fridge to cool for an hour.
- When the cake pops have cooled, it’s time to prepare the decoration. Melt one bar of Wickedly White chocolate. Once melted and smooth, add in two to three drops of orange food colouring. Add in more if needed to create a vibrant orange colour.
- Immediately dip each cake pop into the melted chocolate and let any excess drip from the pop. Set upright in a mug for the chocolate to cool and harden.
- Split the fondant icing into two sections. In one section add two to three drops of black food colouring to create a black fondant. In the other section repeat but with the green food colouring. Add more food colouring to each if needed.
- Start making the pumpkin features by cutting out three triangles; one for the nose and two for the eyes, along with a spooky mouth for each cake pop. Use the green fondant to create stalks for each cake pop.
- Once the melted chocolate has set, start decoration your cake pops to resemble pumpkins. Adding on the fondant eyes, nose, mouth and stalks.
