Welcome to this week’s How to make Halloween Skull Cake Pops! Brought to you by the lovely Ruth From The Pink Whisk.. where you will find baking, recipe and tutorials. I have to say, DON’T go and visit Ruth.. if you visit The Pink Whisk… you will never leave again, or at least not in the dress size you first started out in! You will bake cakes and macaroons and tarts and cake pops all day long… Unsurprisingly, it is one of The Independent’s Top 50 best food sites. So if you are looking for inspiration.. look no further!
Cake 300g (ish) for this you can use up excess fairy cakes, the domes trimmed from larger cakes or you can bake up a cake specially. The darkness from chocolate cake works really well against the white chocolate coating
Take a small quantity of the mixture and roll it into a ball between your hands –around 1 1/2” in diameter. Taper one end of the ball to create the skull shape.
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Line them all up on a baking tray. If you get bored of shaping or decide you have enough you can freeze the rest of the cake pop mixture until the next time you want to make some. These quantities make approx. 24 cake pops.
Melt the white chocolate either in a dedicated chocolate melter or in a small deep bowl in short 30 second bursts in the microwave.
Take a stick and dip the end into the melted chocolate, push this into the base of the cake ball. The stick should go about ¾’s of the way into the skull.
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To make a cake pop stand – use an empty egg tray, punch holes through the tall spiky bits to post the cake pop sticks into. Punching the holes initially with a skewer is much easier than trying to do it with a lolly stick. If you buy your eggs from a farm shop or the like they will usually let you have a tray or two! Alternatively you could use a piece of polystyrene to hold them upright.
Take each pop in turn and dip it into the melted chocolate. Twirl the cake pop around as you take it out allowing the excess chocolate to drip away. This does take a bit of patience but it is worth taking your time.
Mix up a batch of royal icing – follow the directions on the box but go sparingly with the water, you need the royal icing thick enough to pipe and stay in shape.
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Colour the royal icing using a little black gel paste colouring and use to fill a piping bag. Sugarflair black extra gel paste colour.
Cake pops will keep for three days at room temp or upto a week in the fridge. Make sure they are in an airtight container before going in the fridge otherwise they will sweat when you take them out.
Thank you so much Ruth! What a fab fab post! If you fancy more Halloween Cake Pop ideas… check out Ruth’s Pumpkin Cake Pops. Clever lady. Perfect!Create skull-shaped cake pops using a popsicle mold. These Cakesicle Skulls are perfect treats for Halloween or a Day of the Dead party but are fun to serve any time of year.
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As I was making my first batch of the plain cakesicles, I thought it would be fun to try creating some cakesicles using shaped popsicle molds too and have created Unicorn Cakesicles and Snowman Cakesicles.
For years I have been making handpainted lollipops by painting colored candy melts into plastic candy molds and knew that the same technique would be perfect for making festive cakesicle shapes like these Cakesicle Skulls.
You'll notice in the video below that I only crumbled one of my 8-inch round cakes and added a few tablespoons of frosting. This recipe will make about 16 cakesicles with 1 ½ ounces of filling in each. I didn't need that many, so I used one of my 8-inch round cakes for another purpose. The picture above shows the full amount of frosting and a whole cake.
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*If you are going to create your white chocolate shell using pure, melted, and tempered white chocolate then use pure dark chocolate. If using white compound chocolate (also known as confectionery coating or candy melts) then use either black candy melts or dark cocoa candy melts.
You can use melted and tempered pure white chocolate or melted white compound chocolate (confectionery coating). I've shared detailed information regarding the differences between the two on my Chocolate Making Tips page but here's a short recap.
You need to heat your confectionery coating so that it registers between 100° and 120° Fahrenheit. If you get it too hot, it will thicken and may burn.
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NOTE: You may see some of the darker chocolate cake through the white chocolate on top, but as long as the candy is at least 1/16 of an inch thick over the top of the filling, the cake filling won't come through. If you scrape, and you actually see cake ball filling sticking through, then cover it again, and just leave it a bit thicker on top.
If you are looking for some more fun skull shapes recipes for your Halloween or Dia de Los Muertos party, be sure to check these out...
Hi, I'm Beth Jackson Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.comThese Halloween cake pops make mummies, Jack Skellingtons, and ghosts come alive in food-form--they are fun to decorate and delicious to devour with just a few simple “tricks” that make these “treats” especially easy to make!
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These Halloween Cake Pops make mummies, Jack Skellingtons, and ghosts come alive in food-form–they are fun to decorate and delicious to devour with just a few simple “tricks” that make these “treats” especially easy to make! This cute and creepy Halloween recipe uses cake mix, frosting, and candy melts to create a perfectly decorated party pop that will be the most adorable dessert you’ll ever hold.
Making Halloween cake pops may sound kind of scary, but if you follow my simple tips, there really is nothing “spooky” about it! Let me tell you my secret for crafting the perfect pop–I use a box of red velvet cake mix combined with store-bought frosting, roll the mixture into balls, and coat them with candy melts.
No shame in baking from a box because my mix produces a moist cake crumb that is perfect for dipping and decorating and makes a delicious hand-held dessert that’s a party-pleaser every time.
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While it does take some time to prepare, my step-by-step instructions make it easy to turn a boring cake ball into a more-festive-than-frightful cake pop. Better than a brownie and more portable than pie, these Halloween-themed desserts are cute bites of cake-on-a-stick that will always be more captivating than their cousin the cupcake (especially for kids)!
These Halloween cake pops make mummies, Jack Skellingtons, and ghosts come alive in food-form–they are fun to decorate and delicious to devour. By following my step-by-step instructions, I’ve made it easy for you to turn a boring cake ball into a festive cake pop and make you the most popular person at your Halloween party!
You can use any cake mix you like to make cake pops. You can even use your own cake recipe if you prefer.
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If you do not have a cake pop stand, there are other options for you to try! You could use a piece of foam. Even a small box would work – just make sure to pre-insert the sticks so you don’t have to push hard when you have cake on the other end. I have also filled a vase with beans or rice.
It is not really difficult to dip cake pops. The key thing to remember is not to move the cake pop around in the dip by wiggling the stick or the cake pop may come loose from the stick. It’s best to move the
If your cake pops fall apart, it’s probably because the cake balls are either too small or too big for the stick. Measure the cake balls, so they are uniform. You ideally want them to be 2 measured tablespoons of the dough mixture. Otherwise, if they are too big, they will be heavy and are likely to fall apart. And if they are too small then the stick with cause them to crack.
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Cake pops end up mushy when they have too much frosting mixed with the baked cake mixture. Always make sure to follow the directions and ingredient recommendations precisely.
I do not recommend using chocolate chips for coating. If you use chocolate chips, they won’t set up correctly, and you will end up with a disaster. Always use candy melts or chocolate coating for coating your cake pops.
Your cake mixture can be prepared a couple of days in advance and kept in the fridge until you are ready to use.
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