I’m making this short and sweet because Halloween’s here and I don’t want to miss it! So without further ado… Pumpkin Cake Pops!
I channeled my inner Bakerella and made these adorable cake pops featured in her new book. Have you seen it yet? ADORABLE! You’ve gotta get it. Seriously. It’s so cute. We’ve sold out of it at my bookstore, not once, but twice already! A holiday must have! But enough peddling. Let’s talk about these cake pops.
Spice cake and cream cheese frosting. On a stick. Covered in chocolate. With a cute pumpkin face. What could be better? Maybe posting this BEFORE Halloween so you could make some for your parties. But we’ll overlook that fact for now.
And I finally achieved that perfectly smooth look with my dips! My trick? Add a little vegetable oil to your chocolate while you’re melting to keep it fairly fluid even as it cools. (I used about 2 teaspoons per 3oz of chocolate or so.) I’ve also seen other people add a bit of shortening as they’re melting too. The only problem with it? It made it kinda hard to write on the chocolate with my food coloring pen. But they still came out super cute.
