Halloween is just days away when cute little munchkins run around with scary costumes consuming sugary treats. Dentists love Halloween but moms and dads dread the weeks that follow when your child is off the wall on a sugar high, unless you manage their intake.
My folks let me eat chocolate and candy by the bushel maybe because they loved it as well. I let mine indulge but then rationed their candy after the big day. Others I know don’t allow their kids to have any after Halloween and some don’t go out at all.
Whatever your family does works well for you however, I just had to share this recipe for Pumpkin Cake Balls & Pops in the event you like to celebrate and indulge.
Cake Balls have been around for quite a few years. I’m not certain of the exact date or year but they were introduced by Angie Dudley the creator of Bakerella and her book Cake Pops. However, Angie discovered Cake Balls while attending a party and took it from there. So the mystery is who actually created them?
The basic premise behind a Cake Ball or Cake Pop is simply taking…
your favorite cake recipe plus icing and blending them together. Make the cake; crumble; make the icing and blend into the cooled and crumbled cake, scoop into balls, then coat with Confectionery Coating and decorate to your hearts content.
Confectionery Coating is used as a dip for candies. Confectionery, summercoating or candy melts are a blend of sugar, milk powder, hardened vegetable fat and various flavorings. They come in a variety of pastel colors. Some have lowfat cocoa powder added, but they do not contain cocoa butter. They taste delicious, but don’t require the careful melting procedures of chocolate which makes cooking with them stressless! The Wilton Company has some handy tips when working with Confectionery Coating that you might find helpful.
If you’re not into baking from scratch, use a box cake mix and add the prepackaged icing to the crumbled cake……
Whether celebrating a birthday, holiday, bridal shower, baby shower, etc., cake balls are the perfect size. In a world where so many watch what they eat, Cake Balls or Pops take the guilt out of indulging, the same for dessert shots which are also the rage these days.
Below is my yummy recipe for Halloween Pumpkin Cake Balls & Cake Pops. With endless decorating possibilities I opted for a simple design. I’m sure you have some decorating ideas up your sleeve though. Please share your ideas with us!
Pumpkin Cake Balls & Pops
makes approximately 80
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt FROSTING:
6 tablespoons butter, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners’ sugar
In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners’ sugar until smooth.
Let cake cool completely, then crumble cake and thoroughly mix in cream cheese frosting
Scoop out cake balls with a small ice cream scoop; place on a tray and set in the refrigerator to chill or in the freezer for later.
If removing from the freezer allow about 20 minutes for the cake ballls to defrost. Pick up balls and individually roll in the palm of your hand to make a round smooth ball.
In a microwave safe bowl, heat confectionery coating for 30 seconds, stir, heat for another 30 seconds, stir and then for a final 30 seconds and stir. (Do not microwave all at one time or it will harden) At this point the coating should be smooth. If desired add in Candy Color and if needs to be thinner you can add Paramount Crystals to the already heated coating.
Take one cake ball at a time and set into softened coating. Thoroughly coat the ball with a spoon and gently lift out. Tapping the handle of your spoon while the spoon is slightly tilted, knock off excess coating.
Place coated cake ball onto parchment paper and decorate as desired while coating is still moist.
If makingcake popsfollow same directions only placing the popsicle stick 1/2 way into the cake ball. Dip into softened coating and cover with the help of a spoon. Remove with popsicle stick tapping gently to remove excess being sure not to tap too hard or cake ball may fall off. Let dry on parchment or can stick into foam or styrofoam cup.
Will last unrefrigerated for up to a week. However, they won’t last that long.
Note: If desired you can always make the cake, ice it and cut into squares. It’s great that way as well!
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
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