Halloween Cake Pops - Mummy Cakesicles

🧂 Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• ½ teaspoon salt
• 2 ¼ cups sugar
• 1 cup butter

  2 sticks
• 2 eggs
• 1 ⅓ cups milk

  (you can use Soy, or Almond, or whatever you prefer)
• 1 teaspoon vanilla
• 2 sticks butter
• 4 cups powdered sugar
• ½ cup milk
• 1 teaspoon vanilla
• Gel food colouring

  blue or your favorite color
• 12 oz White chocolate

  melted
• Candy eyeballs

Instructions

• 1 Preheat oven to 350 degrees.
• 2 In the mixing bowl of a stand mixer, cream the butter and sugar until light and
  fluffy.
• 3 Add the vanilla and eggs, and mix until completely blended.
• 4 In a separate bowl, mix the flour, salt, baking soda, and baking powder, until
  well blended. Add the flour mixture and the milk to the mixing bowl, a little at
  a time, mixing on low speed between additions until all ingredients have been
  added. Mix on high for about 1 minute to make sure all ingredients have been
  well incorporated.
• 5 Coat the bottom and sides of a 9 X 13 baking pan with butter or non-stick
  cooking spray, and pour the cake batter into the dish.
• 6 Bake for 30 - 40 minutes, or until a toothpick inserted in the center comes out
  clean. Remove to a wire rack to cool completely.
• 7 Wash and dry the mixing bowl and whisk attachment. Add the 2 sticks of softened
  butter, milk, and vanilla to the mixing bowl, and mix to blend. Add a few drops
  of the food coloring, if using.
• 8 Add the powdered sugar a little bit at a time, mixing on low speed until all the
  sugar has been added. If frosting is not thick enough, add a little more
  powdered sugar until the desired consistency is achieved.
• 9 Place the frosting in the refrigerator until the cake is cool. When cake is cool
  to the touch, break up the cake into crumbles. You can do this right in the pan
  it was baked in. Add the frosting, one cup at a time, and stir the cake and
  frosting together until you have a big ball of cake and frosting that sticks
  together. You want it to be thick enough so that it will hold its form in the
  cakesicle molds. Set aside.
• 10 In the microwave, melt the white chocolate in a microwave safe bowl on 10 second
  intervals, until it's smooth.
• 11 Spoon a bit of the white chocolate into the cakesicle molds, and turn the molds
  a little sideways, in both directions to coat the inside of the molds completely
  with a thin layer of white chocolate. Place the molds in the freezer for 30
  minutes to allow the chocolate to set.
• 12 When the chocolate is set, place a heaping spoonful of the cake-frosting mixture
  into the mold, and press it into the mold to form the cake pop. Repeat this
  until all the molds have been filled to the top. Reserve a bit of white
  chocolate for decorating.
• 13 Pop the white chocolate back in the microwave for a few seconds if needed to
  re-melt. Then spoon it over the cake pops, using a spatula to completely cover
  the cakesicle. Place the mold in the refrigerator for about an hour to
  completely set the white chocolate.
• 14 When chocolate is set, remove the Cakesicles from the molds, and place them on
  parchment paper.
• 15 Heat the white chocolate in the microwave again, until it is smooth and melted.
  Add the white chocolate to a pastry bag, and snip off the tip of the bag,
  leaving only a small hole to drizzle the chocolate through. Drizzle the white
  chocolate back and forth across the cake pops to form what looks like bandage
  wrappings on each mummy.
• 16 Add the candy eyeballs, using a bit of melted chocolate to stick them to the
  mummy.
• 17 Place the cake pops in the refrigerator for about an hour to allow the drizzled
  chocolate and eyes to set.

Nutrition Info