Halloween Monster Cakepops

  1. To prepare the cake, preheat oven to 350F. Grease and line an 8-inch square cake pan.
  2. In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
  3. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
  4. Pour in the boiling water, and slowly mix until smooth and liquidy.
  5. Pour batter in the prepared pan, and bake for 20 to 25 minutes. Transfer pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let cool completely.
  6. To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
  7. To assemble cake pops, prepare two cookie sheets lined with parchment paper.
  8. Break the cooled cake into a few big trunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs.
  9. Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough, about 1 to 1 1/2 cups of frosting.
  10. Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes.
  11. Melt small amount of candy melts (body color) in the microwave gradually, 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the melted candy and insert into the cake ball. Repeat until you are done. Refrigerate again for 15 minutes.
  12. Remove the cake pops from the refrigerator. Melt all the candy melts (body color) in the microwave. Dip each cake pop in the candy melt and gently tap off excess. Carefully place one or two candy eyeballs on the cake pop. Place cake pop onto a piece of wax paper. Let it dry completely. Repeat with the remaining cake pops.
  13. Halloween Monster Cake PoprnrnOctober 29, 2014 by Fanny | 0 commentsrnIMG_1650_webrnKids love cake pops. Like crazy! My son doesn't like to eat cakes in general. You convert them into a form of cake pops, he will easily finish a dozen in a heart beat. I've made cake pops for his school events all the time. His friends are always amazed, and that makes him happy. And I would say there is nothing to make myself prouder than this.rnLast year I did these cake pops for Halloween. And I realized I'm not a big fan of edible decorating pen. The major reason is that the "ink" seems to be fading very soon after you use it for a while. I would suspect that maybe the candy on the cake pop starts to coat the tip of the pen, and it kind of blocks the "ink" from coming out. Also the tip is not thin/sharp enough to create finer graphics on the cake pop. I've started to go with piping melted candy with a very tiny round tip.rnThese monster cake pops are relatively easy to make. Pick one or two bright colors. Put on the dramatic eyeballs. Add a little hair. You are done. I know it might be easy said than done. But if you've been making cake pops like myself, you know what I mean when I said EASY!rnIMG_1654_webrnIngredients (about 45 pops): rnChocolate Cakern1 cup granulated sugarrn3/4 cup plus 2 tablespoons all-purpose flourrn1/4 cup plus 2 tablespoons unsweetened cocoa powder, siftedrn3/4 teaspoon baking powderrn3/4 teaspoon baking sodarn1/2 teaspoon saltrn1 large egg, room temperaturern1/2 cup sour cream, room temperaturern1/4 cup canola oilrn1 tablespoon vanilla extractrn1/2 cup boiling waterrnChocolate Buttercreamrn2 sticks unsalted butter, room temperaturern2 cups powdered sugar, siftedrn1 teaspoon vanilla extractrn2 tablespoons heavy creamrn1/2 cup unsweetened cocoa powder, siftedrnOthersrn1 bag candy melts of your preferred color (for body)rnhalf bag candy melts of your preferred color (for hair)rncandy eyeballsrn rnDirections:rnTo prepare the cake, preheat oven to 350F. Grease and line an 8-inch square cake pan.rnIn a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.rnCrack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.rnPour in the boiling water, and slowly mix until smooth and liquidy.rnPour batter in the prepared pan, and bake for 20 to 25 minutes. Transfer pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let cool completely.rnTo prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.rnTo assemble cake pops, prepare two cookie sheets lined with parchment paper.rnBreak the cooled cake into a few big trunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs.rnAdd frosting gradually into the cake crumbs and blend until the mixture becomes a dough, about 1 to 1 1/2 cups of frosting.rnUse a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes.rnMelt small amount of candy melts (body color) in the microwave gradually, 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the melted candy and insert into the cake ball. Repeat until you are done. Refrigerate again for 15 minutes.rnRemove the cake pops from the refrigerator. Melt all the candy melts (body color) in the microwave. Dip each cake pop in the candy melt and gently tap off excess. Carefully place one or two candy eyeballs on the cake pop. Place cake pop onto a piece of wax paper. Let it dry completely. Repeat with the remaining cake pops.rnPlace the other batch of candy melts (hair color) in a microwavable Ziploc bag. Microwave on high for 20 to 30 seconds to completely melt the candy melts. Push the melted candy toward one corner of the bag. With a pair of scissors, snip off a very small opening, and start piping the candy on the top part as hair.

chocolate cake, sugar, flour, flour, cocoa powder, cocoa powder, baking powder, baking soda, salt, egg, sour cream, canola oil, vanilla, boiling water, chocolate buttercream, unsalted butter, powdered sugar, vanilla, heavy cream, cocoa powder, melts of your, melts of your, candy eyeballs

Taken from food52.com/recipes/31737-halloween-monster-cakepops (may not work)

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