Halloween Mummy Cake Pops

Directions

1. Preheat your oven to 350°F. Spray two 4-inch cake pans with oil, line the bottoms with parchment, and spray the parchment as well.
2. In a small bowl, whisk together the buttermilk and baking soda. Then whisk in the egg yolk, vanilla, and melted butter.
3. In a medium bowl, whisk together the flour, sugar, and salt. Pour in the buttermilk mixture and stir until just combined.
4. Divide the batter evenly between the two prepared pans.
5. Place the pans on a baking sheet and bake for 20 to 25 minutes.
6. Transfer the pans to a wire rack and let cool for 15 minutes.
7. Turn the cakes out onto the rack, remove the parchment, and let cool completely.
8. Crumble the cooled cake into fine crumbs using your fingers.
9. Stir in the prepared vanilla buttercream frosting until well combined.
10. Using a tablespoon cookie scoop, portion the mixture and roll each into a 1.5 to 2-inch ball, then shape into an oval.
11. Place the ovals on a parchment-lined baking sheet and refrigerate.
12. Melt the vanilla candy melts according to package directions, using a microwave or double boiler.
13. Dip the tip of each lollipop stick into the melted candy, then insert it about halfway into a cake oval. Return to the refrigerator.
14. One at a time, dip each cake pop into the melted candy, tapping off excess. Insert the stick into a styrofoam block to set.
15. Transfer remaining melted candy to a squeeze bottle and pipe horizontal lines across each pop to create mummy wrappings.
16. Tint the leftover candy melts with green food coloring, then use a toothpick to dot on eyes for each mummy.