Halloween Mummy Cake Pops

Directions

1. Preheat your oven to 350°F. Spray two 4-inch cake pans with cooking spray, line the bottoms with parchment paper, 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 them cool for 15 minutes.
7. Turn the cakes out onto the rack, remove the parchment, and let them 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 portion into a 1½- to 2-inch ball, then shape each ball 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, either in the microwave or a 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 any excess.
15. Insert the sticks into a styrofoam block to let the coating set.
16. Transfer some of the remaining melted candy to a squeeze bottle and pipe horizontal lines across the front of each pop to create mummy wrappings.
17. Add green food coloring to the leftover candy melts, then use a toothpick to dot on eyes for the mummies.