Mummy Cake Pop: Halloween Recipe

Directions

1. Using the whisk attachment of a stand mixer, beat the butter and sugar together until the mixture is light and fluffy.
2. Incorporate the vanilla and eggs, mixing until fully combined.
3. In another bowl, whisk together the flour, salt, baking soda, and baking powder. Gradually add this dry mixture and the milk alternately to the butter mixture, mixing on low speed after each addition until everything is incorporated.
4. Beat on high speed for roughly one minute to ensure thorough mixing.
5. Stop the mixer, scrape down the sides of the bowl with a spatula, and give the batter a final stir.
6. Grease the bottom and sides of a 9x13-inch baking dish with butter, then pour in the batter.
7. Bake at 350°F for 30 to 40 minutes, or until a toothpick inserted into the center emerges clean.
8. Transfer the pan to a wire rack and let the cake cool completely.
9. Clean and dry the mixing bowl and whisk attachment. Add the two sticks of softened butter, milk, and vanilla, then mix until blended. If you want colored frosting, add food coloring or gel now, before adding the powdered sugar.
10. Gradually add the powdered sugar, a little at a time, mixing on low speed after each addition until all sugar is incorporated.
11. Scrape down the sides of the bowl and mix once more.
12. If the frosting seems too thin, add additional powdered sugar until it reaches a thick consistency.
13. Once the cake is completely cool, crumble it into fine crumbs directly in the baking pan.
14. Add about one cup of frosting to the cake crumbs and stir until the mixture forms a large cohesive ball. You may need to add more frosting, but be careful not to add too much—the mixture should be thick enough to hold its shape in the cakesicle molds.
15. Set the cake-frosting mixture aside.
16. Place three squares of white chocolate almond bark in a microwave-safe bowl and heat in 10-second intervals, stirring between each, until smooth and fully melted.
17. Spoon the melted white chocolate into the cakesicle molds, then tilt the molds in all directions to evenly coat the interiors.
18. Put the molds in the freezer for 30 minutes to allow the chocolate to harden.
19. Once the chocolate is set, fill each mold with a heaping tablespoon of the cake-frosting mixture, pressing to shape, and add more as needed until each mold is filled level with the top.
20. Insert a cake pop stick into each filled mold, using the mold's guide if available.
21. Reheat the remaining white chocolate in the microwave for a few seconds and stir until smooth again.
22. Use a spatula to spoon the white chocolate over the filled molds, covering the entire surface.
23. Refrigerate the molds for about one hour until the white chocolate is fully set.
24. Once set, carefully remove the cakesicles from the molds and place them on parchment paper.
25. Melt another three squares of white chocolate almond bark in the microwave, stirring until smooth.
26. Transfer the melted white chocolate to a pastry bag, then snip off a tiny tip to create a small opening for drizzling.
27. Drizzle the white chocolate back and forth over each cakesicle to create bandage-like patterns resembling a mummy.
28. On each cakesicle, make a slightly wider area for the eyes, press candy eyes into the white chocolate, then drizzle chocolate around the eyes so they appear to peek out from under the bandages.
29. Place the cakesicles on a cookie sheet and refrigerate for about one hour to let the drizzled chocolate and eyes firm up.
30. Serve the mummy cake pops right away, or store them in a single layer in an airtight container in the refrigerator until ready to serve.