Halloween Cake Pops

Directions

1. In a medium bowl, beat the softened butter until fluffy. Add 1 cup powdered sugar and mix well. Stir in 1 teaspoon vanilla and 1 1/2 cups powdered sugar gradually, then add 1 tablespoon heavy cream or milk to achieve a thick, creamy consistency that holds a peak.
2. Crumble the cooled cake into fine crumbs in a large bowl. Add 2 spoonfuls of the buttercream and mix with your hands or a spoon. Continue adding frosting a little at a time until the mixture holds together when squeezed—you may not need all the frosting.
3. Use a cake pop press or a medium cookie scoop to portion the mixture. Roll each portion into a ball and place on a plate. Freeze the balls for about 10 minutes.
4. Just before removing the balls from the freezer, melt the dark chocolate and white chocolate separately in microwave-safe bowls. Heat for 30 seconds, then stir; repeat until smooth.
5. Dip the tip of each lollipop stick into the melted chocolate, then insert it into the center of a cake ball. Return to the fridge or freezer until the chocolate sets. Pour the chocolate into a narrow glass or jar, then dip each cake pop, gently tapping the stick on the edge to remove excess. You can also spin or twirl the pop to help the excess drip off.
6. While the chocolate is still wet, add Halloween sprinkles or other decorations. If you plan to add more chocolate designs, let the first coating harden completely first.
7. Dip the cake pop into the orange melting wafers (melted). Allow it to harden, then add a small dollop of green frosting on top and draw a pumpkin face using the black edible ink pen.
8. After the orange layer has set, place melted white chocolate in a ziplock bag, snip a corner, and drizzle over the cake pops.
9. Insert the sticks into a styrofoam block or a glass filled with rice to hold them upright. The chocolate will fully set in about an hour. Store in an airtight container in a cool place for 3–4 days.