Halloween Cake Pops

Directions

1. Preheat the oven to 350°F with the rack in the middle. Grease an 8x8-inch baking pan with floured cooking spray and set aside.
2. In a 2-cup measuring cup, combine the milk, egg whites, almond extract, and vanilla extract. Stir with a fork until well blended.
3. In the bowl of an electric mixer on low speed, mix together the cake flour, granulated sugar, baking powder, and salt. Add the 4 tablespoons of softened butter and continue mixing on low until the mixture looks like moist crumbs with no dry flour streaks.
4. Add all but 1/2 cup of the milk mixture to the crumbs. Beat on medium speed for 1½ minutes. Add the remaining 1/2 cup of milk mixture and beat for another 30 seconds. Scrape down the sides of the bowl, then beat for 20 more seconds.
5. Pour the batter into the prepared pan and bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
6. Crumble the cooled cake into a large bowl, breaking it up until no large pieces remain—only fine crumbs.
7. In a stand mixer fitted with the whisk attachment, beat the 6 tablespoons of softened butter on medium-high speed until smooth, about 20 seconds.
8. Add the powdered sugar and a dash of salt. Beat on medium-low speed until the sugar is mostly moistened, about 45 seconds. Scrape down the bowl, then beat on medium speed until fully combined, about 15 seconds.
9. Scrape the bowl again. Add the 1/2 teaspoon vanilla extract and 1 teaspoon heavy cream. Beat on medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping the bowl once or twice.
10. Line a baking sheet with wax paper and set aside.
11. Using a spatula, scoop the frosting into the bowl of cake crumbs and mix until evenly combined.
12. Use a medium cookie scoop or tablespoon to portion out 24 balls (optional: shape 8 of them more rectangular for Frankenstein pops). Roll each portion between your hands to form a smooth ball and place on the prepared baking sheet. Refrigerate for 20 minutes (or freeze for 10 minutes) to firm up. If using the freezer, do not let them freeze solid.
13. In 4 separate bowls deep enough to submerge a cake ball, melt the vanilla candy bark one bowl at a time according to package instructions.
14. Add a few drops of gel food coloring to each bowl of melted candy and stir until smooth and evenly colored. (Suggested: no color for mummies, orange for pumpkins, green or teal for Frankenstein, purple for spiders.)
15. Remove the baking sheet from the refrigerator or freezer.
16. Dip about 1/2 inch of a lollipop stick into the melted candy, then insert the stick into the bottom of a cake ball no more than halfway. Fully submerge the cake ball in the melted candy, lift it out, and let excess drip back into the bowl. Place the pop cake-side down on wax paper or insert the stick into a Styrofoam block to set.
17. For mummies: Before the coating dries, attach two candy eyes on the front. Use a spoon to drizzle coating across the pop to create bandages, avoiding the eyes. Set aside to dry.
18. For pumpkins: Once the coating has dried, use green decorating icing to draw leaves or vines starting from the stick and spreading to the sides and front. Use black decorating icing to draw triangle eyes and a mouth.
19. For Frankenstein: Before the coating dries, dip the pop into a bowl of black sprinkles (jimmies) to create hair. Attach two candy eyes (white side out) or candy bones on the sides for bolts. Add two candy eyes on the face and a black sprinkle for the mouth. Alternatively, use black decorating icing for the mouth after the coating dries. Add eyebrows or stitches if desired.
20. For spiders: Before the coating dries, attach two candy eyes and 3 or 4 licorice strings (each no longer than 1 inch) on each side for legs. Work one at a time to prevent the coating from drying before adding legs. Once dry, use black decorating icing to draw a mouth (or use jimmies before drying).