Halloween Cake Pops

Directions

1. Position the oven rack in the middle and preheat to 350°F. Spray 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 blended.
3. In the bowl of an electric mixer on low speed, mix together the cake flour, 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 powdery 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 mix for another 30 seconds. Scrape down the sides, then mix 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 most of the sugar is 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, and 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 thoroughly.
12. Use a medium cookie scoop or tablespoon to portion out 24 balls. (Optionally, shape 8 of them more rectangular for Frankenstein pops.) Roll each ball between your palms to make it smooth, then place on the prepared baking sheet. Refrigerate for 20 minutes or freeze for 10 minutes to firm up—do not let them freeze solid.
13. In 4 separate bowls deep enough to submerge a cake ball, melt the vanilla candy bark according to package instructions, one bowl at a time.
14. Add a few drops of gel food coloring to each bowl of melted bark and stir until the color is even. (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 it 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 off. Place the pop cake-side down on wax paper or stick the stick into a Styrofoam block to set.
17. For Mummy Cake Pops: While the coating is still wet, press two candy eyes onto the front. Use a spoon to drizzle coating over the pop to create bandages, avoiding the eyes. Let dry.
18. For Pumpkin Cake Pops: Once the coating is dry, 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 Cake Pops: While the coating is still wet, dip the pop into black sprinkles to create hair. Place 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 icing for the mouth once dry. Add eyebrows or stitches if desired.
20. For Spider Cake Pops: While the coating is still wet, place two candy eyes and 3 or 4 pieces of licorice string (each no longer than 1 inch) on each side for legs. Once dry, use black icing to draw a mouth. (Or use sprinkles before the coating dries.) Work on one spider at a time so the coating doesn't harden before you add the legs.