More cute than spook! These festive cake pops make for a delicious Halloween treat! Made using our festive Pumpkin Spice Coffee & Tea Cake Mix....these are a great treat to bake with your “little pumpkins” in the kitchen! Once baked & cooled, dip in melted candy melts and colored sugar sprinkles and decorate with colored icing to create pumpkins & ghosts. Your family & friends will think you're a wizard in the kitchen!
Heat Cake Pop Maker to manufacturer's instructions.
Mix The Chef's Pumpkin Spice Coffee & Tea Cake Mix according to
the directions on the box (do not bake)
Place about 1 tablespoon of the
cake batter into each section of the
bottom of your Cake Pop Maker. Close lid and bake about 6-8 minutes.
Carefully remove each cake ball and place on a cooling rack.
Once all
your cake balls are baked & cooled, set them on a
cookie sheet lined with parchment paper and place in the refrigerator.
Chill about 2 hours or overnight.
Melt candy melts in the flavors you
like according to package directions.
Remove cake balls from the
refrigerator and insert cake pop stick in
the top center... or for a festive twist use paper straws in Halloween
colors!
Dip the cake ball in the melted candy and give it a gentle twirl.
Then sprinkle with colored sugar sprinkles and place on wax paper to
set. (The Chef chose orange sprinkles for the pumpkins and white
sprinkles for the ghosts)
Decorate with colored icing to create pumpkins
& ghosts... Enjoy!
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
