Pumpkin Cake Pops

Roll the cake mixture into balls about 1.5” (3.8cm) in diameter. If the mixture is too soft to shape, pop them in the freezer for 10 minutes so they firm up. Using a chopstick or lollipop stick, roll over the shaped cake pops in segments to make them look like pumpkins. Set them on a plate in a single layer and pop into the freezer for 15 minutes.

In the meantime, melt the black candy melts in a clean bowl. You can melt them in the microwave in 10 second increments, stirring in between each increment. Take them out as soon as they’re smooth - don’t overheat or it will thicken and lump up. If you don’t have a microwave, place the bowl on top of a pot with boiling water and melt.

Take the cake pops out of the freezer. One by one, dip a stick into the candy melts so that the candy melts go about an inch of the way up. Insert the stick immediately into the cake pop so that it goes halfway through the middle.

Repeat with the rest of the cake pops. Freeze for another 15 minutes to set.

In the meantime, melt the orange candy melts in a clean bowl. Add 1-3 teaspoons of coconut oil or vegetable shortening to help thin out the candy melts. This makes the mixture thinner and easier to dip into. Transfer into a glass to make it easier to dip.

Dip the cake pops into the orange candy melts all the way to the stem of the pumpkin, covering all of the cake. Let the excess gently drip off, you can spin the stick slightly (being careful so the cake pop doesn’t fall apart).

Set dipped cake pop onto a parchment lined sheet to set.

Once all of the cake pops are dipped, add green food colouring to the green frosting. Transfer to a piping bag and cut a very small bit of the end of the piping bag off. If you don’t have a piping bag, use a disposable ziploc bag. Pipe green swirls connected to the stem for vines.

Serve the cake pops or keep in the fridge to serve later. Let the cake pops come to room temperature before eating for the softest filling.