Baking with Buds – Flavors of Fall Edition

By Grace Amjad and Stephanie Kaiser

Hello again baking buds! We are back with another recipe just in time for Thanksgiving. This time we made pumpkin cake pops that taste, and look like real pumpkins! There wasn’t a full recipe, so it was more of a trial and error type thing but we succeeded and hopefully they look even better for you all, since that’s part of the fun of baking!! We have a recipe for the pumpkin bar and cream cheese icing cake part, and for the rest we used our previous knowledge of cake pop making. The yummy filling recipe came from Paula Deen and it makes a ton of cake pops so be prepared, but here is our recipe for pumpkin cake pops!

Pumpkin Cake Pops:

Pumpkin Bar recipe – Paula Deen

http://excellent-recipes.com/paula-deens-pumpkin-bars-recipe/

 

*Yields a whole lot (close to 40 cake pops)

Ingredients:

For the Pumpkin Bars:

  • 4 eggs
  • 1 2⁄3 cups granulated sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda

For the Icing:

  • 1 (8 ounce) package cream cheese, softened
  • 1⁄2 cup butter or 1⁄2 cup margarine, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

For the Cake Popping:

  • Pretzel sticks (or lollipop sticks)
  • 2 bags white candy melts
  • Food coloring
  • Coconut oil/crisco (the solid kind)
  • Wax paper

Attention! All the cake popping ingredients are totally dependent on how many cake pops you make. If you make more than 40, you’re obviously gonna need more pretzels. The coconut/vegetable oil is to thin out the coating if you find it too thick, but that consistency is more up to you!

For the cake:

  1. Preheat the oven to 350°F.
  2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
  3. Stir together the flour, baking powder, cinnamon, salt and baking soda.
  4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
  5. Spread the batter into a greased 9×13-inch baking pan.
  6. Bake for 30 minutes, or until a toothpick comes out clean when stabbed in the center. Let cool completely.

For the icing:

  1. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
  2. Add the sugar and mix at low speed until combined.
  3. Stir in the vanilla and mix again.

To assemble:

  1. Crumble the cake and mix in frosting a bit at a time until you can form the mixture into a ball that holds shape.
  2. Put your cake balls onto a wax papered pan and freeze for 10 to 15 minutes.
  3. Melt less than a quarter cup of white candy melts and dip the tip of a pretzel stick into the chocolate.
  4. Press a pretzel, chocolate side down into the top of each cake ball, freeze again. (10ish minutes)
  5. Melt the rest of the chocolate, we used a double boiler (a pot with a bit of water at the bottom with a glass bowl on top on the stove) to make sure we didn’t burn the chocolate, add about a tablespoon of coconut oil or crisco adding more as the chocolate melts until it is thin enough that it will drip off a spoon when held out of the bowl.
  6. Add food coloring to the desired shade
  7. Pour melted chocolate into a tall glass and start dipping frozen cakepops into the chocolate.
  8. You can add a green leaf detail if you’d like, but we just stuck with the plain orange.
  9. That’s all!! Go enjoy your cake pops with all your friends!! Or all by yourself if that’s more your style…