Monster Cake Pops
Cute and creepy monster cake pops that you can make *completely* from scratch (or substitute any of the main components for store bought - your choice!)
- CourseDessert
- sweetsBakery
| Servings | Prep Time |
| 15cake pops | 1 hour30 minutes |
| Cook Time | Passive Time |
| 20minutes | 30minutes |
|
|
Ingredients
Buttercream Fondant *
- 1/2cup light corn syrup
- 1/2cup shortening
- 1/4tsp salt
- 1/2tsp vanilla extract
- 3cup powdered sugarplus more as needed
- 1/4tsp food coloringoptional
Buttercream Frosting **
- 1tbsp unslated butterroom temperature
- 1cup powdered sugar
- 1tbsp milk
- 1/4tsp vanilla extract
- 1/4tsp food coloringoptional
Cake Pops ***
- 1/2 cup+ 1 tbsp all-purpose flour
- 1/3 cup+ 1 tbsp granulated sugar
- 3/4tsp baking powder
- 1/4tsp salt
- 1/3cup milk
- 3/4tsp canola oil
- 1/4tsp vanilla extract
- 1 egg white
- 2tbsp unsalted butterroom temperature
- 1/2tsp food coloringoptional
- 2cup white candy melts
- decorationssuch as sprinkles, black fondant, icing, etc
Instructions
For the Buttercream Fondant *
- Using a stand mixer (or a hand mixer + large bowl), add in light corn syrup, shortening, salt, vanilla extract, and 1 cup of powered sugar. Beat on medium until smooth, about 3-4 minutes.
- Remove mixer blades. Using your hands, slowly kneed in the remaining 2 cups of powdered sugar. If needed, add more powdered sugar until the desired consistency is reached. Fondant is ready when it 1) does not stick to your hands 2) fondant feels mostly dry and not too oily and 2) you can hold up a long piece of fondant, gently shake it, and it does not stretch or change shape.
- If using food coloring, separate fondant out in groups as needed (if doing multiple colors). Flatten fondant out and add a few drops of food coloring to the center. Fold the fondant over the food coloring and kneed until the color is evenly dispersed. Continue this step until the desired color of fondant is reached.
- Cover fondant with plastic wrap and set aside until ready to use (do not refrigerate).
For the Buttercream Frosting **
- Using a stand mixer (or a hand mixer + small bowl), add in butter and 1/2 cup powdered sugar. Beat on medium until butter has broken apart, about 2-3 minutes.
- Keeping speed on medium, add in remaining 1/2 cup powdered sugar, milk, and vanilla extract. If using food coloring, add it at this stage.
- Continue to mix until frosting is smooth and there are no clumps.
- Cover frosting with plastic wrap and set aside until ready to use (do not refrigerate).
For the Cake Pops
- Preheat oven to 350 degrees F. Spray a small baking dish (such as 8x8) with cooking spray. Set aside.
- In a small bowl, whisk together milk, canola oil, vanilla, and egg white. Set aside.
- Using a stand mixer (or a hand mixer + medium bowl), sift together flour, granulated sugar, baking powder, and salt. Add softened butter and mix on low until butter has broken up, about 2-3 minutes.
- Keeping speed on low, mix wet ingredients in with dry ingredients. If using food coloring, add it at this stage.
- Continue to mix batter until there are no more clumps, about another 2-3 minutes.
- Pour cake batter into prepared baking dish. Bake for 18-20 minutes or until a tester toothpick comes out clean.
- Place cake dish on a wire rack and let cool completely.
Putting It All Together
- Remove cake from pan add it to a large bowl. Crumble it into small pieces with your hands. Remove any dark or hard pieces that might have formed along the sides while baking.
- Add 1/3 cup of frosting to cake crumbles and work together with your hands. Kneed until it can form a large, solid ball that holds together.
- Scoop 2-3 tbsp of cake mix and form a ball. Place the ball on a baking sheet covered with parchment paper. Repeat this step until all the cake mix has been used.
- Place tray with the cake balls in the freezer for 10-20 minutes to harden them up.
- Remove cake balls from freezer. Melt 1/3 cup of candy melts per package instructions.
- Dip the end of a cake pop stick (about 1/2 inch) into the melted candy, then insert the coated end into a cake balls. Repeat until all cake balls have sticks.
- Place cake balls back in the freezer for 10 minutes.
- Melt remaining 1 and 3/4 cup white candy in a small, narrow bowl.
- Dip cake balls in the white candy, coating completely. Tip: Do not twist cake balls in the melted candy. To get full coverage, dip cake balls, remove from candy, turn, then dip again. This will ensure the stick does not break loose. Give the cake balls a final shake to remove excess candy, then set them on their sides on the parchment sheet.
- Place cake balls back in the freezer for another 10 minutes.
- Reheat the white candy so it's fluid, then coat all of the cake balls a second time. When placing cake balls back on the parchment paper, be sure to rest them on a different side than the one you used for the first coat.
- Place cake balls back in the freezer for another 10 minutes.
- When ready to decorate, arrange cake pops in a display of your choosing. See list above for my recommendations.
- Prepare the fondant: using 1/4 cup to 1/3 cup, roll fondant into a ball and then flatten it out on a solid surface. For a smooth look, use a rolling pin. Cut fondant into a circle about 4-5 inches across. Tip: I used a small salsa bowl as my guide.
- Gently pick up the piece of fondant and drape it over the cake pop. Be sure to secure the fondant to the tops and sides of the cake pop, then work on arranging the folds along the bottom.
- Decorate the cake pops as you see fit, adding eyes, mouths, hair, etc.
- For best results, keep cake pops refrigerated (for up to 4 hours) until ready to serve.
Recipe Notes
* You can use store bought fondant instead
** You can use store bought frosting instead
*** You can use standard white cake mix instead
** You can use store bought frosting instead
*** You can use standard white cake mix instead
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