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Candy Corn Cake Pops

Idea gallery #1362
Candy Corn Cake Pops
Ingredients and Supplies
white candy coating
orange candy coating
yellow candy coating
brown fondant
sucker sticks
modeling tool
fall sprinkles
sucker stand or piece of styrofoam
egg cutter; reshaped
  • alt images
Instructions
Candy corn pop - These pops can be hand molded or cut with a cookie cutter. For class, an egg cookie cutter measuring 2” x 2 ½” was reshaped to form the candy corn. Use cookie cutter to cut shape out of your pressed cake pop mixture in the jelly roll pan. Prepare shapes for dipping by placing candy-coated sticks into the bottoms of your shapes. Place in refrigerator to set chocolate. It is very important to place stick half-way through the shape; failure to do so may result in the shape falling off the stick. Hold shape over the bowl full of yellow candy coating and spoon coating over the shape. Allow excess coating to fall; be careful not to tap the shapes; tapping could loosen the hold of the stick. Place shape into holder and let dry. Dip shape into orange candy coating but leaving about an ½" of the yellow candy coating showing. Allow excess coating to fall; be careful not to tap the shapes; tapping could loosen the hold of the stick. Place shape into holder and let dry. Finally, dip the tip of the piece into the white candy coating. Allow excess coating to fall; be careful not to tap the shapes; tapping could loosen the hold of the stick. Place shape into holder and let dry.

Pumpkin pop - roll cake mixture in to a ball and prepare ball with candy-coated sucker stick. Use a modeling tool to make indents in the pop to resemble a pumpkin; dip pop into the orange candy coating. Take a small piece of brown fondant and mold into a stem; attach with candy coating or piping gel.

Fall pop - Dip pop into the melted coating and tap off any excess coating. Immediately sprinkle with non-pareils, jimmies, sanding sugars, crushed nuts, crushed cookies, or candy. Place pop into holder and let dry.

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