Thanksgiving Cake Pops (Turkey and Pumpkin)
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 2 hours
Servings: 45
Ingredients:
1 15.25 oz box cake mix
3 eggs
1¼ cup water
½ cup vegetable oil
1 cup frosting
2 cups white chocolate chips divided
12 oz orange candy melts
½ cup green candy melts
12 oz brown candy melts
candy eyeballs
candy corn
Directions:
Prepare and bake the cake mix according to the box instructions for a 9×13-inch pan. Let the cake cool.
Break the cake up into small pieces in a medium-sized mixing bowl. Add in frosting and mix together until a dough forms.
Form the dough into 1 inch 1-inch ball and place onto a baking sheet lined with wax paper.
Melt 2 tablespoons of the brown candy melts. Dip one end of the cake pop stick into the white chocolate, and then place the stick halfway into the cake dough ball.
Refrigerate the cake pops for 1 hour to allow them to chill and set up.
For the Pumpkins:
Firmly press a toothpick around the sides of the cake pops to create the grooves of a pumpkin.
Melt orange candy melts in 30-second intervals, stirring after each interval, until completely melted. Evenly dip cake pops into the orange candy melts and allow the coating to firm up completely.
Using a piping bag, pipe on some vines with melted green candy melts. Stick a mini chocolate chip on top as a stem.
For the Turkeys:
Melt brown candy melts in 30-second intervals, stirring after each interval, until completely melted.
Evenly dip cake pops into the black candy melts. Allow candy melts to slightly firm up before adding two candy eyeballs in the center of the cake pop. Let the coating firm up completely.
Dip part of the candy corn in the melted candy melts, and stick on onto the back of the cake pop. Press firmly for 30 seconds until the candy corn is “glued” in place. Repeat 2-3 times to create the turkey feathers.
Using a toothpick and leftover melted orange candy melts, draw a triangle on the turkey’s face. This acts as the beak.
Notes:
Ingredients may vary with different brands of cake mix.
Always melt candy coating and chocolate in the microwave in intervals.
To prevent cake pops from cracking, refrigerate just until firm. If the balls are too cold, the melted coating may crack.
Allow the coating to dry before adding candy. You can add eyeballs when the coating is partially set if you want.
If you don’t have a piping bag, use a ziplock bag with a small corner cut off.
For fewer cake pops, either halve the recipe or just freeze any undecorated cake pops.
You can use store-bought cake or cupcakes if you don’t want to bake the cake.
How to Store Decorated Cake Balls:
You can store decorated cake pops in the refrigerator or at room temperature in an airtight container. These cute little turkey pops and pumpkins stay fresh for about 5 days.
Helpful Tips:
Always melt candy coating and chocolate in the microwave in intervals. I usually do 30-second intervals, stirring in between until melted.
To prevent cake pops from cracking, refrigerate just until firm. If the balls are too cold, the melted coating may crack.
Allow the coating to dry before adding candy. You can add eyeballs when the coating is partially set if you want.
Nutritional Facts:
Calories: 98kcal, Carbohydrates: 12g, Protein: 0.5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Cholesterol: 2mg, Sodium: 23mg, Potassium: 25mg, Fiber: 0.02g, Sugar: 12g, Vitamin A: 2IU, Vitamin C: 0.04mg, Calcium: 16mg, Iron: 0.03mg
Nutrition information is automatically calculated, so it should only be used as an approximation.
Recipe courtesy of Meatloaf and Melodrama.com
