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Pumpkin Cake Pops
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Pumpkin Cake Pops

These pumpkin cake pops are the perfect spooky treat for the kids this Halloween!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: buttercream, candy melts, ginger cake
Servings: 24 cake pops
Calories: 66.04kcal
Author: Emma

Ingredients

  • 400 grams ginger cake
  • 100 grams buttercream
  • 150 grams candy melts orange
  • writing icing to decorate

Instructions

  • Crumble the cake into a bowl until an even consistency. You don’t want the crumb-like texture too fine, so try not to be too heavy handed, less is more!
  • Next, stir in the buttercream. Again try to make sure it is mixed well and the butter cream is evenly distributed.
  • Taking roughly a large tablespoon of the mixture at a time, roll the mixture into balls and place on to a sheet of greaseproof paper.
  • Once you have rolled them all out place into the fridge for 5 mins while you melt the candy melts.
  • Melt the candy melts according to their instructions. (I recommend doing this over a pan of simmering water rather than using the microwave).
  • Once melted, stirring frequently, take off the heat and allow to cool down slightly.
  • Take the cake pops out of the fridge and spoon over the candy melts as evenly as possible. Wipe away any excess at their bases.
  • Allow them to set either naturally in the air or if you a pressed for time speed the process up by placing them in the fridge for 5 mins.
  • Once set, you can decorate! I used green icing for the stalk, and black icing for their scary faces!

Nutrition

Calories: 66.04kcal | Carbohydrates: 4.52g | Fat: 2.44g | Saturated Fat: 1.11g | Sodium: 10.48mg | Potassium: 1.42mg | Sugar: 7.95g | Calcium: 0.13mg | Iron: 0.01mg