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Lovely Little Ladybugs

Create cute bug bites using domed candy molds.

You’ll need

48 uncoated Basic Cake Balls

64 ounces (4 pounds) red candy coating

2 deep, microwave-safe plastic bowls

Large squeeze bottle

Dome-shaped plastic truffle candy mold (with cavity openings 1¾ inches wide)

Baking sheet

Black edible-ink pen

4 ounces of chocolate candy coating

Toothpicks

48 Junior Mints

96 white confetti sprinkles

48 red lip-shaped sprinkles

About 400 black confetti sprinkles

96 chocolate jimmies

To decorate

Have the cake balls chilled and in the refrigerator. Refer to the Basic Cupcake Bites method when making these ladybug bites.

Melt the red candy coating in a microwave-safe bowl, following the package directions, and pour into a large squeeze bottle.

Fill a cavity of the domed candy mold with the melted red coating, and place a cake ball into the cavity. Press it in slowly, allowing the candy coating to force its way up the sides of the candy mold. The top of the ball should be almost flush with the top of the plastic mold. In other words, it should not stick up past the top of the candy mold cavity. If the balls are too large, simply pinch off a little bit and roll them smaller. You can also shape them similar to the shape of the mold cavity to maximize space.

Use the squeeze bottle to pour more red candy coating over the top of the cake ball. The coating should be level with the surface of the plastic mold. Repeat with each cavity and let dry. You can place the filled mold on a baking sheet in the freezer to speed this up. Remove after 5 to 10 minutes, and pop the red ladybug bodies out of the mold. Repeat using the same candy mold, or use several molds at once.

Draw a straight black line down the center of each domed, candy-covered cake ball with a black edible-ink pen and let dry.

Work on the heads next. Melt the chocolate coating to use as glue. Use a toothpick to dot melted chocolate candy coating onto each Junior Mint in position for the eyes, and attach 2 white confetti sprinkles. Use the same technique to attach 1 red lip sprinkle in position for the mouth. Set aside to dry.

Using a toothpick, dot more chocolate coating onto either side of the line on the ladybug’s back. Press 1 black confetti sprinkle on each dot of coating and let dry.

Place a small amount of chocolate coating on the back of each Junior Mint head and attach to the ladybug body. Allow to dry completely before moving. Finally, dip a toothpick into the melted chocolate coating and dot on the pupils of the eyes. Dip the ends of 2 chocolate jimmies, one at a time, in melted chocolate coating and attach in place on each head for the antennae.

Optional: If you would like the ladybugs to have feet, attach 2 black confetti sprinkles to the underside of the ladybug body with more candy coating, so that half of the confetti sprinkle is exposed for view. Allow to dry completely before moving.

Tips

· The antennae and feet will be very delicate, so be careful. If you plan on presenting these at home, they should do fine, but if you want to transport them, consider skipping the feet and antennae.



· You can also pipe on spots with candy coating instead of using black confetti sprinkles.

 

 

Froggies

Use white candy necklace pieces for eyes that pop, and draw on a big smile to round out these happy faces.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) dark green candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

96 white candy necklace pieces

Styrofoam block

Black edible-ink pen

1 package (5.64 ounces) Red Rips Licorice Belts (optional)

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the dark green candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

While the coating is still wet, attach 2 candy necklace pieces in position for the eyes, and place in the Styrofoam block to dry. Repeat until all the froggie cake pops have eyes.

Draw a nose and a big smile with a black edible-ink pen, and let dry completely in the Styrofoam block.

Optional: Cut tongue shapes from the licorice belts. They should be round on one end for the tip of the tongue and slightly curved on the other to attach more easily to the curved surface of the cake pop. Dip the slightly curved end in melted candy coating and attach it along the frog’s smile. Hold it in place for a few seconds until the candy coating sets like glue, and let dry.

 

Barnyard Friends

Pink Piggies

Make these little piggies, as well as cow and chicken pops, for a barnyard birthday bash.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) pink candy coating

Deep microwave-safe plastic bowl

48 paper lollipop sticks

96 pink candy-coated sunflower seeds

Styrofoam block

Toothpicks

48 light pink M&M’s

Red edible-ink pen

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the pink candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

While the coating is still wet, gently attach 2 candy-coated sunflower seeds in position for the ears.

Place in the Styrofoam block to dry. Repeat until all the cake pops are dipped and have ears.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the nose, and attach 1 pink M&M, M-side down. Hold in place for a few seconds, until set.

Place in the Styrofoam block to dry completely. Repeat until all the cake pops have noses.

Draw details, using a red edible-ink pen for the snout and a black edible-ink pen for the eyes and mouth.

Let dry completely.

Cow Pops

Chocolate chips are the perfect proportion for many animal ears. Here you can use one in white chocolate and one in milk chocolate for adorable little cows.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) white candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

Styrofoam block

Toothpicks

48 light pink M&M’s

48 white chocolate chips

48 milk chocolate chips

Brown or black candy writers

96 white miniature confetti sprinkles

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods. Place in the Styrofoam block to dry.

For the face, use a toothpick to apply a small amount of melted coating on the front of the pop, in position for the nose, and attach 1 pink M&M, M-side down. Hold it in place until set.

Use the same technique to attach a white and milk chocolate chip to each pop for the ears.

Place in the Styrofoam block to dry completely.

Use a candy writer to pipe a small circle of coating onto each pop for a cow spot. Use a toothpick to dot on some candy coating, and attach 1 miniature confetti sprinkle eye inside the spot and another sprinkle on the other side for the eyes.

Using a black edible-ink pen, draw pupils on the confetti sprinkles, snout details, and a mouth. Let dry completely.

Chickens

Heart sprinkles come in different sizes. See how easily miniature and jumbo-size hearts turn plain white cake pops into super-cute chicks.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) white candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

144 red jumbo heart sprinkles

Styrofoam block

Toothpicks

96 orange miniature heart sprinkles

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Immediately attach the pointed side of 3 red jumbo heart sprinkles in a line on the top of the cake pop. Place in the Styrofoam block to dry. Repeat with the remaining cake pops until all the chicken pops have red jumbo sprinkles on top.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the beak, and attach 2 miniature orange heart sprinkles, pointed-side out. Separate them slightly so that the beak looks open. Hold them in place until the candy coating sets like glue, and place in the Styrofoam block to dry.

Draw eyes with a black edible-ink pen. Let dry completely.

 

 

Puppy Pops

Mix and match peanut butter, chocolate, and vanilla candy coatings to create a litter of cute puppies.

You’ll need

48 uncoated Basic Cake Balls

32 ounces (2 pounds) peanut butter candy coating

16 ounces white candy coating

2 deep, microwave-safe plastic bowls

48 paper lollipop sticks

Styrofoam block

16 ounces chocolate candy coating

1 to 3 squeeze bottles

Several large clear plastic spoons

Permanent marker

Wax paper

Baking sheet

M&M’s Minis

Small, sharp knife

Toothpicks

Black edible-ink pen

48 Life Savers candies

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the peanut butter and white candy coatings in separate plastic microwave-safe bowls, following the instructions on the packages and working with one flavor at a time. The coating should be about 3 inches deep for easier dipping.

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick in either melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the same melted coating, and tap off any excess coating, as described in Dipping Methods.

Let the pops dry in the Styrofoam block.

To make the puppy ears, melt the chocolate candy coating and pour in a squeeze bottle. If you want ears in the other colors, put some of the peanut butter and white candy coatings into separate squeeze bottles, reheating them if necessary.

Draw an elongated teardrop shape on the back of a large plastic spoon with a permanent marker. Using plastic spoons will help you form ears that are curved. Turn the spoon over. Using a squeeze bottle filled with melted coating, trace the ear shape on the inside bowl of the spoon, then fill the shape with more coating. Repeat until you have 48 pairs of puppy ears. Place in the freezer on a wax paper–covered baking sheet for a few minutes to set.

Remove the spoons from the freezer and simply pop the ears off them. Store in a safe place until you are ready to attach them to the cake pops. These can even be made the night before.

For the noses, cut M&M’s Minis in half, using a sharp knife. You can also use a squeeze bottle filled with melted candy coating to pipe noses onto wax paper. Let the noses dry completely. These can be made the night before too.

Use a toothpick to dot a small amount of melted candy coating in position for the nose and attach a candy nose or a nose made of coating.

Let the pops dry completely in the Styrofoam block.

Draw eyes and a mouth on each puppy with an edible-ink pen, and let dry completely.

Attach the ears and Life Savers for the collars with more melted candy coating, sliding the Life Savers onto the lollipop sticks. Hold each in place for a few seconds until the candy coating sets like glue.

Let dry completely.

Note: The ears will be fragile. Be extremely careful if transporting.

 

 

Lions, Tigers & Bears, Oh My!

Little Lions

Make these lion cake pops using peanut butter morsels and they’ll be the “mane” attraction.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) peanut butter or butterscotch candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

Styrofoam block

24 brown M&M’s

Sharp knife

11-ounce peanut butter or butterscotch morsels

Toothpicks

96 miniature white confetti sprinkles

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Place in the Styrofoam block to dry and repeat with the remaining cake pops.

Cut the M&M’s in half with a sharp knife and set aside.

Dip the bottom of a peanut butter morsel into the leftover melted candy coating and attach it to the cake pop. Continue all the way around the head, using about a dozen morsels, to create the mane. Let the pops dry in the Styrofoam block.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the nose, and attach an M&M half. Use the same technique to attach 2 miniature white confetti sprinkles for the eyes. Repeat with the remaining cake pops and let dry.

Draw on the mouths and pupils for the eyes with a black edible-ink pen.

Place in the Styrofoam block to dry.

Tiny Tigers

Use a black edible-ink pen to transform orange cake pops into terrific-looking tigers.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) orange candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

Styrofoam block

48 orange candy necklace pieces

Sharp knife

Toothpicks

48 miniature black heart sprinkles (from Poker Shapes)

96 miniature white confetti sprinkles

White candy writer

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the orange candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Place in the Styrofoam block to dry.

Cut the orange candy necklace pieces in half, using a sharp knife.

Dip the cut side of 2 candy necklace pieces into the leftover melted coating, and attach them to a cake pop for the ears. Hold them in place until the coating sets like glue. Repeat for the remaining cake pops.

Let dry in the Styrofoam block.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the nose, and attach a miniature black heart sprinkle. Use the same technique to attach 2 miniature white confetti sprinkles in position for the eyes.

Use a white candy writer to pipe two small circle patches on either side of the tiger’s nose, and let dry.

Draw on the tiger stripes and pupils for the eyes with a black edible-ink pen.

Let dry completely.

Brown Bears

These bears are made using chocolate candy coating, but you can make them in any color you want. Pink or blue bears would make cute baby shower treats.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) chocolate candy coating

Deep, microwave-safe bowl

48 paper lollipop sticks

Styrofoam block

48 dark brown or black M&M’s

Sharp knife

Toothpicks

48 miniature black heart sprinkles (from Poker Shapes)

96 miniature white confetti sprinkles

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Place in the Styrofoam block to dry and repeat with the remaining cake pops.

Cut the M&M’s in half with a sharp knife and set side.

Dip the flat side of 2 M&M’s pieces into the melted coating and attach them to the cake pop for ears. Hold them in place until the coating sets like glue. Repeat for the remaining cake pops.

Let dry in Styrofoam block.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the nose, and attach a miniature black heart sprinkle. Use the same technique to attach 2 miniature white confetti sprinkles in position for the eyes.

Draw on the mouths and pupils for the eyes with a black edible-ink pen.

Place in the Styrofoam block to dry.

 

 

Koala Bears

Tip

· If you don’t have a microwave-safe bowl large enough for 3½ pounds of candy coating, you can work in batches, melting more coating as you need it. Keep in mind that it may be difficult to match the shade of gray from one batch to another.

Candy coating comes in a rainbow of colors. You can also tint your own easily. For gray, add a few drops of black candy coloring to melted white candy coating.

You’ll need

48 uncoated Basic Cake Balls

64 ounces (4 pounds) white candy coating

2 deep, microwave-safe plastic bowls

Black candy coloring (not food coloring)

48 paper lollipop sticks

Styrofoam block

2 large squeeze bottles

Wax paper

Round metal cookie cutter

Toothpicks

48 dark chocolate–coated espresso beans

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt 56 ounces (3 ½ pounds) white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping.

Add several drops of black candy coloring to the melted white coating and stir, adding more, a drop at a time, if necessary until you achieve the desired shade of gray.

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Let the pops dry in the Styrofoam block.

Now work on the ears. Pour the unused gray candy coating into a large squeeze bottle. You can reheat it if necessary.

For each koala bear cake pop, pipe two 1¼-inch round discs on wax paper for the ears. Let dry completely.

Use any cookie cutter with a slightly rounded edge to cut away a curved shape from the ear. The curved cut should be similar in shape to the side of the cake pop, so you can attach the two without a gap.

To attach the ears, use a toothpick to apply a small amount of melted gray candy coating on the side of the ear where the cut was made. Attach each ear to the pop, flat-side forward, and place the pop back in the Styrofoam block to dry. The coating will dry and work like glue. Repeat until all the cake pops have gray ears.

Melt the remaining 8 ounces of white candy coating and pour it into a large squeeze bottle. Carefully pipe round white circular shapes on the flat surface of the attached gray ears while holding the lollipop stick, making sure a gray border is exposed around the edges, and let dry. If the white coating drips, it is too hot. Let the coating sit for a minute to thicken, and continue.

For the face, use a toothpick to apply a small amount of melted gray coating to the front of the pop in position for the nose, and attach an espresso bean. Hold it in place for a few seconds, until the candy coating sets like glue.

Draw eyes and a mouth with an edible-ink pen and let dry completely in the Styrofoam block.

 

 

Panda Bears

These little bears are black and white and cute all over.

You’ll need

48 uncoated Basic Cake Balls

96 black M&M’s

Small, sharp knife

48 ounces (3 pounds) white candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

Styrofoam block

Toothpicks

48 miniature black heart sprinkles (from Poker Shapes)

Black candy writer

96 miniature white confetti sprinkles

Black edible-ink pen

Pink heart sprinkles, blue heart sprinkles, and blue confetti sprinkles (optional)

To decorate

Have the cake balls chilled and in the refrigerator.

Prepare the panda ears. Cut off a third of each M&M with a sharp knife and use the remaining two-thirds for the ears. Set aside.

Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

While the coating is still wet, attach 2 of the M&M’s pieces in position for the ears. Hold in place for a few seconds until the candy coating sets like glue, and place in the Styrofoam block to dry.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the nose, and attach 1 black miniature heart sprinkle.

Use a black candy writer to pipe coating on either side of the nose, in position for the eyes. Attach 2 miniature white confetti sprinkles before the coating sets. Let dry completely.

Use the black edible-ink pen to draw on the mouth and pupils for the eyes.

Place in the Styrofoam block to dry.

Optional: To make girl pandas, use a pink heart sprinkle for the nose. You can also make a bow using 2 blue heart sprinkles, attached with the pointed ends facing each other, and 1 blue confetti sprinkle overlapping the center. Attach each piece by using a toothpick to apply melted candy coating as glue.

 

 

Monkey Business

Use peanut butter morsels and candy coating wafers to decorate these monkey cake pops. Make them with chocolate cake and frosting and you won’t be sorry.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) chocolate candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

96 peanut butter morsels

96 peach jumbo confetti sprinkles

Styrofoam block

Toothpicks

96 black confetti sprinkles

48 peanut butter candy coating wafers

48 brown rainbow chip sprinkles

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the chocolate candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

While the coating is still wet, attach the pointed side of 2 peanut butter morsels in position for the eyes, and insert 2 peach jumbo confetti sprinkles on each side of the cake pop for the ears. Let dry completely in the Styrofoam block.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating on each peanut butter morsel, and attach 2 black confetti sprinkles to finish the eyes.

Apply melted candy coating to the back of a peanut butter candy coating wafer and place it on the pop, slightly overlapping the bottom of the peanut butter morsel eyes, to create the mouth area. Hold it in place until the coating sets like glue.

Place in the Styrofoam block to dry and repeat with the remaining pops.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the nose and attach 1 brown rainbow chip sprinkle.

Draw a big smile with a black edible-ink pen across the width of the peanut butter coating wafer, and let dry completely.

 

 

Black Cats

Tips

· If you don’t have a microwave-safe bowl large enough for 3 pounds of candy coating, you can work in batches, melting more coating as you need it. Keep in mind that the shade of black may not match from one batch to another.

· To create ears that are more subtle in appearance, attach them to the cake pop before you dip. Just add a little coating to the bottom of each morsel and attach them in position for the ears. Let dry in the Styrofoam block, and then dip the entire cake pop, with ears attached. See the Owls for an example.

Use black candy coloring to make these cake pops “purr”-fect for Halloween.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) white candy coating

Deep, microwave-safe plastic bowl

Black candy coloring (not food coloring)

48 paper lollipop sticks

Styrofoam block

96 chocolate chips

Kitchen knife

Toothpicks

48 red rainbow chip sprinkles

96 yellow or white oval sprinkles

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

Tint the coating with black candy coloring. Keep adding color, stirring, until the coating is dark enough.

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Let dry in the Styrofoam block.

Now work on the ears. Submerge the chocolate chips in the black candy coating, one at a time. Remove (you can use the end of a kitchen knife to lift them out) and attach 2 to the top of each pop for the ears. Hold them in place until the candy coating sets like glue, and place in the Styrofoam block to dry. Repeat until all the cake pops have black ears.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the nose, and attach a red rainbow chip sprinkle. Use the same technique to attach 2 oval sprinkles for the eyes.

Using a black edible-ink pen, draw a straight line down the center of each oval sprinkle to finish the eyes. Let dry completely.

Note: You can also use round confetti sprinkles for the eyes.

 

 

Jack-o’-Lanterns

Trick or treat. Here’s something cute to eat.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) orange candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

48 green Tic Tac mints or similarly shaped candy

Styrofoam block

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the orange candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Immediately insert a Tic Tac on the very top of the pumpkin pop. Hold in place until set, and let dry completely in the Styrofoam block. Repeat with the remaining pumpkins until they all have stems.

Draw on jack-o’-lantern faces with a black edible-ink pen, and let dry completely in the Styrofoam block.

 

 

Ghostly Goodies

Draw surprised, scary, or just plain silly faces on these ghosts for a giggle.

You’ll need

48 uncoated Basic Cake Balls, formed into bell shapes

48 ounces (3 pounds) white candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

Styrofoam block

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few shaped cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the bottom of a shaped cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Place in the Styrofoam block to dry.

Draw eyes and a mouth with a black edible-ink pen, and let dry completely in the Styrofoam block.

Tip

· You can easily transform these into skulls. Just reshape the rolled cake balls into skull shapes. Visualize a light bulb as you hand-form the shapes. Then just draw on skull faces with a black edible-ink pen.

 

Spooky Witches

Tip

· The hats are delicate and may not do well if you will be transporting or wrapping the pops. These would be better served at a home Halloween gathering.

Cookies and candies create cute hats to top off these Halloween treats.

You’ll need

48 uncoated Basic Cake Balls, formed into oval shapes

24 Oreos

Table knife

48 ounces (3 pounds) dark green candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

48 green Tic Tac mints

Licorice wheels, cut into 192 pieces, each 1½ inches long

Styrofoam block

Toothpicks

96 orange jimmies

48 Hershey’s Kisses Brand Special Dark Chocolates

Black edible-ink pen

To decorate

Have the oval cake balls chilled and in the refrigerator.

Separate the Oreos, scraping off the cream center with a table knife, so that you have 48 hat pieces; set aside.

Melt the dark green candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few shaped cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick in the melted candy coating, and insert the stick straight into the bottom of a shaped cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Before the coating sets, attach a Tic Tac in position for the nose and an Oreo cookie half on top for the hat. Attach two 1½-inch licorice wheel sections on either side of the witch’s head for hair. Hold them in place until the candy coating sets like glue, and Place in the Styrofoam block to dry. You can add more coating on the sides to attach the pieces if the coating sets too fast.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the eyes, and attach 2 orange jimmies on each cake pop.

To finish the hats, tear off the paper sticking out of each Hershey’s Kiss, and use a toothpick to apply a small amount of coating on the center of the Oreo hat bottom. Attach the wrapped chocolate candy in place and let dry.

Draw mouths with a black edible-ink pen, and let dry completely in the Styrofoam block.

 

 

Yummy Mummies

Use a squeeze bottle to pipe on white candy coating for easy mummy faces.

You’ll need

48 uncoated Basic Cake Balls, formed into oval shapes

64 ounces (4 pounds) white candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

Styrofoam block

Large squeeze bottle

Green candy writer

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the bottom of a shaped cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Let dry completely in the Styrofoam block.

Pour the remaining melted white coating into a large squeeze bottle and pipe lines across the front of each mummy face. Let dry completely in the Styrofoam block.

Use a green candy writer to pipe two dots on the front of each cake pop for the eyes.

Let dry completely.

 

 

Owls

These cake pops are a hoot with their big eyes and sprinkle feet.

You’ll need

48 uncoated Basic Cake Balls, formed into rounded triangular shapes

48 ounces (3 pounds) chocolate candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

96 chocolate chips

Styrofoam block

Toothpicks

96 white candy necklace pieces

48 orange rainbow chip sprinkles

96 small pink flower sprinkles

96 brown M&M’s Minis

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the chocolate candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the pointed tip of the triangular cake ball, pushing it no more than halfway through. Dip the bottoms of 2 chocolate chips into the melted candy coating, and attach them to the front top of the head for “ears.” Place in the Styrofoam block to dry.

Dip the cake pops into the melted candy coating, as described in Dipping Methods. Make sure the coating is deep enough so you can get the entire cake pop, with ears attached, submerged in one dunk. Remove and gently tap off any excess coating.

Place in the Styrofoam block to dry.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the eyes and attach 2 white candy necklace pieces.

Using the same technique, dot candy coating in position for the beak, and attach an orange rainbow chip sprinkle. Then attach 2 pink flower sprinkles for the feet and 2 brown M&M’s Minis for the wings.

Let dry completely in the Styrofoam block.

 

Turkey Time

Serve these on Thanksgiving Day and your guests will gobble them right up.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) chocolate candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

48 pretzel sticks, broken in half

Styrofoam block

240 caramel candy corn pieces (14 ounces)

Toothpicks

48 candy-coated espresso beans, in shades of brown

48 orange rainbow chip sprinkles

48 red miniature heart sprinkles

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the chocolate candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted candy coating, and tap off any excess coating, as described in Dipping Methods.

Immediately insert the tips of 2 pretzel stick halves into the bottom of the turkey body, on either side of the lollipop stick, for legs. Hold them in place until the coating sets like glue. Repeat until all the cake pops have legs. Let dry completely in the Styrofoam block.

Dip the tips of 5 pieces of candy corn into the leftover melted candy coating, and attach them to the back of a cake pop for feathers. Hold them in place until the coating sets like glue. Repeat until all the cake pops have feathers. Let dry completely in the Styrofoam block.

Using a toothpick, apply a small amount of coating to the front and toward the top of the cake pop, and attach an espresso bean. Hold in place until the coating sets. Repeat with the remaining pops and let dry completely.

When the pops are dry, use a toothpick to dot a small amount of coating onto the espresso bean in position for the beak, and attach an orange rainbow chip sprinkle. Use the same technique to attach a red miniature heart sprinkle upside down under the beak for the wattle. Repeat with the remaining pops and let dry completely in the Styrofoam block.

Draw eyes on the espresso beans with a black edible-ink pen, and let dry completely.

 

Hanukkah Pops

Candles and color really make these shine. Add a decorative tag for a distinctive design.

You’ll need

48 uncoated Basic Cake Balls

24 ounces white candy coating

2 deep, microwave-safe plastic bowls

48 six-inch white wax candles or paper lollipop sticks

White sugar crystals

2 large bowls

Wax paper

Baking sheet

24 ounces light blue candy coating

Blue sugar crystals

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the bottom end of a candle in the melted white candy coating, and insert it straight into a cake ball, pushing it no more than halfway through. Dip half of the cake pops into the melted white coating, and tap off any excess coating, as described in Dipping Methods. Hold the wax candle close to the cake pop or it will bend when you tap it.

Immediately sprinkle white sugar crystals on each cake pop until it is covered completely. Sprinkle over a large bowl and you can catch and reuse any sprinkles that fall into it.

Place the cake pops, ball-side down, on a wax paper–covered baking sheet, and let dry completely.

Repeat with the remaining cake pops using the blue candy coating and blue sugar crystals.

Let dry completely.

Note: Attach tags with tape for presentation, but make sure to remove them before you light the candles. You can download a PDF for these tags at www.bakerella.com/tags.

 

 

Reindeer

Miniature pretzels make perfect reindeer antlers. Complete the look with red or dark brown candies for noses.

You’ll need

48 uncoated Basic Cake Balls

48 ounces (3 pounds) chocolate candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

96 miniature E-, F-, and Y-shaped alphabet pretzels

Styrofoam block

Toothpicks

48 brown M&M’s, red Lemonheads, or red peanut M&M’s

96 miniature white confetti sprinkles

Black edible-ink pen

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the chocolate candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Immediately attach 2 pretzels on either side of each reindeer head for antlers. Hold them in place until the candy coating sets like glue, and let dry in the Styrofoam block.

Use a toothpick to dot a small amount of melted candy coating in position for the nose, and attach 1 brown or red candy. Hold in place until the coating sets.

Use a toothpick to dot a small amount of coating in position for the eyes, and attach 2 white miniature confetti sprinkles. Let dry completely in the Styrofoam block.

Draw mouths and dot the eyes with a black edible-ink pen. Let dry completely.

Tips

· If you can’t find pretzels in alphabet shapes, just use mini or regular pretzel twists and break them in half for a pair of antlers.

· The antlers will be delicate. Be extra careful when transporting these.

 

 

Simple Santa Hats

These Santa hat cake pops make sweet stocking stuffers.

You’ll need

48 uncoated Basic Cake Balls, formed into cone shapes

16 ounces (1 pound) white candy coating

2 deep, microwave-safe plastic bowls

48 paper lollipop sticks

Styrofoam block

48 ounces (3 pounds) red candy coating

48 white chocolate–coated espresso beans

White sugar crystal sprinkles

Tip

· White gumballs and yogurt-covered peanuts will also work for the top of the hat.

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package.

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

Hold the top part of the hat, and dip the bottom in the melted white coating, covering it about one-third of the way up. The top two-thirds of the hat will still be exposed. Insert a lollipop stick into the flat bottom of the hat. Place in the Styrofoam block to dry.

Melt the red candy coating in the second microwave-safe plastic bowl. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.) Dip the tops of the Santa hats in the red candy coating so that it meets the edge of the white coating.

Place an espresso bean on the top of the hat before the coating sets, and let dry completely in the Styrofoam block.

When the pops are dry, gently twist and remove the lollipop stick from the cake pop. Holding the pop by the top of the hat, redip the bottom in the melted white coating to make the coating thicker at the bottom. Then dip about ½ inch of the lollipop stick into the melted candy coating and insert it back into the bottom of the Santa hat. Sprinkle with white sugar crystals until the white candy coating is covered, and let dry completely in the Styrofoam block.

 

 


Date: 2016-01-14; view: 583


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