Candy Corn Cake PopsPosted by Cupcake Kelly on Sep 25, 2012 in Cake, Cake Truffles & Pops | 1 comment
Ah, candy corn, the chewy honey flavored Halloween candy. Also the cheap man’s Halloween candy of choice. Us Americans have been enjoying it for more than 100 years and we eat 20 million pounds of it each year. That’s a lot of candy.
I got the idea for candy corn cake pops from Molly Bakes book and her tri colored cake pops. I took a cake pop class at the Peggy Porschen academy earlier this year and learned how to do the shaping a little bit.
The trick is to handle the cake balls as little as possible and to work with it after it’s been chilled. When crumbling the cake add the frosting one tablespoon at a time. You don’t want the dough to be too wet. To get smooth even edges gently knock the cake against a clean work surface. This works well for the candy corn triangle shape.
I wanted to practice my shaping and dipping so I just used a cake mix this time but a honey cake would be a good choice. Dip the cake in yellow first and let it dry completely (if the cake is cold it will set very fast), then orange and the tips in white.
I didn’t notice until the next morning that I did my orange and yellow the wrong around. Oops!