I love me some candy corn!
Yes. I know it’s not all that healthy – okay . . . more like ~ not healthy at all!
I still love ‘em though. ;D
I was looking through a sales ad Friday night and saw that candy corn was on sale and I thought to myself:
“Man, I love that stuff! I haven’t had any in so long. I haven’t made any cake pops in a while either. (Are you wondering how I could jump from candy corn to cake pops? Welcome to my scattered brain.) Hey! I wonder if I could make Candy Corn Cake Pops . . . “
And thus an idea was birthed and had to be carried out.
I started with Bakerella‘s basic instructions for making cake balls and stuck them in the freezer for about 15 minutes.
Then I reshaped them into little triangles and stuck them back in the freezer while I melted some almond bark.
I tinted the first batch a soft yellow.
By the way, I’ve been having problems with this step the past few times I’ve made cake pops. I’ve been using Wilton’s coloring, but every time I add it to the almond bark it changes the consistency.
Yesterday, I decided to use food coloring, but with the same result.
I dipped the bottoms in the yellow and put a lollipop stick in each one. Make sure to dip your stick in the almond bark as well ~ it keeps the cake from sliding down your stick (another great tip from Bakerella and one I’ve learned from experience).
Stick your cake pops in the fridge while melting the next batch of almond bark ~ just to give the cake a chance to harden up again. Tint the batch orange (the closest I came yesterday was a peach color, but I called it good enough) and dip the rest of the cake pop.
Stick them back in the fridge while you melt the last batch of almond bark. No tinting this time ~ just leave it white.
Dip the tips of each cake pop.
And there you have it ~ Candy Corn Cake Pops.
They’re kind of big, fat & ugly, but they taste really good.