Halloween Cake Pops

For the Halloween Cake Pops, beat butter with eggs until creamy. Mix all dry batter ingredients and stir into egg buttercream. Mix on high speed for at least one minute.

Using a piping bag, or two teaspoons, portion the batter into the wells of the Cake Pop Maker and seal well with the perforated top.

Bake the cake pops in a preheated oven at 170 °C for 17 minutes, then turn them out of the mold and let them cool on a cooling rack.

Using a sharp precision knife, cut small columns out of the dough balls so they end up looking like pumpkins.

Melt Candy Melts and stick the cake pop stems inside the cake balls with a little Candy Melt. Refrigerate for a few minutes to set.

Now frost the whole cake pops with the Candy Melt. Let dry and then mix powdered sugar with some water and black food coloring and paint little faces on the orange balls with this paste.

Finally, stick cloves into the Halloween Cake Pops and serve.

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