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For the buttercream
140 grams butter, room temperature
280 grams powdered sugar, sifted
1 teaspoon vanilla extract
1-2 tablespoons milk
For the Cake Pops
half a (homemade) vanilla cake
Candy melts, orange
lollipop sticks
candy eyes
Tomorrow is Thanksgiving and now that the little monsters want cake pops again, we are posting the entire step-by-step recipe online one more time. It seems like the cake pop is making a comeback. As birthday treats doled out at school, everyone loves them.
All in all reason enough for Snazzie to make some again. But for Thanksgiving? We made turkeys a long time ago, that leaves us with the pumpkin, So let's go for it. But then one with funny eyes on it!
How to make Thanksgiving Cake Pops pumpkins
First, make the buttercream
Beat the butter with the mixer until smooth and creamy.
Gradually sift in the icing sugar and mix.
Add while mixing little amounts of icing sugar.
Add the vanilla and milk.
Mix it in briefly.
The vanilla buttercream is ready, now you can make the cake pops
Fold it in until you have made a smooth mixture.
The buttercream is done, now make the cake pops.
Put out a sheet of baking paper.
Weigh and roll balls between your hands.
Place in the fridge for 20-30 minutes.
Melt a few candy melts.
Dip in a popsickle stick.
Push the sticks into the cake pops.
Chill the cake pops for 30 minutes. i
Now you make pumpkins out of the cake pops
Melt the candy melts, which goes fast au bain marie.
Pour the melted candy melts into a glass and dip in the cake pops.
Roll small stems from fondant icing and stick them on top of the pumpkins.
Press on the eyes after a minute, then they stick really well.
Let the pumpkins dry well for a little while, or briefly put them in the fridge.
We wish everyone celebrating this day a Happy Thanksgiving!