FOOD

Spooky Cake Push Pops — 3 Ways

From red velvet brains to vampire marshmallow cake, get into the Halloween season with these three spooky cake pops. Want it? Click here: http://taste.md/TMPushPop

FOOD

Spooky Cake Push Pops — 3 Ways

From red velvet brains to vampire marshmallow cake, get into the Halloween season with these three spooky cake pops. Want it? Click here: http://taste.md/TMPushPop

Ingredients

  • 6 Oreo cookies
  • 10 Oreo cookies
  • 1 cup heavy whipping cream
  • 1 cup store-bought whipped topping, such as Cool Whip, frozen
  • 2 1/3 cups all-purpose flour
  • 2 ounces semisweet chocolate, finely chopped
  • 1 cup dark cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 2 cups granulated sugar
  • 1 1/4 cups whole milk
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 30 to 40 Sweet Tart bone-shaped candies, or similar
  • 10 to 16 gelatin candy pumpkins

Steps

  1. Preheat oven to 350 degrees. Place oven rack in the center. Butter and flour a 9 x 13-inch cake pan.
  2. To make the dirt: In the bowl of a food processor fitted with the blade attachment, process 6 Oreo cookies until they resemble wet dirt. Set aside.
  3. To make the cookie cream: In the bowl of a food processor, add the remaining 10 Oreo cookies and pulse until finely chopped. Set aside.
  4. Pour the heavy cream into a large mixing bowl. Using a hand mixer, whip the cream to soft peaks. Add the whipped topping and beat to stiff peaks. Add the 10 processed cookies, and fold into the cream. Pour the cream into a large pastry bag. Place in refrigerator until ready to use.
  5. To prepare the dry mixture: In a medium mixing bowl, whisk all dry ingredients until combined. Set aside.
  6. To prepare the wet mixture: In a large mixing bowl, add the eggs and sugar. Using a hand mixer, beat until light and fluffy. Add the milk and vegetable oil. Beat again until well combined. Add the vanilla extract and espresso powder. Beat again. Add the dry ingredients in 2 additions, beating after each until just incorporated.
  7. Pour the batter into the prepared pan. Bake for 40 to 45 minutes until a skewer inserted into the middle of the cake comes out clean. Cool for 20 minutes.
  8. To assemble the cake pops: Assemble the cake pop molds according to package instructions.
  9. Insert the open end of the mold into the cake and twist before pulling out. Cake will partially fill the mold. Using a spoon, press the cake to the bottom of the mold. Insert 1 to 2 of the candy bones, making sure they are visible from the outside. Repeat this process with 9 more of the cake pop molds.
  10. Pipe about 1 inch of the cookie cream on top of each cake. Scoop the remaining cake into the tops of each cake pop to almost fill. Pipe a dollop of cream on top. Sprinkle with cookie dirt, and finish with a candy bone and pumpkin on top.

Ingredients

  • 3 cups Jet Puff marshmallow fluff
  • 3 cups Cool Whip
  • 6 tablespoons heavy whipping cream
  • 4 ounces dark chocolate, finely chopped
  • 2 ounces heavy whipping cream
  • Red icing gel
  • Vampire teeth (optional)

Steps

  1. To make the white cream: In a large mixing bowl, add the marshmallow, Cool Whip and heavy cream. Using a hand mixer, beat until smooth. Refrigerate until ready to use.
  2. To melt the chocolate: In a medium bowl set over a pot of barely simmering water, add the chocolate and heavy cream. Allow to melt, stirring occasionally until smooth. Remove from the heat. Stir and set aside to cool. Pour the cooled ganache into a pastry bag fitted with small round size 4 tip.
  3. To assemble: Drizzle the inside of each cake pop mold with the ganache. Refrigerate for 5 to 10 minutes to set. Then drizzle the inside of each cake pop mold with the red icing gel. Refrigerate for 5 to 10 minutes.
  4. Fill a pastry bag with the white whipped topping. Cut the end, and pipe the cream into each mold. Squeeze in a drop of red food coloring and swirl with a skewer. Freeze for 2 hours until solidified. Top with vampire teeth painted red with food coloring. Serve immediately.

Ingredients

  • 3 cups cake flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups plus 2 tablespoons sugar
  • 8 tablespoons (1/2 stick) unsalted butter, room temperature
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup vegetable oil
  • 2 teaspoons white vinegar
  • 3 tablespoons super red food coloring
  • 2/3 cup evaporated milk
  • 2/3 cup sweetened condensed milk
  • 1/2 cup heavy whipping cream
  • 8 tablespoons (1/2 stick) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 4 cups powdered sugar, sifted
  • Red gel food coloring

Steps

  1. Preheat oven to 350 degrees, and set the oven rack in the middle. Butter and flour a 9 x 13-inch cake pan.
  2. In a medium mixing bowl, whisk together the dry ingredients until incorporated.
  3. In a large mixing bowl, add the sugar and butter. With a hand mixer, cream together until light and fluffy. Add the eggs one at a time, beating after each addition. Add the vanilla and buttermilk, beating until combined. Add the oil, vinegar and food coloring. Beat on medium-low speed until all the ingredients are fully incorporated. Add the dry ingredients and beat until just combined.
  4. Pour the batter into the prepared cake pan. Bake for 33 to 38 minutes until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven, and cool on a cooling rack for 20 minutes.
  5. In the meantime, prepare the tres leches. Whisk together the milks and the cream.
  6. Using a skewer, poke holes in the cooled cake. Pour the tres leches evenly over the cake, allowing it to seep into the holes. Refrigerate.
  7. To make the frosting: In a large bowl, cream together the butter and cream cheese with a hand mixer. Add the powdered sugar one cup at a time, beating after each addition. Transfer the frosting into a pastry bag fitted with a size 4 small round tip. Refrigerate the frosting for 20 minutes.
  8. To make the cake pops: Assemble the cake pop mold according to package instructions.
  9. Insert the open end of a plastic mold into the cake and twist to remove a section of cake. Using a spoon, press the cake to the bottom of the mold, then push it into the cake again to fill. Repeat with 9 more of the cake pop molds to make 10 total. (You can make more pops by spooning the remaining cake pieces into the molds and pressing down.)
  10. Pipe a thin layer of the frosting onto the top of each cake to cover. In two sections (right and left brain), pipe connecting “c” and “s” shapes to look like a brain. Freeze for 20 minutes to harden.
  11. Put a small drop of red food coloring in a small bowl. Add water to dilute until a faint red. Brush the watercolor over the brain frosting to tint it red.
  12. Put a small drop of red food coloring in a separate small bowl. Using a fine-point paintbrush, dip the tip into the food coloring and paint only the outlines of the brain.