Total recipe time: 2 hours
Total Time: 2 hours
Yield: about 48 cake pops
- One cake baked in a 9 x 13 pan, any flavor
- One can (16 oz) prepared frosting, any flavor
- 12 oz yellow candy coating
- 12 oz orange candy coating
- 6 oz white candy coating
- About 48 lollipop sticks
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper.
2. Place the cake in a large bowl, and crumble it roughly with your hands. Once it's in fine crumbs, add about 2/3 of the frosting and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture. My personal preference is to have some “crumb” left to the crumb, so that it is not just a gooey ball. Of course, tastes vary, so if it seems as if the cake mixture is too dry, or you like a gooier taste, add more frosting until you're happy with the taste and texture.
3. Using a cookie scoop or teaspoon, form the mixture into small balls. Pinch the balls until they're in an elongated triangle shape, similar to that of a candy corn. Place them on the prepared baking sheet and freeze until firm, at least 1 hour.
4. After the candy corn pops have been frozen, remove them from the freezer. Melt the yellow candy coating in the microwave and stir until completely smooth.
5. Dip the bottom half of a triangle in the yellow candy coating, then push a lollipop stick into the bottom of the triangle. You don't need to dip the entire triangle since we'll be covering the top half with orange and white coating. Set the triangle flat on the baking sheet and repeat until all of the triangles have a yellow coating on the bottom half, and have lollipop sticks inserted.
6. Melt the orange candy coating. This time we're going to dip the lollipops from the top end, so holding the pop by the stick, dip it in the orange coating about 2/3 of the way in. The orange should cover part of the yellow coating, so that none of the cake portion is exposed. Repeat until all of the pops have been dipped in orange. If the cake pops start to get soft during this process, re-freeze them briefly just until they're firm enough to continue dipping.
7. Lastly, melt the white candy coating and dip the top third of each pop into it. By now, you should have a cake pop that has the candy corn's signature layers of yellow, orange, and white.
8. Once the white coating sets, use a sharp knife to trim off any excess from the sides. Your candy corn cake pops are now finished!
9. Store candy corn cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving.