I can’t promise how long this windfall will last, but I have even mooooore stuff to give you all! Though I’m just the messenger. Really, it’s the fabulous folks at Dassant Premium Baking Mixes. They sent me the best box of baking mixes. I got the Pumpkin Spice bread mix, Vanilla Bean cake mix, Cinnamon Chip bread mix and Classic Beer bread mix (my husband thanks Dassant for that one, except that it means taking a beer from his supply). Check out their entire line of cake, bread, brownie and scone mixes HERE. Which four would you choose? Gingerbread cake mix? Truffle Brownie? Applesauce cake? Best to look them over and be prepared, because you might get four boxes of your own!
I had no idea if the classic cake to frosting cake pop ratio would work with pumpkin bread. It did. It so did. I couldn’t stop eating them, they were insanely good. Next time, I’ll use cream cheese frosting, but plain old store-bought worked just fine and dandy here. The recipe started with a stick-collecting adventure. My daughter and I walked down to the creek and gathered some thin, sturdy sticks.
Yes, we are in the heart of DC and we have a creek. And rocks. Aptly named Rock Creek Park runs from the top to bottom of DC. Acres and acres of woods, trails, wild animals, fields… like being in the middle of nowhere right in DC, and we’re about half a mile from one of the entrances. There’s also a two lane, heavily trafficked road that usually only DC-ers know is the best shortcut around.
*Use any recipe for buttercream frosting, or use store-bought frosting. Find the candy melts, lollipop sticks and Styrofoam block in the craft store. If using real sticks, wash them thoroughly first, and allow to dry.
To prepare the Dassant pumpkin spice bread, you’ll also need two eggs, 1/2 cup of oil, 1/3 cup of water and 3/4 cup canned pumpkin. For shortening, I use Crisco. This is melted with the candy melts to make a better dipping consistency.
step one: bake your pumpkin bread
Follow the recipe on the Dassant pumpkin spice bread mix box to prepare pumpkin bread and let cool.
step two: prepare your pumpkin spice cake balls
Crumble the pumpkin spice bread into a bowl. Stir in 2/3 cup frosting and blend well with your hands. Roll the mixture into balls about 1 to 1 1/2 inches in diameter. Arrange on a baking tray lined with wax paper and freeze for 15 minutes. Remove from the freezer and keep in the refrigerator.
step three: dip your pumpkin spice cake pops
Melt candy melts with a few teaspoons of shortening according to package directions. Stir well. Working with a few cake balls at a time, with the remaining kept in the refrigerator, insert the tip of a stick into the melted candy melts, then insert into a cake ball. Hold the stick and quickly dip the cake ball into the melted candy melts. Gently tap the stick on the side of the bowl to remove excess and prop in a Styrofoam block to dry.
UPDATE for Barbara (I don’t want to answer in the comments because it’ll skew the numbers): Cake pops have always alluded me. I’ve either done too much frosting or too little in the past, too much and they are soggy, to little and they are dry and break apart. But this ration of 2/3 cup frosting to the pumpkin loaf (which is about 1/2 a normal sheet cake, so you’d use 1 1/3 cup for a whole cake) seems to be a good ratio. If you get your hands in there and mix it well, it really does absorb the frosting. But it IS moister than it appears in photos. That below, while it looks like a typical cake’s consistency, is a bit of an illusion.
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