For a Halloween party this past weekend I was tasked with bringing something sweet– last year I made iced pumpkin cake balls, which were a rousing success, so I decided to revisit the idea and try again with a different theme. Eyeballs!
This time I started off with a regular box of white cake mix, doctoring it up with some sour cream in place of the water– in this case 1 1/4 cups of it. This really is necessary to make the cake batter thick enough to properly fill the wells of the cake pop maker– otherwise the batter is so thin that when it rises it just overflows, rather than doming to fill out the ball shape.
Once my cake balls were cool I popped them in the freezer for a little while to firm them up a bit while I prepared my coatings.
Happy Halloween, everyone!
My daughter’s class is having a Halloween party and has requested parent contributions to the menu– naturally, I volunteered to bring a dessert item, and asked her what she’d like me to make. After a little debate about ingredients and logistics, we decided on pumpkin muffin balls decorated to look like pumpkins. And I can’t wait to tell you about an awesome discovery I made with regard to decorating icing– but I’m getting ahead of myself.
I started off with my standard pumpkin muffin recipe, omitting the white chocolate chips and nuts. I doubled it, and baked up the batter in my trusty cake pop maker.
After my experiment with blueberry muffins, I decided to put a different spin on things and see what resulted when I used canned crescent roll dough and pizza crust in the cake pop maker. I tried both savory and sweet fillings here, to see which worked better. Continue reading