pumpkin At step 4, roll into a ball. With the back of a butter knife, cut small creases to make the lines of a pumpkin. Slightly pinch the top and bottom together to make the creases open a bit. Continue to step 5 and 6 using orange coating chocolate. Once dry, place a dot of melted orange chocolate to the top and add a green leaf or sprinkle. (The leaf pictured is a holly leaf sprinkle made by Wilton©.) Allow to dry completely before packaging.
reindeer
snowman
At step 4, shape the dough into a skull shape for the reindeer head. Continue to step 5 and 6 using desired coating chocolate.
At step 4, make two different sized balls of dough. Coat and push the stick completely through the larger ball with enough of the stick coming out of the end to go almost halfway through the smaller ball of dough. Recoat the stick with chocolate (see step 5) and stick the small ball onto the top. Continue to step 5 and 6 using white coating chocolate.
Once dry, place dots of melted chocolate, one at a time, for eyes, nose, and antlers. Antlers are pretzels broken into desired shape. Nose is a mini-M & M’s© candy. The eyes are candy eyes from a craft store. Allow to dry completely before packaging.
5.Melt some of the candy coating that you plan to use. A double boiler or melting pot is ideal for melting the chocolate. Once it is melted, dip the end of the lollipop stick into the chocolate (about half an inch). Place this not quite halfway through the ball of dough. Place the pop onto a cookie sheet. Continue doing this will all of the balls. Once the sticks are in place, place the cookie sheet into the freezer for 15 minutes – no more than that. If you have the time, refrigerating them for two hours is best. 6.When your pops are almost done in the freezer or refrigerator, melt the
rest of your chocolate. Remove about half of the batch for dipping – you do not want too much moisture on the dough when dipping. One at a time, dip or roll the pops in the chocolate to coat them up to the stick. Gently tap the pop or swirl it upside down over the melted chocolate to allow the excess chocolate to drip away.
7.Stick the coated cake pop into a Styrofoam block for drying. For
simpler cake pop decorating, you can add some small sprinkles or nonpareils shortly after the pops begin to dry. For more elaborate decorating, allow the cake pops to dry completely.
Once dry, place dots of melted chocolate, one at a time, for nose, eyes, mouth, and buttons. You can use an orange candy coated sunflower seed for the nose. You can use candy eyes for the eyes or dark brown chocolate. The eyes and mouth of the pictured snowman were done with a toothpick and melted dark brown chocolate. Colored Twizzlers© were used for the scarves and hats. The candy was cut open lengthwise to shape into scarf and hat. This candy is very stretchy and works great. You can use white melting chocolate to secure the objects to the cake pops if needed. Allow to dry completely before packaging.
8.Once dry and decorated, place a treat bag over the cake pop and tie it with a ribbon. A jar or vase makes an easy and attractive display.
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