Ingredients:

  • 450 g (1 lb) Pumpkin Spice Cake Crumb, finely crumbled
  • 115 g (4 oz) Cream Cheese, full fat, softened
  • 30 g (2 Tbsp) Unsalted Butter, softened
  • 125 g (1 cup) Confectioners' (Icing) Sugar, sifted
  • 5 ml (1/2 tsp) Vanilla Extract
  • 680 g (24 oz) White Candy Melts or high-quality dipping chocolate
  • 15 ml (1 Tbsp) Vegetable Shortening or coconut oil, for thinning coating
  • Oil-based Gel Food Colouring (Orange, Brown, Red), as needed
  • 30 g (2 Tbsp) Sprinkles or decorative sugar (autumnal colours)

Instructions:

  1. Process the Cake: Place the baked cake into a food processor and pulse until it reaches a fine, sandy crumb consistency. Transfer the crumbs to a large mixing bowl.
  2. Prepare the Binder: In a separate bowl, beat the softened cream cheese and butter until smooth. Add the sifted confectioners' sugar and vanilla extract, mixing until the frosting is completely combined and fluffy.
  3. Combine: Add about two-thirds of the frosting mixture to the cake crumbs. Use your hands or a sturdy spoon to combine thoroughly until the mixture holds together when squeezed (like dough). Adjust with remaining frosting if the mixture is too dry.
  4. Portion and Roll: Use a small scoop to portion the mixture (about 30-35g each). Roll quickly and firmly between your palms into tight, smooth spheres. Place the rolled balls onto a parchment-lined baking sheet and chill for 30 minutes.
  5. Insert Sticks: Gently melt a small amount of the candy coating. Dip the tip of a lollipop stick about ½ inch into the melted coating and immediately insert the coated end halfway into a chilled cake ball. This anchors the stick.
  6. Final Freeze: Return the assembled pops to the freezer for a minimum of 90 minutes. They must be very cold and firm before dipping.
  7. Melt the Coating: Gently melt the main batch of candy melts in a deep, narrow mug using short intervals in the microwave, stirring thoroughly after each interval. Stir in the shortening or oil to thin the coating slightly for a smoother finish.
  8. Dip Technique: Working quickly with 4-5 pops at a time, take a chilled pop and dip it straight down into the coating until the entire ball is covered. Twist and lift straight out. Gently tap the stick against the edge of the mug to remove excess coating.
  9. Decorate and Set: While the coating is still wet, apply sprinkles or use colored coating (if using) to pipe decorative lines or shapes. Place the decorated pops stick-up into a polystyrene block or cardboard holder. Allow them to set completely at room temperature or chill briefly in the fridge until the coating is firm and matte (about 20 minutes).
  10. Serve: Store the finished cake pops in an airtight container.