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Archives for November 2019

Disneyland Holiday Cupcakes 2019

November 25, 2019 by Elana Lepkowski Leave a Comment

Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday time treat can be found at the Jolly Holiday Bakery Cafe at the Disneyland resort.

I’m having a pretty hard time this year trying to narrow down what to eat treat-wise every week at the park; the offerings this year are just so good! One of my stops is always the Jolly Holiday Bakery Cafe because the baked goods there almost never disappoint. Case in point, the Holiday Cupcake. Which is what we’re making this week!

Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

With such a nondescript name, the “Holiday Cupcake” could be anything, and what it is, is a moist vanilla bean cupcake with a tight crumb, lightly sweetened two-tone frosting, delicate red and white sugar pearl decorations, edible silver stars, a peppermint-inspired white chocolate candy, and a surprise filling of red and green M&M’s candies. What a mouthful! What could easily be a treat too sweet to finish, is actually pretty balanced in that department and I think it has to do with the lightly sweetened frosting. Landing somewhere between an Italian buttecream and Ermine frosting, it’s light like whipped cream, but stable, and very lightly sweetened.

Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

So, for this recipe I’m going with Ermine frosting, a boiled milk style frosting, which might not be a familiar name to some people, but it’s actually been around for some time. Ermine has a whipped cream like texture when made fresh, and was the original type of frosting for red velvet cakes before the ubiquitous cream cheese frosting took over. I love to use it on cakes as a filling and outer layer, and then decorate with American buttercream for decorations as I get the sharper edges I am looking for when I want stars and lines. I hope you try the combination, people I’ve served it to love the contrast in frostings!

The vanilla cupcake base utilizes vanilla bean paste so you get to see all the tiny vanilla bean seeds throughout the cake. It’s moist but holds up to cutting as you’ll need a bit of a tighter crumb for hollowing out the center to fill with candy.

Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

And the decorations, well, here you can go as big and bold as you want. Or tone it down too. The sugar pearls and the edible stars can easily be purchased from Amazon or your local craft store like Michael’s. The peppermint inspired white chocolates can be made at home (I know these are definitely looking homemade!), but you could also sub in an actual peppermint here too, and I think that would look pretty.

Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

Kids can help in a few ways here. My 2-1/2 year old helped me mix the cupcakes, fill them, and decorate. But I’d say maybe 5 and up could handle piping out the frosting too.

Decorating cupcakes in such a festive way has really gotten me into the holiday spirit this year. And I hope they bring a little magic into your home and kitchen too!

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Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

Disneyland Holiday Cupcakes 2019

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  • Author: Elana Lepkowski
  • Yield: 12 Holiday Cupcakes 1x
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Description

The Holiday Cupcake is a festively decorated vanilla bean cupcake topped with two-toned, lightly sweetened ermine frosting, with a candy filled surprise center. A Disneyland-inspired treat.


Ingredients

Scale

For the cupcakes (adapted from Sally’s Baking Addiction):

  • 1 and 2/3 cup (210g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large egg whites
  • 1/4 cup (60g) Greek yogurt
  • 3/4 cup (180ml) milk (or non-dairy milk)
  • 2 teaspoons vanilla bean paste

For the frosting (adapted from Wilton):

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup cream
  • 1 cup butter, softened (2 sticks)
  • 1 teaspoon vanilla extract

For the decoration:

  • green food coloring gel (Leaf green from Americolor used here)
  • red sugar pearls
  • white sugar pearls
  • silver edible stars
  • 1 cup white melting chocolate wafers
  • 1 ounce red candy melts
  • red and green M&M’s (~72)

Specialty Tools:

  • holiday cupcake liners
  • 3/4” round cutter (I use one from this set)
  • pastry bags
  • Wilton 2A pastry tip
  • hemisphere mold

Instructions

For the cupcakes:

  1. Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk or milk substitute, and vanilla bean paste until combined.
  3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
  4. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

For the frosting:

  1. In medium saucepan, stir together sugar, flour and salt. Whisk in cream until smooth. Cook over medium heat, stirring constantly, until very thick, about 5-7 minutes. Remove from heat and pour into medium bowl; press plastic wrap over top of mixture and sides of bowl to seal completely and prevent a skin from forming. Let cool to room temperature, about 1 to 1-1/2 hours.
  2. In a stand mixer, beat butter at medium speed for 5 minutes until light and fluffy. Slowly drizzle cream mixture into whipped butter and beat until smooth, scraping down bottom and sides of bowl often. Add vanilla and beat 3 more minutes, or until frosting reaches the consistency of whipped cream.
  3. Remove 2/3 of the frosting and spread it into a large piping bag, fitted with a Wilton 2A tip, on one side of the bag. Set aside.
  4. To the remaining frosting, add one drop of the leaf green food coloring. Whip until all the frosting is green.
  5. To make the two tones frosting, you’ll need to spread the green frosting inside the pastry bag on top of the white cream, so that it is in two layers. Twist the bag and push the frosting towards the tip. Pipe some of the frosting out in a swirl until both colors have appeared. Set aside.

For the decorations:

  1. At least one hour before decorating the cupcakes, melt the white chocolate in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Repeat for the red candy melts and transfer them into a small pastry bag. Cut a small amount of the tip off the end.
  2. Pipe the red candy melts as lines mimicking peppermint candy swirls inside the round molds. Then pour the white chocolate over the red and, using a toothpick, swirl the two together. Refrigerate about 45 minutes to an hour. Then pop out the candies and set aside.
  3. Take the 3/4″ cutter and press firmly into the center of the cupcake. Twist and lift the cutter to remove the center. Repeat for all the cupcakes. Save the insides for cake pops, or eat them if you wish!
  4. Fill each center of the cupcake with 6 red and green M&M’s candy. Set aside and repeat with the other cupcakes.
  5. Next, pipe out a swirl of frosting on each cupcake, and then sprinkle the edible silver stars on top. Place red and white sugar pearls on the frosting.
    Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com
  6. Finally, place a peppermint inspired white chocolate (or real peppermint if you choose) on the cupcake. Enjoy!

Notes

  • If you cannot find vanilla bean paste, you can substitute vanilla extract 1:1 and scrape in some vanilla bean seeds from half a pod, or leave out the seeds entirely.
  • Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.
  • The cream mixture can be refrigerated up to three days and brought to room temperature before mixing into the butter.
  • Ermine frosting can be refrigerated up to 3-4 days in an airtight container. It needs to be whipped again before using. If frosting is too cold when whipped it will appear to break. But don’t worry! Keep whipping for several minutes and it will combine and become smooth again like whipped cream.

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Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: christmastimetreats, cupcakes, ermine frosting, holiday, jolly holiday bakery cafe, M&Ms, treat, vanilla, white chocolate

Churro Marshmallow Wand

November 18, 2019 by Elana Lepkowski 5 Comments

Churro Marshmallow Wand // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday time treat can be found at Trolley Treats and Marceline’s Confectionery at the Disneyland Resort.

One of the cult favorite treats at Disneyland, Churro Toffee, is getting a new twist this holiday season as the coating for a marshmallow wand! What might seem like ‘sugar on a stick’ is actually a pretty tasty treat that doesn’t leave your teeth singing. And we’re making some today!

Churro Marshmallow Wand // magicaltreatsathome.com

This treat was consistently selling out when they debuted it. When I tried one at Trolley Treats in DCA, the man behind the counter told me that just moments before a guy came in and bought 12 for his coworkers. WHAT A NICE COWORKER TO HAVE!!!

I’m sure they’ll stock more, but in the meantime, making these in your kitchen is definitely an option. There’s a lot of layers here, but if you get everything lined up and ready, it’s pretty quick to move through all the steps and get a handful ready and made.

Churro Marshmallow Wand // magicaltreatsathome.com

Now, the original treat has crushed pieces of the churro toffee dusted over the outside, i.e., very, very, tiny pieces of toffee. Here I opted not to crush mine too small, so that I get some nice crunchy pieces with the soft, pillow-y marshmallows. And if you’re not familiar with these wands, they layer them as such: 3 marshmallows on a lollipop stick, dipped in caramel, and then dipped again in white chocolate and rolled in cinnamon sugar and dusted with churro toffee. I love how the buttery caramel stands in for that thick layer of toffee you get with the Churro Toffee.

If kids are helping in the kitchen, I’d stay clear of having them dip in the caramel unless they are experienced with the stove and hot things like caramel. Otherwise, dip and set the wands with the caramel, and then they can dip into the white chocolate and roll them in the cinnamon sugar and churro toffee.

Churro Marshmallow Wand // magicaltreatsathome.com

Ok churro toffee fans, time to try something a little new. And if you’re looking for a recipe for just the churro toffee, we’ve got that too! And remember to check out all our notes at the end of the recipe!

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Churro Marshmallow Wand // magicaltreatsathome.com

Churro Marshmallow Wand

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 6 Churro Toffee Marshmallow Wands 1x
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Description

Soft and fluffy marshmallow wands are enrobed in creamy caramel and dipped in white chocolate with a dusting a cinnamon-sugar and churro toffee. A holiday-time Disneyland-inspired treat.


Ingredients

Scale
  • 18 marshmallows
  • 9 ounces (~32 candies) individually wrapped caramels (like Kraft)
  • 1–3/4 tablespoons water
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon of coconut oil
  • 10 ounces of white candy melts
  • 1/4 cup of crushed churro toffee pieces (or if you don’t have any stashed away in your freezer like me, any English-style toffee will do)
  • 6 lollipop sticks

Instructions

  1. Place 3 marshmallows on each lollipop stick and set aside on a parchment lined sheet pan.
    Churro Marshmallow Wand // magicaltreatsathome.com
  2. Mix together the sugar and cinnamon in a large, shallow bowl that can accommodate the length of the marshmallow wand. Set aside.
  3. Unwrap all the caramels and add to a small saucepan. Pour water in and heat over medium-low heat.
  4. Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
  5. Once melted (caramels should drip in a ribbon from a spoon back into the pan), dip each wand into the caramel, turning quickly to coat OR ladle the caramel over the wand, turning to coat. Let excess caramel drip off for at least 30 seconds, turning while it drips for even coating, tap the wand gently but firmly on the edge of the pan to remove any additional excess caramel, and then place back on the  parchment.
    Churro Marshmallow Wand // magicaltreatsathome.com
  6. When all the wands have been dipped, place the baking sheet in the refrigerator for 15-20 minutes so that the caramel will be set for dipping.
    Churro Marshmallow Wand // magicaltreatsathome.com
  7. While the caramels set, melt your white chocolate for coating. Combine the white candy melts and coconut oil in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Do not let the white chocolate get over 110°f as it can burn the chocolate (use a candy thermometer if you’re not sure about this).
  8. Remove the marshmallow wands from the refrigerator. You’ll know they are set when they lift easily off the parchment. If they still stick, keep them in 5 minutes longer.
  9. Set up the cinnamon sugar bowl next to your white chocolate, and set out the crushed churro toffee in a small bowl as well.
  10. Dip the marshmallow wand in the white chocolate, or ladle chocolate over, turning to coat. Tap the stick firmly on the side of your pan to remove any excess chocolate. Then sprinkle churro toffee over the white chocolate and immediately roll in the cinnamon sugar. You can also ladle the sugar over the wand, turning to coat. Whatever is easiest for you! Then place back on the parchment.
  11. Repeat with the remaining marshmallow wands.
  12. Let sit at least 30 minutes to firm up or in the refrigerator for quicker results. Enjoy!

Notes

  • Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
  • Use hot water to remove caramel from pans and utensils.
  • If the marshmallow wands start to stick to the parchment while you are dipping and coating, stick the pan with the uncoated wands back to chill in the refrigerator for a few minutes. If your kitchen is really hot, keep them in there the whole time, taking one at a time out to coat and decorate.
  • If you have extra melted caramel that has dried around your wand, use kitchen shears to remove it immediately after removing from the refrigerator.
  • Did your chocolate coating break when you first dipped your wand in? Wait for the chocolate to cool down more. It should drip freely from a spoon without it seizing when the spoon is shaken slightly (will cause crevices in the chocolate on the spoon). If it breaks on the wand, your wand also might be too cool, so let them warm up more. And don’t worry, once that chocolate starts to firm up, you can dip it AGAIN into the chocolate to get a more even, although slightly thicker, coating.

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Churro Marshmallow Wand // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: caramel, christmastimetreats, churro toffee, cinnamon, Disney's California Adventure, marshmallow, marshmallow-wand, toffee, treat, Trolley Treats, wand

Layered Pumpkin Cheesecake

November 11, 2019 by Elana Lepkowski Leave a Comment

Layered Pumpkin Cheesecake // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found at the Jolly Holiday Bakery Cafe at the Disneyland resort.
Layered Pumpkin Cheesecake // magicaltreatsathome.com

We’ve got our last of the pumpkin treats today as we say goodbye to all the fall decorations at Disneyland and head straight into Christmas. But wait! Yes, there is another holiday before then, and we’re not talking about National Peanut Butter Fudge Day (although that lands on November 20 this year). We’ve still got Thanksgiving coming this month, and that means PIE! Pumpkin pie! But if making a whole pie from scratch is just not doable, try these mini Layered Pumpkin Cheesecake jars instead!

Last year at Disneyland I tried one of these and I inhaled it in seconds; it was just so good. Admittedly I am a lover of pumpkin flavored treats and I live for cheesecake, so this layered individual dessert cup was calling my name. I was so happy they brought it back this year, but on November 8th, *poof*, it’s gone, and who knows if it will come back next year. So let’s make our own now!

Layered Pumpkin Cheesecake // magicaltreatsathome.com

These are a really great option if you’re thinking about desserts for the holidays and want to do all the prep ahead of time, even a whole day or two ahead of time. These jars are quick to put together because there’s NO COOKING! Just dirty some bowls, store everything into little jars in the fridge, and then take them out when it’s time to serve to guests (or let’s be real, yourself, 4 times).

This recipe makes just 4 individual desserts, but this can be easily scaled up (the recipe box below has a handy tool to do that with too!). You may want to increase or decrease the sugar as you scale, so remember to do a taste test when adjusting!

Layered Pumpkin Cheesecake // magicaltreatsathome.com

This might not be the most “fun” dessert for kids to make, but they can definitely help with assembly, and older kids can do the piping work. My kids always feel proud to eat anything they’ve helped make too, even if it doesn’t include sprinkles.

A note here on the jars used. In the photos I am using a Weck tulip jam jar that holds about 7.4 ounces. These are a great size for individual portions, and cute looking too. However, I find these very fragile and I do not suggest them for use with kids. Tempered glass jars, like Wean Green, or plastic lidded containers would work best if you are making these for younger guests, or hey, for those holiday guests that have a designated driver.

Layered Pumpkin Cheesecake // magicaltreatsathome.com
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Layered Pumpkin Cheesecake // magicaltreatsathome.com

Layered Pumpkin Cheesecake

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  • Author: Elana Lepkowski
  • Yield: 4 servings 1x
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Description

Layers of pumpkin pie filling and creamy, no bake cheesecake are topped with cinnamon spiced cream cheese swirls in individual portions. A Disneyland-inspired treat.


Ingredients

Scale

Whipped Cinnamon Cream Cheese Frosting:

  • 4 ounces (half a block) cream cheese
  • 1/4 cup (55 g) unsalted butter
  • 1–1/2 cups (188 g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • pinch salt

Pumpkin Pie Filling:

  • 1/4 cup (65 g) heavy cream
  • 2/3 cup (180 g) pumpkin purée
  • 1/4 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 2–1/2 tbsp brown sugar (47 g)
  • pinch salt

Cheesecake Layer (adapted from Sally’s Baking Addiction):

  • 1/2 cup (4 oz) heavy cream
  • 4 ounces cream cheese (half a block)
  • 3 tablespoons (45 g) light brown sugar
  • 1 tablespoon (15 g) sour cream or Greek yogurt
  • 1 teaspoon lemon juice
  • 1/4 teaspoon pure vanilla extract

Topping:

  • crystallized ginger (see notes below)
  • brown sugar

Specialty Tools:

  • Ateco #843 closed star pastry tip
  • pastry bag
  • Weck tulip jam jars

Instructions

Whipped Cinnamon Cream Cheese Frosting:

  1. In a stand mixer fitted with the paddle attachment, on high speed for several minutes, cream together the cream cheese and the butter until light and fluffy, and fully combined.
  2. Next, add in the powdered sugar, vanilla extract, cinnamon, and salt. Slowly mix together until all the powdered sugar has been incorporated, and then bring the mixer to high speed until fully mixed, and frosting is light and fluffy.
  3. Add the frosting to a pastry bag fitted with a small closed star (like Ateco #843). Set aside.

Pumpkin Pie Filling Layer:

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the heavy cream and whip until very soft peaks form. You want the cream to still slip off a spoon, but not be liquid-y.
  2. Then remove the whisk and add the paddle attachment.
  3. Add in pumpkin purée, cinnamon, pumpkin pie spice, brown sugar, and salt. Gently mix until combined.
  4. Set aside.

Cheesecake Layer:

  1. In a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Gently remove into a separate bowl. Set aside.
  2. Next, switch to a paddle attachment and in the same empty bowl you whipped the cream in, add in the cream cheese, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and no more lumps.
  3. Gently fold in the whipped cream into the cream cheese mixture by using a rubber spatula to cut down through the center of the mix, scooping through the bottom left, giving the bowl a quarter turn, and then repeating until the whipped cream is just barely incorporated. Set aside.

Assembly:

  1. In a clean jar, add about 1/4 cup (2 ounce #16 disher) of the cheesecake mixture to each jar.
  2. Next add in the same amount of the pumpkin filling.
  3. Finally, dot the top of the pumpkin filling with small stars made of the cinnamon cream cheese frosting. Dust with finely chopped crystallized ginger or brown sugar. Enjoy!

Notes

  • Components can be refrigerated up to 5 days beforehand separately and then assembled to serve, or assembled into jars, sealed and kept refrigerated for 5 days.
  • Granulated ginger can also be used and mixed with brown sugar as a topping.
  • The dessert can also be assembled into a trifle dish for one larger serving.
  • Tempered glass jars, like Wean Green, or plastic lidded containers would work best if you are making these for younger guests as the Weck jars are fragile and can break easily.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Layered Pumpkin Cheesecake // magicaltreatsathome.com
Layered Pumpkin Cheesecake // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: cheesecake, cinnamon, cream cheese, disneyland, fall, fall-halloween, individual dessert, jolly holiday bakery cafe, Pumpkin, pumpkin spice, treat

Pumpkin Cake Pops

November 4, 2019 by Elana Lepkowski 1 Comment

Pumpkin Spice Cake Pops // magicaltreatsathome.com

Where can I find the original treat?

  • These treats can be found all over the Disneyland resort.

Santa was out riding around Disneyland on Halloween, which was kinda weird, what with jack-o-lanterns still hung up everywhere. It’s that narrow time frame of transition at the parks where everyone is itching for Christmas, but we still had to get through Halloween first. And now that trick or treating is behind us, I’m still here for the pumpkins. That’s why this week’s treat recipe is Pumpkin Cake Pops!

Pumpkin Spice Cake Pops // magicaltreatsathome.com

These pumpkin spice, pumpkin shaped cake pops have a wonderful punch of baking spices that will have you longing for a piece of pumpkin pie. They’re coated with orange and green chocolate, and a caramel stem, and the bakers did a great job of adding in a hint of molding so that these cake pops really do resemble little pumpkins. And now you get to have them at home too!

Pumpkin Spice Cake Pops // magicaltreatsathome.com

Cake pops are one of those treats that look easy to make, but actually require a little finesse to get it right, but don’t let that stop you! I’ve got some tips and tricks in the notes section below the recipe to help you out. These cake pops can be made all from scratch, a combo of pre-made items, or all store bought! The recipe I use from scratch makes for a moist cake that holds its shape well after forming a ball, and has a balanced amount of spices with real pumpkin in the mix. I use a cream cheese frosting that is super creamy and makes a great “glue” here. You can also choose to color white chocolate, or use pre-colored candy melts too.

Now, while all kids can definitely help roll the cake into balls and attach to the sticks, older kids might be better suited to coating the chocolate, as there is some technique involved there. However, you know your own kids, and if it comes down to it, you can just throw all the cake balls into the chocolate and have cake bon bons instead of pops. And then everyone can help decorate. That actually sounds pretty fun.

Pumpkin Spice Cake Pops // magicaltreatsathome.com

So let’s enjoy pumpkin season while it lasts, because we might not make it to Thanksgiving when all the peppermint treats that are about to drop at Disneyland. Have a magical day everyone!

Pumpkin Spice Cake Pops // magicaltreatsathome.com
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Pumpkin Spice Cake Pops // magicaltreatsathome.com

Pumpkin Cake Pops

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  • Author: Elana Lepkowski
  • Yield: 7 cake pops 1x
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Description

Moist, perfectly spiced pumpkin cake pops are coated in orange and green chocolate to resemble tiny pumpkins. A Disneyland-inspired treat.


Ingredients

Scale

For the cake balls:

  • 2 cups (~210 g) loosely packed crumbled pumpkin spice cake crumbs
  • 1/4 cup (32 g) cream cheese frosting
  • ***Both recipes can be found here if making from scratch (recipe makes more than you’ll need here. see notes below about freezing extra components)

For the decoration:

  • 6–1/2 ounces (3/4 cup) orange candy melts
  • 1–1/2 ounces red candy melts
  • 1/2 ounce (~1 tablespoon) green candy melts
  • 1/2 ounce (~1 tablespoon) dark cocoa candy melts OR 2 caramel squares

Special Tools:

  • 1 ounce disher
  • lollipop sticks
  • pastry bags
  • cake pop holder OR shoe box base for drying cake pops
  • scribe

Instructions

For the cake balls:

  • If baking from scratch, follow directions for cake, cool completely and crumble half for recipe. Eat or freeze the rest of the recipe for another time.
  • If making frosting from scratch, make and set 1/4 cup aside. Use or freeze the rest for another recipe.
  • Combine cake crumbles and frosting in the bowl of a stand mixer with paddle attachment until fully incorporated. You can also mix well in a bowl with a rubber spatula. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • Using a 1 ounce disher, scoop out cake mixture and form a tight ball. Push a lollipop stick halfway into the ball. Set aside in the cake pop stand, or make holes in the bottom of a shoe box and stick the cake pops in there. Repeat until all the mixture is gone.
  • Refrigerate at least one hour to firm up, or up to two days.

For the decoration:

  • Take out the cake pops and let warm up slightly at least 10 minutes.
  • Melt the orange and red candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
  • Next, holding the cake ball over the melted chocolate, use a spoon to ladle the chocolate over it, turning and pouring to get an even coat. Tap gently so excess chocolate drips off and air bubbles get released. Use a scribe to pop any bubbles that do not break.
  • Set them back in the cake pop holder and continue until all of the cake pops are coated.
  • Next, melt green and dark cocoa chocolates using the same method from above.
  • Transfer the green and dark cocoa candy melts to separate piping bags and cut a small tip off each bag.
  • Use the green to decorate green vines on each cake pop.
  • Then use the dark cocoa to pipe small stems on each pop. If making the caramel stems (similar in style to the cake pops found at Disneyland), melt caramel squares in the microwave in short bursts at half power until soft but not melted. Cool slightly and take small chunks of the caramel out with a toothpick and attach to the top of the cake pops, using wet fingers to mold the caramel into a stem.
  • Refrigerate at least an hour to set. Then enjoy!

Notes

  • Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • If cake balls are slipping off the sticks, dip lollipop stick tip in the melted chocolate and insert into cake ball. Refrigerate a few minutes to set.
  • If you do not pop the air bubbles, then moisture from the cake will seep out as the chocolate dries. If this happens, gently wipe away anything that has seeped out, and coat a second time in the melted chocolate.
  • Don’t let the green or chocolate candy melts get too hot or they will run when trying to pipe out decorations. Allow to cool a bit after melting for more set lines.

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Filed Under: Recipes, Treats Tagged With: cake, cake pop, chocolate, disneyland, fall, fall-halloween, Pumpkin, pumpkin spice, treat

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Hi! My name is Elana, and that’s me shoving a Mickey Mouse shaped treat in my face. I love the treats at Disneyland. A lot. So much so I’ve dedicated an entire website to making all my favorites, and hopefully yours too, out of my home kitchen. My aim is to create Disneyland-inspired treats, with easy to follow directions, and many recipes geared towards getting the kids in the kitchen to help too! Because putting sprinkles on things is F-U-N.

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