These Pops Are Tops Difficulty: ★★★★★ Required Patience: ★★★★★
This recipe for what I affectionately call "severed doll head cake pops" will make a creepy treat perfect for Halloween, or just because. These pops pack a red velvety cake ball inside and an almond bark shape that will widen their eyes. I've included links below to where I found the items for this tasty project, but you can likely find your own to suit your needs best. You likely haven't seen these doll head cake pops in stores because they are authentically made with TLC at home!
Time To Prepare:
2-3 hours (includes resting time)
Foodie Tip:
I went for the porcelain baby doll look but for an extra-creepy effect, you can crack the doll head after the almond bark has set. Brushing your finished pop with cocoa powder will give it the rustic timeworn look of an old doll. Creepy. But not too creepy to devour!
If you prefer to entirely coat your doll head with almond bark, give the pops a second dip on the back of their head after step 3 below. Let them rest in the fridge to harden the bark.
Ingredients:
1 | Doll Head Mold
1 Package | Vanilla Almond Bark
1 Package | Red Velvet Cake Mix 1 Container | Whipped Butter Cream Frosting
To Serve | Cake Pop Sticks & Wrapper Kit
To Decorate | Cocoa Powder (Optional)
To Decorate | Halloween Sprinkles (Optional)
What To Do:
1. Form Your Doll Head: Melt the almond bark and coat the doll head molds by tilting the mold to coat the sides. Pour off and reserve any extra bark coating for the next doll head. Chill the heads in the fridge until well set. Optional step: For an extra-creepy effect, if you want to add cracks to your doll head, after the bark has set, you can gently bend the mold to crack the bark. Coat with more of the bark and rechill to hold the head together.
2. Make Your Cake Balls: While the doll head skulls are chilling in the fridge, bake the cake according to the cake mix directions. Let the cake cool. Crumble the cake into a large bowl, add the frosting and stir to combine. The icing will be incorporated into the cake and the mixture will become uniform in color.
3. Form The Doll Heads: Roll some of the cake mixture into a ball and place it inside one of the bark shells. Form the red velvet cranium to your liking and insert the cake pop stick from the bottom of the head, being careful not to push it entirely through the doll head. Repeat this process with the remaining shells and cake pop mixture until you're happy with the number of doll heads. Place the cake pops in the fridge to chill. 4. Optional Prep: When ready to serve and you're dusting with the cocoa powder, dip a basting brush into the cocoa and lightly apply to the doll head.
5. To Present: Serve them from a platter, cake pop stand, or package them for individual gifts. I went for the "googly eye" look by placing Halloween sprinkles in the eye sockets for an extra-goofy presentation. I added more sprinkles inside the wrappers and tied them off with the enclosed twist tie (shown above). Your friends and family will admire your culinary skills. Enjoy the magic of Halloween with this recipe! Yield: About 2 dozen doll head cake pops. This recipe can be halved.
Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty
Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com
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