Mummy Cake Pops
Will make 2 to 4 dozen depending on the size you make these
To make Cake Pops:
Your favourite cake mix cooked on a baking sheet
Your favorite icing mix approx. ½ to 1 cup
2 to 3 cups good quality white chocolate or white chocolate candy melts*
1 Tbsp vegetable oil if using white chocolate
*available at Michaels or other cake decorating stores
Place cooled cake in a mixer. Mix until it is all broken up. Start adding icing by the tablespoon. Continue adding until the cake comes together and can be brought together when you squeeze it in your hands.
Scoop mixture out onto a baking sheet. Roll each ball and then place a lollipop stick into it (about half way through). Refrigerate.
Melt the white chocolate slowly over a water bath. Add oil if using regular chocolate. Stir until combined.
Dip each cake ball into chocolate and then stick on a styrofoam board to dry upright. When all balls are dipped place in the refrigerator to set. You may need to dip two times if using chocolate cake.
When the chocolate is set, place the remaining white chocolate in a piping bag. Start going back and forth in all directions on the cake pop to create the “wrap” effect on the mummy, leaving a small space in the top middle of the cake pop for the eyes.
Place in the refrigerator to set. You can do some and place in the fridge to set and then do more to create a more layered effect. Place the candies for the eyes in the empty space. Refrigerate for approximately 1 hour before serving.
Meringue Ghosts and Bones
Makes about a dozen cookies
4 egg whites
1/2 tsp cream of tartar
1 cup sugar
dark chocolate for decorating
red food coloring for decorating
Preheat oven to 225̊̊ F.
Using an electric mixer, whip the egg whites for a few minutes on high speed until they become frothy (you will see lots of little bubbles).
Next add your sugar in small amounts. Then mix in the cream of tartar. Continue to whip the mixture until it gets stiff (it holds a shape when stopped).
Prepare your baking sheet with a layer of parchment.
Place the meringue mixture into an icing bag.
For the ghosts: using your piping bag and a large round icing tip, continually press the meringue mixture directly down onto the parchment. Press down and lift up to create layered stacks for each ghost (release the pressure just a tiny bit, pulling up on your frosting bag at the same time in between each layer).
For the bones: using your piping bag and a large round icing tip, pipe a line, then two round shapes on each end to create a bone effect.
Bake for approximately 45 minutes or until the tops become a little brown. Once they are completely cooled, they will harden and be ready to decorate.
Add eyes and mouths to your ghost, or create silly faces!
Brush red food colouring on to the bones.
Store in an airtight container.
Culinary Capers Catering and Special Events
Recipes by Pastry Chef Kim Collishaw