Jack o’Lantern Cake Pops {vegan} – And $1,000 Giveaway

Thank you for sharing!

First, the jack o’lanterns. No, they are not going to take over the town on Halloween to devour your children, but they might take over your kitchen and put smiles on the kid’s faces at their Halloween Party. These easy (vegan) Jack o’Lantern Cake Pops are so cute and, frankly, the kids can help decorate them, so they’re “family friendly”. Not going to take over the town. Just not. Promise.

Ingredients for Jack o’Lantern Cake Pops

  • 1 – 8-inch round cooked cake. For a fun, fast, vegan cake recipe, check mine out here. Although, you can leave-out the food coloring. Unless you want the inside of your cake pops to be teal. Might be cool.
  • 1/4 cup cream from canned coconut milk. For maximum separation, refrigerate coconut milk in the can overnight.
  • 1 cup powdered sugar
  • 1 cup vegan white chocolate*
  • 5 drops black food coloring
  • 2 drops green food coloring
  • 5 drops orange food coloring
  • 12 mini-baking marshmallows
  • 1 tablespoon of water or coconut water (either is fine)
  • 12 candy/baking sticks
  • Pastry bag and icing writing tip

How to Make Jack o’Lantern Cake Pops

  1. Mix coconut cream and powdered sugar in a medium mixing bowl until well blended.
  2. Crumble your cake (I know, all that beautiful cake being crumbled–a shame!) into the bowl.
  3. Stir until the cream mixture and cake are thoroughly blended.
  4. Using your hands, shape the pumpkins by making a ball of the cake. Yup. Just that. Make 12.
  5. Place pops in the freezer for about 20 minutes.
  6. While that the pops are chilling, put the green food coloring in a small bowl with that 1 tablespoon of water or coconut water (either will work).
  7. Dip each of the marshmallows in the green water for just a second or two until they reach the desired color. Place on a sheet of wax paper to dry.
  8. Using your hands, work the black food coloring into the modeling chocolate.
  9. Roll the modeling chocolate out on a piece of wax paper until the chocolate is very thin.
  10. Using a non-serrated knife, cut out the following:
    • 24 tiny eyes (they can be triangles, tear drops, whatever)
    • 12 tiny mouths (start with a simple smile, square or whatever, then cut your jaggedy teeth)
    • 12 tiny noses (triangles are preferred)
  11. Set modeling chocolate pieces aside and allow to rest after all that handling.
  12. Melt white chocolate in the microwave in 20-second increments. Stir well–no lumps should remain.
  13. Add in the orange food coloring to the chocolate. Mix well and set aside.
  14. Remove the pops from the freezer.
  15. Coat one end of a candy/baking stick in the orange chocolate.
  16. Stick the coated-end of the stick into a cake pop.
  17. Repeat until all pops have sticks.
  18. Place pops back in the freezer for about 10 minutes or until pops will not twist on the sticks.
  19. Remove pops from the freezer. (this is fun, heh.)
  20. Carefully dip and twirl the pops in the orange chocolate, tapping and swirling to obtain a smooth coat. If chocolate has set-up too much, you can always put it back in the microwave and re-liquify it.
  21. Quickly, before the chocolate has dried, stick a green marshmallow on top for a stem.
  22. And, still, working fast-ish, stick a mouth, two eyes and a nose to each pumpkin. If the chocolate starts to harden, you can always dampen the modeling chocolate a little by putting it in the microwave for just a second or two…that might make it stick a little better. But I honestly had no trouble getting these to stick even if the chocolate was fairly dry. Chocolate to chocolate is like a magnet to a magnet, I guess.
  23. EAT!

Yield: 12

Jack o'Lantern Cake Pops {vegan}

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These easy (vegan) Jack o'Lantern Cake Pops are so cute and, frankly, the kids can help decorate them, so they're "family friendly". Not going to take over the town. Just not. Promise.

Ingredients

  • 1 – 8-inch round cooked cake. For a fun, fast, vegan cake recipe, check mine out here. Although, you can leave-out the food coloring. Unless you want the inside of your cake pops to be teal. Might be cool.
  • 1/4 cup cream from canned coconut milk. For maximum separation, refrigerate coconut milk in the can overnight.
  • 1 cup powdered sugar
  • 1 cup vegan white chocolate*
  • 5 drops black food coloring
  • 2 drops green food coloring
  • 5 drops orange food coloring
  • 12 mini-baking marshmallows
  • 1 tablespoon of water or coconut water, either is fine
  • 12 candy/baking sticks
  • Pastry bag and icing writing tip

Instructions

  1. Mix coconut cream and powdered sugar in a medium mixing bowl until well blended.
  2. Crumble your cake (I know, all that beautiful cake being crumbled–a shame!) into the bowl.
  3. Stir until the cream mixture and cake are thoroughly blended.
  4. Using your hands, shape the pumpkins by making a ball of the cake. Yup. Just that. Make 12.
  5. Place pops in the freezer for about 20 minutes.
  6. While that the pops are chilling, put the green food coloring in a small bowl with that 1 tablespoon of water or coconut water (either will work).
  7. Dip each of the marshmallows in the green water for just a second or two until they reach the desired color. Place on a sheet of wax paper to dry.
  8. Using your hands, work the black food coloring into the modeling chocolate.
  9. Roll the modeling chocolate out on a piece of wax paper until the chocolate is very thin.
  10. Using a non-serrated knife, cut out the following:
  11. tiny eyes (they can be triangles, tear drops, whatever)
  12. tiny mouths (start with a simple smile, square or whatever, then cut your jaggedy teeth)
  13. tiny noses (triangles are preferred)
  14. Set modeling chocolate pieces aside and allow to rest after all that handling.
  15. Melt white chocolate in the microwave in 20-second increments. Stir well–no lumps should remain.
  16. Add in the orange food coloring to the chocolate. Mix well and set aside.
  17. Remove the pops from the freezer.
  18. Coat one end of a candy/baking stick in the orange chocolate.
  19. Stick the coated-end of the stick into a cake pop.
  20. Repeat until all pops have sticks.
  21. Place pops back in the freezer for about 10 minutes or until pops will not twist on the sticks.
  22. Remove pops from the freezer. (this is fun, heh.)
  23. Carefully dip and twirl the pops in the orange chocolate, tapping and swirling to obtain a smooth coat. If chocolate has set-up too much, you can always put it back in the microwave and re-liquify it.
  24. Quickly, before the chocolate has dried, stick a green marshmallow on top for a stem.
  25. And, still, working fast-ish, stick a mouth, two eyes and a nose to each pumpkin. If the chocolate starts to harden, you can always dampen the modeling chocolate a little by putting it in the microwave for just a second or two…that might make it stick a little better. But I honestly had no trouble getting these to stick even if the chocolate was fairly dry. Chocolate to chocolate is like a magnet to a magnet, I guess.
  26. EAT!

Now for the giveaway!

The giveaway will start September 30th at 12:00 AM EST and will end on October 30th @11:59 PM EST. Winners will be chosen on October 31st via Random.org and will contacted via email. This giveaway is open World Wide, void where prohibited. All mandatory entries must be completed to be entered to win. There will be two winners for two (2) $500 PayPal cash prizes.

You can read the full terms and conditions by clicking below.
Trick-Or-Treat $1000 Cash Giveaway

Good luck!

Thank you for sharing!

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