Duuuude, we’ve got some catching up to do. Since we last spoke, I’ve become a real estate agent, I’ve quit the real estate industry, I’ve taken up karate (blue belt next week holla!), the government has shut down, I’ve started looking at places for my own storefront, hi-lo skirts have gone out of style, I’ve decided that I sort of enjoy beer, I’ve catered a few events at Anthropologie (#dreamscomingtrue), and Kate Middleton had her baby. That’s a lotta stuff, yo. This whole time I was chalking up not blogging to silly things like busyness and writers block, and then I woke up and realized that writing cures writers block, and writing makes me more efficient. So write I shall.
If you didn’t previously know, I’m a white girl. What does that mean? #PUMPKIN4LYFE So when Greenvale Anthropologie (a previous employer of mine) so kindly asked me to cater their first ever birthday event (the store is open a few hours later than usual for customers who have a birthday that month, so they can enjoy some refreshments and party fun while shopping with their 15% off birthday coupons), I dreamed up this gem. A Pumpkin Maple Cake Pop, with a hint of cream cheese.
Please let me tell you that cake pops are not as much fun to make as they look. The chocolate may crack (cake pop too cold). They may ooze (too moist, lighten up on the icing). They may fall off the stick (which is why I use straws dipped in melted chocolate first, the cake sticks to the inside and outside). You may drop a half dozen on the floor (five second rule-unless someone’s paying for them). But it’ll be worth it. Humans worship the one who brings pumpkin maple cake pops to the party.
Pumpkin Maple Cake Pops
(makes about 40)
2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1 C light brown sugar, packed
1 C sugar
1 stick unsalted butter, melted and cooled
1/2 cup canola or vegetable oil
15 oz pumpkin puree
Preheat oven to 325, line a 9×13″ pan with parchment paper, butter and flour.
Whisk together flour, baking soda, baking powder, cinnamon, and nutmeg, set aside.
In a separate bowl, whisk together melted butter, oil, and the sugars. Once combined, whisk in eggs until totally homogenous. With rubber spatula or wooden spoon, stir in dry ingredients. Just before the last of the flour is combined, stir in pumpkin.
Pour into pan and bake until toothpick inserted in center comes out clean, about 35-45 minutes, depending on your oven.
Let cake cool in pan for 15 minutes before turning out onto a cooling rack to cool completely.
I don’t have exact measurements on this, but frosting is very forgiving, and this is more to hold the cake together than to have a perfect texture so don’t sweat it if it’s not perfect.
Combine about a stick (less if you don’t have it) of softened butter with about two cups of confectioners in a mixer on a medium speed until well blended. Add a generous spoonful of cream cheese if you’re feeling it, and a good drizzle of high quality maple syrup (Aunt Jemima isn’t invited) if you want. At this point the frosting may be a bit loose and you may want to add a bit more sugar, or perhaps a dash of vanilla. That’s it!
Crumble the cooled cake into a large bowl, and work it with your hands until it is very fine crumbs. Add a good scoop of frosting (not all of it, you want to add little bits at a time because a too moist cake pop is tough to work with). Keep mashing it all together until you can roll a ball of it and it doesn’t fall apart. If you’re fancy measure the cake pops with a small ice cream scoop, if you’re lazy like me just eyeball it. Roll the balls of cake and let them take a nap on a wax paper lined cookie sheet in the fridge, for at least 2 hours.
Next, melt ya chocolate (I use merckens wafers because they are available at my local confectionary store, but wilton candy melts are sold at Michael’s and AC Moore). Don’t use regular chocolate chips unless you’re a pro at tempering chocolate, something I have yet to master. If you don’t temper chocolate that was not made to be melted, you end up with nasty white spots on the chocolate and it won’t harden nicely. Totally edible, it just doesn’t look like it. Also, though candy melts are more stable than regular chocolate, they must still be handled gently. I like to microwave them in 30 second increments at power level 5, stirring between each one until they’re totally melted. Dip a paper straw, or lollipop in the melted chocolate and stick in the top of the cake pop. Next, dip the whole cake pop in the chocolate and tap on the side of the bowl to get rid of excess chocolate.
You just made cake pops. Woohoo!
These keep in the fridge for up to 5 days yay!