Owl Cake Pops
How to make owl cake pops
Serve these super-cute owl cake pops up at your next gathering or anytime you want to wow guests with some beautiful bite-sized treats.
Yield: 32 owls
- 1 sheet chocolate cake, baked, unfrosted
- 1 can dark chocolate frosting
- cake pop sticks
- 16 oz chocolate candy coating
- licorice, for eyes
- pumpkin seeds, for feathers
- candy corn tips, for beaks
- twigs, optional
- Crumble baked sheet cake into large mixing bowl and add chocolate frosting to cake, knead until frosting and cake form dough-like consistency.
- Form dough into 1" balls and place on wax paper lined tray, freeze 30 minutes to an hour.
- Melt candy coating per package directions and insert candy stick into each cake ball.
- Dip cake ball into candy coating until completely covered and place on tray with the sticks facing sideways, allow coating to cool and harden.
- Use candy coating to apply candy eyes, beaks and seed feathers. Allow candy coating to cool and harden completely
- Remove candy stick and replace with twigs for a beautiful presentation.
To really make my owl cake pops fly off the tray, I like to surround them with fall accents like decorative branches.
Calories: 275kcal, Carbohydrates: 37g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 172mg, Potassium: 148mg, Fiber: 1g, Sugar: 15g
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