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.
Ingredients
- 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
Instructions
- 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.
Notes
To really make my owl cake pops fly off the tray, I like to surround them with fall accents like decorative branches.
Nutrition
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