It’s nearly Halloween! The only time of year where I can dress
up as a Goth again and not feel guilty! For those of you who don’t know, I used
to dress rather “alternative” – I still listen to rock and heavy metal, in fact
I’m going to Warped Tour in just over a week, but it’s no longer acceptable to
dress all in black. A shame I know! But, Halloween’s more than just a good
excuse for fancy dress, it’s also a great excuse to do some themed baking, and
this year is no exception.
Today I’m bringing to you Pumpkin Cake Pops. I hope no one
is disappointed, but they are NOT made with pumpkin puree, instead they are
ginger cake with orange flavoured candy melt coating! A really fun flavour
combination. (See also my top tip just below the recipe for making this recipe
a little more “adult”.)
The idea was simple...make cake pops on a stick that looked
like pumpkins; they would be perfect for Halloween parties being thrown all
over the world. However, there were a few hiccups along the way. First of all,
the flavour combination although DELICIOUS meant for a rather heavy cake pop
and they simply wouldn’t stay on the stick no matter what I tried. So, rather
than being on a stick, I simply made stand alone pumpkins which are just as
cute and fun!
