Ingredients:

  • Pre-baked Pumpkin/Spice Cake (1 standard 9x13 inch cake or 900 g)
  • Unsalted Butter, softened (4 Tbsp / 56 g)
  • Full-fat Cream Cheese, softened (4 oz / 115 g)
  • Powdered (Icing) Sugar, sifted (1 cup / 120 g)
  • Pure Vanilla Extract (1/2 tsp / 2.5 ml)
  • Pinch of Salt
  • White Candy Melts (16 oz / 450 g)
  • Orange Candy Melts (6 oz / 170 g)
  • Yellow/Red Candy Melts (4 oz / 115 g)
  • Vegetable Shortening or Coconut Oil (1 tsp / 5 ml, optional)
  • Autumnal Sprinkles (As needed)

Instructions:

  1. Crumble the Cake: Place the cooled pumpkin cake into a large bowl. Use your hands or a stand mixer (paddle attachment) on low speed to break the cake down completely into fine, even crumbs. Ensure there are no large lumps remaining.
  2. Prepare the Binder: In a separate bowl, cream together the softened butter and cream cheese until smooth. Gradually beat in the sifted powdered sugar, vanilla, and salt until the cream cheese frosting is light and fluffy.
  3. Combine: Add 3/4 of the frosting binder into the cake crumbs. Mix well until the mixture holds its shape when squeezed (like dough). Add the remaining frosting gradually if the mixture is too dry; stop mixing once the 'dough' is cohesive and slightly tacky. Do not over-mix.
  4. Roll the Balls (1st Chill): Scoop out the mixture and roll it firmly into smooth balls, approximately 1.25 inches (3 cm) in diameter. Place these balls closely together on a parchment-lined baking sheet.
  5. Chill Firmly: Transfer the baking sheet to the refrigerator and chill the cake balls for a minimum of 30 minutes. They must be firm and cold before the next step.
  6. Prep the Sticks: Melt 2 oz (50g) of the white candy melts until smooth. Dip the tip of each lollipop stick about 1/2 inch (1 cm) into the melted coating.
  7. Insert Sticks (Crucial Step): Insert the coated stick gently but firmly halfway into the chilled cake ball. The melted coating acts as 'glue'.
  8. 2nd Chill: Return the pops to the refrigerator and chill for another 30 minutes. This allows the internal 'glue' to set, preventing the balls from falling off during the final dip.
  9. Melt Coating: Melt the remaining bulk of the white candy melts in a deep, narrow mug. If the mixture is too thick, stir in 1 teaspoon of vegetable shortening or coconut oil until the coating flows smoothly (like thin paint). Maintain the coating temperature slightly above body temperature.
  10. The Final Dip: Working quickly with 2–3 pops at a time, dip the cold pop straight down into the melted coating until completely submerged. Tap the stick gently against the side of the mug to allow excess coating to drip off completely. Do not swirl or twist.
  11. Dry and Decorate: Immediately place the dipped pop upright in the Styrofoam block to dry. While the coating is still wet, apply any immediate sprinkles or sanding sugar.
  12. Add Accents: Once the white base is set (5–10 minutes), use melted coloured candy melts (orange, red) placed in a piping bag or drizzled with a fork to create decorative stripes or autumn leaf designs. Allow all coatings to set completely before serving.