A fun and tasty treat your kids will love for Halloween! Make them ghost and pumpkin shape for more spookiness!
24 Cake Pops
Bake pumpkin tofu bread, follow recipe from our site.
Remove bread from pan, cut off dry ends and discard. Let bread cool for about 2 hours and crumble in food processor.
Combine crumbs with your hands and form balls for pumpkins and mummies, bells for ghost and rectangles for tombstones. Make sure to place figures on a pan or sheet lined with parchment paper. Refrigerate for at least 2 hours or freeze for 15 minutes.
Melt about 3 oz. of candy coating of your choice in a deep, narrow and dry bowl; follow manufacturer’s instructions. Once melted, insert about ½ inch of the stick into the melted coating, remove and insert stick into cake figures. Complete one color at a time, so that candy will not harden too quickly. Chill pops until base has hardened.
Once base has hardened, melt the rest of the candy coating in its corresponding bowl; once again do one color at a time. Take a pop and dip the cake into the coating, rotate pop as quickly as possible, with a small spoon cover any missing area. Once coating is even, insert pop into Styrofoam and let stand until coating hardens. Repeat for remaining pops.
Once coating on pops has hardened add melted candy coating into a squeeze bottle. With the squeeze bottle you can design jack-o-lanterns, ghost and tombstones or drizzle alternating colors.