Cherry Fudge Pumpkin Cherry Cake Pops – David W.
Cherry Republic Fall Recipe Contest – Honorable Mention
- 1 Pumpkin Cherry Cake, cut into cubes, frozen
- 4oz Cream cheese, softened
- 1/2c Cherry Republic Cherry Fudge Sauce [plus additional sauce as needed if the mixture requires more moisture]
- 1/2c Powder sugar
- 1/4t Lavender
- 12oz White chocolate
- Lollipop sticks
- Colored sugar sprinkles
In a bowl or food processor, crumble the cake into fine crumbs. Transfer to a large bowl and set aside.
In a mixer mixing bowl, mix the cream cheese, cherry fudge sauce, powder sugar and lavender until smooth, and add to the cake crumbs mixture. Mix well. Add more cherry fudge sauce to moisten the mixture, if needed. Mix well. Cover with plastic and place in fridge to firm, approx. 1-hour.
Cover a cookie sheet with parchment or wax paper.
For consistent sizes use a scoop, or a tablespoon to portion the cake pops. Form cake pop mixture into balls and insert a lollipop stick into each ball [stick-side up]. Once finished, place tray into freezer to firm.
In the meantime, melt white chocolate over a double boiler. Remove pops from freezer and holding by lollipop stick, dip each pop into the melted chocolate then return it to the sheet tray. Sprinkle with colored sugar.
For an elegant touch, further decorate by filling a pastry bag with melted white chocolate and a very small hole in the tip, drizzle melted chocolate in an even stream over each cake pop. Enjoy!