Gingerbread Rum "Sandy Claus" Cake Pops
 
Prep time（準備時間）
Cook time（加熱時間）
Total time（合計時間）
 
Jack Skellington-shaped cake pops brimming with enough gingerbread and rum flavor that there'll be no question that "Sandy Claus" is comin' to town soon★
Author（投稿者）:
Recipe type（レシピカテゴリ）: Dessert
Cuisine（どこの料理）: American
Serves（何人分）: 24 cake pops
Ingredients （材料）
  • For gingerbread rum cake:
  • ¾ cup (96 g) all-purpose flour
  • 1 Tbsp ground ginger
  • 1 tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • ¾ cup (170 g) unsalted butter, room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 Tbsp + ⅓ tsp brown sugar
  • 1½ Tbsp rum
  • ½ tsp vanilla extract
  • 2 eggs, room temperature
  • For spiced rum butter cream frosting:
  • ½ cup (113 g) butter, room temperature
  • 1½ cups (192 g) powdered sugar
  • 1 tsp vanilla extract
  • ½-3/4 Tbsp rum
  • 1 tsp cinnamon
  • For coating and decorating:
  • 9 oz (250 g) white candy melts or white chocolate bars
  • 3.5 oz (100 g) red candy melts or red chocolate bars
  • Canola oil for thinning chocolate as necessary
  • 24 Hershey's Kisses
  • Brown chocolate pens or decorator icing
  • White chocolate pens or decorator icing
  • 24 cake pop or lollipop sticks
Instructions（作り方）
  1. Make gingerbread rum cake: preheat oven to 325 F (165 C) and prepare a square or loaf pan.
  2. Whisk together flour, cinnamon, ginger, cloves, and nutmeg in a bowl and set aside.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Add the vanilla and rum and mix until combined.
  6. Add flour mixture and beat on low until just combined.
  7. Pour batter into prepared pan and bake for 20-25 or until a toothpick inserted into the center of the cake comes out clean. Let cool.
  8. In the meantime, make the spiced rum butter cream frosting: in a large bowl cream butter with an electric mixer on medium-high speed until light and fluffy.
  9. Add powdered sugar and cinnamon and beat on medium speed until just combined.
  10. Add rum and vanilla extract and beat until light and fluffy.
  11. When the cake has cooled, break it into pieces and finely crumble it in the food processor (or by hand if you don't have a food processor).
  12. Put the finely crumbled cake and frosting in a bowl and incorporate it together with your hands.
  13. Roll the mixture into 1 tbsp sized balls and refrigerate 2 hours-overnight (if you don't have time you can freeze them for about 15 minutes instead).
  14. Melt white candy melts or white chocolate bars in the microwave. Add canola oil to thin it out if it's too thick.
  15. One at a time dip the end of the lollipop sticks in the chocolate and insert them halfway through the cake balls. Place on a parchment paper-lined baking sheet and refrigerate until the chocolate dries.
  16. One at a time, dip the cake balls in white chocolate and coat them fully. Set a Hershey's Kiss on top like a hat and stand them upright in a box with holes or similar while they dry.
  17. Melt red candy melts or red chocolate bars in the microwave. Add canola oil to thin it out if it's too thick.
  18. Being careful not get the red chocolate on the white chocolate-coated cake balls, one at a time dip just the Hershey's Kiss "hat" of each cake pop in the red chocolate and coat them thoroughly. Stand the cake pops upright in the box with holes or similar while the red chocolate dries.
  19. Use brown chocolate pens or decorator icing to draw on faces and white chocolate pens or decorator icing to add details to the hats to your liking.
  20. Let dry completely and enjoy★
Recipe by Entropy in the Kitchen at https://www.xiomaraentropy.com/blog/gingerbread-rum-sandy-claus-cake-pops/