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Ingredients

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Directions

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  • Have the oval cake balls chilled and in the refrigerator.

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  • Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

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  • When you are ready to dip, remove a few cake balls from the refrigerator at a time, keeping the rest chilled.

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  • One at a time, dip about 1/2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the bottom of an oval-shaped cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating: Hold the pop over the bowl in one hand, and tap your wrist gently with your other hand. (If you use the hand holding the cake pop to shake off excess coating, the force of the movement will be too strong and could cause the cake ball to loosen or fly off the lollipop stick. Tapping the wrist holding the cake pop absorbs some of the impact.) The excess coating will fall off, but you will need to rotate the lollipop stick so the coating doesn't build up on one side, making it too heavy on that side. If too much coating starts to build up at the base of the stick, simply use your finger to wipe it off, spinning the lollipop stick at the same time. This can happen if the coating is too thin or too hot. It's not as hard as it sounds; it just takes a little practice.

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  • Let dry completely in a Styrofoam block.

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  • Pour the remaining melted white coating into a plastic squeeze bottle and pipe lines across the front of each mummy face. Let dry completely in the Styrofoam block.

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  • Use a green candy writer to pipe two dots of dark green candy coating on the front of each cake pop for the eyes.

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  • Let dry completely.

Tips

If you don't need or want to make 48 cake balls, simply divide the cake in half for 24 cake balls or in quarters for 12 and freeze the remaining cake for later use. Remember to reduce the amount of frosting proportionally.

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