Pennywise Balloon Cake Pops
Pennywise Balloon Cake Pops
When you’re a kid you think the universe revolves around you. You think that you’ll always be protected and cared for. Then, one day, you realize that’s not true. Because when you’re alone as a kid, the monsters sees you as weaker. You don’t even know they’re getting closer, till they're right on your plate!
These red velvet cake pops inspired by the movie adaptation of Stephen King's best-selling novel, IT, are just as tasty as they are scary! Enjoy them on a cake pop inspired by Pennywise's trademark balloon or as a cake ball drizzled with red chocolate! Learn how to make these spooky sweets below!
Servings: 40 cake pops
Prep Time: 2 Hour
Total Time: 6 Hours
Ingredients
Red Velvet Cake
3 cups cake flour
2 tablespoons unsweetened natural cocoa powder
1 teaspoon baking soda
2 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon distilled white vinegar
1 cup canola oil
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
4 large eggs, room temperature
1 cup buttermilk, room temperature
Red food coloring
Cream Cheese Buttercream + Coating
2 + 1/2 tablespoons unsalted butter, room temperature
5 + 1/2 tablespoons cream cheese, room temperature
1 + 3/4 cups powdered sugar
1 teaspoon pure vanilla extract
3 teaspoons heavy cream
10 oz red candy melts
Treat sticks
Styrofoam block
Instructions
Prep: Pre-heat the oven to 350°F. Grease and line two square cake pans with parchment paper.
Cake: Whisk cake flour, baking soda, salt, and cocoa powder in a large bowl until well-combined.
Cake: Separate the four large eggs. Put the four egg yolks together in one bowl. In another bowl, whip the egg whites until they form stiff, white peaks (for 3-5 minutes on high). Set aside.
Cake: In a medium bowl, beat butter and sugar together for 1 minute. Add canola oil, egg yolks, distilled white vinegar, vanilla extract. Beat for 2 minutes.
Cake: Combine wet and dry ingredients in three equal increments, incorporating the buttermilk in-between increments. Beat until well-combined, adding desired amount of red food coloring in-between increments until the desired color is achieved. Carefully fold in the whipped egg whites.
Cake: Bake the cakes for 30-32 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool completely. After cooled, use a knife to remove the top, bottom, and sides of the cakes that may be brown with a firmer texture. Crumble the shaved cakes into a large bowl.
Buttercream: Beat together cream cheese and butter for 2 minutes. Add heavy cream, vanilla extract, and powdered sugar. Beat for 3 minutes until smooth.
Assembly: Slowly add the crumbled cake to the buttercream mixture, mixing well in-between additions. You may not need to use all of the cake. You want a texture that does not crumble, but still holds its shape and is moist when rolled into a ball. Add cake slowly until you achieve the desired texture.
Assembly: Measure 1 tablespoon of the cake and buttercream mixture and roll into a ball between your palms. Take the time to make sure they are as spherical as possible. This recipe will yield ~40 cake pops. Put the cake balls on a lined cookie sheet and refrigerate for 2 hours.
Assembly: Melt candy melts using a double boiler on the stove or in the microwave per the package instructions. Put the melted chocolate into a glass 2-cup liquid measuring cup. Allow the chocolate to cool, but not get stiff.
Assembly: Set up a styrofoam block next to your working station to stick the cake pops in. Remove the cake balls one at a time from the fridge. Roll the ball between your palms again to ensure they are as spherical as possible.
Assembly: Dip the treat stick in the candy melts, and then insert 1/2 into the cake pop. Using the treat stick, dip the cake ball on the stick in the candy melts until it meets the line of chocolate from the treat stick. Slowly tap the treat stick on the side of the cup, rotating the coated cake pop over the center of the cup to remove excess chocolate. Once coated and excess chocolate removed, stick the treat stick in the styrofoam block. Allow the chocolate coating to cool before consuming.
Assembly: If you would like to add some white drizzle, melt white chocolate using a double broiler. Allow to cool, but not become stiff. Dip a butter knife into the melted white chocolate. Flick back and forth over the cake pops to create a haphazard drizzle. (Be careful - it'll make a mess!)
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