Frankenweenie Cake Pops

For the Frankenweenie cake pops, first prepare the mixture. Mix the cream cheese with powdered sugar, rum, orange juice and butter to a cream.

Break the cake into fine crumbs, add as much cream until the mixture is easy to shape. The mixture must not become too soft or it will not hold to the stem later. The juicier the cake, the less cream is needed.

Form 18 Frankenweenie heads from the mixture. Use the decorative balls to press the eyes into the head so they don’t stick out so much later. Place the shaped “heads” in the refrigerator and chill for at least 1 hour. In the meantime, prepare the icing (I used ready-made cake-pop icing, it must not be too viscous, otherwise they won’t hold on the stems later) and form 36 ears and 18 noses from the black mass.

When the mixture has cooled, and thus set, hold the stems about 1 cm into the glaze and then stick them into the bottom of the cake pops about 1 cm deep. The glaze will act as a glue. When the balls are holding tightly to the stems, dip once in the mixture and drain well.

For the Frankenweenies heads, place the eyes, noses and ears in the wet icing so they stick. When the glaze is dry, use a paintbrush to draw the remaining details. Use the powder for the shading. Let the Frankenweenie cake pops dry – and: done!

Preparation Tip:

If the mixture is too dry for you - simply add a little more cake.

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