Jack Skellington Cake Pops

For the Jack Skellington 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 easily malleable. 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.

Shape 18 balls from the mass. 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 should not be too viscous, otherwise they will not hold on the stems later).

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. When the icing is dry, use paintbrushes to trace the remaining details with the black icing.

Let the Jack Skellington cake pops dry – and: done!

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