NOTE: If you missed the first page of this recipe, use the "previous page" button at the bottom of the instructions or click here to start from the beginning.
Now that your supplies are at the ready and your work surface has been prepared, let's begin!
What You Do
Bake pumpkin spice cake as directed on box.
While the cake is baking, line a cookie sheet with waxed paper. Trace the outline of the bat cookie cutter onto a piece of waxed paper. You do not need to trace the body of the bat, just the wings. Melt 3 blocks of milk chocolate in the microwave, and then cool for 1 minute before spooning into a plastic baggie. Snip off the very tip of one corner of the baggie. Trace around the border of each of the bat wings with the chocolate, then fill in the middle of each wing to create a solid chocolate wing. Once you have made 2 wings for each bat, stick the tray into the freezer for 5 minutes to speed drying or allow to dry on the counter until solid.
Once the cake has finished baking, immediately dump the whole cake into a large bowl. Use a fork to break the cake up into crumbs.
Stir in 1/2 of the can of cream cheese frosting and stir until completely combined. If the mixture seems too dry, stir in more frosting until the mixture is wet but not soggy. Since this was a smaller cake than a regular-sized cake mix, I used only 3/4 of the can of frosting.
Line another cookie sheet with waxed paper. Scoop the cake mixture into the palm of your hand - about the size of a small walnut-- roll into balls and place on cookie sheet. Stick one lollipop stick into each cake ball. Place cake balls into the freezer for 1 hour.
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In a microwave safe bowl, melt the rest of the milk chocolate almond bark.
Remove the cake balls from the freezer. Dip each ball into the melted milk chocolate and turn to completely coat. Stick the pops into the floral foam to dry.
Gently peel the bat wings off of the waxed paper. Using the left over milk chocolate as "glue", attach the wings to the sides of the cake balls. Let dry completely.
Attach eyes using the chocolate "glue".
In separate bowls, melt a few pieces of the red and white chocolate candy in the microwave. Spoon the red chocolate into a baggie, snip the very tip of one corner of the bag and draw on a squiggly mouth. Dip a toothpick into the white chocolate to draw the fangs.
Return to the first page to see the completed recipe.
About the Author:
Tami Rose lives in North Carolina with her husband and 2 children. She is always on the
lookout for fun, easy crafts that any age group can make. She is the Assistant Administrator on the FamilyCorner.com forums. You can find her there under the username of "ajrsmom". She is also the Assistant Editor for FamilyCorner.com and provides valuable support for the website. Visit her cooking blog Tami's Kitchen Table Talk.
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