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 cake according to package. Remove cake from oven and immediately dump into a large bowl. Use a fork to break up the cake into crumbs.
Add one entire container of frosting to the bowl and stir until completely mixed.
Line a cookie sheet with wax paper. Scoop the cake mixture into the palm of your hand - about the size of a large walnut-- roll into balls and place on cookie sheet. Place cake balls into refrigerator for 1 hour to chill.
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In a microwave safe bowl, melt 1/3 of the orange chocolate.
Remove the cake balls from the refrigerator. Using a fork or a skewer add a ball to the melted orange chocolate and turn to completely coat. Lay on wax paper to dry. Continue melting the orange chocolate and dipping them until all of the cake balls have been coated in chocolate. If you are having difficulty with the consistency of the chocolate being too thick, thus making it hard to dip the cake balls, you can "frost" each cake ball with the chocolate using a butter knife or small cake spatula.
Break some mini pretzel sticks in half. Create stems for the pumpkin balls by sticking one of the 1/2-pretzel pieces down into the top of each pumpkin.
Melt the green chocolate. Using a plastic baggie or an icing bag, decorate around the stem of the pumpkin with the green chocolate. Again, using the green chocolate, draw small leaves on waxed paper. Pop into freezer to harden quickly. Gently peel the leaves from the paper. Apply to pumpkins using more chocolate as "glue".
To make jack o' lantern faces simply tint 1/4 C. of vanilla frosting with black food coloring. Again, using a plastic baggie for an icing bag, draw faces on your pumpkins.
** Note: You may choose to use black decorator gel instead of the frosting but please be aware that the gel might not dry completely, making it difficult to pack the pumpkins into storage containers. It would be best to eat immediately if choosing to use the gel.
Return to the first page to see the completed recipe.
Editor's Note: Our version doesn't taste like pumpkin, they just look like pumpkins. If you'd like to try a different version of this, check out Stephanie's blog where she has taken this recipe and created her own Spice Balls. Kudos Stephanie!
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.
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To make jack o' lantern faces simply tint 1/4 C. of vanilla frosting with black food coloring. Again, using a plastic baggie for an icing bag, draw faces on your pumpkins.
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