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Learn how to make Spider-man cake pops from scratch.
Cake Pop Ingredients:
cake crumbs
buttercream
red melting wafers
cake pop sticks
black fondant
white fondant (or white gum paste)
Procedure:
Combine one cup of cake crumbs with 2 tablespoons of buttercream and blend together using your hands until you get a playdough like consistency. If the mixture is too wet, add more crumbs, too dry, add more buttercream.
Using a small cookie scoop, scoop out equal portions of dough and roll each into a small ball. Slightly taper one end to narrow the neck area.
Place each ball on a parchment lined baking tray.
Melt the chocolate in the microwave in a microwave safe bowl, by using 30-60 second intervals at 50% power and stirring after each interval of time. When melted, dip lollipop stick a 1/4″ depth into the melted chocolate and insert into the narrow (neck) of the ball.
Place cake pops into the freezer for about 10 minutes to harden the chocolate on the sticks.
When sticks are set, coat cake pops completely by dipping balls into the melted chocolate, allow excess to drip off and stand upright to allow them to harden completely.
Roll black fondant out thin and cut narrow strips. Using a small amount of water either on the back of the black strips or directly onto the cake pop, apply the first black strip vertically from the neck and up over the head on the cake pop. Apply the next piece of fondant horizontally across the centre of the cake pop, wrapping each stripe around to the back of the pop. Next, apply more strips of black fondant diagonally in between the horizontal and vertical strips in each quadrant.
Roll out the white gum paste/fondant and cut a small half moon shape out using a circle cutter, or a half moon shape (mine is from Ateco). Using water to attach, apply to two white moon cutters near the point where all of the lines meet, with the cut out portion facing the top of the cake pop.
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