I just made a pumpkin layer cake for a Friendsgiving potluck, and while leveling the cake domes, I contemplated putting all the cake scraps into a cereal bowl, filling the bowl with whole milk (lactose-free, of course), and shamelessly eating it on the kitchen floor where all my poor eating decisions are made. If I were home alone, this would have happened. Fortunately, I was not.
In addition to giving thanks, this Thanksgiving, let's give calories - to other people! They will thank you for it, and your future-self will too! It is a win-win situation.
All jokes aside, you should make these cake pops. Not to give them away to avoid the guilt of Thanksgiving gluttony, but to enjoy them with friends and avoid the guilt of throwing away perfectly moist cake.
- Leftover cake scraps and crumbs from the pumpkin layer cake recipe
- 2-3 tablespoons leftover cream cheese frosting from the same recipe
- 4-6 ounces white chocolate chips
In a medium bowl, use your fingers to break up the leftover cake into crumbs. Add 1 tablespoon of cream cheese frosting and mix with your hands. Keep adding cream cheese frosting, less than 1 tablespoon at a time, until the crumbs adhere when you squeeze with your hand. Roll the cake crumbs into tight balls, about 1.5 inches in diameter. Stick a lollipop stick into each cake pop, but do not puncture the top of the cake pop.
Melt white chocolate in a bowl in the microwave, heating in 30-second intervals and stirring thoroughly each time. It shouldn't take longer than 1 minute and 30 seconds total. Transfer the white chocolate to a tall narrow cup. Dip each cake pop into the white chocolate and tap the lollipop stick against the side of the cup to remove excess chocolate. If the chocolate starts to get thick and difficult to work with, reheat in the microwave.
Dip the top of each cake pop in sprinkles. Then, stick the lollipop sticks in a block of styrofoam or in a container of rice, beans, tea leaves, or whatever keeps them upright. Freeze cake pops for 20 minutes.