September 9th, 2010
Recipe excerpted from Cake Pops by Bakerella
Have the cake balls chilled and in the refrigeratorMelt the chocolate candy coating in a microwave-safe plastic bowl, following the instructions on the package. the coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at at time.)When you are ready to dip, remove a few cake balls from the refrigerator at a time, keeping the rest chilled.One at time, dip about 1/2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more then halfway through. Dip the cake pop into the melted coating, and tap off any excess coating.Immediately insert the tips of 2 pretzel sticks halves into the bottom of the turkey body, on either side of the lollipop stick, for legs. Hold them in place until the coating sets like glue. let dry completely in a Styrofoam block. Repeat until all the cake pops have legs.Dip the tips of 5 pieces of candy corn into the leftover melted candy coating, and attach them to the back of each pop for feathers. Hold them in place until the coating sets like glue. Let dry completely in a Styrofoam block. Repeat until all the cake pops have feathers.Using a toothpick, apply a small amount of coating to the front and toward the top of the cake pop, and attach an espresso bean. Hold in place until the coating sets. Let dry completely.Repeat with the remaining pops.When dry, use a toothpick to dot a small mount of coating onto the espresso bean in position for the beak, and attach an orange rainbow chip sprinkle. use the same technique to attach a red miniature heart sprinkle upside down under the beak for the waffle. Let dry completely in the Styrofoam block.Repeat with the remaining pops.Draw eyes on the espresso beans with a black edible-ink pen and let dry completely.