Pumpkin Cake Pops

For the pumpkin cake pops first knead a malleable mass. Form 8 balls from the mass and refrigerate.

Color 50 g of the modeling marzipan green with food coloring to the desired shade. Color the remaining marzipan orange. On a work surface sprinkled with powdered sugar, roll out the orange marzipan to a thickness of about 2 mm. Place the balls on a baking tray lined with baking paper with enough space between them.

Place the orange marzipan over the balls, press down slightly, push together and cut out with a cookie cutter (approx. 4 cm Ø). Shape the balls round and press notches into them with the back of a knife.

Roll out the green modeling marzipan and cut out leaves. Form the remaining green marzipan into a roll. Cut into pieces, brush thinly with egg white and stick as a stalk with the leaves on the pumpkins. Form eyes and mouth from the black decor fondant and glue with egg white on the pumpkin cake pops.

Preparation Tip:

If you want the pumpkin cake pops to be spookier, you can also form triangular eyes and an evil mouth.

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