Quoth the Raven...

"Nevermore!"

Back in 7th grade English, we studied Edgar Allen Poe's poem The Raven. I'm not sure why exactly we spent so many weeks on it, but we did. Like all of Poe's work, it's a bit creepy and dark...perfect for Halloween! So with middle school flashbacks haunting my memory, I set out to create my The Raven, in honor of Mr. Poe himself and one of the most sugar-filled holidays of the year. Happy Halloween!

Quoth the Raven   [click to print]
Supplies Needed: 
One batch of cake ball mixture/dough (see this post if you need a refresher; I used peanut butter cake and chocolate frosting because I had it on hand, but I recommend red velvet and cream cheese frosting if you're going for creepy)
One batch of chocolate ganache (see this post for recipe)
2 small pretzel rods (not "sticks"!)
1/2 c. chocolate chips; melted, spooned into ziploc bag with corner cut off
Wax paper for work surface
Cooling Rack and Empty Cake Pan

Procedure:

• Shape two wings, using about 1/3 to 1/2 c. dough per wing. Flatten to just over 1/4 in. thick throughout with the top of the wing (where the bird's shoulder will be) forming a 90 degree angle. Wing should be about 1/2 in. shorter than length of body. Gently press wings to sides of body, lining up tip of wing where body and tail feathers join together; top of wing should be about 1/2 in. below top of body. Smooth shoulder joints to join wings to body.

• Flatten about 1 T. dough and cut two small triangles about 1-1/4 in. long and 3/8 in. wide. Line up triangles and pinch ends together to form beak. Chill in freezer for about 5 minutes.
• Roll about 1/2 to 3/4 c. dough into a round head. Carve a slot about 1/4 in. deep to fit beak; coat thinly with melted chocolate. Remove beak from freezer and carefully insert into slot. Line head up with top of body. Place strip of dough at head and neck seam; smooth to join together. Place bird in freezer while you do next step.

• Dip two small pretzel rods in melted chocolate and allow to set. Pipe two bird feet on wax paper and all to set. When legs and feet are firm, pipe blob of melted chocolate on base of feet, attach to legs and allow to set until firm. Carve two round slots about 1/2 in. deep near bottom of body for legs; squeeze small amount of melted chocolate into slots and insert legs. Chill in freezer about 15 minutes.
• Remove bird from freezer. Transfer bird from wax paper to a cooling rack set over dish or cake pan; this is your glazing station. If ganache has hardened at this point, microwave at 15 second intervals until it's about the consistency of warm syrup. Carefully spoon ganache over entire bird. While ganache is still warm, use a toothpick to smooth and remove excess ganache from around wings and beak. Chill about 15 minutes or until ganache is set.

Source: Inspired by PhotoBasement

Jeepers Creepers!

Ah! Who put those things in my fridge?! These cake balls and cake pops are sure to get you in the Halloween spirit! Bakerella has great step-by-step instructions on how to make all kinds of cake pops, but here are the basics:

Cake Pops and Cake Balls   [click to print]
1-13x9 Cake, baked and cooled
2 c. Frosting, any flavor (or 1 can store-bought frosting)
Lollipop Sticks
Cardboard box or styrofoam cube

Poke holes in box/cube to fit lollipop sticks. This will be your stand to allow cake pops to harden without getting a flattened side. Crumble up cake in bowl. Add frosting and mush together with the back of a spoon. Scoop out mounding tablespoons and roll into balls.

For Eyeballs...
White Chocolate Candy Melts
1 c. Chocolate Chips
Red edible ink marker

Melt bag of White Chocolate Candy Melts in deep bowl. Dip end of lollipop stick in chocolate and insert into cake balls. Allow to harden in the refrigerator for about 10 minutes. Dip cake balls into melted chocolate and cover completely. Place in stand and allow to harden. Melt chocolate chips and scoop into ziploc bag; snip off small corner and pipe pupils onto cake pops. Draw on bloodshot veins with a red edible ink marker.

For Mini Monsters...
Purple Chocolate Candy Melts
Green Chocolate Candy Melts
White Dragees

Melt each chocolate in separate bowls. For mini monsters on a stick, dip lollipop stick in chocolate and insert into cake balls. Allow to harden in the refrigerator for about 10 minutes. For mini monster cake balls, just skip the lollipop stick part. Dip half the cake balls in purple chocolate and the other half in green chocolate, being sure to tap off any excess chocolate and place on wax paper or in stand. Before they harden, give each monster two (or more) eyeballs by lightly pressing white dragees into the chocolate. Allow cake balls/pops to harden. Melt chocolate again and drizzle over each cake ball or pop until they resemble hairy beasties. You can do this using a fork or by filling a ziploc bag with melted chocolate and snipping off a tiny corner. Allow to harden.

For Skulls...
White Chocolate Candy Melts
Silicone Skull mold (for ice cubes)

This is probably the easiest and fastest version of cake balls ever. Press 1-2 T. cake ball mixture into mold. Allow to harden in freezer for about 10 minutes. Remove from mold. Using a fork, dip skull in chocolate and tap off any excess. Place skulls on wax paper and allow to harden.

Source: Adapted and Inspired from Bakerella