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SF GIANTS WORLD SERIES 2012 CHAMPION CAKEPOPS


if you haven't heard, the SAN FRANCISCO GIANTS won the world series...again!! to have lived through one win in my lifetime was magical, but two? that's unbelievable!!! quite honestly, nothing beats the first feeling of victory when the boys won in 2010. because it had been so long since this franchise had actually won and the fact that it was the first win as the "San Francisco Giants", not "New York Giants", 2010 was so, incredibly sweet!!! don't get me wrong, there were some seriously awesome things that happened to get us to the 2012 win - two playoff comebacks, a well-rounded team with many firsts for some of the players (like marco scutaro), and a sweep for the underdog team that was counted out! take that, odds makers!



so, how do i celebrate? by baking! in 2010, i made caramel apple cider cupcakes...this year, i decided on pumpkin cakepops. i figured they are super of-the-season and i also hadn't made cakepops in quite some time. what was also perfect was the giants victory parade was set for halloween day and there was orange & black everywhere!

PUMPKIN CAKEPOPS
pumpkin cupcake recipe posted on allrecipes.com by javaru
  • 2 1/4 c all-purpose flour
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1/2 t ground allspice
  • 1/2 t salt
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/2 c butter, softened
  • 1 c white sugar
  • 1/3 c brown sugar
  • 2 eggs, room temperature
  • 3/4 c milk
  • 1 c pumpkin puree (i actually use the whole 15 oz can)
preheat oven to 375°F. grease 9x11 baking pan. sift together flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, & baking soda. set aside.

in a separate bowl, beat butter, white sugar, & brown sugar with an electric mixer until light & fluffy. add eggs, one at a time, blending each before adding the next. stir in milk & pumpkin. stir in flour mixture until just incorporated. pour into greased pan.

bake for 25-30 mins until golden. cool in the pan for 5 mins, then transfer to cooling rack to cool completely.

**my yummy tip: i bake the cake the night before and make the cakepops the following day. ideally, the cake should be completely cool.**

cream cheese frosting
  • 4 T butter (1/2 stick), softened
  • 4 oz cream cheese (1/2 package), softened
  • 2 c powdered sugar
  • 1/2 t vanilla extract
once the cake is cooled, prepare frosting. whip butter & cream cheese. mix in powdered sugar, then vanilla extract.

cakepop assembly
  • prepared cake, crumbled
  • prepared frosting
  • 3-4 bags of candy melts
  • 1/2 c vegetable oil, divided
  • 40-50 lollipop sticks
  • floral foam block
whip the cake & frosting together. roll about 40 golf size balls - the consistency of the mixture should allow the ball to keep its shape and stick together. place on a parchment lined baking sheet.

heat one bag of candy melts per bag instructions. add 1/8-1/4 c of oil to the melts. dip one end of the lollipop stick in the candy melt & stick into prepared balls. place tray into freezer for 30 mins.

remove from freezer and reheat candy melts, stir. dip the cakepops in the candy melt and stick upright into foam blocks to cool & harden the candy coating. add decoration, if desired.
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