Spiderweb Cake Pops Recipes

Steps:

• Line a baking sheet with parchment or a silicon baking mat.
• Cut the apples lengthwise (stem to bottom) into 4 thick slices each. Remove any visible seeds and keep the core intact. The end slices will be rounded; cut a thin slice off so they lay flat. Poke a small hole in the bottom of each slice with a wooden ice-pop stick and push halfway into the apple.
• Combine the bittersweet chocolate and 1 teaspoon of the coconut oil in a medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Add the white chocolate and remaining 1 teaspoon coconut oil to another medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth.
• Dip half of the apple slices completely in the bittersweet chocolate, letting the excess drip back into the bowl, and place on the prepared baking sheet. Dip the remaining apple slices in the white chocolate. Let sit at room temperature so the chocolate thickens a bit, 10 to 15 minutes.
• Transfer the leftover dark and white chocolate to 2 separate small resealable plastic bags and snip a small corner off each bag. Pipe 3 to 4 dark chocolate concentric circles on the white chocolate-dipped apples and visa-versa. Drag a toothpick through the circles, starting the center and working your way out to create a spider web design. Refrigerate until hardened, 15 to 20 minutes.

Steps:

• For the cake pops: Line a baking sheet with parchment paper. Combine the cake crumbs and frosting in a large bowl. Work the frosting into the crumbs with your hands until it forms a thick paste and can be easily rolled into balls.
• Roll into 12 balls and place on the prepared baking sheet using a 1-ounce ice-cream scoop. Freeze until almost solid, 20 to 30 minutes.
• For the decoration: Melt the black chocolate discs in the top of a double boiler or in the microwave. Put the sanding sugar into a bowl. Remove the cake pop balls from the freezer and insert a lollipop stick or straw into each. Dip a cake ball into the black chocolate and swirl to coat completely, allowing any excess to drip off. Sprinkle generously with sanding sugar. Stand the cake pop, stick up, on the prepared baking sheet. Dip the ends of 8 licorice lengths into the black chocolate and attach to the cake pop to form the spider's legs. Repeat with the remaining cake balls.
• Use a toothpick to dab a tiny bit of black chocolate to adhere the candy eyes. Let set completely at room temperature or in the refrigerator until ready to serve.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, butter, milk, vanilla if using, and salt, and whip on low speed until incorporated. Turn the speed up to high and whip until the buttercream is smooth, scraping down the sides of the bowl once or twice. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter.
• Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.