Golden Snitch Butterbeer Cake Pops

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Is there anything in that title that isn’t perfect?

Because we have our Harry Potter House cocktail battle going on right now, it only made sense to reward everyone who has participated so far. If you haven’t checked out the competition yet, head to the Silver Spork News Facebook page and like, comment, and share your house’s cocktail and shot recipe. Whichever house wins will get an additional cocktail and shot designed for them. Tempting? You’re damn right it is.

But no matter what house you’re in, every Sporker is a winner, and that’s why you should know exactly what it’s like to catch the golden snitch. This recipe is for winners, (i.e. our readers) and is a butterbeer flavored cake ball. Much like the Golden Snidget that the modern day snitch is modeled after, don’t squeeze these imitation snitches too hard. Neither birds nor cake appreciates a firm grasp.

Golden Snitch Butterbeer Cake Pops

Ingredients
1 batch of butterbeer cake
1 batch of butterbeer frosting
2 bags of yellow candy melts
1 container of edible gold pearl dust
1 pound gum paste
Lollipop sticks

Have you ever heard of these ingredients before? No worries. Most of them are available at cooking supply stores. And we’ve provided a link for the butterbeer stuff.

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Instructions for wings
Roll out gum paste in batches on wax or parchment paper until approximately 1/8” thick, using vegetable oil as needed to keep moist and pliable.

Cut out wings in desired shape (use a card stock template if desired to keep consistent shape and size) using an X-Acto knife.

Place wing shapes on a curved surface (such as a rolling pin) to dry for several hours or until sturdy.

Repeat until all gum paste is used or until desired number of wings have been created. Brush with gold dust if desired.

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Instructions for cake balls
Bake original butterbeer cake recipe in a 13×9” pan for 23 – 25 minutes or until a tester comes out clean. Let cool.

Make butterbeer frosting according to original recipe.

Crumble cake in a large mixing bowl and combine with frosting until firm, moldable consistency is reached.

Mold cake mixture into balls of desired size using your hands.

Place balls in freezer.

Melt candy melts in microwave according to package instructions.

Remove balls from freezer. Press lollipop sticks into each ball to make a hole. Then, dip tips of sticks into candy and press them back into the holes to secure. Place pops (ball side on a plate or sheet tray, sticks up) back in freezer until candy sets, 5 to 10 minutes.

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When candy is set, remove pops from freezer and dip in candy mixture until all cake balls are coated in candy. Use a spoon, lollipop stick, or toothpick to help distribute candy if needed. Stick cake pop sticks into a Styrofoam block to keep upright as candy sets.

When the candy is set, use a small craft brush to apply gold dust liberally to the surface.

To attach wings, use an X-Acto knife or toothpick to create wing slots in the side of each cake ball. Stick wings in slots, using melted candy as needed to help secure. Repeat until all cake pops are created. Enjoy!

Post by Ian Sims. Recipe and photos from amybites.com