One of the fun parts about Halloween is making spooky things cute and special for kiddos. These bat, ghost and pumpkin characters are fun Halloween cake pops that are sure to be a hit at any party.
To make these you can use a box cake mix and store bought frosting or you can make your own from scratch. I like to break up this recipe into two sessions. First I bake the cake and make the cake pop balls, and then the second day or before the event I do the decorating. This cuts down on the amount of dishes you have to do and how long you’re working on them at a time.
Recipe Quick Guide- Halloween Cake Pops
Ready In: 1 hour, 30 minutes
Serves: 10-12 people
Main Ingredients: Cake, melted chocolate
Why You’ll Love It: These are so cute and perfect for any Halloween party!
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Key Ingredients
- Cake mix
- Halloween frosting (I just used purple!)
- Decorative accents like googley eyes, mini oreos for bat wings, or sprinkles and frosting.
Tips and Other Halloween Cake Pop Ideas
- Make a mummy instead of a ghost by using white icing or additional white chocolate and spinning it around the cake pop after the first layer has dried.
- Use green food coloring or chocolate wafers to make a monster cake pop.
- Make a witch by adding a cone hat.
- Add festive sprinkles and icing in fun Halloween-themed colors.
- Use a mini muffin pan to flash freeze them in, it’s the perfect size for these treats!
How to Make Halloween Cake Pops
Step 1. First, bake your cake following the box instructions. Swap milk for water for a more flavorful cake.
After cake has cooled, using a fork or your fingers scrap off the top portion of that cake that’s turned golden brown. Then crumble the cake into a bowl.
Here’s where you can either use a hand mixer or a food processor to get the cake mix really fine before adding frosting.
Step 2. Add your frosting to the mixture and use your hand mixer to combine well. The frosting acts as the glue holding the cake batter together. If it’s too crumbly add a spoonful at a time until you reach the desired consistency. It should hold together on it’s own but not be overly sticky.
Step 3. Then roll your cake balls, I go for approximately a nickel size.
Next, you’re going to flash freeze them for around 20 minutes. I like putting them in a mini muffin tin because it contains them well and helps me double check the sizing.
Step 4. Melt your chocolate. Removed the cake pops from the freezer and dip one stick in the melted chocolate.
Then add the cake pop to it. This will help keep the cake pop on the stick.
Dip your cake pop in the chocolate, (make sure it’s thin enough that you can easily dip the cake) and spin around until covered.
Remove from the chocolate and allow one side to drip off any excess chocolate.
Place in your cake pop stand or a jar of packed sugar to allow the chocolate to harden.
Making a Pumpkin Cake Pop
To make a pumpkin cake pop, use orange food coloring or orange melting wafers.
Using black royal icing or a food pen, add your pumpkin face.
For a variation you could make a spooky face or use googley eyes instead of icing.
How to Make a Bat Cake Pop
Step 1. Use purple icing for a fun and spooky color. To make oreo wings, cut a mini oreo in half. Adhere to the bat by using a knife and gently making a dent in the chocolate shell. Add a bit of chocolate to the edge of the oreo and slide it into place. Hold for a few seconds to secure. You could also add it immediately after dipping the cake pop in chocolate.
Step 2. Add googley eyes, securing with royal icing or additional melted chocolate.
Ghost Cake Pop Directions
The ghost is the simplest of the Halloween crew! Dip your cake pop into melted white chocolate and add eyes with either googley eyes or icing.
Get the Recipe
Ingredients
- 1 box cake mix (in flavor of choice, I used oreo funfetti)
- 1 cup milk (this is so you can swap the milk for the water in the cake mix instructions)
- ⅓ cup frosting (I used purple funfetti)
- ½ cup oil (sunflower or vegetable)
- 4 egg whites
- 1 bag white chocolate chips (or white melting wafers)
- food coloring (in colors of choice)
Equipment
Instructions
Making Your Cake Pops
- First, bake your cake following the box instructions. I do recommend swapping milk for the 1 cup of water, this adds flavor to the cake.
- For this recipe, I use half of a baked cake. I like to wrap up the other half and freeze it. This will make about 12-15 cake pops. If you need a larger batch use the whole cake.
- After cake has cooled, using a fork or your fingers scrap off the top portion of that cake that's turned golden brown. Then crumble the cake into a bowl.
- Add your frosting to the mixture and use your hand mixer to combine well. The frosting acts as the glue holding the cake batter together. If it's too crumbly add a spoonful at a time until you reach the desired consistency. It should hold together on it's own but not be overly sticky.
- Then roll your cake balls, I go for approximately a nickel size. Next, you're going to flash freeze them for around 20 minutes. I like putting them in a mini muffin tin because it contains them well and helps me double check the sizing.
- While your cake pops are in the freezer, prep your chocolate. After the chocolate is melted and you've removed the cake pops from the freezer, dip one stick in the melted chocolate, and then add the cake pop to it. This will help keep the cake pop on the stick.
- Dip your cake pop in the chocolate, (make sure it's thin enough that you can easily dip the cake) and spin around until covered. Remove from the chocolate and allow one side to drip off any excess chocolate. Place in your cake pop stand or a jar of packed sugar to allow the chocolate to harden.
Pumpkin Cake Pop
- Use orange food coloring or orange melting wafers to make your cake pop orange.
- Using black royal icing or a food pen, add your pumpkin face. For a variation you could make a spooky face or use googley eyes instead of icing.
Bat Cake Pop
- Use purple icing for a fun and spooky color.
- Add googley eyes, securing with royal icing or additional melted chocolate. To make oreo wings, cut a mini oreo in half. Adhere to the bat by using a knife and gently making a dent in the chocolate shell. Add a bit of chocolate to the edge of the oreo and slide it into place. Hold for a few seconds to secure. You could also add it immediately after dipping the cake pop in chocolate.
Ghost Cake Pop
- This little guy is all about the googly eyes! You can add a facial expression using royal icing if desired, but the best thing about the ghost cake pop is how simple it is.
Storage
- Store your cake pops at room temperature for up to 1 week.
Notes
- I like to bake the cake one day, then make the pops and decorate a second day to break it up a bit.
- For this recipe, I use half of a baked cake. I like to wrap up the other half and freeze it. This will make about 12-15 cake pops. If you need a larger batch use the whole cake.
- Use a hand mixer or a food processor to get the cake mix really fine before adding frosting.
- If you’re going to freeze the cake pops for a later date, freezing them before decorating is much easier. They’ll last for 3-4 weeks in the freezer.
- If you don’t have a cake pop stand you can use a glass with packed sugar.
- Turn your ghost cake pop into a mummy by letting the chocolate harden, then add more icing around the cake pop in swirls.
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