Halloween Cake Pops
Make these easy and delicious Halloween cake pops as the perfect portable treat at your Halloween party.
Servings: 15 cake pops
Cost: $6
Equipment
- 1 stand mixer or hand mixer
- 1 glass bowl microwave safe
- 1 food processor optional
- 1 piping bag for detail and design work- you could also use a small ziploc baggie.
- 1 knife for cutting oreos for bat wings
- 15 cake pop sticks
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
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.
