Spooktacular Halloween Cake Pops


Halloween cake popsWe were recently invited to a Halloween party and I didn’t want to arrive empty-handed. Anyone who knows me, knows that I love to stick to a theme when it comes to a party. In the Halloween spirit, I figured why not bake and design Halloween-themed cake pops?! Little did I know, cake pops are a ton of work but the end result was totally worth it.

Continue reading for my easy-to-follow guide and you can bake and design your own pumpkin and ghost cake pops.



Halloween cake pop ingredients

Halloween cake pop ingredients (Note: Cobbler’s not touching any food!)

Here’s What You Need:

Here’s What To Do:

1. Follow the cake mix instructions to bake your cake. Let the cake stand and cool for at least 30 minutes.

2. Crumble the cake into a large mixing bowl. Using a spatula or your hands (messier but easier), mix in 1 canister of icing.

Mix the icing in with your crumbled cake

Make the cake pop batter by mixing icing in with your crumbled cake

3. Once all of the icing is mixed into the cake, it’s time to start forming small balls. I recommend using a batter scooper to measure even amounts of batter for each pop. Once you scoop the batter, form it by rolling a ball between your hands. Place the pop on cookie sheets covered with wax paper. One box of cake mix should make about 18- 24 medium-sized cake pops.

As you roll each cake pop ball, place it on a wax paper-covered cookie sheet

As you make each cake pop ball, place it on a wax paper-covered cookie sheet

4. Once all of the cake pop balls are formed, put them in a Pyrex dish with a sealed lid and place in the freezer for 20 minutes. It’s important to keep the balls chilled before moving on to the next step. Or, do as I did and store the cake pops in the fridge overnight if you don’t have time to complete the next steps until the next day.

Chill the cake pops in the freezer for 20 minutes

Seal the cake pops in an air tight container and chill in the freezer for 20 minutes

5. Melt the chocolate wafers in a microwave safe dish. Pour 1/4 of the bag in a bowl at a time and heat on 50% power for 30 seconds at a time. Stir the chocolate in between each interval and repeat until melted. Learn from my mistake, it is possible to over-melt the chocolate. It will become harder and harder the more you mix and microwave it. Avoid over-melting by only using power 50% and 30 second increments.

6. Now it’s time to coat each cake pop and start decorating. Dip the cake pop stick in the melted chocolate and then gently press it half way into the cake pop. Dip the pop into the melted chocolate and let the excess drip off of the pop. If you want to sprinkle the cake pop, now is the time. The chocolate dries fairly quickly.

7. Hold the chocolate-covered cake pop for about 30 seconds as the chocolate begins to dry. Carefully place the pop in the drying rack.

8. Repeat steps 6 and 7 until all of the cake pops are covered with melted chocolate. Here are a few important tips:

  • After 5 or 10 minutes, the melted chocolate may begin to get gummy. Place it back in the microwave on 50% power for 30 seconds. Stir and repeat until the chocolate is smooth and easy to work with.
  • If there is a lot of excess melted chocolate after you dip your cake pop, use your free hand to gently tap the hand holding the cake pop stick.
  • Only work with one color of melted chocolate at a time. Coat half of your pops in white colored chocolate for the ghost design, and the other half in orange-colored chocolate for the pumpkin design.
  • Ghost design: Use white colored melted chocolate and no sprinkles.
  • Pumpkin design: Use orange-colored melted chocolate and coat with orange sprinkles immediately after dipping the pop. Gently press a green tic tac half way into the top of the cake pop. It will set and secure into place as the chocolate dries.

9. Once all of the pops are coated in chocolate and mostly dry, you can begin decorating the pops with the black icing tube. For the ghosts, make simple and silly faces–think big oval eyes and mouths. For the pumpkins, mimic the typical Jack-o-Lantern faces–think triangle-shaped eyes and toothy smiles.

Use black decorating icing to make ghost and pumpkin faces

Use black decorating icing to make ghost and pumpkin faces (I had to call in backup..thanks, Dan!)

10. Let the icing and chocolate dry completely in the cake pop stand. Store finished cake pops in an air-tight container in the fridge if you aren’t ready to enjoy them within the first hour or two.

Here’s The Finished Product:

Halloween cake pops

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s