Description
These Halloween Cake Pops are a festive and fun treat, perfect for parties and celebrations. Made with moist red velvet cake and cream cheese frosting, shaped into spooky ghost and mummy figures, and dipped in smooth white chocolate coating with creative decorations, these cake pops are sure to delight both kids and adults alike.
Ingredients
Units
Scale
Cake
- 1 box Red Velvet Cake Mix
- 3 large eggs
- 1/2 cup oil
- 1 1/4 cup water
- 5 tbsp cream cheese frosting
Coating & Decoration
- 20 oz white chocolate candy melting wafers
- 1 1/2 tbsp black gel food color
- 1/3 cup vegetable shortening
- Candy eyeballs for decorating
- 50 inch black/white ribbon for decorating
- Cake pop sticks
Instructions
- Preheat and Bake Cake: Preheat your oven to 350°F. In a large mixing bowl, beat the red velvet cake mix, eggs, oil, and water on medium speed for two minutes until smooth. Pour the batter into a greased 9×13 inch baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Crumble Cake: Let the cake cool in the dish for 10 minutes, then turn it out onto a cooling rack to cool completely. Once cooled, break the cake into pieces and process in a food processor until it forms fine crumbs.
- Mix with Frosting and Shape: Transfer the cake crumbs to a large bowl and add 5 tablespoons of cream cheese frosting. Mix thoroughly until a dough-like consistency forms. Using your hands, roll 2-inch balls from the mixture. Shape four of the balls into cylindrical ghosts by slightly elongating and fanning out one end to form the ghost shape.
- Attach Sticks: Melt about 15 wafers and dip one end of each cake pop stick about 1 inch into the melted chocolate. While still wet, insert into each cake ball about two-thirds of the way in. Wipe off excess candy from the base and refrigerate the pops for 15 minutes to set the sticks.
- Prepare Coating: In a narrow jar or cup, combine half of the white chocolate wafers and half of the vegetable shortening. Heat in the microwave at 30-second intervals, stirring in between, until smooth and the right consistency to dip the pops.
- Dip the Cake Pops: Dip each cake pop into the coating, pushing down gently once without moving to avoid loosening the stick. Hold upright to allow excess coating to drip off, tapping the stick gently. Place the dipped pops upright in a cake pop stand or foam block. Allow to set for 15 minutes.
- Decorate Mummies: Re-melt the remaining coating (adding a bit of shortening if needed) and fill a piping bag with a #3 tip. Pipe straight lines back and forth over four of the cake pops to create mummy bandages. Flip and repeat on the back carefully. Pipe small dots for eyes and quickly press candy eyeballs onto them. Let set.
- Prepare Black Icing: Melt the remaining candy wafers and shortening together, then mix in the black gel food color. Transfer to a piping bag or squeeze bottle for decorating.
- Decorate Jack Skellington: Cut the ribbon into five 10-inch pieces and tie bows around five round cake pops. Use the black icing to pipe Jack Skellington’s face designs securely on these pops, then set in the holder.
- Decorate Ghosts: Use the black icing to place small dots where candy eyeballs will attach on the ghost pops. Pipe large round mouths. Allow to dry fully in the cake pop holder.
- Display and Serve: Arrange your decorated cake pops in the holder and display them at your Halloween party for a spooky and delicious treat.
Notes
- Storage: Store cake pops in an airtight container at room temperature for 3-4 days or refrigerate for 5-7 days to extend freshness.
- Freezing: Freeze cake pops in a freezer-safe container separated by wax paper layers. Seal tightly and freeze for 6-8 weeks. Thaw before serving.
- Use a narrow jar or cup for dipping to control the amount of coating used and maintain proper consistency.
- Pipe decorations carefully for best results and allow them adequate drying time.
