Description
Delightfully spooky Halloween Cake Pops featuring red velvet cake, cream cheese frosting, and white chocolate coating, decorated as ghosts, mummies, and Jack Skellington, perfect for festive celebrations.
Ingredients
Scale
Cake
- 1 box Red Velvet Cake Mix
- 3 large eggs
- ½ cup oil
- 1¼ cup water
Assembly
- 5 tbsp cream cheese frosting
- cake pop sticks
Coating & Decoration
- 20 oz white chocolate candy melting wafers
- 1½ tbsp black gel food color
- ⅓ cup vegetable shortening
- candy eyeballs for decorating
- 50 inch black/white ribbon for decorating
Instructions
- Preheat and bake cake: Preheat oven to 350°F. In a large mixing bowl, beat the cake mix, eggs, oil, and water at medium speed for two minutes. Pour into a greased 9×13 baking dish and bake for 30 minutes until a toothpick comes out clean. Cool in the dish for 10 minutes, then transfer to a cooling rack to cool completely.
- Prepare cake crumbs: Break cooled cake into pieces and pulse in a food processor until fine crumbs form. Transfer crumbs to a large bowl and mix with cream cheese frosting until well combined.
- Shape cake pops: Roll the mixture into 2-inch balls with your hands. For ghost shapes, shape 4 balls into slightly elongated cylinders with one end fanned out.
- Attach sticks: Melt about 15 white candy wafers. Dip one end of each cake pop stick into the melted candy about 1 inch deep. Insert sticks 2/3 into each shaped cake ball while coating is wet. Wipe excess candy off and refrigerate pops for 15 minutes to set.
- Prepare coating: In a narrow jar or cup, combine half the melting wafers with half the shortening. Melt in microwave stirring every 30 seconds until smooth and dip-friendly.
- Dip cake pops: Dip each cake pop into the coating once; avoid twisting to prevent stick loosening. Allow excess coating to drip off by holding still and tapping the stick. Place dipped cake pops upright in a stand or foam holder and let set for 15 minutes.
- Decorate mummies: Warm remaining coating and add more shortening if needed. Transfer to a piping bag with a #3 tip. Pipe straight lines back and forth on four round cake pops to create mummy bandages. Add dots of icing as adhesive and place candy eyeballs. Let set in holder.
- Decorate Jack Skellington: Melt remaining wafers and shortening, mix in black gel food color thoroughly. Use piping bag or dispensing bottle to pipe Jack Skellington’s face on remaining round cake pops. Tie 10-inch ribbons as bows around sticks and place in holder.
- Decorate ghosts: Use black icing to dot eyes for candy eyeballs and pipe a large round mouth. Attach eyeballs on the dots and allow to dry in cake pop holder.
- Display: Arrange decorated cake pops on a stand or preferred holder for a festive Halloween party display.
Notes
- Store cake pops in an airtight container at room temperature for 3-4 days or refrigerate for 5-7 days to keep fresh.
- Freeze cake pops in a freezer-safe container with layers separated by wax paper; freeze up to 6-8 weeks.
- Use a narrow container for melting coating to achieve easier dipping without excessive leftover coating.
- When dipping, avoid twisting the cake pop to keep the stick firmly attached.
- Use additional shortening to adjust coating consistency if it becomes too thick during decorating.
- Refrigerate sticks inserted into cake pops before dipping to help them set firmly.
Nutrition
- Serving Size: 1 cake pop
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
