Description
Delight your Halloween party guests with these festive Halloween Cake Pops featuring red velvet cake, cream cheese frosting, and fun spooky decorations like mummy bandages, ghosts, and Jack Skellington faces. Easy to make and perfect for a festive treat!
Ingredients
Scale
Cake
- 1 box red velvet cake mix
- 3 large eggs
- ½ cup oil
- 1¼ cup water
Frosting and Coating
- 5 tbsp cream cheese frosting
- 20 oz white chocolate candy melting wafers
- ⅓ cup vegetable shortening
- 1½ tbsp black gel food color
Decorations
- Candy eyeballs for decorating
- 50 inch black and white ribbon for decorating
- Cake pop sticks
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the red velvet cake.
- Mix Cake Batter: In a large mixing bowl, beat the cake mix, eggs, oil, and water at medium speed for two minutes until smooth and well combined.
- Bake Cake: Pour the batter into a greased 9×13 inch baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool in the dish for 10 minutes, then turn it out onto a cooling rack to cool completely.
- Make Cake Crumbs: Break the cooled cake into pieces and process in a food processor until finely crumbled, then transfer to a large bowl.
- Combine with Frosting: Add the cream cheese frosting to the cake crumbs and mix thoroughly until well combined and moldable.
- Shape Cake Pops: Roll 2-inch balls from the mixture for standard cake pops. Roll 4 balls slightly longer and fan out one end to create ghost shapes.
- Attach Sticks: Melt about 15 of the white candy wafers. Dip one end of each cake pop stick about 1 inch deep into the melted candy, then insert it about two-thirds into the cake pops. Clean excess candy and refrigerate for 15 minutes to set.
- Prepare Coating: Melt half of the white candy wafers with half the vegetable shortening in a microwave-safe jar, stirring every 30 seconds until smooth and suitable for dipping.
- Dip Cake Pops: Dip each cake pop into the coating, submerging fully without twisting the stick. Hold above the container to let excess drip off, then place upright in a cake pop stand or container filled with rice or beans to set for 15 minutes.
- Decorate Mummies: Warm remaining coating and add more shortening if needed. Fill a piping bag with a #3 tip and pipe overlapping lines on four cake pops to mimic mummy bandages. Add dots of coating as glue and place candy eyeballs on top. Allow to set.
- Create Jack Skellington Pops: Melt the remaining candy wafers with shortening and black gel food color, mix well. Use a piping bag or dispensing bottle to draw Jack Skellington faces on round cake pops. Tie 10-inch ribbon bows around the sticks and secure.
- Decorate Ghosts: Use the black icing to add small dots for eyes and make a large round mouth on the ghost-shaped cake pops. Allow decorations to dry completely.
- Display: Arrange all decorated cake pops in the stand and display for your Halloween party.
Notes
- Store cake pops in an airtight container at room temperature for 3-4 days or refrigerate for 5-7 days.
- To freeze, place cake pops in a freezer-safe container separated by wax paper and freeze for 6-8 weeks.
- Use a narrow jar or cup for dipping cake pops to minimize excess coating and waste.
- Microwave melting should be done in 30-second increments for best results and to prevent burning.
- Use a cake pop stand or alternatives like a container filled with rice or beans to hold pops upright while coating and drying.
- Adding vegetable shortening to the candy melts helps achieve a smooth, dip-ready consistency.
Nutrition
- Serving Size: 1 cake pop
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
