Description
Celebrate Halloween with these festive Halloween Cake Pops made from red velvet cake and cream cheese frosting, coated in white chocolate and decorated as spooky ghosts, mummies, and Jack Skellington faces. Perfect for parties and easy to customize with candy eyes and ribbons.
Ingredients
Scale
Cake
- 1 box Red Velvet Cake Mix
- 3 large eggs
- ½ cup oil
- 1¼ cup water
- 5 tbsp cream cheese frosting
Coating and 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
- Cake pop sticks
Instructions
- Preheat the oven: Preheat your oven to 350°F to prepare for baking the cake.
- Mix the batter: In a large mixing bowl, beat the red velvet cake mix, eggs, oil, and water at medium speed for two minutes until well combined.
- Bake the 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 the cake: Allow the cake to cool in the dish for 10 minutes, then turn it out onto a cooling rack to cool completely.
- Prepare cake crumbs: Break the cooled cake into pieces and process in a food processor until fine crumbs form. Transfer crumbs to a large mixing bowl.
- Combine with frosting: Add the cream cheese frosting to the crumbs and mix well to form a dough-like consistency.
- Shape cake pops: Roll the mixture into 2-inch balls. Shape four of these balls into a slightly more cylindrical, fanned-out shape to resemble ghosts.
- Insert sticks: Melt about 15 wafer discs and dip one end of each cake pop stick about 1 inch deep into the melted candy, then insert into the shaped cake pops about 2/3 of the way in. Wipe excess candy with your finger and refrigerate for 15 minutes to set.
- Melt coating: In a narrow jar or cup, melt half of the white chocolate wafers with half of the vegetable shortening in the microwave, stirring every 30 seconds until smooth.
- Dip cake pops: Dip each cake pop into the coating by pushing down once, then lift and allow excess to drip off while holding still. Place the dipped pops upright in a holder and let set for 15 minutes.
- Decorate mummies: Warm remaining coating and add a little more shortening if needed. Transfer to a piping bag with a #3 tip and pipe straight lines back and forth over four cake pops to look like mummy bandages. Pipe small dots for eyes and place candy eyeballs on top. Let set.
- Make black icing: Melt the remaining wafers and shortening, then mix in black gel food color. Transfer to a piping bag or dispensing bottle.
- Decorate Jack Skellington: Tie ribbons into bows and attach to five round cake pops. Use black icing to pipe Jack Skellington’s face on these pops.
- Decorate ghosts: Using black icing, dot where the eyes will be on the ghost-shaped pops, attach candy eyeballs with a small dot of icing, and pipe a big round mouth. Allow to dry.
- Display: Arrange cake pops in the holder and display as the centerpiece 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.
- Freeze cake pops for 6-8 weeks in an appropriate container with wax paper separating layers.
- Use a narrow jar or cup to dip the cake pops to minimize waste of coating wafers.
- If coating begins to thicken, reheat gently and add a little vegetable shortening to achieve a smooth consistency.
- Use a cake pop stand, foam block, or a container filled with beans or rice to hold the cake pops upright while drying.
Nutrition
- Serving Size: 1 cake pop
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
