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Halloween Cake Pops
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Servings:
36 Cake Pops
Author:
2
Course:
Dessert
Cuisine:
American
Keywords:
cake
Halloween
cake pops
đ§ Ingredients
1
box vanilla or spice cake mix
Ingredients called for on cake mix box
Optional: cinnamon or pumpkin pie spice
1 16 oz
jar of vanilla frosting
1 ½ cup
Chocolate candy melts
various colors â your choice
Vegetable or canola oil
Sprinkles to decorate
optional
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Instructions
1
Preheat the oven to 350. Mix the cake mix according to package directions. For a
fall variation, you can mix in 1 tsp of cinnamon or pumpkin pie spice into the
batter.
2
Spread the cake batter out onto a baking sheet and smooth with a spatula. Bake
for 20 minutes. When the cake is finished, let it cake cool completely.
3
Once itâs at room temperature, crumble the whole cake by hand into a large bowl
or stand mixer bowl. Break up all the large crumbles into small pieces.
4
With the mixer speed on low, add in all the frosting one spoonful at a time. The
consistency will start to become wet and coarse. If the mixture is dry, add in
more frosting, but be careful to not let it get too moist and become a paste!
5
Roll out all of the cake pops into about a 1-inch ball using your hands. Set
aside into a container. Once all the balls are rolled, place the container into
the freezer for a minimum of one hour.
6
While frosting the cake balls, they need to remain very cold. Only take out a
few balls at a time to work with and keep the rest in the freezer. While working
in batches, pick the color youâre going to frost with first if youâre using
multiple different colored chocolate.
7
In a small microwaveable bowl, pour in Âź cup of the chocolate melts to coat 4
pops or ½ cup to coat 8 pops. Heat in the microwave for 2 minutes, but stopping
to stir every 30 seconds.
8
Pour in 1 tsp of canola or vegetable oil if you melted Âź cup of chocolate melts,
2 tsp if you used ½ cup, and so on. Stir well into the chocolate. This will make
your chocolate very runny and will easily coat the cake balls. It also adds
shine to the color.
9
At this point, you can decide to either keep them as cake balls and simply spoon
the melted chocolate over the balls or you can attach lollipop sticks.
10
LOLLIPOP STICKS: To turn the cake balls into cake pops, first youâll take your
lollipop stick and dab the end in the melted chocolate. This will help keep it
in place. Then, stick it about halfway through your cake ball. You can use a
Styrofoam box or simply an upside-down cardboard box with holes punched out with
a pencil to hold the pops as you work. Hold the lollipop stick while you dunk
the balls in the chocolate. Roll around until itâs fully coated then let the
excess drip off. Place in your Styrofoam or cardboard box to dry.
11
CAKE BALLS: Place the cake balls that youâre working with on parchment paper.
Take a spoon and slowly pour the chocolate over the top â letting the chocolate
work its way all the way down. If the chocolate isnât running down the sides
quickly, you can add a bit more oil to help it.
12
DECORATING: If youâre adding sprinkles or eyes, do it while the cake balls are
still wet. Otherwise, youâll have to dab the back of the eye sprinkles with
chocolate or drizzle chocolate over top to give the sprinkles something to stick
to. This is the fun part! Add drizzles, sprinkles, eyes, hair, and teeth!
Ă
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