Description
Create festive Halloween Cake Pops with red velvet cake, cream cheese frosting, and white chocolate coating. Decorated as mummies, ghosts, and Jack Skellington faces, these treats are perfect for Halloween parties and celebrations.
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
Decoration
- 1½ tbsp black gel food color
- candy eyeballs for decorating
- 50 inch black/white ribbon for decorating
- cake pop sticks
Instructions
- Preheat and Mix: Preheat your oven to 350°F. In a large mixing bowl, beat the red velvet cake mix, eggs, oil, and water at medium speed for two minutes until smooth.
- Bake the Cake: Pour the batter into a greased 9×13 baking dish. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the dish for 10 minutes, then transfer to a rack to cool completely.
- Prepare Cake Crumbs: Break the cooled cake into pieces and pulse in a food processor until fine crumbs form. Transfer crumbs to a large bowl and mix in the cream cheese frosting until fully combined.
- Shape Cake Pops: Roll the mixture into 2-inch balls with your hands. For ghosts, roll four balls into cylindrical shapes and fan out one end to create the ghost shape.
- Attach Sticks: Melt about 15 white candy wafers. Dip one end of each cake pop stick about 1 inch into the melted coating, then insert the stick into each cake ball about 2/3 of the way through. Clean off excess coating and refrigerate pops for 15 minutes to set.
- Prepare Coating: In a narrow jar or cup, melt half the remaining white chocolate wafers with half of the vegetable shortening, stirring every 30 seconds in the microwave until smooth and dip-ready.
- Dip Cake Pops: Dip each cake pop into the melted coating, submerging fully without moving side to side. Hold upright and tap the stick gently to let excess drip off. Place pops upright in a stand or foam and set for 15 minutes.
- Decorate Mummies: Remelt the reserved coating if needed and place it in a piping bag with a #3 tip. Pipe straight lines over four cake pops to create mummy ‘bandages’ front and back. Add small dots of coating as glue and place candy eyeballs on top to finish mummy faces. Let set.
- Prepare Black Coating: Melt remaining wafers and shortening, then mix in black gel food color until smooth. Fill a piping bag or dispensing bottle with this black coating 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 facial features. Place in the pop holder.
- Decorate Ghosts: Use the black icing to add two small eyes and a large round mouth on ghost-shaped cake pops. Allow decorations to dry completely in the holder.
- Display and Serve: Arrange all decorated cake pops in a stand or 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.
- Freeze cake pops in a freezer-safe container with wax paper between layers for 6-8 weeks.
- Use a cake pop stand, foam, or container filled with beans or rice to hold the cake pops upright during decorating.
- Gently tap the cake pop stick instead of swirling to avoid loosening the stick while dipping.
- You can substitute vegetable shortening with coconut oil if preferred.
Nutrition
- Serving Size: 1 cake pop
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
