Halloween Desserts // Cute & Spooky Cake Pops
After I made my 4th of July cake pops, the husband could not get enough and begged me to make them for him again. I thought if I was going to make them, I may as well try my hand at cute Halloween designs… and I was pretty excited about the results. So, needless to say, we were eating Halloween desserts during the middle of summer, but they’re amazingly delicious {and unhealthy} no matter what they’re decorated for.
For my full how-to cake pop recipe, go here: Cake Pop Tutorial
A quick cake pop how-to…
1. Follow the directions on the box and bake your cake! –Let cool for about 10 minutes.
2. Now ruin that cake! Dump it into a large bowl and break it up with your fingers into small crumbs.
3. Add your icing! THIS is the crucial step that makes or breaks your pops. You want the insides moist but not wet-tasting… Begin small… I only used two medium spoonfuls of icing. {see the photo above} However, I needed a little bit more icing wight the chocolate cake than I did with the vanilla
4. Mix the icing into your cake crumbs with your hands until it’s blended well.
5. Create cake balls just like you would meatballs, by rolling them in your hand then fingering them into the perfect ball. You can use a small ice cream scooper to get the sizing right, but I just eyeballed them. Create medium balls, not too big, not too small. Set equally apart on a plate.
FOR MY HALLOWEEN CAKE POPS, I decided to make ghostly shapes that were too heavy to be supported by the stick, so I left them upside down, and they turned out great! After I dipped them in the white chocolate, I let the left-over run off to add to the spooky ghost feel and used black “bat” sprinkles sideways for their eyes and 0 mouth.
6. Break off a few rectangles of baker’s chocolate and heat them up in a glass the micro.
– I used a large glass so that in the end I could easily dip and submerge my cake pops into it with ease.
But for now…
7. Dip the {flat} ends of your sticks into the hot chocolate {using the same color your end-pops will be -especially if your sticks will come out the tops rather than the bottoms}, and insert one into each ball.
– Don’t press too hard so that your stick pops through the top OR flattens the top.
8. Place your cake pops in the freezer for about 20 minutes.
9. Break off more chocolate and melt it in your glass… make enough to submerge each cake pop entirely. I went through about two packages of white baker’s chocolate for this entire recipe.
10. One by one, dip and submerge your cake pops into the hot chocolate… then twist and tap until all the excess has dripped off. There is an art to this and it takes a few pops to figure out what works best for you.
NOTE: They’re easier to dip in the chocolate coating when they’re just out of the freezer. So if you’ve got two plates full, keep one in the freezer or fridge until you’re ready. I found my balls starting to fall off their sticks once dipped in the chocolate after they’d thawed for too long. This time I took 3 out at a time and didn’t lose any!
Again… for my full how-to cake pop recipe with photos, go here: Cake Pop Tutorial
Bloody Knifed {Eyeball} Pops…
For these bloody knife cake pops, I created larger balls than my regular cake pops and stabbed them with plastic knives. After dipping them in the white chocolate and allowing them to dry, I used gel icing to create a drippy blood look, then sprinkled deep red sprinkles over them and down along the edges.
Cute & Spooky Cake Pops…
I made a handful of regular cake pops decorated simply with orange and black sprinkles and a few white ones with ghostly faces. I created a few upside down triangles for a Frankenstein look, but I didn’t have green chocolate to really execute them, so I just made them look like zombies.
You can get super creative with how you decorate your Halloween cake pops!
