Description
Delightfully festive and bite-sized, these Halloween Cake Pops combine moist white cake with creamy frosting and a luscious chocolate coating. Perfect for spooky celebrations, they can be decorated as pumpkins, mummies, or adorned with fun sprinkles to create a festive treat everyone will love.
Ingredients
Scale
Cake
- 15 ounce box white cake mix
Frosting and Coating
- 1 stick salted butter, softened
- 2 to 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
Chocolate Melting Wafers
- 5 ounce chocolate melting wafers
- 10 ounce package white chocolate melting wafers (preferably Ghirardelli)
- 10 ounces orange melting wafers
Decorations
- Green frosting
- Black edible ink pen
Instructions
- Bake the Cake: Prepare the white cake according to the package directions and bake it in a 9×13 inch pan. Allow the cake to cool completely before proceeding to the next step.
- Make the Frosting: In a mixing bowl, cream the softened salted butter. Gradually beat in powdered sugar, vanilla extract, and heavy cream or milk until smooth and spreadable. Adjust the powdered sugar or cream amount to achieve the right consistency.
- Crumble the Cake: Once the cake is cooled, crumble it into fine crumbs in a large bowl, ensuring no large chunks remain for easier mixing.
- Mix Cake and Frosting: Combine the cake crumbs with the frosting a little at a time, mixing thoroughly until the mixture holds together and can be shaped into balls without falling apart.
- Shape Cake Pops: Using your hands, form the mixture into small bite-sized balls. Place them on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes to firm up.
- Melt Chocolate Coatings: Melt the chocolate melting wafers, white chocolate melting wafers, and orange melting wafers separately in microwave-safe bowls following package instructions until smooth.
- Coat Cake Pops: Dip each cake ball into the melted chocolate of choice, tapping off excess, then place back on parchment to set. Repeat until all pops are coated.
- Decorate: Use green frosting and black edible ink pens to decorate the cake pops as pumpkins, mummies, or with festive sprinkles according to personal creative preference.
- Allow to Set: Refrigerate the decorated cake pops until the coating hardens completely before serving.
Notes
- These cake pops are fun to decorate for Halloween but can be adapted with any design or color for other occasions.
- Make sure the cake is completely cooled before crumbling to avoid clumping.
- Chilling the cake balls before coating prevents them from falling apart when dipped in chocolate.
- Use good quality melting wafers for a smooth and shiny coating.
- Store cake pops refrigerated and consume within 3-4 days for best freshness.
Nutrition
- Serving Size: 1 cake pop
- Calories: 110
- Sugar: 15 g
- Sodium: 36 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 9 mg
