Halloween Cake Pops
If it’s not obvious yet, I am 100% one of those people who gets SO excited for any given Holiday long before it’s socially acceptable. ESPECIALLY when it comes to Halloween, Thanksgiving, and most of all, Christmas. I just couldn’t wait any longer to make these adorable candy corn & ghost Halloween cake pops.
What Kind Of Molds Can I Use?
Cake pops can be kind of tricky, I’ve had the best luck whenever I use molds like the ones I used in this recipe. I purchased mine from Home Goods but was able to find the same ones on Amazon to share with you all here! Click here for the ghost mold. And click here for the candy corn mold.
These cake pop molds have a little insert at the bottom for popsicle sticks. You can find popsicle sticks here. Once these cakes pops have chilled in the freezer they pop right out of molds nice and smooth! If you’ve ever made cake pops in the past, you may have struggled with the cake pops not keeping a perfect circular shape or maybe they cracked when the cake pop stick was inserted. Whatever issues you may have experienced, I promise you that this recipe and these molds will make cake pops foolproof! 🙂
What Else Can I Use These Molds For?
Luckily, these silicone molds can be used for a variety of confections, not just cake pops. You can use these to make popsicles, fun shaped ice cubes to get festive, easy frozen veggie cubes that you can blend, throw in the freezer then pop in a smoothie, chocolates, and so much more!
While the ghost shapes might be seasonal, the triangles can be used in the summertime to make cute watermelon cake pops, or used around Christmas to make Christmas tree pops too! The possibilities are endless – get creative!
More Cake Recipes You Might Enjoy…
Copycat Little Debbie Christmas Tree Cake
Copycat Little Debbie Christmas Tree Cakes
Holiday Designed Swiss Roll – Master Guide
Grinch Designed Cake
Gingerbread Designed Swiss Roll
Cinnamon Swirl Pancakes
Halloween Cake Pops
16-20
servings35
minutesKeep the screen of your device on.
Ingredients
1 box 1 chocolate cake mix
1 cup 1 unsalted butter, room temperature
2 1/4 cups 2 1/4 confectioner’s sugar
2-3 Tbsp. 2-3 heavy whipping cream
2 tsp. 2 vanilla extract
2 cups 2 white candy melts
1 cup 1 orange candy melts
1/2 cup 1/2 yellow candy melts
1/4 cup 1/4 semi-sweet chocolate chips
3 1/2 Tbsp. 3 1/2 coconut oil, or vegetable oil (divided)
Directions
- Prepare the boxed cake mix according to the directions on the box. Bake until la toothpick inserted comes out clean. Allow the cake to cool down before handling it.
- To make the buttercream, use an electric mixer or stand mixer fit with the whisk attachment, cream together the butter and confectioner’s sugar while gradually adding in the heavy cream one tablespoon at a time. Whisk the buttercream together until light and fluffy and fully combined.
- Once the cake has had some time to cool, add about 1 cup of buttercream to the cake. Use gloves to combine the cake and buttercream until the mixture is nice and smooth.
- You can either do this with gloves by hand or put the cake and buttercream in a mixer fit with the paddle attachment. If the mixture seems a bit dry, add a small amount of buttercream
- Press the cake pop mixture into the silicone molds. Be sure to press the mixture pack down into every corner of the mold. Make sure to flatten the top so the entire cake pop will be nice and smooth.
- Stick a popsicle stick in the bottom of the cake pop mold then allow the cake pops to set for at least 4 hours or overnight.
- Once the cake pops have been cooled, melt the white candy melts with 1 tablespoon of coconut oil in 30 second intervals mixing between each round until it is completely melted and smooth.
- Pop the ghost and candy corns out of their molds and dip into the candy melts, allow the excess to drip off back into the bowl, then gently scrape the bottom for any excess candy melt to drip off. Place the dipped cake pops on a cookie sheet fit with parchment paper.
- Repeat this step for each ghost. Dip each candy corn cake pop with the same method.
- Melt the orange candy melts next with 1 tablespoon of coconut oil using the same 30 second interval method as the white candy melts.
- Dip the candy corns about half way through in orange and allow the excess to drip off as well. Place back onto the parchment paper. Allow each color of candy melt to set before dipping again.
- Next, dip the candy corn tips in the white candy melts and 1 tablespoon of coconut oil mixture. Just dip the tip of the candy corn in white to complete the candy corn look.
- Lastly, to complete the ghosts, melt the chocolate chips and 1/2 Tbsp. of coconut oil. Place the melted chocolate in a piping bag then pipe little ghost faces on each ghost cake pop.
- Allow the candy melts and chocolate to set in the fridge for 30 minutes before serving.
- Enjoy!
Did you make this recipe?
Tag @thesqueakymixer on Instagram! I love to see what you all create.
