Recipe of the Week: Halloween Cake Pops


Samara Bharath, Reporter

Cake pops are quickly becoming a staple at any party or festive event; the versatility of the dessert makes any occasion a celebration.  In honor of the approaching Halloween holiday, this week’s recipe will be Halloween-themed cake pops.  The recipe allows for any basic batch of cake pops, but the specific design and shape is up to you.  Some ideas include ghost pops, candy corn pops, or spider cookie pops.

  • One 9 x 13 cake, any flavor
  • One can (16 oz) prepared frosting, any flavor
  • 1 lb white candy coating
  • About 48 lollipop sticks
  • Any topping of your choice; in this case, sprinkles

1. Prepare a baking sheet by lining it with aluminum foil or waxed paper.
2. Place the cake in a large bowl, and crumble it roughly with your hands. Once it’s in fine crumbs, add about 2/3 of the frosting and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture. My personal preference is to have some “crumb” left to the crumb, so that it is not just a gooey ball. Of course, tastes vary, so if it seems as if the cake mixture is too dry, or you like a gooier taste, add more frosting until you’re happy with the taste and texture.
3. Using a cookie scoop or teaspoon, form the mixture into small balls.  This batch should make about 48 balls, depending on the size.
4. When all the balls have been rolled, you can now shape your balls into any shape, such as elongated cylinders for ghost pops, or flatten the balls into rounded squares.
5. Once all of the shapes are formed, place them on the prepared baking sheet and freeze until firm, at least 1 hour.
6. After the ghost cake pops have been frozen, remove them from the freezer. Melt the candy coating in the microwave and stir until completely smooth.
7. Use a skewer to poke a hole in the bottom of a ball, then dip the tip of a lollipop stick in the candy coating and press it into the hole. This will help anchor the stick into the cake pop.
8. After all of the pops have been skewered, dip a ball fully into the candy coating until it’s submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off. Either hold it until the coating sets, place the wet ball back on the baking sheet to set, or stick it in Styrofoam to let it sit upright.
9. Now it’s decorating time!  Once the candy coating has dried, you can draw faces or spooky messages using a food-safe marker.  If using added decorations, dip the wet cake pop into a bowl of sprinkles or confetti or whatever topping you’re using.
10. Store cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving.