Cake Pop Easy Recipe Halloween Themed Cake and Treats

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Want to serve something truly spook-tacular this October? These Halloween-themed cake pops and treats are as delicious as they are festive. From grinning jack-o’-lanterns to skeleton faces and candy-coated mummies, they’ll delight kids and adults alike. Perfect for parties, trick-or-treat events, or a fun weekend baking project, this recipe combines moist cake with colorful chocolate coatings for a bite-sized dessert that’s frightfully fun.

At a Glance

  • Servings: 20–24 cake pops
  • Prep Time: 30 minutes
  • Chill Time: 1 hour
  • Decorating Time: 30 minutes
  • Total Time: About 2 hours
  • Difficulty: Moderate
  • Estimated Cost: $12–18

Ingredients

Ingredients for Halloween cake pops: crumbled cake, frosting, orange and black candy melts, sprinkles, sticks
Everything you need for spooky cake pops.

For the Cake Pops:

  • 1 baked 9×13-inch (23×33 cm) chocolate or vanilla cake (homemade or box mix)
  • 1 cup (120 g) frosting (buttercream or cream cheese style)

For the Coating & Decorations:

  • 2 cups (350 g) white chocolate or candy melts
  • 2 cups (350 g) orange candy melts
  • 2 cups (350 g) black candy melts
  • Assorted sprinkles (orange, black, white)
  • Edible candy eyes
  • Black fondant or edible markers for faces
  • Lollipop sticks

Notes & Swaps:

  • Use gluten-free cake mix for a GF version.
  • Swap frosting for dairy-free alternatives if needed.
  • Candy melts are easiest, but you can temper real chocolate for a shinier finish.

Step-by-Step Instructions

  • Prepare the Cake Base: Crumble the cooled cake into fine crumbs in a large mixing bowl.
  • Mix with Frosting: Add frosting gradually until the mixture holds together like dough. It should be moist but not sticky.
olling cake pop mixture into balls on a parchment-lined tray
Chilled cake balls hold their shape for dipping.
  • Shape Cake Balls: Roll into 1 ½-inch (4 cm) balls and place on a parchment-lined tray. Chill for 30–60 minutes.
  • Attach Sticks: Dip each lollipop stick tip into melted candy melts, then insert halfway into each cake ball. This helps secure them.
  • Coat Cake Pops: Dip each pop into melted candy coating, gently swirling to cover. Let excess drip off before placing upright in a stand or foam block.
Dipping cake pops into orange and black melted candy coating
Tap off excess coating for a smooth finish.
  • Decorate: While coating is still wet, add sprinkles or edible eyes. Once set, use fondant cutouts or edible markers to draw pumpkins, skeletons, bats, and mummy faces.
Decorating cake pops with pumpkin and skeleton faces using fondant and edible markers
Jack-o’-lanterns, skulls, bats, and mummies.
  • Set & Serve: Allow cake pops to fully harden at room temperature before serving.

Pro Tips & Variations

  • Freeze cake balls for 15 minutes before dipping for easier coating.
  • Create “mummy” pops by drizzling white chocolate over a base layer.
  • Use orange and black stripes for a festive but simple option.
  • Try different flavors like red velvet or pumpkin spice for variety.

Serving Suggestions

Close-up of Halloween cake pops with orange sprinkles and chocolate drizzle
Everything you need for spooky cake pops.
  • Display cake pops upright in a Halloween-themed stand or a carved pumpkin.
  • Serve alongside hot chocolate or apple cider.
  • Pair with candy corn, gummy worms, or other spooky treats for a party platter.

Storage & Reheating

  • Store cake pops in an airtight container at room temperature for up to 3 days.
  • Refrigerate up to 1 week (bring to room temp before serving).
  • Freeze undecorated pops for up to 2 months; dip and decorate after thawing.

Troubleshooting

  • Cake balls falling off sticks? Chill longer before dipping, and make sure to dip stick tips in melted coating first.
  • Coating cracking? Cake balls may be too cold let them sit a few minutes before dipping.
  • Uneven coating? Thin candy melts with a teaspoon of vegetable shortening.

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