How to Make Halloween Cake Pops: 3 Spooky Styles
Pumpkins, mummies and ghosts, oh my! Halloween is on its way. Why not celebrate by learning how to make Halloween cake pops? Today, we are going to make these fun and spooky decorated treats that will bring joy to your guests on this scary night!
Note: Before getting started, check out our cake pop tutorial. Then, adapt the recipe to make these Halloween-themed treats!
How to make mummy cake pops:
Form and dip your round cake pops in white melted chocolate or candy melts.
Once you have dipped all of your cake pops, place the remaining chocolate in a piping bag with no tip.
Squeeze a tiny bit of melted chocolate onto the dragee and then place it in the middle of the cake pop.
Add the mummy wrappings. To do so, cut a small hole in the tip of the piping bag and gently squeeze the melted chocolate onto the cake pop as you twist the stick in your fingers. Pipe just above the eyes and just below the eyes, then pipe around in different directions to produce the effect of the wrappings falling off.
How to make pumpkin cake pops:
Note: When forming your cake pops it is best to start with round balls that have been in the fridge for at least 20-30 minutes.
While the round cake pops are chilled and firm, use an extra sucker stick to press lines into the cake pops. You want them to be pretty deep, because once you dip them in the melted chocolate, the crevices will fill up and will not give you good definition if they are shallow.
Insert the sticks, and then place them back in the fridge to chill for about 20 minutes.
Dip the cake pop into the melted chocolate, then shake well, making sure to get the chocolate out of the crevices to give you the definition you are looking for.
Once the cake pops are dry, we are ready for the stem and leaves.
For the stem, I used chocolate modeling chocolate, but you can also use brown or chocolate fondant. All stems are different, but I thought it would be fun to add a curly stem, because I love to find them around Halloween.
To make the curly stem, roll a small piece of modeling chocolate so it tapers at one end, then curl it around itself and place it on top of the pumpkin.
To make the leaves, roll out green fondant or modeling chocolate and use a sharp knife or small leaf cutter to cut 1 or 2 leaves per pumpkin. Attach the leaves next to the stem.
How to make ghost cake pops:
Note: In the same manner as the pumpkins, chill your round cake pops before forming them into ghosts.
Once they are chilled, gently roll the cake pop between your fingers to elongate and thin out the head. Place the cake pop down on the counter or in the pan and press the bottom edge flat to make sure it has a flat bottom. Once they are formed, place them back in the fridge to chill. After they are chilled, insert the sticks.
Dip the ghosts into the melted chocolate then let it dry.
Attach the eyes in the same way you attached the mummy’s eyes. Place a small amount of melted chocolate on a black dragee and attach to the ghosts head.
You now have fun and delicious Halloween treats to spook and delight! For more Halloween fun, see our Halloween cupcake tutorial. And come back to the Craftsy blog tomorrow to learn how to make homemade mellowcreme pumpkins!