How to Make Halloween Cake Pops | Hilah Cooking

By Hilah Cooking · 120 min

Ingredients

Instructions

1. Cut the cake into chunks and leave them to dry for 2 to 3 hours until slightly stale.
2. Shred the cake with two forks into crumbs.
3. Add 1/4 cup frosting and mix by hand until a dough forms. Roll a piece into a ball; if it cracks, add frosting one tablespoon at a time and mix again until it rolls into a very smooth ball.
4. Wrap the dough in plastic and refrigerate for 2 hours or overnight.
5. Scoop the dough with a cookie scoop or tablespoon and massage each portion briefly to soften it. Shape into balls for eyeballs, teardrops for aliens and fat cylinders for mummies.
6. Melt black candy melts and pipe pupils onto yellow candy melts to make irises. Set aside.
7. Melt the white chocolate in the microwave in 30-second bursts, stirring between each, until smooth.
8. Dip a lollipop stick about 1/4 inch into the chocolate and scrape off the excess. Twist the stick gently into a cake ball and let it set for 2 to 3 minutes.
9. Dip the eyeballs and mummies into the chocolate, swirling to coat. Tap the stick against the side of a bowl to smooth the coating and catch drips.
10. After 20 to 30 seconds, press the irises onto the eyeballs and the candy eyes onto the mummies.
11. Let the pops set by poking the sticks into a block of styrofoam or a weighted foam egg carton.
12. Set some white chocolate aside for the mummy wrappings, then colour the rest green with oil-based green colouring or green candy melts. Dip the aliens and attach their eyeballs.
13. Once the mummies and eyeballs have set, pipe strands of the leftover white chocolate around the mummies.
14. Melt some red candy melts and pipe bloodshot veins around the eyeballs. Let set.
15. Serve now, or refrigerate for up to two weeks.

Summarized from Hilah Cooking's video. Watch it for the details.

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