Halloween Cake Pops

Mummies and Pumpkins and Ghosts, Oh My! Halloween is just around the corner - let's make some adorable Halloween themed cake pops!

**This post contains affiliate links.

Start by baking and cooling a 9x13-inch cake.  You can use your favorite flavor boxed cake mix or try my scratch chocolate and vanilla cake recipes at the bottom of this post.

In addition to the baked and cooled cake, you'll need either an 8-ounce brick of room temperature cream cheese or the same amount of a good quality, butter-based frosting at room temperature (don’t be tempted to try the pre-made stuff from the grocery store - it won't work).

Need a couple of amazingly delicious butter-based frosting recipes? Try my Italian Meringue Buttercream or French Vanilla Buttercream).  

Break the cake into pieces and place in the bowl of a stand mixer with the room temperature cream cheese or butter-based frosting.

Use the flat paddle or BeaterBlade attachment (check here for the various sizes available) to mix the two ingredients together until the mixture resembles play-dough.

I really love the BeaterBlade attachment - it eliminates the need to scrape down the sides of the bowl.

Chocolate cake pop dough - yum!

Vanilla cake pop dough - mmm.

Next we'll shape the balls of cake-dough.  I use a #50 scoop so the cake pops are all the same size.  

I own 6 different sizes of scoop and I reach for the #50 about 90% of the time. The scoops are just a tad bigger than a tablespoon - the perfect size for most cookies and these 2-bite cake pops.

Have a little fun shaping the cake-dough - the round ones on the left are for pumpkins and zombies.  The bowling pin shaped ones on the right will be the ghosts.

Now it's time to melt some colored candy coating disks in the microwave (they come in a rainbow of colors).  I do this in 30-second intervals, stirring each time, until completely melted.  If the coating is too thick, you can add a very small amount of solid vegetable shortening (1/2 teaspoon at a time) and stir to incorporate.  If the coating is too thin, add a few more candy disks.  

When the candy is melted to the consistency shown above, dip a cake pop stick about 1/2-inch into the candy.

Carefully plunge the candy-coated end of the stick into the naked cake pop.

Turn the cake pop upright and place the stick into a heavy-bottomed glass or cake pop stand and allow the melted candy to set hard, gluing the cake pop and stick together.

When the naked cake pop and stick have bonded together, gently plunge the cake pop into the melted candy coating, then tip the stick from left to right until the whole cake pop is coated.  DO NOT TWIRL THE STICK - doing so will almost definitely dislodge the cake pop from the stick.

To make the pumpkin stem, gently push a green tic-tack half way into the top of the cake pop before the candy coating hardens.

Now set the cake pop back into the glass and allow the coating to harden.  

When the coating hardens, draw a jack-0-lantern face with a food-safe marker. 

The process for making the ghosts is very similar, only we're going use a little melted candy to glue two white tic-tacs to the cake pop BEFORE dipping in the candy coating.  Again, let it set before dipping in white melted candy coating. 

Use a food-safe marker to draw a friendly little face.

To make a jack-0-lantern basket, use a food-safe marker to draw on orange mini M&Ms.

Use a little melted white candy coating to glue the basket in place and draw a handle around the arm.

Not sure what happened to the mummy photos, but they're probably the easiest of all to make - just coat a round cake pop ball in ivory candy coating and allow it to harden, then drizzle more ivory coating all over to simulate bandages and add a couple of mini M&M eyes.   

By the way, I love these containers for making cake pops.  They're microwave safe, they're the perfect size for dipping, and they have screw on lids so you can store the leftover candy right in the container.  How perfect is that?  Have fun making cake pops!

Items used to make this recipe:

• beaterblade https://amzn.to/3owFycl

• #50 scoop https://amzn.to/3srGQ9l

• candy melts https://amzn.to/3Jb35ap

• cake pop sticks https://amzn.to/3GyFLSn

• cake pop stand https://amzn.to/34FZv9x

• food safe markers https://amzn.to/3GvK8gV

• twist top containers https://amzn.to/3GyGiDR

• mini m&ms https://amzn.to/3HCc8B1

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WHITE CAKE

Printable Recipe

Ingredients

• 2 1/2 cups all purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/2 cup shortening

• 1 1/4 cups whole milk

• 4 eggs whites

• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350F.

2. Prepare a high quality, light colored professional 9x13-inch cake pan with baking spray.

3. Using a stand mixer fitted with a BeaterBlade attachment (or hand mixer), combine the flour, sugar, baking powder, baking soda, shortening, and salt until the shortening is completely incorporated.

4. Add the milk, egg whites, and pure vanilla extract; mix on medium speed for 2-3 minutes.

5. Pour batter into prepared pan; bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

6. Cool for 10 minutes before turning out of pan to cool completely on a wire rack.

To Make White Cake Pop Dough:  Crumble cooled white cake and place in bowl of stand mixer with about 1/2 cup vanilla buttercream (or 8 ounces room temperature cream cheese); combine until smooth and paste-like using flat paddle or BeaterBlade attachment.  Roll dough into balls or other shapes.  If the dough balls crack or seem a little dry, add a little more buttercream.     

CHOCOLATE CAKE

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 1 3/4 cups granulated sugar

• 1 cup Dutch-processed cocoa powder, sifted

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine salt

• 1/2 cup shortening

• 1 1/3 cup water

• 1/2 cup canola oil

• 3 large eggs

Directions

1. Preheat oven to 350F.

2. Prepare a high quality, light colored metal 9x13-inch cake pan with baking spray.

3. Using a stand mixer fitted with a BeaterBlade attachment (or hand mixer), combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and shortening until the shortening is completely incorporated.

4. Add the water, oil, and eggs; mix on medium speed for 2-3 minutes.

5. Pour batter into prepared pan; bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

6. Cool for 10 minutes before turning out of pan to cool completely on a wire rack.

To Make Chocolate Cake Pop Dough:  Crumble cooled chocolate cake and place in bowl of stand mixer with about 1/2 cup chocolate frosting or vanilla buttercream (or 8 ounces room temperature cream cheese); combine until smooth and PlayDoh-like using flat paddle or BeaterBlade attachment.   Roll dough into balls or other shapes.  If the dough balls crack or seem a little dry, add a little more frosting or buttercream.

Peaches and Cream Custard Crumble

The air is cool, the leaves are changing, and I feel the need to wear fuzzy slippers - it is Autumn in Virginia.  Hoping to hold on to summer for just a little longer, I had a few late season peaches stashed away in my crisper drawer and the time has come to bid farewell my way, by making this decadently delicious Peaches and Cream Custard Crumble.  

No late season peaches left where you live?  Feel free to use frozen and get ready to enjoy something scrumptious!

For the crumble:  flour, sugar, room temperature butter, and pure almond extract.

You can mix the crumble together by hand, but I like to use my stand mixer.  Set aside until needed.

For the custard:  heavy cream, sugar, flour, egg, and pure vanilla extract.  

Whisk together and set aside until needed.

Prepare the peaches.  Just cut them into bite-size pieces.

Place them in the baking dish (either a 9-inch pie plate or 4 of shallow bakers) and pour the custard over.  Note: I've placed by baking dishes on a silpat lined half sheet pan - you do not need to do this, but I find doing so keeps the baking dish(es) from sliding, which can lead to disaster (don't ask me how I know).  

Heap on the tasty crumb topping and sliced almonds.

Bake for 30-40 minutes until the crumb topping is golden brown.

Drizzle with cream and serve warm or at room temperature.

Enjoy!

Items used to make this recipe:

(affiliate links)

• individual round baking dishes https://amzn.to/3soyIqh

• pure vanilla extract https://amzn.to/3r9wNGK

• half sheet pans https://amzn.to/34pWo5x

• silpat liner https://amzn.to/3B2ldR6

• all natural almond extract https://amzn.to/3gC0iL3

• cute little mixing bowls https://amzn.to/2HXR78M

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Peaches and Cream Custard Crumble

makes 4-6 servings

Printable Recipe

Ingredients

• 3 large peaches, peeled, seeded, and cut into bite-size pieces (about 3 cups)

• Garnish: 1/4 cup heavy cream

Crumb Topping:

• 8 tablespoons unsalted butter, room temperature

• 1 1/4 cups all purpose flour

• 1/3 cup granulated sugar

• 1/2 teaspoon pure almond extract

• 2 tablespoons sliced almonds

Custard Filling:

• 1/4 cup heavy cream

• 1/4 cup granulated sugar

• 1 tablespoon all purpose flour

• 1 large egg

• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350F and arrange rack in center position.

2. To make the crumb topping, combine the unsalted room temperature butter, flour, granulated sugar, and almond extract, by hand or using a stand mixer, until mixture forms clumps; set aside until needed.

3. To make the custard filling, whisk together heavy cream, granulated sugar, all purpose flour, egg, and pure vanilla extract.

4. Prepare peaches and place in baking dish(es); pour custard evenly over peaches, followed by the crumb topping and almonds.

5. Place baking dish(es) on a silpat lined sheet pan and bake for 30-40 minutes until the crumb topping is golden brown.

6. Drizzle with additional heavy cream just before serving warm or at room temperature.