Halloween Ghost Cake Pops
Halloween is the perfect excuse to get a little creative in the kitchen, and these Halloween ghost cake pops are a delight for both kids and adults alike.
Equipment
- Mixing Bowls
- Spatula or spoon
- Baking Sheet
- Parchment paper
- Microwave-safe bowl or double boiler
- Lollipop sticks
- Toothpicks (optional)
- Cooling Rack (optional)
Ingredients
For the Cake Pops:
- 2 cups vanilla cake crumbled (homemade or boxed)
- 1/2 cup cream cheese frosting or any favorite frosting
- 1 teaspoon vanilla extract
For the Coating and Decoration:
- 12 oz white chocolate melts or candy melts
- Candy eyes small, store-bought
- Black decorating gel or melted dark chocolate for mouths
Instructions
Step 1: Prepare the Cake Base
- Crumble your vanilla cake into a large mixing bowl. Make sure there are no large chunks—tiny crumbs help the pops stick together better.
- Add 1/2 cup cream cheese frosting and 1 teaspoon vanilla extract to the crumbs.
- Gently fold the frosting into the cake using a spatula until everything comes together like a dough.
- Pro Tip: Don’t overmix! You want the mixture to be sticky, not mushy.
Step 2: Shape the Ghosts
- Scoop about 2 tablespoons of the cake mixture.
- Roll it gently into a ball, then taper the bottom slightly so it has a ghost-like shape.
- Place each shaped cake ball on a baking sheet lined with parchment paper.
- Pro Tip: If the mixture is too soft to hold shape, chill it in the fridge for 10–15 minutes.
Step 3: Insert the Sticks
- Melt a small amount of white chocolate or use a dab of frosting.
- Dip the tip of a lollipop stick into the chocolate/frosting.
- Insert it halfway into each cake ball, twisting slightly to secure.
- Pro Tip: This little trick helps the stick stay in place while dipping.
Step 4: Melt the Chocolate Coating
- Place your white chocolate melts in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring each time until smooth.
- Pro Tip: Whisk continuously to prevent lumps and make the coating shiny.
Step 5: Dip the Ghosts
- Hold a cake pop by the stick and dip it into the melted white chocolate, covering completely.
- Gently tap off excess chocolate.
- Place the dipped ghost back on parchment paper to set.
- Pro Tip: If chocolate is too thick, stir in a teaspoon of vegetable oil to thin it slightly for smoother coverage.
Step 6: Add Eyes and Mouths
- While the chocolate is still soft, press candy eyes gently onto each ghost.
- Use black decorating gel or melted dark chocolate to draw tiny mouths.
- Let the cake pops sit until chocolate hardens completely—about 20–30 minutes.
Notes
Nutritional Value (per cake pop, approx.)
- Calories: 160
- Carbohydrates: 19g
- Sugars: 15g
- Fat: 8g
- Protein: 2g
- Fiber: 0.5g
- Sodium: 95mg