Pastel Halloween Cake Pops
What makes these pastel Halloween cake pops extra special is that they manage to be both elegant and whimsical at the same time.
Equipment
- Mixing Bowls
- Spatula
- Baking Sheet
- Parchment paper
- Microwave-safe bowls
- Lollipop sticks
- Toothpicks
- Cooling Rack (optional)
Ingredients
For the Cake Pops
- 2 cups vanilla cake crumbs about 1 baked 9-inch cake
- ¾ cup cream cheese frosting
For the Coating
- 12 oz white chocolate melts or candy melts divided into pastel colors
- 1 tsp vegetable oil optional, for smoother coating
For Decoration
- Edible candy eyes sprinkles, or colored sugar
- Food coloring if needed to tint your white chocolate
- Lollipop sticks
Instructions
Step 1: Prepare the Cake
- Bake a 9-inch vanilla cake according to your favorite recipe or box mix.
- Let it cool completely on a cooling rack—this is key so your cake pops don’t fall apart.
- Once cooled, crumble the cake into fine crumbs using your hands or a fork.
- Pro Tip: Make sure there are no large chunks; smoother crumbs make it easier to roll perfect cake balls.
Step 2: Mix in the Frosting
- Add ¾ cup of cream cheese frosting to the cake crumbs.
- Gently fold the frosting into the crumbs until the mixture is moist but still firm enough to shape.
- Pro Tip: Don’t overmix—overly soft batter will make rolling messy and your Halloween cake balls may not hold their shape.
Step 3: Shape the Cake Pops
- Scoop about 2 tablespoons of the mixture and roll it into a ball between your palms.
- Place each ball on a parchment-lined baking sheet.
- Insert a lollipop stick halfway into each ball.
- Pro Tip: Chill the cake pops in the fridge for at least 30 minutes before dipping. It helps them stay firm and prevents chocolate from sliding off.
Step 4: Melt the Chocolate
- Melt your white chocolate or candy melts in a microwave-safe bowl in 20–30 second intervals, stirring in between.
- Add 1 tsp vegetable oil if needed for a smoother, shinier coating.
- Tint chocolate with pastel food coloring as desired for a soft, fun palette.
- Pro Tip: Stir continuously to prevent lumps and keep the chocolate silky smooth.
Step 5: Dip the Cake Pops
- Hold the stick and dip the cake pop into the melted chocolate, fully covering it.
- Gently tap off excess chocolate.
- Place the dipped cake pop back on parchment paper to set.
- Pro Tip: If chocolate starts to harden too quickly, reheat it slightly in short bursts to maintain a smooth texture.
Step 6: Decorate Your Halloween Cake Pops
- While chocolate is still soft, add candy eyes, sprinkles, or colored sugar.
- For fun spooky cake pops, use a toothpick to draw tiny ghost faces or pumpkin details.
- Let everything set completely before serving or packaging.
- Pro Tip: Work quickly when adding details—chocolate sets fast, especially at room temperature.
Notes
Nutritional Value (per cake pop, approx.)
- Calories: 170 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 8 g
- Cholesterol: 20 mg
- Sodium: 95 mg
- Fiber: 0.5 g
- Sugar: 17 g