Pink Halloween Cake Pops
They’re perfect if you’re hosting a Halloween party, a Halloween baby shower, or just want to delight the kids (and adults) with something unexpected among the usual spooky treats.
Equipment
- Mixing Bowls
- Spatula or spoon
- Baking Sheet
- Parchment paper
- Microwave-safe bowl
- Lollipop sticks
- Styrofoam block or cake pop stand
- Small spoon or piping bag
Ingredients
For the Cake Pops
- 2 cups vanilla cake crumbs about 1 baked 8-inch cake
- 1/2 cup cream cheese frosting
- 1 tsp vanilla extract
For the Coating
- 12 oz white chocolate melts or candy melts
- Pink gel food coloring optional, for extra vibrant pops
- 2 tsp coconut oil to thin chocolate if needed
For Decoration
- Candy eyes
- Halloween-themed sprinkles
- Edible glitter or colored sugar
Instructions
Step 1: Prepare the Cake
- Bake an 8-inch vanilla cake according to your favorite recipe or box instructions.
- Let it cool completely on a wire rack—this is key! Warm cake will make shaping messy and melt your frosting.
- Once cooled, crumble the cake into fine crumbs in a large mixing bowl.
- Pro Tip: I like using my hands for the last few crumbs—it helps break up any chunks and ensures smooth, uniform cake pops.
Step 2: Mix in the Frosting
- Add 1/2 cup of cream cheese frosting and 1 tsp of vanilla extract to the cake crumbs.
- Stir gently with a spatula until fully combined. The mixture should hold together when pressed but not be too sticky.
- Pro Tip: Start with less frosting and add a little more if needed. Too much frosting will make the pops hard to shape.
Step 3: Shape the Cake Pops
- Scoop out a small amount of cake mixture (about 2 tablespoons) and roll it into a ball with your hands.
- Place each ball on a parchment-lined baking sheet.
- Once all balls are shaped, chill in the fridge for 30–40 minutes to firm up.
- Pro Tip: Cold cake balls stick to the chocolate coating better and are easier to handle.
Step 4: Prepare the Coating
- Melt 12 oz of white chocolate melts in a microwave-safe bowl. Heat in 30-second intervals, stirring each time until smooth.
- Stir in 2 tsp of coconut oil to thin the chocolate if it feels too thick.
- Add a few drops of pink gel food coloring until you reach your desired shade.
- Pro Tip: Stir continuously while melting chocolate to prevent lumps or burning.
Step 5: Dip the Cake Pops
- Dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into a chilled cake ball. This helps the stick stay in place.
- Fully dip each cake pop into the pink chocolate, letting excess drip off.
- Stick the dipped cake pops upright in a styrofoam block or cake pop stand to set.
- Pro Tip: Tap the stick lightly against the bowl edge to remove extra chocolate without ruining the coating.
Step 6: Decorate Your Pops
- Before the coating fully hardens, add candy eyes, sprinkles, or edible glitter to each pop.
- For extra fun, use a piping bag or spoon to drizzle contrasting chocolate over the pops.
- Let the pops fully set at room temperature or in the fridge for about 20–30 minutes.
- Pro Tip: Decorating while the coating is slightly soft ensures everything sticks perfectly without sliding off.
Notes
Nutritional Value (per cake pop, approx.)
- Calories: 140 kcal
- Carbohydrates: 18 g
- Protein: 1 g
- Fat: 7 g
- Cholesterol: 10 mg
- Sodium: 80 mg
- Fiber: 0.5 g
- Sugar: 13 g