I prefer to make my cake pops from scratch like I also did for these White Chocolate Cake Pops. The flavor is so much better than using boxed cake mixes and prepackaged frosting. If you want cake pops that are a bit quicker to make, a boxed cake mix and frosting will work. I used this method for my Confetti Cake Pops. These Halloween Cake Pops are made with homemade chocolate cake and vanilla buttercream frosting. I usually use white chocolate and a tad of food coloring for the coating, but I was not able to achieve the right hue of orange so I had to use candy melts. You can purchase candy melts at most craft supply stores.
Tips on How to Make and Decorate Cake Pops
- You can use a homemade cake recipe, but a boxed cake mix will also work just fine. In addition to this cake recipe, I have also made cake pops with my Vanilla cake recipe. I also usually use homemade frosting, but store-bought frosting works great as well.
- Use a small cookie scoop to scoop out the dough so you have equal portions.
- For making well-rounded balls I find using my hands and gently rolling the dough between palms works the best.
- Use a soft styrofoam block to place the cake pops into after dipping into the coating.
- Use a tall drinking glass or jar filled with enough coating to submerge the cake ball completely.
- Don’t add too much frosting or cake pops will not hold together. Add a bit at a time until cake holds together.
- Rolled cake pops must be well chilled before coating. I refrigerate for at least 1 hour and work in batches so cake pops stay chilled.
- Be sure to dip the tip of the lollipop stick into the candy melts and insert about half-way into the cake balls. This will help hold the stick in place.
Halloween Cake Pops
- Chocolate Cake Ingredients:
- 3/4 cup Cocoa
- 1 cup boiling water
- 1/2 cup plus 2 tbsp butter softened
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 1/4 cup sour cream
- Buttercream Frosting Ingredients:
- 1 cup salted butter
- 3 tsp vanilla
- 4 cups icing sugar
- 5-6 tbsp heavy cream
- 2 cups orange candy melts for decorating
- 1/4 cup confectioners sugar for decorating
- green food colouring gel for decorating
- black food colouring gel or black food writer for decorating
- Chocolate Cake Directions:
- Heat oven to 350ºF. Grease and flour 9 x 13 inch cake pan
- Mix cocoa with boiling water in small bowl, stir until smooth. Set aside to cool.
- Beat butter and sugar in large bowl until fluffy.
- Add eggs, one at a time, beating well after each.
- Stir in vanilla.
- Gradually add cocoa mixture, beating well.
- In separate bowl mix together flour, baking soda and salt.
- Add flour mixture, alternately with milk and sour cream, into butter mix, until well blended.
- Pour batter into prepared pan.
- Bake 30-40 minutes or until wooden pick inserted in center comes out clean. Cool.
- Buttercream Frosting Directions:
- Using paddle beater, whip butter until fluffy
- Add in the icing sugar
- Add in the cream, for cake pops I keep the icing fairly firm.
- Continue to mix until fluffy and thoroughly combined.
Step by step instructions on how to decorate and assemble.
- After the cake is baked and cooled completely, crumble into a large bowl.
- Add frosting a couple of tablespoons at a time, mix thoroughly. You may not need all the icing, the consistency should form soft balls that hold together.
- Use a small cookie scoop to make even-sized pieces of the dough, then gently roll dough between the palm of your hands to make round, even balls. Place on wax paper. This recipe should make 45-50 balls.
- Melt about 2 tablespoons of the orange candy melts in the microwave. I use 50 percent power and only until melted. You can also melt the candy melts in a double boiler.
- Next dip the tip of the lollipop stick into orange candy melts, then insert into the cake balls. Be sure to insert the stick about half way into the ball.
- Refrigerate for at least 1 hour until the cake pops firm up.
- Melt remaining orange candy melts. I pour the melted candy melts into a glass cup that is deep and wide enough to completely submerge the cake pop to coat.
- Dip each cake pop into the candy melts and cover completely with coating. Remove and softly tap the stick on edge of the glass to remove any excess coating. This will help in getting a smooth coating.
- Place cake pops into a soft styrofoam block or cake pop holder and refrigerate until coating hardens.
- Add stems using a thick mix of confectioners sugar and green gel food coloring. (apply with a toothpick)
- The Jack O’Latern face is painted on with a mix of confectioners sugar and black gel food coloring. You can also us a Food Writer.