These Halloween cake pops are a festive way to celebrate spooky season! With fun designs like pumpkins, mummies, and skeletons, they’re perfect for parties, trick-or-treaters, or any fall gathering. A creative bake that doubles as both dessert and decoration.
Prep Time: 1 hr 10 min (plus chilling & freezing)
Cook Time: 20 min
Total Time: 1 hr 30 min
Servings: 20 cake pops
Skill Level: Medium
Ingredients
For the sponge cake:
- 3 large eggs
- 175 g (6 oz) self-raising flour, sifted
- 175 g (6 oz) caster sugar
- 175 g (6 oz) softened butter
- 1 ½ tsp baking powder
- 40 g (1 ½ oz) cocoa powder
For the filling:
- 3 tbsp cocoa powder
- 6 tbsp boiling water
- 200 g icing sugar
For decoration:
- Black, yellow, and green fondant icing
- Black writing icing
- 400 g white or orange candy melts (or white chocolate + orange food coloring)
- 3 tbsp vegetable oil
- 20 lollipop sticks
Step-by-Step Instructions
- Bake the cake base
- Heat oven to 180°C (160°C fan, Gas 4). Line a cake tin with baking paper.
- In a large bowl, beat together eggs, flour, sugar, butter, and baking powder until smooth.
- Mix cocoa powder with boiling water to form a paste, then stir into the cake mixture.
- Bake for 20–25 minutes until springy to the touch. Cool completely.
- Prepare the cake pop mixture
- Crumble cooled cake into fine crumbs.
- Mix cocoa powder, boiling water, and icing sugar into a thin paste.
- Gradually combine icing mixture with cake crumbs until you can form smooth balls.
- Roll into equal-sized balls and freeze for at least 2 hours (overnight preferred).
- Decorate the cake pops
- Melt candy melts or chocolate over a water bath. Stir in vegetable oil until smooth.
- Dip lollipop sticks into melted coating, then insert into cake balls. Chill for 30 minutes.
- Dip each cake pop fully into coating, tapping gently to remove excess.
- Decorate as pumpkins, mummies, or skeletons using fondant and writing icing.
- Let set in styrofoam until dry.
Pro Tips
- Freeze un-iced cake pops for up to 2 months, then thaw and decorate before serving.
- Dip sticks in chocolate before inserting for a stronger hold.
- If coating is too thick, add more vegetable oil for a smoother finish.
Nutrition Info (per cake pop, approx.)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cake pop | 310 | 5 g | 37 g | 15.5 g | 2 g | 30 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary depending on ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Halloween Cake Pops
- Total Time: 90 minutes
- Yield: 20 cake pops
- Diet: Vegetarian
Description
These Halloween cake pops are a festive way to celebrate spooky season! With fun designs like pumpkins, mummies, and skeletons, they’re perfect for parties, trick-or-treaters, or any fall gathering.
Ingredients
- 3 large eggs
- 175 g (6 oz) self-raising flour, sifted
- 175 g (6 oz) caster sugar
- 175 g (6 oz) softened butter
- 1 ½ tsp baking powder
- 40 g (1 ½ oz) cocoa powder
- 3 tbsp cocoa powder (for filling)
- 6 tbsp boiling water (for filling)
- 200 g icing sugar (for filling)
- Black, yellow, and green fondant icing (for decoration)
- Black writing icing (for decoration)
- 400 g white or orange candy melts (or white chocolate + orange food coloring)
- 3 tbsp vegetable oil
- 20 lollipop sticks
Instructions
- Heat oven to 180°C (160°C fan, Gas 4). Line a cake tin with baking paper.
- In a large bowl, beat together eggs, flour, sugar, butter, and baking powder until smooth.
- Mix cocoa powder with boiling water to form a paste, then stir into the cake mixture.
- Bake for 20–25 minutes until springy to the touch. Cool completely.
- Crumble cooled cake into fine crumbs.
- Mix cocoa powder, boiling water, and icing sugar into a thin paste.
- Gradually combine icing mixture with cake crumbs until you can form smooth balls.
- Roll into equal-sized balls and freeze for at least 2 hours (overnight preferred).
- Melt candy melts or chocolate over a water bath. Stir in vegetable oil until smooth.
- Dip lollipop sticks into melted coating, then insert into cake balls. Chill for 30 minutes.
- Dip each cake pop fully into coating, tapping gently to remove excess.
- Decorate as pumpkins, mummies, or skeletons using fondant and writing icing.
- Let set in styrofoam until dry.
Notes
Freeze un-iced cake pops for up to 2 months, then thaw and decorate before serving. Dip sticks in chocolate before inserting for a stronger hold. If coating is too thick, add more vegetable oil for a smoother finish.
- Prep Time: 70 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American