Halloween Witch Cake Pops Recipes

HALLOWEEN WITCH CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Crumble into bowl. Add frosting. Shape into 1-inch balls; place on waxed paper-lined cookie sheet. Freeze until firm; keep refrigerated. In microwavable bowl, microwave green candy melts and 2 tablespoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with black candy melts and remaining shortening. Dip tip of each lollipop stick about 1/2 inch into melted green candy and insert stick into cake ball no more than halfway. Place on cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls into melted green candy; tap off excess. Poke opposite end of stick into foam block.
• Twist sandwich cookies; remove creme filling. Dip cookies in melted black candy; let set on waxed paper-lined cookie sheet. Dip Bugles into black candy; place in center of each cookie. Let set. Wrap fruit snack piece around each Bugle. Use black candy to attach cereal piece to fruit snack for buckle. Use green candy to attach licorice to cake pop for hair. Use black candy to attach hat to top of cake pop, and pipe eyes and mouth on cake pop.

HALLOWEEN CAKE POPS

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and transfer to a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
• Using a 3/4-ounce scoop, form the mixture into about 46 balls and put them on a parchment-lined baking sheet. Refrigerate until firm, about 30 minutes.
• Meanwhile, put the orange candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Dip 1/2 inch of the tip of each of 46 lollipop sticks into the candy and then stick each tip halfway into a cake ball. (It's ok to use one color for this part.) Refrigerate the cake pops until completely chilled, about 1 hour.
• Microwave the orange candy again until melted and pour into a tall narrow glass. Dip 23 cake pops into the candy and let any excess run off. To make spider cake pops, place a jumbo black nonpareil on top and slightly above center of as many of the orange-dipped pops as you choose while the coating is still wet. Stick the orange-dipped pops--both the plain and nonpareil-topped ones--in a 9.8-by-11.8-inch Styrofoam block and let set completely.
• Meanwhile, place the black candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Pour the candy into a tall narrow glass. Dip the remaining 23 cake pops into the candy and let any excess run off. To make black sparkle cake pops, sprinkle as many of the black-dipped pops as you choose entirely with the black sanding sugar while the coating is still wet. To make black cake pops with orange nonpareils, sprinkle the remaining black-dipped pops with the small orange nonpareils while the coating is still wet. Stick the finished black-dipped pops in a second 9.8-by-11.8-inch Styrofoam block and let set completely.
• Microwave the black candy again if needed. Transfer to a small piping bag and cut a small piece off the end.
• To finish the spider cake pops, pipe a mound of black candy directly behind the jumbo black nonpareils. Pipe 4 legs on each side. Stick the finished pops back into the Styrofoam block and let set completely.
• To make orange spider web cake pops, hold each remaining plain orange-dipped cake pop over a sheet of parchment paper and pipe black zigzag stripes over the pops, letting the excess fall onto the parchment paper. Sprinkle with black sanding sugar while the piping is still wet. Stick the finished pops back into the Styrofoam block and let set completely.

HALLOWEEN CAKE POPS

Steps:

• Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
• Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.
• Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a Smartie onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.

WITCH'S CAULDRON HALLOWEEN CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In medium microwavable bowl, microwave black candy melts and 4 teaspoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with green candy melts and remaining 2 teaspoons shortening. Dip tip of 1 lollipop stick about 1/2 inch into melted black candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in black candy (do not tap off excess). Place cake balls, tops down, on cookie sheet. Let stand until set.
• Spoon green candy onto flat side of each cake ball. Immediately attach licorice to look like handle. Poke opposite end of stick into foam block. Let stand until set.

EASY HALLOWEEN CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated
• In microwavable bowl, microwave orange candy melts and half of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with black candy melts and remaining shortening. Dip tip of 1 lollipop stick about 1/2 inch into either color melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip half of the cake balls in melted orange candy and half in black candy; tap off excess. Decorate with candy sprinkles. Poke opposite end of stick into foam block. Let stand until set.
• Reheat remaining melted candy if necessary. Drizzle orange pops with melted black candy; drizzle black pops with melted orange candy.

WITCH HAT HALLOWEEN CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; shape balls into cones. Place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove filling from cookies. Using sharp knife, poke small hole in center of each cookie. Insert lollipop sticks through holes. Dip base of 1 cake ball cone into melted candy. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Press cookie to base of cake ball. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set.
• Wrap fruit roll strips around base of witch hat. Use melted candy to attach chocolate candy in center of strip for buckle.

HALLOWEEN WITCH CAKE BALLS

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes; remove cake from pan to cooling rack. Cool 15 minutes.
• Line cookie sheet with waxed paper. In large bowl, crumble cake. Add chocolate frosting; mix well with back of spoon. Use ice cream scoop to scoop cake mixture into 2 1/2-inch balls onto cookie sheet. Freeze about 15 minutes or until firm. Refrigerate to keep chilled.
• In medium microwavable bowl, microwave dark cocoa candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Using small food-safe brush, brush melted chocolate coating over each ice cream cone to coat completely; decorate as desired with sprinkles before coating hardens. Dip open end of each ice cream cone into remaining melted chocolate coating; place dipped end of each cone onto a chocolate wafer cookie, pressing lightly, to form hat and brim. Let stand until set.
• In medium microwavable bowl, microwave green candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Place 1 cake ball on a fork; dip cake ball into melted green coating to cover. Gently tap off any excess coating. Place coated ball on cookie sheet; top with 1 chocolate-coated cone hat, pressing gently. Repeat with remaining cake balls and cone hats. Let stand until set.
• Squeeze icing from tube onto bottom edge of each chocolate wafer cookie; attach licorice pieces with icing to form hair (about 12 pieces licorice per cake ball). Use icing to attach 2 chocolate candies in front of each ball for eyes and 1 piece candy corn for nose.