Witch Hat Halloween 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.

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.

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

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla, salt and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with green gel food coloring until desired color is reached. Tint reserved frosting with black food coloring., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe witch hat shapes onto waxed paper. Let stand until set. Top cake with assorted sprinkles. Place black frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand 1 witch hat on top of cake. Adhere remaining witch hats and black pearls to sides of cake by gently pressing into frosting.