These Halloween cake pops make mummies, Jack Skellingtons, and ghosts come alive in food-form--they are fun to decorate and delicious to devour with just a few simple “tricks” that make these “treats” especially easy to make!
In a large mixing bowl, beat the cake mix, eggs, oil and water at a medium speed for two minutes.
Pour into a greased 9x13 baking dish and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Allow to cool in the dish for 10 minutes then turn out onto a cooling rack to cool all the way.
Break up the cooled cake into pieces and put into a food processor to chop into small crumbs.
Transfer to a large mixing bowl and add the cream cheese frosting. Combine well.
Using your hands roll 2” balls out of this mix.
Roll 4 of those balls slightly more to make it more cylindrical. Then fan out one end (this is to make a ghost shape).
Take about 15 of the wafer discs and melt, then insert one end of the cake pop stick to be about 1” deep into the melted white candy/chocolate.
While this is still wet press into one of the balls, about 2/3 of the way in. Use your finger and wipe the excess candy to tidy up. Do this with all the shaped balls and then refrigerate for 15 minutes to allow that candy to set.
While they are in the refrigerator find a narrow jar/cup to dip the cake pops into. Give enough room for the cake pop and the coating to pass but not too wide to where you have to make much more coating.
Fill the jar with half the melting wafers and ½ the shortening. Melt in the microwave (or a double boiler if you prefer). In the microwave stir between 30 second intervals until you get a good consistency to dip.
Prepare a place to put the cake pops after they have been dipped. I use a cake pop stand, and reuse it just for this part of the process. You can use a container filled with beans or rice. A piece of foam. Anything that will hold the cake pops upright.
Start dipping the cake pops into the coating. Push down one time, do not move the cake pop around as it may cause the stick to come loose. If you need to you can move the container around to coat all over, if needed.
Remove from the dip and hold above to allow the excess to drip off. Do not turn the cake pop around, just hold still and tap the cake pop stick to encourage the excess to drip down. Place into the cake pop holder and move onto the next. Allow 15 minutes to set before moving onto the next stage.
Once they have all been coated you can begin the decoration phase. Using the remaining coating (warm up again if needed and add a little more shortening) pour into a piping bag with a #3 tip.
One a plate pipe onto four of the cake pops in straight lines, back and forth, to create the mummy bandages. Turn it over and do the same on the back except hold onto the cake pop so you don’t mess up the back. Place back into the cake pop holder and move onto the next.
Once all mummies have been done like this take the remaining icing in the bag and place little dots where the eyes will be. Quickly place a candy eyeball on top. The icing/coating will set and hold the eye ball in place. This completes the mummies.
Melt the remaining candy wafers, shortening and add the black food color. Mix well.
Put into another piping bag or use a dispensing bottle to decorate.
Cut the ribbon into 5 pieces of 10” each piece.
Tie bows on 5 of the round remaining cake pops.
Decorate the face of Jack Skellington using the black colored icing. Place into the cake pop holder.
For the ghosts, using the remaining black icing spot two places for the eyeballs to attach. Only a very little is needed.
Make a big round mouth using the black icing.
Allow to dry in the cake pop holder.
Make your cake pop holder and display as preferred for your Halloween Party.
To Store: Once the cake pops have been constructed they can be stored in a sealed airtight container at room temperature for 3-4 days. If stored in the refrigerator they will keep a little longer, for 5-7 days.
To Freeze: Place cake pops in a freezer safe container large enough to house them without crowding, and separate each layer with a sheet of wax paper. Seal them, and freeze for 6-8 weeks.