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Halloween Cake Pops

These Halloween cake pops are bite-sized, chocolate-covered treats made by combining crumbled leftover cake with cream cheese, then shaping into small balls on sticks. They are dipped in glossy candy melts and decorated with sprinkles, edible eyes, and other candies to create spooky, fun figures. The final texture is moist and tender inside with a crisp, shiny shell outside, perfect for festive celebrations.
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Prep Time 20 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: Halloween
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cake crumbs leftover cake or sponge cake, crumbled finely
  • 8 oz cream cheese softened
  • 2 cups chocolate chips dark or white, melted
  • 1 package candy melts bright colors for coating
  • assorted sprinkles & edible eyes for decoration
  • optional decorative candies mini marshmallows, pretzels, crushed cookies
  • as needed food coloring bright or dark shades for monsters or ghosts

Equipment

  • Double boiler or microwave
  • Skewers or lollipop sticks
  • Mixing bowls
  • Spatula
  • Cooling rack
  • Decorating brushes & tweezers

Method
 

  1. Mix the crumbled cake with softened cream cheese until you get a firm, moldable dough that holds together when pressed.
  2. Roll the mixture into small balls, about 2 teaspoons each, then place them on a baking sheet lined with parchment paper.
  3. Chill the cake balls in the refrigerator for at least 15 minutes until firm and easy to handle.
  4. While chilling, melt the candy melts or chocolate in a double boiler or microwave, heating in short bursts and stirring until smooth and glossy.
  5. Dip each lollipop stick into the melted chocolate, then insert into a chilled cake ball, pressing gently to secure.
  6. Place the assembled cake pops back in the freezer for 10 minutes to set the sticks and firm up the cake balls.
  7. Reheat the remaining melted chocolate if needed, then dip each cake pop into the coating, turning gently to get an even, glossy shell. Let excess chocolate drip off.
  8. While the coating is still tacky, decorate the cake pops with sprinkles, edible eyes, or other candies to create spooky faces and features.
  9. Place the decorated cake pops on a cooling rack and let them sit at room temperature for about 30 minutes until the coating is crisp and shiny.

Notes

Ensure the coating is at the right temperature for a glossy finish. Use small brushes for detailed decorations, and don’t rush the chilling process for best results.