This Halloween Cake Pops Recipe – Spooky Ghost Cake post contains affiliate links.

While I may not be the type of person to go all-out in decorating for the Halloween season, I do love all things Halloween, and I am so excited for my family’s annual Halloween Scary Movie Night, coming up in just two weeks! Every year for as long as I can remember, we all get together and watch scary movies and bring lots of delicious food…mostly desserts! Whether you are having a Halloween party or just having fun at home with your kids, this Halloween Cake Pops Recipe – Spooky Ghost Cake is sure to be a big hit with your family and friends this Halloween!

Halloween Cake Pops Recipe – Spooky Ghost Cake

Are these Halloween Cake Pops Recipe – Spooky Ghost Cake just adorable? Now, granted, they are not the easiest little Halloween treat to cook up, but they sure are fun to make and your guests will absolutely love them!

I would recommend buying two bags of white candy melts for the ghost covering. The biggest challenge people make is not rolling the candy clay thin enough and not having enough to cover the ghosts! So plan ahead and buy two bags.

How to Make Halloween Cake Pops Recipe – Spooky Ghost Cake

Halloween Cake Pops Recipe – Spooky Ghost Cake Ingredients:

1 box white cake mix and ingredients to make cake (usually egg, oil and water)
1 tub, 16 oz, white frosting
1 package, 12 oz, bright white Wilton candy melts
1/4 cup light corn syrup
1 tablespoon black candy melts
1 package, 24 oz, vanilla almond bark
cornstarch
4″ diameter round cookie cutter

Halloween Cake Pops Recipe – Spooky Ghost Cake Directions:

Prepare cake according to package directions and bake as directed. Let cool completely. Crumble cake into a large mixing bowl. I like to cut the cake into pieces and use my fingers to crumble it. Add 3/4 tub of frosting and mix well (using your fingers works best).

Place wax paper on a baking sheet or cutting board and find space for it within your refrigerator. Use a 2 tablespoon portion scoop to scoop the cake into the palm of your hand.

Roll and shape into a log shape.

Set on prepared baking sheet and refrigerate for 2 hours.

How to make Candy Clay for Your Halloween Cake Pops Recipe – Spooky Ghost Cake

While refrigerating, make the candy clay.

Melt white candy melts according to package directions.

Stir in corn syrup until a clay forms.

Drop onto a large piece of plastic wrap and wrap tightly. Cool and refrigerate for an hour.

Melt half of the candy melts in a microwave safe bowl according to package directions.

Dip cake bites into vanilla almond bark and return to wax paper to set.

Refrigerate to harden.

Remove candy clay from refrigerator and remove a small portion. Candy clay is very hard so use a small section. Knead in your hands until smooth. Use cornstarch dusted on a cutting board or your hands if the candy clay begins to stick. Roll to 1/8″ thick and cut with a circle cookie cutter.

Gently shape the clay over the cake bite.

Very delicately – as not to break the candy clay, press it down a tad bit to form around the cake bite.

Continue to gently press it down around the cake bite until it resembles a ghost.

Repeat until all cake bites are covered.

Place black wafers into a resealable plastic bag and microwave for 15 seconds on 50% power and knead. Return to microwave for an additional 15 seconds until smooth. Cut a small corner of the bag and pipe eyes and a mouth onto ghost.

Nothing too fancy, just a simple spooky face! BOO!

This Halloween Cake Pops Recipe – Spooky Ghost Cake Recipe makes 20-24 ghosts!

Halloween Cake Pops Recipe – Spooky Ghost Cake

Halloween Cake Pops Recipe - Spooky Ghost Cake

Ingredients

1 box white cake mix and ingredients to make cake usually egg, oil and water
1 tub 16 oz, white frosting
1 package 12 oz, bright white Wilton candy melts
1/4 cup light corn syrup
1 tablespoon black candy melts
1 package 24 oz, vanilla almond bark
cornstarch

Instructions

Prepare cake according to package directions and bake as directed. Let cool completely. Crumble cake into a large mixing bowl. I like to cut the cake into pieces and use my fingers to crumble it. Add 3/4 tub of frosting and mix well (using your fingers works best).
Place wax paper on a baking sheet or cutting board and find space for it within your refrigerator. Use a 2 tablespoon portion scoop to scoop the cake into the palm of your hand. Roll and shape into a log shape. Set on prepared baking sheet and refrigerate for 2 hours.
While refrigerating, make the candy clay.
Melt white candy melts according to package directions. Stir in corn syrup until a clay forms. Drop onto a large piece of plastic wrap and wrap tightly. Cool and refrigerate for an hour.
Melt half of the candy melts in a microwave safe bowl according to package directions. Dip cake bites into vanilla almond bark and return to wax paper to set. Refrigerate to harden.
Remove candy clay from refrigerator and remove a small portion. Candy clay is very hard so use a small section. Knead in your hands until smooth. Use cornstarch dusted on a cutting board or your hands if the candy clay begins to stick. Roll to 1/8" thick and cut with a circle cookie cutter. Gently shape the clay over the cake bite. Repeat until all cake bites are covered.
Place black wafers into a resealable plastic bag and microwave for 15 seconds on 50% power and knead. Return to microwave for an additional 15 seconds until smooth. Cut a small corner of the bag and pipe eyes and a mouth onto ghost.