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Halloween Cake Pops Recipe - Spooky Ghost Cake
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Halloween Cake Pops Recipe - Spooky Ghost Cake

Author Jennifer

Equipment

  • 4" diameter round cookie cutter

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
  • ¼ 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 ¾ 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 ⅛" 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.