These spooky Halloween cake pops will add a festive and delicious touch to your party. A simple white cake is combined with rich vanilla frosting and dipped in white chocolate, then decorated into adorable mummy cakesicles! Perfect for all the little ghouls and goblins.
It’s trick or treat time again!
Halloween is on its way and that means it’s time to get working on those special Halloween treats.
A big batch of these mummy cakesicles are sure to be a hit with kids (and the adults too).
Bundle them in a goodie bag to give out as party favors, serve them up at the kids’ Halloween party at school, or just enjoy them as a delicious treat for get togethers or trick or treating.
Cakesicles have become trendy Halloween desserts lately. But what are cakesicles, anyway? They are simply popsicle-shaped cakes, that you eat on a stick like a popsicle.
You can decorate these cute cake pops any way you can imagine – think ghosts, bats, goblins, spiders and mummies!
So, don’t be intimidated by the look of these fun mummy cakesicles. Thes are really pretty easy to make, and they’re great fun to decorate too!
These easy cake pops are so simple to make. It’s basically just cake and frosting, dipped in white chocolate, and served on a popsicle stick. This is a fun recipe to make with the kiddos!
Some people make pops out of prepared box of cake mix combined with some store-bought frosting to save time. So if you want to cheat a little – you can definitely do it that way.
I prefer to make my cake pops from scratch because I can mix and match whatever cake and frosting flavors my family loves, and the flavor is so much better than using boxed cake mixes and prepackaged frosting.
In this recipe, I use a basic white cake recipe and a homemade buttercream frosting.
So we start off by baking the cake – and then crumble it up into pieces. Mix in the frosting, and a bit of food coloring if you want a pop of color! I used blue gel coloring. This delicious mess becomes our cake pop “dough”.
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Then you’ll want to melt some white chocolate in the microwave. I like using the Wilton’s candy melts because they’re so easy to work with.
Next pour a thin layer of the white chocolate into the cakesicle molds and refrigerate until it hardens.
Next you can smush your cake and frosting mixture into the molds, forming your cakesicles.
Pour the remaining white chocolate over the top and freeze it again until the chocolate has hardened into a thick and crunchy outer layer.
Don’t forget to add your popsicle sticks before putting the cake pops in the freezer.
Decorating the Halloween Cake Pops
When the chocolate has set, remove each cakesicle from the molds.
Line them up on some parchment paper. Add some melted white chocolate to a pastry bag, and start drizzling back and forth across the cakesicles to form what looks like bandage wrappings around the mummmys.
Of course, no mummy is complete without candy eyeballs. I use these candy eyeballs for decorating.
Secure the eyes by putting a dab of chocolate where you want the eyes to be on the mummies and then press the eyes gently into the white chocolate.
Tips for Perfect Mummy Cakesicles
Drizzle some of the white chocolate around the eyeballs to make them look as though they’re peeking out from under the bandages. Spooky and fun!
And if you love this, don’t forget to grab all my favorite Halloween desserts in this one handy printable. It’s free!
Halloween Cake Pops – Mummy Cakesicles
These spooky Halloween cake pops will add a festive and delicious touch to your party. A simple white cake is combined with rich vanilla frosting and dipped in white chocolate, then decorated into adorable mummy cakesicles! Perfect for all the little ghouls and goblins.
In the mixing bowl of a stand mixer, cream the butter and sugar until light and fluffy.
Add the vanilla and eggs, and mix until completely blended.
In a separate bowl, mix the flour, salt, baking soda, and baking powder, until well blended. Add the flour mixture and the milk to the mixing bowl, a little at a time, mixing on low speed between additions until all ingredients have been added. Mix on high for about 1 minute to make sure all ingredients have been well incorporated.
Coat the bottom and sides of a 9 X 13 baking pan with butter or non-stick cooking spray, and pour the cake batter into the dish.
Bake for 30 – 40 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.
TO MAKE THE FROSTING
Wash and dry the mixing bowl and whisk attachment. Add the 2 sticks of softened butter, milk, and vanilla to the mixing bowl, and mix to blend. Add a few drops of the food coloring, if using.
Add the powdered sugar a little bit at a time, mixing on low speed until all the sugar has been added. If frosting is not thick enough, add a little more powdered sugar until the desired consistency is achieved.
TO ASSEMBLE THE MUMMYSICLES
Place the frosting in the refrigerator until the cake is cool. When cake is cool to the touch, break up the cake into crumbles. You can do this right in the pan it was baked in. Add the frosting, one cup at a time, and stir the cake and frosting together until you have a big ball of cake and frosting that sticks together. You want it to be thick enough so that it will hold its form in the cakesicle molds. Set aside.
In the microwave, melt the white chocolate in a microwave safe bowl on 10 second intervals, until it's smooth.
Spoon a bit of the white chocolate into the cakesicle molds, and turn the molds a little sideways, in both directions to coat the inside of the molds completely with a thin layer of white chocolate. Place the molds in the freezer for 30 minutes to allow the chocolate to set.
When the chocolate is set, place a heaping spoonful of the cake-frosting mixture into the mold, and press it into the mold to form the cake pop. Repeat this until all the molds have been filled to the top. Reserve a bit of white chocolate for decorating.
Pop the white chocolate back in the microwave for a few seconds if needed to re-melt. Then spoon it over the cake pops, using a spatula to completely cover the cakesicle. Place the mold in the refrigerator for about an hour to completely set the white chocolate.
When chocolate is set, remove the Cakesicles from the molds, and place them on parchment paper.
Heat the white chocolate in the microwave again, until it is smooth and melted. Add the white chocolate to a pastry bag, and snip off the tip of the bag, leaving only a small hole to drizzle the chocolate through. Drizzle the white chocolate back and forth across the cake pops to form what looks like bandage wrappings on each mummy.
Add the candy eyeballs, using a bit of melted chocolate to stick them to the mummy.
Place the cake pops in the refrigerator for about an hour to allow the drizzled chocolate and eyes to set.
Notes
If you don’t have a pastry bag, use a spoon to drizzle the chocolate over the mummy cake pops.
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