Jack-O-Lantern Cake Pops

Close up of jack-o-lantern decorated cake pop in decorative jar.

Course: Desserts

Cuisine: American

Prep Time: 1 30

Total Time: 1 30

Servings:

Calories: 113kcal

Author: Deanna

Chocolate cake, rolled into balls and then dipped in a chocolate candy coating. These Halloween cake pops are easier to make than they look and the kids will love to decorate them.

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Ingredients

Chocolate Cake

1 9x13 Chocolate sheet cake store bought, from box or homemade

Chocolate Frosting

1/2 Cup Salted butter softened
1/4 Cup Semi-sweet chocolate chips melted
1 Tbsp Unsweetened cocoa powder
2 Cups Powdered sugar
2-3 Tbsp Milk

Decorating the Cake Pops

1 Cup Orange candy melts or white chocolate chips and orange gel food colouring
2 Tbsp Semi-sweet chocolate chips melted
Green gel icing
24 Cake pop sticks

Instructions

Baking the Cake

If baking a cake yourself, bake the cake according to directions and allow it to cool completely. (I used a simple boxed cake mix)

Making the Frosting

In a medium size bowl, beat the butter until fluffy. Add the melted chocolate and unsweetened cocoa and mix well.
Slowly add the powdered sugar and mix until well combined then add milk 1 tablespoon at a time until the frosting is smooth and spreadable.

Making the Cake Pops

Crumble the cake into a large bowl.
Add 1/2 cup of the prepared frosting and mix well with a wooden spoon. It will take a few minutes, but you should notice that it becomes less crumbly and starts to come together. If the cake still feels dry after mixing well add 1-2 tablespoons of frosting until it will hold together if you squeeze a small amount in your hand.
Form into 24 balls, just over an inch round. Round the balls out by rolling them in your hands. Don't worry about forming perfect balls as you can smooth them out after chilling. After you've formed the balls place the tray in the freezer for 15 minutes.

Coating the cake pops in chocolate

Remove the cake balls from the freezer and gently roll any that need to be smoothed out. Return the pan to the freezer while you melt the candy melts.
Place the candy melts in a microwave safe bowl and microwave for 20 seconds at a time stirring between intervals until smooth.
If you do not have a microwave you can heat on low over a double boiler on the stove, but be careful not to get any water in the chocolate.
If the chocolate melts, but doesn't feel smooth you can add 1-2 teaspoons of vegetable shortening or coconut oil and this should help make it smoother.
Remove the cake balls from the freezer. Working one at a time, dip one end of a cake pop stick in the melted chocolate, then gently push the stick into a cake ball being sure not to go all the way through. Repeat with remaining sticks. Then place in the freezer for 2-5 minutes until the chocolate on the stick has set.
If needed, repeat the process to melt the chocolate before beginning to coat the cake pops.
To coat the cake pops in the melted choclate, dip and twirl each cake pop until completely coated. Gently tap the stick on the side of the bowl to allow any excess chocolate to drip off.
Either place the coated cake pops on a parchement or silicone lined baking sheet, or you can poke holes in the bottom of a cardboard box and use this to place the cake pops in while you coat the rest.

Assembling the Jack-o-lanterns

Melt 2 tablespoons of chocolate chips in a microwave safe bowl using the same method we used for the candy melts.
Dip the end of a toothpick into the melted chocolate and use this to draw the faces on the cake pops.
Use the green gel icing to pipe a stem on the top of each cake pop.

Notes

You will have excess frosting leftover. You can store this in the fridge or freezer in an airtight container. In the fridge it should last several weeks and in the freezer it should last several months. Simply allow it to come to room temperature before using it and if needed add a teaspoon or two of milk and stir to make it smooth again.

Nutrition value is based on estimates only and will vary depending on ingredients used.

Nutrition