Halloween Cake Pops


My husband and I were invited to a Halloween party where all the guests brought a dish. Naturally being a sweet-tooth person, I started thinking about Halloween themed sweets. I Googled some ideas and settled on making a variety of cake-pops: mummies, eye balls and cats.

So easy and something the kids are sure to love to make and eat!

I know there are cake-pop books out that state to stick to a cake-pop recipe, but I used supermarket bought cake and muffin mixes, as well as normal cupcake recipes to make these with absolutely no issue.

I did purchase a Babycakes Cake Pop Maker off Amazon, but the first one I purchased had a faulty heating element and its replacement was no better. I had trouble getting the cake pops to come out round, as the bottom element will start baking before you put the lid on. So it’s uneven baking. I found it very frustrating. So I use the cake pop baking trays which you can purchase at K-Mart for $15 and includes reusable lolli-pop sticks. This was much easier to use, but the cake pops are considerably bigger than the ones baked using the Babycakes Maker. Alternatively, use the moulds – which I am yet to do.

Here’s the recipe I used.
“Vanilla Cake-Pops” adapted from The Hummingbird Bakery Cookbook.

1 cup plain flour
¾ cup sugar
1 ½ teaspoon baking powder
Pinch of salt
¼ cup vegetable oil
½ cup water
2 eggs
¼ teaspoon pure vanilla extract

1 bag of Nestle Chocolate Melts*
Chocolate sprinkles
Bag of M&Ms
Liqorice – preferably a flat ribbon sort
Edible Ink Pens

*You can use Wilton Candy Melts available at Spotlight, but they are not cheap. If you want to colour a white chocolate melt, use an oil base food colouring.


1. Preheat oven to 350 degrees.
2. Put the flour, sugar baking powder, salt and oil in a bowl. Using an electric mixer beat on slow speed until you get a sandy consistency and everything is combined.
3. Gradually pour in half (1/4 cup) of the water and beat until the water is just incorporated.
4. In a separate bowl, whisk the eggs, vanilla, and remaining water together for a few seconds. Pour egg mixture into the flour mixture and continue beating until just incorporated. Scrape sides and continue mixing for a minute more until the batter is smooth. Do not over mix.
5. Spray both sides of cake pop pan with Cake-Pop baking tray.
6. Using a liquid measuring cup, pour mixture into cake pop pan (side without holes). You will have enough mixture to completely fill all 18 holes. Put topside of cake pop pan on and secure with clips.
7. Bake for 20 – 25 minutes.
8. Let pans cool before removing top pan (if any cake has baked through the holes simply scrape off before removing top pan).

9. Melt a small amount of chocolate melts or candy coating in the microwave.
10. Dip the end of the cake pop stick into the coating, then insert into cake ball.
11. Place cake pops into freezer for 10 minutes.
12. Heat large batch of chocolate melts or candy coating in microwave and prepare your topping bowls.
13. Remove your cake pops from the freezer.
14. Dip cake pops in melted chocolate or candy coating. Allow excess chocolate or candy to drip off cake pop.

Whilst the chocolate/candy coating is slightly wet, attach an un-melted piece of white chocolate melt or candy melt to the top. This will act as your iris. You can then use M&Ms (attach with more melted chocolate) as the pupils. Once the coating has completely dried, use the edible ink pens to draw blood vessels around the circumference.

Whilst the coating is still wet, sprinkle on chocolate sprinkles to act as fur. Once this has dried, attach M&Ms with melted chocolate as eyes and cut out small triangles for ears from the ribbon liquorice (attach with melted chocolate).

You don’t need to be neat to make mummies. In fact, the rougher the coating the better the result. Once you have allowed the initial coat to dry, attach M&Ms as eyes, then drizzle more melted chocolate over the pop to act as mummie wrap. You may need to do several layers of chocolate drizzle to get the desired effect.

You can use a cake pop stand to serve. I found a cheap $2.99 sturdy cardboard (very colourful) stand at Crazy Clark’s. Or use styrofoam to hold your finished cake pops.

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Mini Chocolate Cupcakes

choc mini

3/4 cup plain flour
1/4 cup cocoa
1/2 cup caster sugar
2 teaspoons baking powder
1/2 teaspoon vanilla or vanilla essence
80g butter (unsalted)
2 eggs
1/2 cup milk
1/4 cup chocolate bits (milk, dark or white)

1. Preheat oven to 160 degrees C. Line 24 hole mini cupcake tray.
2. Sift all dry ingredients into a mixing bowl.
3. Make a small well in the middle of the bowl and then add remaining ingredients (except chocolate bits).
4. Beat on low speed with electric mixer until just combined.

5. Scrape down sides of bowl and beat on medium speed for a further 2 minutes.
6. Add chocolate bits and mix with wooden spoon.
7. Place tablespoons of the mixture into 24 hole mini cupcake tray until 3/4 full.
8. Place tray into oven for 10-12 minutes or until baked through.
9. Stand for 5 minutes and then turn out onto wire rack to cool.
10. Ice with Chocolate Butter Cream Frosting or leave plain as desired.

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