Mummy Wrapped Cake Pops Recipe

I love making cute treats, and mummy wrapped cake pops are honestly one of my favorites for Halloween. They’re soft, sweet, and look just like tiny little mummies.

You can make these cake pops with simple ingredients like cake, frosting, white candy melts, and candy eyes.

I find that these cake pops are always a hit at parties and school events. Kids and adults both enjoy how fun they look and how tasty they are.

If you want to try something new for your next gathering, give mummy wrapped cake pops a try. They’re easy to make, creative, and perfect for spooky celebrations.

Why I Love Them

One reason I love mummy wrapped cake pops is how fun they are to make. I get to use my hands and be creative with every step.

The decorating is simple but gives a cool effect. I enjoy swirling white chocolate around each cake ball to look like bandages.

These cake pops are great for Halloween parties. They always get my friends and family excited to try them.

I like how I can make these ahead of time. They keep well in the fridge for a few days.

When I share them, people always smile at the cute designs. It makes me happy to see everyone enjoying them.

Equipment

To make mummy wrapped cake pops, I need some simple kitchen tools. Using the right equipment helps me work faster and keeps my pops neat.

Here’s what I use:

• Mixing bowl: 1 large, for mixing cake and frosting
• Measuring spoons: For measuring frosting
• Hand mixer (optional): To make my mixture smoother
• Cookie scoop: 1 small or medium, for even cake balls
• Baking sheet: Lined with parchment paper
• Lollipop sticks: 20 sticks for 20 cake pops
• Microwave-safe bowl: For melting chocolate
• Fork or candy dipping tool: To help dip the pops
• Piping bag or zip-top bag: For the mummy “wraps”
• Black food marker: For drawing eyes

I always make sure my tools are clean before I start. Using the right equipment makes my mummy wrapped cake pops look neat and saves time.

Ingredients

To make my Mummy Wrapped Cake Pops, I gather a few simple supplies. Here’s exactly what I use every time:

Cake Base:

• 1 box of chocolate cake mix (about 432 grams)
• Ingredients needed to bake the cake (check the box—usually eggs, oil, and water)
• 1/3 cup (about 80 grams) vanilla or chocolate frosting

Coating and Decorations:

• 2 cups (340 grams) white candy melts
• 1 tablespoon (14 grams) vegetable oil (to thin the melts)
• 24 candy eyes
• 24 lollipop sticks

First, I bake the cake as the box instructions say. After it cools, I break the cake into small crumbs and mix in the frosting to get a dough-like consistency.

For wrapping, I use melted white candy melts. Candy eyes give every mummy a fun look.

I always set out all my decorating tools before I begin, so everything is close by and ready for each step.

Instructions

First, I get all my ingredients and tools ready.

I mix the cake crumbs and frosting together in a bowl. I use my hands to form small balls, about the size of a ping pong ball.

Next, I melt the white candy melts in the microwave. I dip the end of each stick into the melted coating, then push it into a cake ball.

I do this so the cake balls stay secure. I dip each cake ball into the melted candy, making sure it’s fully covered.

I set them upright in a foam block or a tall glass to dry. Once the coating hardens, I use a spoon or piping bag to drizzle more melted candy in thin lines to look like mummy bandages.

While the coating is still wet, I gently press two mini chocolate chips on each pop for eyes. I let everything set until it’s completely firm before serving.

That’s it—my mummy wrapped cake pops are ready!

Decoration Tips

When I make mummy wrapped cake pops, I like to set up all my supplies before I start. This makes decorating easier and helps the candy melts stay smooth.

Here are the ingredients I use for decorating:

Ingredient	Quantity
White candy melts	1 cup
Mini candy eyes	24 pieces
Lollipop sticks	12 sticks
Black decorating gel (optional)	1 tube

I melt the white candy melts in a microwave-safe bowl. I use 30-second bursts, stirring in between, until smooth.

After dipping each cake pop in the melted coating, I let the excess drip off. I add the candy eyes quickly before the coating hardens, so they stick well.

To create the bandage look, I put some melted candy into a ziplock bag and cut a tiny corner off. Then I drizzle lines over the cake pop in different patterns.

It does not have to be perfect—a messy look makes the mummies more fun. Sometimes, I use black decorating gel to add little mouths or extra details.

I let the pops sit upright in a foam block to dry completely before handling.

Creative Mummy Wrapped Cake Pops Variations

I love trying out new ways to decorate my mummy cake pops. One fun idea is to mix up the cake flavors.

Sometimes, I use red velvet or carrot cake for a pop of color when you bite inside. Here’s a simple list of creative ideas I like:

• Eyes: Use mini chocolate chips, colored candy eyes, or even tiny sprinkles.
• Bandages: Try different colored candy melts, like white chocolate or even green for a “monster mummy” look.
• Faces: Draw funny or spooky faces with an edible marker or icing gel.

For making 12 mummy cake pops, I use:

Ingredient	Amount
Baked cake	2 cups, crumbled
Frosting	1/4 cup
White candy melts	1 cup
Candy eyes	24 pieces
Lollipop sticks	12 sticks

Sometimes, I also add a dash of food coloring to the cake mix before shaping the pops. This gives a surprise color inside.

Mixing flavors, colors, and toppings keeps each batch fresh and fun. I find it’s an easy way to personalize my treats for different holidays or parties.

Substitute

Sometimes I run out of certain cake pop ingredients or want to try something new. Here are some easy swaps I’ve used:

Cake Mix Alternatives
If I don’t have vanilla cake mix, I use chocolate or red velvet instead. It changes the flavor, but works just as well.

Ingredient	Substitute
1 box vanilla cake mix	1 box chocolate/red velvet/lemon cake mix
3/4 cup frosting	3/4 cup cream cheese or whipped topping

Candy Melt Options
When I’m low on white candy melts, I melt white chocolate chips with 1 tsp of coconut oil. Almond bark also works.

• Candy Melts (1 cup)
  • Substitute: White chocolate chips (1 cup) + 1 tsp coconut oil

Stick Substitutes
I sometimes run out of lollipop sticks. In that case, I use clean pretzel sticks or sturdy paper straws.

They hold up the cake pops and taste good, too! I like having options in case I’m missing something or someone has a food allergy.

These switches help me finish my mummy wrapped cake pops every time.

What Can Go Wrong?

Making mummy wrapped cake pops can be fun. Still, sometimes things just don’t go as planned.

Cake Pops Falling Apart:
If my cake pops start falling off the sticks, it’s usually because the cake mix is either too wet or too dry. I’ve found that about 1/4 cup of frosting for 2 cups of cake crumbs is my sweet spot.

Too much or too little frosting? That’s when things get messy.

• Too wet: Cake pops slip down the stick.
• Too dry: Cake pops crack.

Messy “Wraps”:
When I try to make the mummy wraps with melted white chocolate, sometimes it just doesn’t cooperate. If I overheat 6 oz of white chocolate melts, it gets lumpy and weirdly thick.

If the chocolate’s too runny, I can’t pipe neat lines at all. It’s a bit of a balancing act.

Candy Eyes Not Sticking:
If the eyes won’t stay on, it’s usually because my chocolate coating has already set. Now I make sure to press on two candy eyes right after dipping each cake pop.

Quick Troubleshooting Table:

Problem	What I Did Wrong	Fix It By
Cake pop falling apart	Cake mixture too wet/dry	Adjust frosting amount
Coating looks bumpy	Overheated candy melts	Melt gently, stir often
Eyes won’t stick	Waiting too long to add eyes	Attach eyes while coating is soft

Storage And Shelf Life Tips

I like to keep my Mummy Wrapped Cake Pops as fresh as I can. After making them, I let them set all the way.

Once they’re ready, I store them in an airtight container. I always put a piece of wax paper between layers, just so the pops don’t end up glued together.

If I plan to eat them soon—like, within two or three days—I’ll just leave the container out at room temperature. No need to complicate things.

If I want them to last longer, I move them into the fridge. They’ll stay good in there for about a week, give or take.

I always bring them back to room temperature before serving. Trust me, they taste way better that way.

Here’s a quick table I put together, just for easy reference:

Storage Place	How Long They Last	Extra Tips
Room Temperature	2-3 days	Use airtight container
Refrigerator	7 days	Let them warm up before serving
Freezer	Up to 1 month	Wrap tightly in plastic, then foil

If I freeze them, I double-wrap each cake pop in plastic wrap, then add foil. When it’s time to serve, I let them thaw in the fridge overnight.