Haunted House Cake Pops
These Haunted House Cake Pops are a fun, spooky treat perfect for Halloween parties or themed gatherings. Made with chocolate cake, frosting, candy melts, and fun decorations, they're easy to customize and a joy to make—even for beginners.
Equipment
- Spoon or spatula
- Stand or foam block
- Plastic sandwich bag
Ingredients
- 400 g chocolate cake baked and cooled
- 1/3 cup 80g chocolate frosting
- 1 cup 175g black candy melts
- 1/2 cup 85g purple candy melts
- 1/4 cup 40g white chocolate chips
- 1/3 cup mini candy corn
- 24 pieces mini candy eyes
- 12 pieces mini pretzels
- 3 tbsp orange and purple sprinkles
- 2 –3 food coloring pens
- 18 –20 lollipop sticks
Decoration (Optional but Recommended):
- 1 tube black icing gel
- 24 mini fondant doors
- 2 tbsp assorted sprinkles
- 1 –2 edible markers
- 10 mini marshmallows
- 8 strips black licorice
- 1 tbsp orange sprinkles
Instructions
- Crumble Cake: Crumble baked chocolate cake into a large mixing bowl. Add chocolate frosting and mix until it reaches a dough-like consistency.
- Form Balls: Roll the mixture into 1-inch balls. You should get about 24 cake balls.
- Prepare Coating: Melt the black and purple candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Insert Sticks: Dip the tip of each lollipop stick into the melted candy coating and insert it halfway into each cake ball.
- Chill: Place cake pops on a parchment-lined baking sheet and chill in the freezer for 20 minutes.
- Dip Cake Pops: Dip each chilled cake pop into the melted candy coating. Let the excess drip off, then stand upright in a foam block or cup to dry.
- Decorate: While the coating is still wet, press on candy eyes, mini candy corn, pretzels, and fondant doors.
- Detailing: Once dry, use black icing gel or edible markers to draw windows, doors, and spooky accents. Add sprinkles for extra flair.
- Set: Let cake pops set completely (about 30 minutes) before serving or storing.