Mummy Wrapped Cake Pops
These adorable Mummy Wrapped Cake Pops are the perfect Halloween treat! Made with moist chocolate cake, creamy frosting, and drizzled in white candy melts, they’re easy to decorate and always a hit with kids and adults alike. Fun to make and perfect for spooky parties or school events.
Equipment
- 1 baking sheet lined with parchment paper
- 1 fork or candy dipping tool
- 1 black food marker
- White Foam block or tall glass (for drying)
Ingredients
Cake Base
- 432 gram chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil 120ml
- 1 cup water 240ml
- 1/4 cup frosting vanilla or chocolate
Coating & Decoration
- 1 cup white candy melts 170g
- 1 tablespoon vegetable oil 14g
- 24 mini candy eyes
- 12 lollipop sticks
Instructions
- Preheat oven and bake chocolate cake according to the box instructions using eggs, oil, and water. Let it cool completely.
- Crumble the cooled cake into a large mixing bowl. Add 1/4 cup frosting and mix thoroughly until a dough-like texture forms.
- Use a cookie scoop or your hands to shape the mixture into 12 evenly-sized balls. Place them on a parchment-lined baking sheet.
- Melt a small amount of white candy melts. Dip one end of each lollipop stick into the melted candy, then insert into each cake ball. Chill for 20 minutes.
- Melt the remaining white candy melts in a microwave-safe bowl with 1 tablespoon of vegetable oil (in 30-second bursts, stirring in between). Dip each cake pop until fully coated. Let excess drip off.
- Immediately press two candy eyes onto each pop while the coating is still wet. Stand pops upright in a foam block or tall glass to dry.
- Spoon remaining melted candy into a piping or zip-top bag. Snip a tiny corner and drizzle lines across each cake pop to mimic mummy bandages. Allow to set completely.
- Let cake pops firm up completely. Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.