Looking for a Halloween-themed dessert that’s frightful and delightful? Make these easy cake pops, designed to look like mini mummies.
- 1 recipe Pumpkin Cake with Spiced Vanilla Cream Frosting
- 3 12-ounce bags white chocolate candy wafers
- Vegetable shortening
- Sprinkles, for the eyes
- 30–40 skinny wooden lollipop sticks
- Large foam board
For the Cake Base:
- In a large bowl or in the bowl of a stand mixer, crumble the cake until no large chunks remain.
- By hand or with the paddle attachment, mix in the frosting a little at a time, starting off with just a couple of tablespoons. Mix until a dense but still crumbly dough forms that you can mold into balls with your hands. Be careful to avoid adding too much, so the mixture does not get too soft and moist. You will not need to use all of the icing. Refrigerate the mixture for 30 minutes, until chilled.
- Measure about 2 tablespoons of the cake mixture and roll into a tight, uniform ball with your hands. Place the balls on a baking sheet lined with parchment paper. Refrigerate for about 1 hour.
- When ready to dip in chocolate, remove the chilled balls from the refrigerator and let sit at room temperature for about 5 minutes.
For the First Candy Coating Layer:
- Melt the chocolate candy wafers according to package instructions. If it looks too thick for dipping, mix in vegetable shortening 1 teaspoon at a time to thin it. Let cool slightly, stirring occasionally, for 5 minutes.
- Dip a lollipop stick in the melted chocolate, and insert in the cake ball, pushing halfway to stop at the center. Allow to harden at room temperature, or place back in the refrigerator for a couple minutes.
- Dip the cake ball in the chocolate until completely covered. Gently tap the stick against the edge of the bowl to remove excess melted chocolate.
- Optional: For cake pops that stand up on their own, apply one chocolate wafer on the top of each cake pop, flat side facing up, using some additional melted chocolate as the glue.
- Stick each pop upright in the foam block to harden and set for about 10-15 minutes.
For the Mummy’s Wrappings:
- Apply a second layer of chocolate coating to make the mummy’s wrappings. Holding the cake pop in one hand, dip a fork in the melted coating and quickly move it back and forth to drizzle chocolate onto the pop while you slowly turn it around, to form scattered, irregular lines across the surface.
- Carefully stick two sprinkles on the front of the cake pop for the mummy’s eyes.
- Allow the cake pops to set completely at room temperature before serving, for about 15 minutes. Or, once the pops have set, you can store them in the refrigerator until ready to serve for up to one week.
- Category: Cake
- Method: Baking, No-Cook
- Cuisine: Dessert
Keywords: cake, icing, pumpkin, Halloween