Halloween Skeleton Cake Pops
Halloween Skeleton Cake Pops are spooky yet cute treats perfect for any Halloween celebration.
Print
Pin
Servings: 12 cake pops
Calories: 410kcal
Equipment
Ingredients
Silver Skull ingredients
- 1 package Silver Fondant
- 1 C cornstarch
Vanilla Cupcake
- 1 box French vanilla cake mix
- 1 C whole milk
- ½ C unsalted sweet cream butter softened
- 3 large eggs
- 1 16 oz container Vanilla frosting
- 2 14 oz bag Black candy melts
- 1 14 oz bag White candy melts
- 1 C purple, black and silver Halloween sprinkles
- 1 C Mini candy eyeball decorations
Instructions
Silver Skull Directions
- Dust your hands and the fondant mold with cornstarch.
- Work the silver fondant to where it becomes soft.
- Pinch off about 1 tbsp of the silver fondant and mold it into the skull.
- Remove and place onto the cookie sheet.
- Allow to air dry overnight.
Cupcake Directions
- Preheat the oven to 350 degrees and line a cupcake pan with liners.
- Using a large bowl, beat together the cake mix, milk, butter, and eggs until combined and smooth.
- Fill the cupcake liners 3/4 way full.
- Bake in the oven for 21 minutes.
- Allow to cool completely.
- Once the cupcakes have cooled, remove them from their cupcake liners and crumble them into a large mixing bowl.
Making The Cake Pops
- Once all the cupcakes have been crumbled into a moist sand-like texture, scoop in about 1/4 - 1/2 C of the vanilla frosting.
- Using either your hands or a rubber spatula, mix the frosting into the crumbs until a dough-like mixture forms.
Decorating Directions
- Using a microwave, melt the black candy melts in 30-second increments, mixing after each time to ensure smooth melted candy melts.
- Once the candy melt is melted, spoon about 1-2 tbsp of the melted candy melts into the cake pop molds.
- Move the mold around to ensure the sides are coated in the candy melts.
- Place the mold into the fridge for about 10 minutes.
- Once the chocolate is set, remove from the fridge.
- Take about 1-2 tbsp of the cake mixture and carefully press it into the mold, making sure the side of the candy melt does not break.
- Remelt the leftover black candy melt.
- Once remelted, spoon about 1-2 tbsp of the chocolate onto the top of the cake mixture into the mold.
- Place mold back into the fridge for another 30 minutes.
- Carefully remove the cake pops from the mold.
- Place onto a cookie sheet.
- Repeat the steps with the remaining cake dough.
- Melt about 1 C of the white candy melts using a small bowl.
- Once melted, scoop into the piping bag and cut the tip off.
- Drizzle white chocolate onto the cake pop.
- Sprinkle the sprinkles and place a silver skull and a few eyes onto the cake pop.
- Allow to dry before enjoying.
Nutrition
Calories: 410kcal | Carbohydrates: 71g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 324mg | Potassium: 75mg | Fiber: 1g | Sugar: 44g | Vitamin A: 329IU | Calcium: 128mg | Iron: 1mg