Description
These spooky Halloween Cake Pops are fun and festive treats made by coating mini donuts with colorful candy melts and decorating with candy eyeballs, sprinkles, and black decorating gel. Perfect for Halloween parties, they’re easy to make and can be customized with various decorations to create cute monster or sprinkle-topped pops.
Ingredients
Scale
Main Ingredients
- 1 cup candy melts (green, purple, and/or orange)
- 24 6- to 7-inch lollipop sticks
- 24 plain mini donuts and/or donut holes
Decorations
- Candy eyeballs
- Assorted sprinkles
- Black decorating gel
Instructions
- Melt Candy Melts: Melt the candy melts according to the package directions until smooth and ready for dipping.
- Insert Sticks: Carefully dip each lollipop stick about 1/4- to 1/2-inch into the melted candy melts, then insert into each mini donut. Place the donuts upside down with the sticks pointing up on wax paper and allow to cool for a few minutes until the candy melt hardens.
- Coat Donuts: Dip each donut into the melted candy melts, rotating to fully coat them. Set them upside down on wax paper again and let them cool completely until the coating is hardened.
- Decorate Pops: Use candy eyeballs, assorted sprinkles, and black decorating gel to decorate the cake pops as desired. Refer to the notes for decorating tips.
- Serve or Store: Serve the cake pops once the candy melts have fully set. If storing, keep them at room temperature in an airtight container and consume within 24 hours to avoid sweating and cracking.
Notes
- For sprinkle-topped pops, allow the first candy melt layer to set for 3 minutes before dipping the tops in sprinkles.
- For drizzled pops, wait until the first candy melt layer is almost completely set before drizzling on a second layer.
- For monster pops, let the first candy melt layer dry completely, then use extra melted candy melts to attach candy eyeballs and decorate with sprinkles and black writing gel as desired.
- To create monster horns, pipe candy melts into horn shapes on wax paper, allow to harden, and attach them to the cake pops using additional candy melts. For large horns, placing a sprinkle inside the horn adds support.
- Do not store cake pops in the refrigerator or freezer to avoid color bleeding and cracking from condensation.
Nutrition
- Serving Size: 1 cake pop
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 5 mg
