What Halloween party is complete without some Jack Skellington cake pops? These cake pops are super easy to make and taste as good as they look. Let me show you how to make them:
“This is Halloween. This is Halloween…”
While making these cake pops, the Nightmare Before Christmas songs were stuck in my head. And writing this post has them bouncing through my brain, once again.
Okay, so here’s the how to:
- Making the Cake Balls
- Make or buy cupcakes (I prefer buying them from our local Savemart if I’m in a pinch)
- If you purchase pre-made cupcakes, scrape the frosting into a separate bowl
- Mash up your cupcakes in a large bowl
- Add buttercream frosting to your mashed up cupcakes and mix until it’s formed a dough-like consistency.
- Using your hands, form your dough into golf ball sized balls.
- Freeze cake balls for at least 30 minutes.
- Going from Cake Balls to Cake Pops
- Melt a small amount of white chocolate (this is just for your sticks). I use the moulding chocolate from Chocoley.
- Do this for each cake ball – dip the end of the lollipop stick into the chocolate and insert into cold cake ball. Repeat until you’ve done every cake ball.
- Return to the freezer for 20-30 more minutes because handling them will cause them to get soft.
- While your cake balls are chilling, melt a larger amount of moulding chocolate.
- Remove cake balls with sticks from the freezer and dip into melted chocolate. To prevent having flat tops, stick the cake pops into a piece of styrofoam, or a pumpkin like we did.
Tip: If you’re working in a warm environment, use a portable fan to quickly dry your cake pops.
- Decorate your Cake Pops
- Dip a small pointy paint brush into water and then into your black powder food colorant to create a paint paste
- Paint your Jack Skellington details onto your cake pops!
These Jack Skellington cake pops were so much fun to make and tasted even better than they looked. We had a few lumpy-looking pops, but they all taste the same, right?
Do you have any cake pop tips? Leave me a comment!