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Ghost Cake Pops Recipe

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3.9 from 6 reviews

These Ghost Cake Pops are adorable, spooky treats perfect for Halloween or any fun occasion. Made from moist white cake mixed with frosting, shaped into ghost-like figures, and coated in smooth white candy melts, they are finished with candy eyeballs for a playful touch. A delightful no-bake finishing treat that combines baking and decorating skills to create ghostly bite-sized desserts.

Ingredients

Cake and Frosting

  • 1 white cake mix (plus ingredients required to prepare the cake as per package instructions)
  • 1/4 to 1/2 cup frosting

Decoration

  • 2 packages white candy melts
  • Lollipop sticks
  • Candy eyeballs

Instructions

  1. Bake the cake: Prepare the white cake mix according to the package directions, then allow the cake to cool completely before proceeding.
  2. Crumble the cake: Place the cooled cake in a large bowl and crumble it with your hands until fine.
  3. Add frosting: Mix in just enough frosting by hand so that the cake mixture holds together firmly when rolled into balls.
  4. Form ghost shapes: Take a heaping tablespoon of cake mixture and roll it into a ball. Then gently shape it into an oval, tapering the top to form the head, keeping the bottom flat to stand.
  5. Prepare cake balls: Smooth out any cracks on the shaped cake balls and place them bottom side down on a lined baking sheet. Repeat for all cake balls.
  6. Chill the cake balls: Refrigerate the cake balls for 2 hours or freeze for 1 hour to firm them up, ensuring they won’t fall apart during coating.
  7. Melt candy melts for stick insertion: Melt a small portion of the white candy melts in a small bowl following package instructions.
  8. Attach lollipop sticks: Dip one end of a lollipop stick into the melted candy and press it into the bottom of a cake ball. Wipe off excess candy and place the pop back on the lined sheet. Do this for all cake balls, then refrigerate until the candy hardens, about 5 to 10 minutes.
  9. Melt candy melts for coating: Melt about one and a half packages of the white candy melts in a bowl, following package instructions.
  10. Coat the cake pops: Dip each cake pop into the melted candy coating to fully cover. Gently tap the pop on the bowl edge to remove excess coating.
  11. Set the coated pops: Place coated cake pops in a cake pop stand, styrofoam block, or lined tray to allow the coating to set slightly.
  12. Add eyes and finish: After the coating firms up for a minute or two, press candy eyeballs onto each ghost cake pop to complete the look. Repeat for all cake pops.
  13. Final chilling: Refrigerate the completed cake pops until ready to serve, allowing the coating to fully set. Enjoy your spooky treats!

Notes

  • Refrigeration or freezing before coating is essential to prevent the cake pops from falling apart during dipping.
  • Using white candy melts gives the ghosts a smooth, bright finish; you can substitute with white chocolate melts if preferred.
  • Ensure candy coating is completely melted to get an even, smooth coating on the cake pops.
  • Store cake pops in an airtight container in the refrigerator to maintain freshness.
  • The sticks can be omitted if you prefer to serve the cake balls without them, though this changes the presentation.

Find it online: https://cookedbysarah.com/ghost-cake-pops-recipe/