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Monsters Cake Pops Recipe

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4.2 from 2 reviews

Monsters Cake Pops are a fun and festive Halloween treat made from yellow cake crumbles mixed with creamy frosting and decorated with colorful sprinkles and candy eyes. These bite-sized cake balls are dipped in melted candy wafers to create spooky mummies, ghosts, and monster designs perfect for parties or celebrations.

Ingredients

Cake Pops Base

  • 1 box of yellow cake mix, baked according to package instructions
  • 1 cup creamy white frosting, storebought
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon Kosher salt

Sprinkles

  • 1/4 cup purple Jimmies sprinkles (optional)
  • 3 tablespoons green Jimmies sprinkles (optional)
  • 3 tablespoons orange Jimmies sprinkles (optional)

Decorations and Coating

  • 30 lollipop sticks
  • 36 ounces melting candy wafers (white for Mummies and Ghosts and chocolate for Monsters)
  • 2 (1 ounce) packages mini candy eye decals
  • 1 (1 ounce) package large, black non pareils
  • 1 (1 ounce) package large, red non pareils
  • 2–3 (1 ounce) packages candy eye decals (an assortment of sizes, if possible)
  • 1 (2.5 ounce) bottle chocolate Jimmies sprinkles

Instructions

  1. Prepare Work Surface: Line a sheet pan with wax paper or prepare a large food storage container to fit in your freezer. Also, have a few extra sheets of wax paper ready to separate layers of cake pops.
  2. Break Cake Into Crumbles: Once the yellow cake has cooled, place it in a large mixing bowl and crumble it into small pieces using your hands.
  3. Mix Ingredients: Add the creamy white frosting, pure vanilla extract, Kosher salt, and optional sprinkles (purple, green, and orange Jimmies) to the cake crumbs. Mix thoroughly with your hands or a wooden spoon until well combined.
  4. Form Cake Balls: Using about 2 tablespoons of the mixture, roll the cake into balls with cupped hands. For uniform size, use a medium-sized cookie scoop. Place the formed balls on wax paper.
  5. Shape Ghosts (Optional): For Ghost cake pops, taper the top of each cake ball into a bell shape and gently pinch the bottom outward to create a “skirt.”
  6. Freeze Cake Balls: Arrange the cake balls on the prepared sheet pan or storage container, separating layers with wax paper if stacking. Freeze for 1 hour. Avoid stacking ghost-shaped balls.
  7. Melt Candy Wafers: After freezing, melt the candy wafers according to package instructions. For easier dipping, transfer melted wafers to a Pyrex measuring cup.
  8. Insert Sticks: Dip the tip of each lollipop stick into the melted candy wafers, then insert it into the center of each cake ball about 3/4 of the way down to secure the stick.
  9. Dip Cake Pops: Fully submerge each cake ball into the melted wafers. Let any excess drip off before placing on the prepared surface.
  10. Decorate: Immediately decorate the cake balls with candy eyes, sprinkles, and nonpareils as desired before the coating hardens.
  11. Set Candy Shell: Allow the coated cake pops to harden completely at room temperature for about 25-30 minutes before serving.

Notes

  • Freeze the cake balls well to ensure they hold their shape during dipping.
  • Use different colored candy wafers for distinct monster designs (white for mummies and ghosts, chocolate for monsters).
  • Work quickly when decorating the dipped cake pops as the coating hardens fast.
  • Store finished cake pops in an airtight container at room temperature or refrigerated if preferred.
  • If you don’t have a cookie scoop, rolling by hand works fine but size may vary.

Find it online: https://lauracooks.com/monsters-cake-pops-recipe/