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Mummy Cake Pops Recipe
Ash Tyrrell

Mummy Cake Pops Recipe

I made my first batch of mummy cake pops for my daughter's Halloween class party, and I honestly wasn't sure I could pull off anything "cute" looking. Turns out, these are one of the most forgiving Halloween desserts I've ever made, and nobody needs fancy piping skills to get them right.
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Prep Time 30 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 box chocolate cake mix plus the eggs, oil, and water it calls for — any brand works fine, chocolate holds its shape well once crumbled
  • 3/4 cup chocolate frosting — this is what binds the crumbled cake into moldable dough add slowly so it doesn't get too wet
  • 12 ounces white chocolate or white candy melts — melts smoother than regular white chocolate chips for dipping
  • 24 lollipop sticks — thick sturdy sticks hold the weight of the cake ball better than thin ones
  • 48 candy eyeballs — small edible eyes give the mummies their spooky silly look
  • 1 tablespoon coconut oil optional — thins out the melted chocolate so it coats more smoothly

Method
 

  1. Prepare your chocolate cake mix according to the box instructions and bake it in a 9x13-inch pan. Once it's done, let it cool completely at room temperature, since a warm cake will turn the next steps into a sticky mess.
  2. Break the cooled cake into small crumbs in a large bowl, discarding any hard or crusty edge pieces. Add the frosting a little at a time and mix until the texture resembles thick, moldable dough that holds together when pressed.
  3. Use a cookie scoop to portion the mixture into roughly 1-inch balls, then roll each one smooth between your palms. Set them on a parchment-lined baking sheet as you go so they're ready for the freezer.
  4. Pop the tray of cake balls into the freezer for about 15 minutes to firm up, but don't leave them much longer or they'll get too hard to dip. Dip the tip of each lollipop stick into a little melted white chocolate first, then insert it halfway into each ball for a secure hold.
  5. Melt your white chocolate in the microwave in 30-second bursts, stirring between each, until it's completely smooth. Dip each cake pop fully into the chocolate, let the excess drip off, then add two candy eyes and drizzle extra chocolate back and forth to create the mummy wrap effect.

Notes

  • I always let my cake cool completely before crumbling it, since warm cake makes the whole mixture too soft to shape.
  • I add frosting in small amounts and stop as soon as the dough holds together, because too much frosting makes greasy, oily cake pops.
  • I chill my cake balls for exactly 15 minutes, no more, since overly cold cake pops crack when you dip them.
  • I thin my melted chocolate with a touch of coconut oil, which makes the coating glide on smoother and look more polished.
  • I place the finished pops upright in a foam block or a cup filled with rice, so the coating sets evenly without a flat side forming.