Bloody Fingers Halloween Cake Pops

• Line a baking sheet with wax paper.

Making the cake pop base

• Make your cake pop base by mixing the (baked and cooled) cake and frosting with a paddle attachment in your mixer until smooth.

  Measure out 1 ½ tablespoon sized balls and form into a finger shape. Place on a cookie sheet lined with waxed paper and place into the fridge.
• Melt the candy melts in the microwave: Place in a ceramic bowl or mug and heat for 45 seconds on high; stir and heat for 30 seconds at 70% power; stir and let sit for 5 minutes to allow the heat of the bowl to continue melting the candy.

  Stir until smooth.
• Remove the cake pops from the fridge and dip the stick into the white candy and then insert 1/2 way into the cake “finger” from the slim bottom side. Complete all the cake balls.
• Dip the first cake pop into the white candy. Dip straight up and down until fully covered, tap off the excess, then attach your Almond Sliver “Fingernail” immediately. Stand up to dry on the cake pop stand.
• Add a touch of red candy melts and then attach the candy knife. Use a toothpick to add the blood.
• Once the "blood" is dry, use a toothpick or something sharp to make the knuckle lines at the finger.
• Spooky Halloween!