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Bloody Fingers Halloween Cake Pops

    An entertaining boo for everyone! With these Cake Pop fingers you will scare everyone in the most delicious way. Make them for the next Halloween.

    The base for your bloody finger cake pops

    For your cake pop base, you can use any yellow cake or sponge cake you like. Try vanilla, chocolate, lemon or strawberry. Mix the cake with frosting or melted chocolate to give it more hold.

    More spooky Halloween treats.

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    Bloody Fingers Cake Pops for Halloween

    These Halloween shocker cake pops are a bloddy good treat. In every meaning.
    Total Time 30 minutes
    Course Cake Pops
    Cuisine American
    Servings 12 pops
    Calories 309 kcal



    • 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!


    Serving: 1pop | Calories: 309kcal | Carbohydrates: 45g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 229mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 38g | Vitamin A: 45IU | Calcium: 23mg | Iron: 1mg

    Nutrition information isn’t always accurate.

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    Author: Susan Queck

    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.