Super Easy Skeleton Cake Pops are perfect to make for you Halloween party dessert table. Skulls and bones make for a spooky and sweet treat.
Easy Skeleton Cake Pops
I think that over the years, you have learned how much I love cake pops. I’m not always the best at shaping them so thanks to Wilton for making a fun skeleton candy mold, I can now add skulls and bones to simple round cake pops.
All you need to do is melt some candy melts and then add them to the mold.
Pop the mold into the freezer for 5 minutes and then turn them out on to the counter.
For the cake pops, I decided to add some purple sugar crystals to the black sugar crystals and sprinkled them over the wet black candy coating. Depending on your level of cake pop making, you can make these as simple as I did, or go full on creative with the entire skeleton.
Totally up to you.
Happy Halloween! We hope you’re ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear’s Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For our very first #HalloweenTreatsWeek event we have 30 talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 100 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all!
Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
- Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
- Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Pure Vanilla Extract, Ground Cinnamon, Caramel Extract, Almond Extract, Pumpkin Pie Dip Mix and Adam’s Best Twice as strong Vanilla
- Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Halloween Cookie House Bat, Tombstone and Skull 3-Piece Cookie Cutter Set, Halloween Skull Tube Pan, Zombie Cupcake Liners, Skull Sugar Decorations
- Prize #4 — Sweets and Treats Shop is giving away 1 (one) 1.5lb Sprinkle Mix Kit from their shop
- Prize #5 — Treat Street USA is giving away a $25 Visa Gift Card
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 1st – October 6th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
- Pumpkin Patch Graveyard Eclair from Big Bear’s Wife
- Pumpkin Empanadas from Pook’s Pantry
- Malted Milk Ball Spider Cookies from Pastry Chef Online
- Pumpkin Patch Cupcakes from Mrs Happy Homemaker
- Purple Velvet Halloween Layer Cake from Love and Confections
- Eyeball Jello Shots from I am a Honey Bee
- Monster Fudge from 4 Sons R Us
- Pumpkin Cheesecake Bars from A Blender Mom
- Vampire Ice Cream Floats from Daily Dish Recipes
- Graveyard Pie from Eat Move Make
- Easy Skeleton Cake Pops from Pint Sized Baker
- Swiss Meringue Spooky Skull from Kudos Kitchen
- Candy Corn Cheesecake Mousse from The Spiffy Cookie
- Melting Witch Candy Popcorn Halloween Party Mix from Lady Behind The Curtain
- Dragon’s Eggs from A Kitchen Hoor’s Adventures
- Graveyard Dip from Mildly Meandering
- Eyeball Cake Balls from Strawberry Blondie Kitchen
- White Chocolate Ghost Cupcakes from The Beard and The Baker
- Halloween Chocolate Blossom Sprinkle Cookies from House of Nash Eats
- Rice Krispie Haunted House from Savory Experiments
- Halloween Snack Mix from Katie’s Cucina
- Monster Rice Krispies from For the Love of Food
- 1 Cake Box Mix + ingredients, baked and cooled
- 2 tablespoons frosting
- 1 bag Wilton White Candy Melts
- 1 Bag Wilton Black Candy Melts
- Purple Sugar Crystals
- Black Sugar Crystals
- Bake your favorite cake and cool completely.
- While the cake is baking, make your skeleton pieces. Melt the white candy melts in a microwave safe mug. Transfer to a sandwich baggie and snip off the corner. Fill in the skeleton mold and tap on the container to get the air bubble outs. Place in the freezer for 5 minutes to harden. Turn the mold out on the countertop and set the pieces aside.
- In a stand mixer, blend together the 1/2 of the cake with 2 tablespoons of your favorite frosting. This will blend together to make a dough. There should be no cake crumbs or blobs of frosting in the dough. It'll be smooth like play-doh.
- Use a cookie scoop to measure out your cake balls. Roll them smooth. Cover with wax paper and keep in the fridge while your melt your candy.
- Melt the black candy melts in a microwave safe mug. Stir until smooth and totally melted. Dip a lollipop stick or paper straw into the candy and then insert it into the cake ball. Add all the sticks/straws to the cake pop balls.
- Dip the cake pops into the black candy and tap off the excess. Sprinkle the purple and black sugar over the wet pop and set it aside to harden. Complete dipping all the cake pops.
- Add a bit of candy to the skeleton pieces and attach them to the cake pops.
- Serve at your Halloween party.
You can make cake pops in advance and freeze them until ready to serve. Simply put them into a plastic bag and then into a plastic container. Remove from the freezer 6 hours before you serve them but do NOT open the container until they are completely at room temperature.
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