Super easy, super fun, these Halloween Candy Corn Cake Pops can easily be made in no time! Colorful sprinkles, premade candy, and fun straws to the rescue.
Halloween Candy Corn Cake Pops
Looking for a last minute Halloween treat idea? These cake pops come together super quick and easy with the help of fun sprinkles and cupcake toppers. Head to the craft store to get all the supplies you need then march into the kitchen to bake a cake.
To make dozen cake pops you will need:
- 1/4 of a 9×13 cake – I’d suggest a light colored cake
- 1 Tablespoon frosting – or enough to make the cake bind together without getting sticky or mushy
- White candy melts
- paper straws
- Candy Corn Sprinkles (I used a Cake Mate Sequin mix for these)
- Wilton Ghost and Candy Corn Cupcake Toppers
Dip the cake pop into the candy melt and coat it completely. Tap off any excess candy and then sprinkle the top and sides with the sprinkles. Stand it on on a piece of parchment paper.
Pipe a small bit of the candy melts to the back of the ghost candy and stand the ghost on top of the cake pop making sure that the back adheres to the straw.
Melting Candy Melts
I get asked a lot about how I melt my candy. The best thing that has worked for me over the years is melting them low and slow – meaning a low temperature over a long period of time.
The Wilton Melting Pot is a great tool to have if you are melting a lot at one time.
I like to use a large soup mug. It holds an entire bag of candy melts, it’s ceramic, it’s microwaveable, and they have a lid. I simply pour all my candy wafers into the mug and place it into the microwave for 1 minute at 70% power. You won’t see any melting yet, but the mug will be warm which will help melt the wafers slowly.
Give the candy melts a stir and then pop it back into the microwave for another minute at 70% power. When it’s done it should be mostly melted and the mug will be very warm to the touch.
Now is the time to stir, stir, stir. Let the heat from the mug do the work of melting anything that is not yet melted. Do not be tempted to heat it some more in the microwave. This will make the candy too hot and be very thick.
Storing your Cake Pops
If you are a planner and want to make these ahead of time, the best way to store them is in the freezer.
Place the cake pops (minus the ghost candy decoration) into a gallon baggie and then place the baggie into an airtight container.
Remove the cake pops from the freezer the day before and thaw them in the fridge overnight.
DO NOT OPEN THE CONTAINER until they sit out for at least an hour and come to room temperature. This prevents any condensation from forming on the candy shell. Add the ghost candies before serving them.
Here’s a few more treats that have used these Wilton Ghost Cupcake Toppers
These Halloween Candy Corn Cake Pops are sure to be a hit with the kids at your Halloween Party. They are great to bring to a school party or a work party.
Have fun this Halloween and stay safe!
Looking for more Cake Pop Tutorials?
- 1/4 of your favorite 9x13 cake, baked
- 3 tablespoons frosting
- White Candy Melts
- Orange, yellow and white sprinkles
- Wilton Ghost Cupcake Toppers
- Orange Straws
- Bake and cool your cake according to the directions. I find that using a cold cake and cold frosting works the best.
- Crumble 1/4 of the cake and mix with the frosting. I combine in a stand mixer, but you can also use a food processor, hand mixer, or mix by hand.
- Use a cookie scoop to measure out 1 tablespoon of the cake pop batter and roll until smooth.
- Melt the candy melts in the microwave according to the instructions.
- Dip the tip of the paper straw into the melted candy and then insert into the cake ball.
- Completely dunk the cake ball into the candy melts to coat it. Gently tap of any excess candy and add sprinkles.
- Stand up to dry.
- Apply a small amount of candy to the back of the cupcake topper and attach to the straw on top of the cake pop.
- Allow to harden before serving.
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Amount Per Serving: Calories: 100