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Scary Cake Pops

Idea gallery #1360
Scary Cake Pops
Ingredients and Supplies
green candy coating
white candy coating
orange candy coating
black candy coating
red candy coating
mini candy coated chips
candy eyes
sucker sticks
small heart-shaped cookie cutter
candy coated sunflower seeds
chocolate sandwich cookies
Bugles corn snacks
brown fondant
parchment paper
modeling tools
paint brush
cake pop stand or styrofoam piece
  • alt images
Instructions
Witch - Roll mixture into a ball and prepare for dipping by inserting coating covered stick into your shape. Let set. Dip pop into the melted green candy coating and tap off any excess coating. Place pop into holder. While waiting for coating to dry, take a small piece of fondant and shape into a crooked nose. Dip nose into green candy coating, tap off excess chocolate and attach to front of ball. Using a small parchment bag filled with white candy coating, draw eyes and let dry. Once dry, use a small parchment bag filled with black candy coating to make the slanted eyebrows and eyeballs. Make a squiggly mouth under the crooked nose; then using the same bag, give the witch stringy hair on the top and back side of the pop. Place pop in holder to dry. Take a chocolate sandwich cookie and split in half. Dip the non-crème side of the cookie in black candy coating and lay on a piece of parchment to dry. Take a Bugle snack, dip in the black candy coating, and place in the center of the dipped cookie. Allow to dry completely. Once dry, attach hat to the top of the witch’s head. Use a toothpick or paint brush to add moles to the witch’s face.

Frankenstein - Use rectangular cookie cutter to cut shapes out of your pressed cake pop mixture in the jelly roll pan. Prepare shapes for dipping by placing candy-coated sticks into the bottoms of your shapes. Place in refrigerator to set chocolate. It is very important to place stick ¾ of the way through the shape; failure to do so may result in the shape falling off the stick. Hold shape over the bowl full of candy coating and spoon coating over the shape. Allow excess coating to fall; be careful not to tap the shapes; tapping could loosen the hold of the stick. Place shape into holder and let dry. Before shape sets, place chocolate covered sunflower seeds onto the sides of the shape for the bolts. Using fondant, shape a nose and dip into the candy coating, allow excess to drip off then attach nose to the front of the shape. Place a large dot of candy coating at the top of each side of the nose. Insert large candy eye into the dot of coating and slide the eye down to make bags under the eyes. Using a parchment bag filled with black candy coating, give the monster hair and a mouth. Using a parchment bag filled with red candy coating, give the monster small stitches.

Ghosts - Form cake mixture into the shape of a ghost. This is not an exact process; it is dependent on your interpretation of each piece. Once you have your shapes made, place them back in the refrigerator for 30 minutes to firm. Prepare for dipping by inserting coating covered stick into the bottom of your shape. Let set. Once set, hold shape over the bowl full of white candy coating and spoon coating over the shape. Allow excess coating to fall; be careful not to tap the shapes; tapping could loosen the hold of the stick. Place shape in to holder and let dry completely. Using a parchment bag filled with black candy coating, give the ghost eyes and a mouth.

Jack-O-Lantern - Roll cake mixture in to a ball and prepare ball with sucker stick. Use a modeling tool to make indents in the pop to resemble a pumpkin; dip pop into the orange candy coating. Break off a small piece of pretzel, dip into brown candy coating, and place on top of pumpkin or use fondant to form stem and attach with candy coating or piping gel. Using a parchment bag filled with black candy coating, make a face for your jack-o-lantern.

Bats - Prepare wings first. Take black candy coating and spread thin on to a piece of parchment paper. Just before the coating sets hard, take a small heart-shaped cookie cutter and cut several wings. These wings will be very fragile so you will want to cut extras. Once cut, allow to dry completely in the freezer. Roll cake mixture in to a ball that would complement the size of the wings. Prepare for dipping by inserting coating covered stick into the bottom of your ball. Let set. Dip pop into the black candy coating and allow excess coating to drip off. Before coating sets, insert heart pieces upside down into sides of pop. Allow to dry completely. Using a parchment bag filled with black candy coating, detail wings and add a mouth. Add candy eyes and candy-coated chocolate chips for ears with a small dot of coating. Use the end of a paint brush to add orange nose and a parchment bag filled with white candy coating to make fangs.

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