Are you ready for Halloween? I have to admit that I have been so busy with our kitchen makeover the last few weeks that Halloween has been the last thing on my mind. I actually made up a bunch of fun Halloween recipes at the beginning of the month, and I haven’t even had time to write up the posts for them. At least I’ll be prepared for next year. LOL!
I thought that I should at least share one of them with you. Mummy Cake Pops. Some cake pops seem to require a culinary degree to decorate. They are adorable, but don’t fit into my busy schedule. These mummies are simple enough that even my kids could do them. So if you are new to cake pops, these are a great starting point! And I promise they taste every bit as good as the fancy cake pops. Maybe better, because they require no fondant, just chocolate. And I’d rather eat chocolate than fondant any day!
Halloween Mummy Cake Pops
Chocolate Cake for Cake Pops
1/2 cup cocoa
1 cup boiling water
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
1 2/3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Combine cocoa and water and stir till smooth. Set aside. In a large mixing bowl, cream butter and sugar till creamy. Beat in vanilla and eggs. Fold in the chocolate mixture. Whisk together the dry ingredients and add. Stir till well combined. Pour into a well greased 8″ square cake pan. Bake at 350° for about 40-45 minutes. Cool and crumble into a large bowl. Add the frosting and mix well. Cover and chill for several hours.
1/3 cup soft butter
5 Tbsp cocoa
2 cups powdered sugar
1/2 tsp vanilla
4-5 Tbsp milk or cream
Beat butter and cocoa till smooth. Add remaining ingredients, adding enough milk to make a creamy frosting. Beat well.
Additional ingredients for mummy cake pops:
1 package of white almond bark (usually found near the chocolate chips)
Large dot sprinkles or mini chocolate chips for the eyes
Styrofoam block, or for the DIY’er, a cereal box with holes poked in it.
How to assemble Mummy Cake Pops:
-Roll the chilled cake/frosting mixture into balls. You can make them any size, but I like them about 1- 1 1/2″.
-Chop up the almond bark and melt it in a glass bowl in the microwave at 50% power, stirring every 30-60 seconds till smooth.
-Dip one end of the sucker stick into the melted chocolate and press it into a cake pop. Place on waxed paper till set. (This helps hold the stick in place so it won’t fall out when you are dipping.)
-Now dip a cake pop into the melted chocolate, then lightly tap it against the top of the bowl so the excess chocolate falls off. Poke the end of the stick into a styrofoam block, or a cereal box with holes poked in the side, or a 2×4 with holes drilled into it. Basically you just need a place to stick the cake pops so they can dry standing upright. I tipped a cereal box on its side and used a piercing tool to make holes about 3″ apart. It worked perfectly!
-After the cake pop has set for a few seconds, add the eyes. You don’t want the chocolate to be dripping, but you don’t want to wait too long or the chocolate sets up and the eyes won’t stick.
-Repeat dipping and adding eyes till all of your cake pops are done. As the cake pops poked in the cereal box set up, I removed them and placed them on waxed paper so I’d have space for the newly dipped ones.
-Take the remaining melted almond bark and drizzle it across the cake pops to make the mummy wrapping. Place on waxed paper till set up.
A certain eight year old was very excited about these Mummy Cake Pops. So excited he even offered to help me photograph them.
And yep, that’s the fake cheesy grin he usually flashes as soon as the camera comes out. Man I love that kid!