I’m all about celebrating Halloween with an equal amount of spooky goodies and fun whimsical treats. These Halloween Cakesicles are super fun to put together and will bring a good amount of whimsy to any Halloween celebration.
Break out the Halloween sprinkles and candy googly eyes to add loads of character to these cake pops.
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Cakesicles are the new cake pops
I first heard of cakesicles when I saw a recent post from Chelsea at chelsweets.com. Now, I have made my fair share of cake pops. Let me tell ya, cakesicles are easier and you get more with each one. These are all big wins in my opinion!
I used this silicone cakesicle mold to make my Halloween Cakesicles. And instead of dipping the cakesicles like I do with cake pops, I coated the silicone molds with melting chocolate first.
I allowed the chocolate to set up in the freezer then pressed the cake/frosting mixture into the molds. This made the whole process go smoothly. Literally. The chocolate coating the outside of these Halloween cakesicles is smooth and the cake is evenly coated.
Decorating Halloween cake pops
For the chocolate coating on my Halloween cakesicles, I was able to find orange melting chocolate, so no food coloring was needed. I would highly recommend trying to find melting chocolate that’s already orange rather than using white chocolate and adding food coloring.
Adding water-based food coloring tends to cause melted chocolate to seize, making it lumpy, crumbly and unusable in most cases. I use Merckens coating chocolate and prefer it over the brands found at craft stores.
I also had my kids help by contributing custom-decorated popsicle sticks for these Halloween treats!
Tips for Making This Recipe
- Less is more when it comes to mixing the frosting into the cake crumbs for these Halloween cakesicles. Start out adding about ¾ cup to the crumbled cake, mix thoroughly, then add a tablespoon at a time just until the cake crumbs stick together. Adding too much frosting will result in mushy cake that doesn’t hold its shape. The cake will also be too heavy to stick to the popsicle stick, resulting in broken cakesicles and temper tantrums when they break (I know from experience on this one!)
- I found the freezer to be better for setting up the chocolate and cakesicles than the fridge. It’s quicker, too!
- Once the cakesicles are finished setting up in the freezer, I recommend flipping the molds over so the cakeicles are face down on a piece of parchment then peeling the silicone mold off the pops rather than pushing the cakesicles out. Peeling the mold off helps the chocolate remain intact with no cracks in the chocolate coating
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
For more Halloween and Fall-inspired treats try these recipes:
- Pumpkin Sugar Cookies
- Baked Apple Cider Donuts
- Maple Apple Galette
- Caramel Apple Cheesecake Bars
- Cherry Pie Bars
Useful Kitchen Tools for This Recipe
16 servings per container
- Amount Per ServingCalories448
- % Daily Value *
- Total Fat
- Saturated Fat 15g 75%
- Cholesterol 97.5mg 33%
- Sodium 329.2mg 14%
- Total Carbohydrate
- Dietary Fiber 2.3g 10%
- Sugars 42.1g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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