Festive and spooky Halloween Cake Pops made super easy with yellow cake mix and storebought icing.
Have ready a sheet pan lined with wax paper or a large food storage container, plus a few sheets of wax paper (to be used for separating layers) -- whichever will fit best in your freezer.
Once the cake has cooled, transfer it to a large mixing bowl in large chunks and break up into crumbles with your hands.
Add the frosting, vanilla, salt, and sprinkles if using, and either mix with your hands or a sturdy wooden spoon until well-combined.
With cupped hands, roll about 2 tablespoons of the mix into a ball and set on the wax paper. Use a medium-sized cookie scoop to make your cake balls perfectly uniform in size. Repeat until all of the mix has been prepared.
If making Ghost Halloween Cake Pops, taper the top of each cake ball like a bell, and gently pinch the bottom outward to form the "skirt" of the ghost.
Transfer all of the cake balls to a sheet pan lined with wax paper or the storage container. If using the storage container, separate each layer of cake balls with a sheet of wax paper. Freeze for 1 hour. Do not stack Ghost shaped cake balls.
Remove from the freezer, and melt the candy wafers according to package instructions. If you'd like, transfer some of the melted wafers to a Pyrex measuring cup to make dipping easier.
Have your work surface and decorations ready. Dip the tip of the lollipop in the melted wafers, and then gently insert it into the center of the cake ball, about 3/4 of the way down.
Submerge the cake ball completely in the melting wafers, and allow the excess to drip off before transferring to the work surface.
Decorate the cake ball as desired (see blog post if needed), right away, before the coating hardens. Repeat with the remaining cake balls.
Allow the candy shell to harden completely before serving, 25-30 minutes.
The Anthony Kitchen