Description
Delightfully spooky and sweet, these Bloody Halloween Cake Pops combine soft, creamy cake crumbs with a smooth cream cheese blend, coated in bright white candy melts and finished with eerie red gel icing drips. Perfect for Halloween parties, these cake pops are both fun to make and a festive treat to enjoy.
Ingredients
Scale
Cake Pop Base
- 10 Lofthouse Cookies with Icing
- 8 oz. Cream Cheese
Coating and Decoration
- 10 Cake Pop Sticks
- 12 oz Bright White Candy Melts
- Red Gel Icing
Instructions
- Prepare Cake Crumbs: Add the Lofthouse cookies to your stand mixer fitted with the paddle attachment. Mix on high speed until the cookies are broken down into fine cake crumbs.
- Mix with Cream Cheese: Switch to the mixing attachment and add the cream cheese. Continue mixing on high until the mixture is smooth, creamy, and uniform in texture.
- Shape Cake Balls: Scoop tablespoon-sized portions of the dough onto parchment paper. Roll each portion into a ball, then freeze the balls for 1 to 2 hours to firm up.
- Melt Candy Coating: Place the candy melts in a large bowl or measuring cup. Heat in 45-second increments, stirring well between each, until the candy melts are smooth and fully melted.
- Secure Sticks: Dip the tip of each cake pop stick into the melted candy coating, then insert it about halfway into a frozen cake ball. Let the coating set to anchor the stick in place.
- Coat Cake Pops: Fully dip each cake ball into the melted candy, coating it completely. Place the coated cake pops upright in a Styrofoam block or cake pop stand to dry and harden.
- Add Bloody Decoration: Once the candy coating has hardened, use red gel icing to create spooky bloody drip designs around the lollipop sticks for a gory Halloween effect.
- Serve and Enjoy: Present these creepy cake pops at your Halloween party, delighting guests with their spooky appearance and sweet flavor.
Notes
- Freezing the cake balls before dipping helps them hold their shape and prevents melting of the candy coating.
- Use bright white candy melts for the best contrast with the red ‘blood’ icing.
- Red gel icing works best for creating dripping blood effects without running excessively.
- Store cake pops in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- If you don’t have a stand mixer, crumble the cookies by hand or in a food processor and mix cream cheese thoroughly with a spatula.
