HOW TO MAKE HALLOWEEN CAKE POPS RECIPES

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.  
• Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes. 
• Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.  
• Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

Steps:

• Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix until combined. In another large bowl whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.  Pour into prepared pan and bake until a toothpick inserted into the middle comes out clean, 25 minutes. Let cool completely.  Crumble cooled cake into the frosting and stir until completely combined.  Form cake mixture into tablespoon sized balls. Place on a tray and refrigerate until firm, 1 hour.  In a deep sided bowl, melt white chocolate and coconut oil in 30 second intervals until melted.  Dip the tip of a lollipop stick into the melted chocolate and then insert into chilled cake balls (this keeps the cake pop from falling off). Repeat with remaining cake pops.  Dip cake pops into melted chocolate and shake off excess chocolate and decorate with sprinkles. Place on a parchment lined baking sheet to dry or stick into a styrofoam block to prevent smudging the chocolate.  Refrigerate until hardened, 15 minutes.