Description
These Monster Cake Pops are a fun and spooky Halloween treat made using donut holes instead of traditional cake, making them easier to prepare with a smooth candy coating. Decorated with candy eyeballs, sprinkles, and black decorating gel, they are perfect for themed parties and quick to assemble.
Ingredients
Base
- 24 plain mini donuts and/or donut holes
- 24 6- to 7-inch lollipop sticks
Coating and Decoration
- 1 cup candy melts (green, purple and/or orange)
- Candy eyeballs, assorted sprinkles, and black decorating gel for decorating
Instructions
- Melt Candy Coating: Melt the candy melts according to the package directions until smooth and ready for dipping.
- Attach Sticks: Dip each lollipop stick about 1/4- to 1/2-inch into the melted candy and insert it into each donut hole to secure the stick. Place the pops upside down on a wax paper-covered surface and let the candy harden for a few minutes.
- Coat Donuts: Dip each donut thoroughly into the melted candy melts, rotating to coat completely. Place them upside down on wax paper again and allow the coating to harden fully.
- Decorate: Use candy eyeballs, sprinkles, and black decorating gel to create monster faces or other designs. Allow decorations to set before serving.
- Serving and Storage: Serve the cake pops once fully set. They are best enjoyed the same day but can be made up to 24 hours in advance and stored at room temperature in an airtight container. Avoid refrigeration or freezing to prevent condensation and cracking.
Notes
- To create monster horns, pipe shapes using melted candy on wax paper, cool, and then stick them on with melted candy. A sprinkle behind a horn helps brace it.
- For a candy corn look, dip in white, then orange, then yellow layers to create stripes.
- Drizzle a second color over the base coating after it sets for decorative effects.
- Dipping the pops in sprinkles after about 3 minutes of setting ensures better adherence.
- Ghost pops can be made using white coating and minimal decoration for a simple Halloween effect.
- Do not refrigerate or freeze cake pops as moisture can cause cracking and color bleeding.