Mummy Cake Pops

Is there anything more adorable (and just the right amount of spooky) than Mummy Cake Pops for Halloween? These little bite-sized treats are not only fun to make but also the perfect party addition, whether you’re hosting a Halloween bash or just looking for a cute dessert to enjoy with family. The best part? They’re as delicious as they are charming—moist, rich cake on the inside, covered in a sweet candy coating and decorated to look like mummies!

Making cake pops might seem intimidating at first, but trust me, once you get the hang of it, you’ll be popping them out in no time. Plus, this is a great project to do with kids or friends. Imagine gathering around the kitchen, dipping, drizzling, and laughing together as you create your very own mummy army.

These cake pops are incredibly versatile too! You can choose any flavor for the cake base, from classic vanilla to rich chocolate, or even go wild with red velvet or pumpkin spice for that extra autumnal vibe. Once you’ve made your cake and shaped it into pops, it’s all about decorating—white candy melts for the mummy wraps and some edible googly eyes to bring these little creatures to life.

In this post, I’m going to walk you through the entire process of making mummy cake pops step by step, from baking the cake to assembling and decorating the pops. So, grab your apron, and let’s get started on this Halloween adventure!

Why You’ll Love These Mummy Cake Pops

• Adorably Spooky: These cake pops are decorated to look like mini mummies—perfect for Halloween!
• Customizable: You can make them with any cake flavor you love. Chocolate, vanilla, red velvet—the options are endless.
• Great for Parties: These bite-sized treats are easy to eat, making them ideal for Halloween parties, trick-or-treat events, or school bake sales.
• Fun to Make: The decorating process is super enjoyable, and it’s a great activity to do with kids or friends.
• Make-Ahead Friendly: You can prepare these cake pops in advance and store them for the big day, making party planning a breeze.

Preparation Time and Servings

• Total Time: 2 hours (including baking, cooling, and decorating time)
• Active Prep Time: 30 minutes
• Servings: 24 cake pops
• Calories per serving: Approximately 200 calories per cake pop (depending on cake type and candy coating used)

Ingredients

Here’s what you’ll need to make these spooky Mummy Cake Pops:

For the Cake:

• 1 box of cake mix (any flavor you like: vanilla, chocolate, red velvet, etc.)
• Ingredients listed on the cake mix box (usually eggs, oil, and water)

For the Frosting:

• ½ cup of butter, softened
• 1 ½ cups of powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons of milk

For the Cake Pops:

• 24 cake pop sticks
• 16 oz white candy melts (for the mummy wraps)
• Edible googly eyes (or use mini chocolate chips as eyes)
• Black food coloring gel (optional, if you want to add more detail to the mummy faces)

Step-by-Step Instruction

Step 1: Bake the Cake

1. Prepare the Cake Mix: Follow the instructions on your cake mix box to prepare the cake. You can choose any flavor you like, but chocolate or vanilla is always a hit with these cake pops.
2. Bake and Cool: Pour the cake batter into a greased 9×13-inch cake pan and bake according to the package instructions. Once baked, let the cake cool completely. This is important because warm cake will be too crumbly to shape into balls.

Step 2: Crumble and Mix with Frosting

1. Crumble the Cake: Once the cake has cooled, crumble it into fine pieces. You can do this with your hands or use a fork. Make sure there are no large chunks left—this helps ensure smooth, even cake pops.
2. Make the Frosting: In a bowl, cream the softened butter with a hand mixer or stand mixer. Gradually add in the powdered sugar and beat until smooth. Add vanilla extract and 1-2 tablespoons of milk to achieve a smooth, spreadable consistency.
3. Combine Cake and Frosting: Add the frosting to the crumbled cake a little at a time, mixing it in with your hands or a spatula. You want the mixture to be moist enough to hold together but not too wet. You may not need all the frosting—add it gradually until you reach the right texture.

Step 3: Form the Cake Balls

1. Shape the Cake Balls: Once the cake and frosting are combined, use a small cookie scoop or your hands to form the mixture into balls about the size of a golf ball (about 1 to 1.5 inches in diameter). Place them on a lined baking sheet.
2. Insert the Cake Pop Sticks: Melt a small amount of the candy melts in the microwave (about 1-2 tablespoons). Dip the tip of each cake pop stick into the melted candy, then insert it into the center of each cake ball. This helps the sticks stay in place.
3. Chill the Cake Pops: Place the cake pops in the refrigerator for about 1 hour or in the freezer for 15-20 minutes to firm up. This will make them easier to dip later.

Step 4: Dip the Cake Pops

1. Melt the Candy Coating: In a microwave-safe bowl, melt the white candy melts according to the package instructions. Stir the melts until smooth.
2. Dip the Cake Pops: Take the chilled cake pops and dip each one into the melted candy coating, making sure the entire cake pop is covered. Tap off any excess by gently tapping the stick against the edge of the bowl.
3. Set the Cake Pops: Place the dipped cake pops upright into a styrofoam block or a cake pop stand to dry. You want to let them harden before moving on to the mummy decorating part.

Step 5: Decorate the Mummies

1. Create the Mummy Wraps: Once the candy coating has set, melt some more white candy melts (you can reuse any leftover from the dipping step). Transfer the melted candy to a piping bag or a plastic sandwich bag with a small tip cut off.
2. Drizzle the Mummy Wraps: Drizzle the white candy melts over each cake pop in random lines to mimic the look of mummy wraps. Don’t worry about being too precise—mummies are supposed to look a little haphazard!
3. Add the Eyes: While the candy melt drizzle is still soft, stick on the edible googly eyes. If you’re using mini chocolate chips instead, add a small dab of melted candy melt on the back of each chip and place them on the cake pops.
4. Let Them Set: Allow the mummy cake pops to fully set before serving. You can speed up this process by placing them in the fridge for about 10 minutes.

How to Serve

Mummy Cake Pops are the ultimate party treat, and they look so cute on display! Here are a few ideas for serving:

• Halloween Party Centerpiece: Place the cake pops in a pumpkin or themed container filled with foam to hold them upright. You can arrange them like a spooky bouquet!
• Individually Wrapped: For a more personalized touch, wrap each cake pop in clear cellophane and tie it with orange and black ribbon. Perfect for party favors or trick-or-treat bags.
• With a Dessert Spread: Pair these cake pops with other Halloween treats like caramel apples, pumpkin cupcakes, or spooky cookies for a full dessert table that’ll wow your guests.

Additional Tips for Success

1. Don’t Overdo the Frosting: Add frosting gradually until you reach a texture that’s moist but not wet. Too much frosting can make the cake pops overly soft.
2. Use a Styrofoam Block: For perfectly round cake pops, insert the sticks into a styrofoam block while they dry. This ensures they don’t get flat spots from resting on a surface.
3. Keep It Cool: Work in batches, keeping the cake pops you’re not working on in the fridge. This keeps them firm and easier to dip.
4. Thin the Candy Melts: If your candy melts are too thick, you can thin them out with a little vegetable shortening or coconut oil. This makes dipping smoother.
5. Practice Patience: Let the cake pops set completely before you add the mummy drizzle and eyes. Rushing this part can lead to smudging and a less polished look.

Recipe Variations

• Pumpkin Spice Mummies: Use a pumpkin spice-flavored cake for a true autumn treat!
• Gluten-Free Option: Swap out regular cake mix for a gluten-free variety, and make sure to use gluten-free candy melts.
• Different Characters: Don’t stop at mummies—get creative! Turn your cake pops into ghosts, vampires, or pumpkins by switching up the candy melts and decorations.
• Chocolate Lovers: Make double chocolate cake pops with chocolate cake and a chocolate coating. Use white chocolate drizzle for the mummy wraps.

Freezing and Storage

To Store: Keep leftover mummy cake pops in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

**To

Freeze**: You can freeze the undecorated cake balls (before dipping) for up to 3 months. When you’re ready to serve, let them thaw in the fridge, then proceed with dipping and decorating as usual.

FAQ Section

Q: Can I use store-bought frosting?
A: Absolutely! If you’re short on time, store-bought frosting works just fine. Just be mindful of the consistency—start with a little and add more if needed.

Q: What can I use instead of candy melts?
A: You can use white chocolate chips, but you may need to add a bit of shortening to thin the chocolate for dipping.

Q: How do I keep my cake pops from falling off the stick?
A: Make sure to dip the stick in melted candy before inserting it into the cake ball. This acts like glue, helping the pop stay securely on the stick.

Q: Can I make cake pops without a cake pop maker?
A: Yes! This recipe doesn’t require any special equipment, just a little bit of patience and some hand-rolling to shape the cake pops.

Q: What if I don’t have piping bags for the mummy wraps?
A: No problem! Use a plastic sandwich bag with a tiny corner snipped off to drizzle the candy melts.

Conclusion

These Mummy Cake Pops are the perfect combination of spooky and sweet—ideal for your Halloween celebrations! Whether you’re making them for a party, as a family activity, or just because they’re so darn cute, they’re sure to be a hit. I can’t wait to see how your mummies turn out—don’t forget to snap a picture and tag me on social media. Happy Halloween, and happy baking!

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