Poison Apple Cake Pops
Spooky Halloween chocolate cake pops coated in red candy melts and decorated with black candy drips and edible pretzel stems.
Ingredients
- 1 prepared 9×13-inch chocolate cake cooled
- Up to 1/2 cup chocolate frosting
- 12 oz red candy melts
- 3 –4 oz black candy melts
- 15 cake pop sticks
- 15 small pretzel pieces approximately 1 inch each
Instructions
- Crumble the cooled chocolate cake into a large bowl.
- Add frosting gradually until the mixture holds together.
- Shape into 15 large cake balls, gently flattening the tops to resemble apples.
- Freeze for 15 minutes.
- Melt a little red candy coating, dip the ends of the sticks, and insert them halfway into the cake balls.
- Freeze for another 15 minutes.
- Melt the remaining red candy melts and dip each cake pop until fully coated.
- Stand upright and allow the red coating to set.
- Melt black candy melts and spoon small drips around the tops.
- Insert pretzel stems before the black coating hardens.
- Allow the decorations to set completely before serving.
Notes
Add frosting gradually.
Use candy melts designed for dipping.
Avoid water-based coloring.
Chill the cake balls before dipping.
Store in an airtight container in the refrigerator for up to 4 days.
Use candy melts designed for dipping.
Avoid water-based coloring.
Chill the cake balls before dipping.
Store in an airtight container in the refrigerator for up to 4 days.
