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Perfect Mummy Cake Pops with White Chocolate and Candy Eyes

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These spooky and fun mummy cake pops combine moist chocolate cake with creamy white chocolate coating and whimsical candy eyes, perfect for Halloween treats or festive parties.

Ingredients

Scale
  • 1 box chocolate cake mix (or homemade chocolate cake recipe)
  • Ingredients needed to prepare the cake mix (usually eggs, oil, and water) per box instructions
  • 1 cup (8 oz / 240g) cream cheese, softened
  • 12 oz (340g) white chocolate melting wafers or high-quality white chocolate chips
  • Edible candy eyes (medium size recommended)
  • White candy melts or additional white chocolate for mummy bandages
  • Optional: black edible marker for details
  • Optional: sprinkles or edible glitter for decoration

Instructions

  1. Bake the chocolate cake according to package instructions or your favorite recipe using a 9×13-inch pan at 350°F (175°C) for 30-35 minutes. Let cool completely.
  2. Crumble the cooled cake into fine crumbs using a food processor or fork.
  3. In a large bowl, combine about 4 cups (450g) of cake crumbs with 1 cup (240g) softened cream cheese. Mix until moist and sticks together. Adjust cream cheese or crumbs if needed.
  4. Roll mixture into 1.5-inch (4 cm) balls and place on a parchment-lined baking sheet. Chill in the refrigerator for at least 1 hour.
  5. Melt the white chocolate wafers in a microwave-safe bowl in 20-second intervals, stirring between, until smooth. Avoid overheating.
  6. Insert sticks halfway into each chilled cake ball. Dip each pop into melted white chocolate, letting excess drip off. Place back on parchment to set.
  7. While coating is still wet, pipe thin, irregular white chocolate stripes over each pop to mimic mummy bandages using a piping bag or zip-top bag with a small corner cut.
  8. Before the white chocolate hardens, press two candy eyes onto each pop evenly.
  9. Let the pops set upright in a styrofoam block or cooling rack until firm, about 30 minutes at room temperature or quicker in the fridge.
  10. Optional: Use a black edible marker to add pupils or eyelashes once set.

Notes

Chill cake balls thoroughly before dipping to prevent falling apart. Use good-quality white chocolate to avoid grainy texture. Work quickly when piping bandages and adding candy eyes before chocolate hardens. Store in airtight container in fridge up to 5 days or freeze up to 2 months.

Nutrition

Keywords: cake pops, mummy cake pops, Halloween dessert, white chocolate, candy eyes, spooky treats, easy cake pops, homemade cake pops

Find it online: https://tablemira.com/perfect-mummy-cake-pops-recipe-easy-homemade-white-chocolate-candy-eyes-tutorial/