These spooky Halloween Vanilla Cake Pops have a rich vanilla flavor and are glazed with a coconut flavored glaze. They’re not just an eye-catcher. They’re delightful as well!
Today, I’m super excited in two ways. This is my very first post, and it’s my favorite Holiday – Halloweeeen.
I’ve been thinking about starting a food blog for a long time because of multiple reasons: I love to bake, I love to photograph, I’m an Internet-Chunky, and I want to share all of my favorite recipes and stories with you. Sounds pretty obvious, doesn’t it?
It is a tremendous feeling to be a part of the big and wide Internet world. I’m a bit nervous and also worried about, whether other people will visit my blog as well as my Mum and my dear Husband Mario.
Back to the topic – Halloween muahahaha
Halloween was an originally Irish tradition. Irish immigrants brought them to the USA. Since the 1990s this old tradition is getting more and more popular in large parts of Europe either. This is definitely a big spectacle in the German speaking area every year.
Besides carving the pumpkin, preparing a Horror-Movie-Marathon, and literally making a ton of popcorn, it’s clear that I’ll also make some spooky treats for today. That’s the reason why I made a bunch of Halloween Vanilla Cake Pops for you.
For these Halloween Vanilla Cake Pops, I choose a classic American Vanilla Cake. When you decide to make this Vanilla Cake for your Vanilla Cake Pops, bake it about 40 minutes. This is about 5 minutes longer and makes sure that the cake is dry and your Cake Pops won’t be too wet. Bake it one day ahead and let it rest without covering, so it will get dryer.
Remove all edges (also the top and the bottom) and use only the soft center of the cake. Then crush it into little crumbs with your food processor or crumble it with your fingers.
Add the Cream Cheese Frosting. Start with the half of the amount in the recipe and add a spoon full after another, until the Cake Pops batter stays together and you can form balls out of it. When you want to add food coloring reduce the amount of the added frosting, so it doesn’t happen that the Cake Pops becomes too wet.
Roll 16 balls per hand or do it like I do with a cake pop baller, then put a cake pop stick in each ball. Put them into the freezer for about 30 minutes.
Meanwhile, melt the candy melts in a small coffee cup in the microwave. Stir every 20 seconds to prevent it from burning. After 2 minutes the glaze will be fluid and smooth. Now you can add the food coloring. Don’t add more food coloring as recommended on the label. Otherwise, you will get a sandy clump. After adding the food coloring you can give a teaspoon of coconut oil into the glaze, but this optional. The coconut oil gives them a very smooth consistency and also a lovely flavor.
Dip the cooled Vanilla Cake Pops into the glaze and do a little rotary movement. Be sure that the stick also gets a 1/2 inch of glaze that your balls are not falling off the stick. When the glaze is getting too thick, put them back in your microwave for a few seconds.
Put your Vanilla Cake Pops in a styrofoam or a jar, or do it like I did and place them on its heads on a baking sheet. Wait a few seconds bevor you are letting it go, so they don’t roll over. When they dried up a little bit, place them into the fridge for 2 hours.
When the glaze is hard, it’s time to get creative. Paint some scary faces on it with your food coloring. Then put them back into the fridge and let them rest overnight. The Vanilla Cake Pops will last in the fridge up to 4 days.
It’s time to do a little shopping and get yourself all the stuff you need to make this Vanilla Cake Pop recipe.
If you try this spooky Halloween Vanilla Cake Pops recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! I want to seeee it!
- 14 ounces Vanilla Cake
- 1,6 ounces Cream Cheese Frosting
- 8,8 ounces Candy Melts
- 1 tsp coconut oil
- 1 tsp food coloring
- When you make this Vanilla Cake recipe, bake it 5 minutes longer, one day ahead and let it rest uncovered overnight. This will dry out your Vanilla Cake. A dry cake is the best choice for Cake Pops.
- Remove all edges (also top and bottom) and use the soft center of the cake for your Cake Pops.
- Crush the cake into little crumbs with your food processor or with your fingers.
- Add a spoon after another of the Cream Cheese Frosting to the cake crumbs and whisk everything together with a spoon. Adjust the amount of the added frosting depending on the moisture of your cake. The dough should stick together but don't be wet. When you want to color your Cake Pops, then reduce the amount of the cream cheese frosting either. A little less than a teaspoon of food coloring should be enough, but this depends on your product. Please read the instruction on your label carefully.
- Roll 16 balls out of the dough per hand or with a Cake Pop Baller.
- Put a Cake Pop Stick in each ball and give them into the freezer for about 30 minutes.
- Meanwhile, melt the glaze drops in a small coffee cup in the microwave for about 2 minutes. Stir every 20 seconds to prevent the glaze from burning. The glaze needs to be smooth and completely melted. Now you can add the food coloring, but be aware of taking to much of it. Otherwise, you will get a sandy lump. Add a few drops at a time and see what it looks like. Now you can add a teaspoon of coconut oil if you want to. This will make your glaze super smooth and gives it an amazing flavor.
- Now get your cooled Vanilla Cake Pops out of the freezer and dip one at a time into the glaze. Do a little rotary movement and be sure that the cake pop stick also gets a little coating, that your Cake Pops can't fall off the stick. Do a few more slightly rotary movements over the cup to drop off the excess glaze. Then put the sticks into a styrofoam or a jar, or do it like I did and place them on the heads on a baking sheet. When you place them on the heads, hold them a few seconds to prevent them from rolling over. If your glaze gets too firm, put them in the microwave again for a few seconds.
- When the glaze is dried up a bit, put them in the fridge for 2 hours to get the glaze completely firm.
- After that, you can paint some scary faces or whatever you like on your Cake Pops. You can do this with a few drops of your food coloring and a thin painting brush. Put them back into the fridge and let them rest overnight.
- Your Vanilla Cake Pops are ready to eat and will last in the fridge for up to 4 days.