Ghost Cake Pop Cake Boss

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Ghost Cake Pops

Use the Cake Boss Cake Pop Pan to create mini, bite-sized versions of your favorite cake recipe. Switch up the flavors and colors for birthdays, anniversaries, holidays, or to simply make someone smile.

  1. Fill cake pop pan 2/3 full with your favorite cake batter and bake per recipe instructions.
  2. Once cake pops are cooled, remove them from pan and trip “bellies” with serrated knife.
  3. Dip cake pop stick into white melted coating chocolate and insert stick into the trimmed side of the cake pop. Wait 5-10 minutes until chocolate has hardened.
  4. Dip the entire cake pop into the white coating chocolate. Spin the cake pop while submerged in chocolate to get an even coating.
  5. Remove cake pop from chocolate and gently tap the top of the stick near the cake pop at an angle to allow excess coating chocolate to drip off.
  6. Place cake pop in a Styrofoam mold to dry, about 15 minutes.
  7. Fill a piping bag fitted with a coupler and #4 plain tip with black frosting.
  8. Working in 4 batches, roll out a 4 ounce piece of white fondant to 1/8” thickness, about 1 1/2 pounds total. With Cake Boss circle cutters, cut out 6 of the largest circles and drape over the top of the cake pop forming loose ruffles at the bottoms of the fondant circle once draped over pop.
  9. Pipe two small dots for the eyes and one oval for the mouth.

Tip: keep covered in a cool, dry place for up to 1 week.

Related recipes: Buttercream Recipes, White Ganache Recipe, Chocolate Ganache Recipe

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