Cauldron Cake Pops

14 Oct

I’ve always wanted to try my hand at cake pops, but never had the right materials or inspiration. Until now. Joann’s sells a cake pop mold for $5 that molds 5 cake pops at a time. Sure, it takes longer to assemble the cake pops than a larger cake pop maker, but for $5, it’s a winner. It actually works pretty well. Halloween edible craft #4: Cauldron Cake Pops!

Makes approximately 40 cake pops.

Since I hadn’t worked with Wilton candy melts before, this was a new experience for me. I struggled with finding the right methods for melting the candy melts. Here’s what I found:

  • Microwaving on 50% power for 1 minute, stirring, then microwaving in 30 second bursts until completely melted only works if your melting a small amount of the candy melts, not the entire bag.
  • Stirring the candy melts in a sauce pan over low-medium heat until completely melted did work, but the melted candy was thick and a little lumpy.
  • Using a metal or glass double boiler worked best. The mixture is still thick, but it’s smooth.
  • Don’t overheat the candy melts.

Cauldron Cake Pop Step 11


  • Cake pop mold ($5 at Joann’s, or you can shape the balls with your hands, but the balls will be less uniform)
  • Lollipop sticks (50 for $1.50 at Michael’s or Walmart)
  • 1 bag each of Wilton candy melts in black, green, and yellow ($2 at Walmart, Joann’s, and Michael’s)
  • Orange Wilton decorating gel ($1.79 at Walmart)
  • 2 containers chocolate frosting (any kind you want)
  • 1/2 cup chocolate chips
  • 1/3 c dark chocolate cocoa
  • 2 1/4 c flour
  • 1 c sugar
  • 1 1/2 t baking soda
  • 1 1/2 t vinegar
  • 1 1/2 t butter, melted
  • 1 1/2 c water
  • 1 1/2 t vanilla
  • Wax paper
  • Food processor
  • Black of Styrofoam
  • Sandwich size Ziploc bag
  • Toothpicks

Step 1: Preheat oven to 350. PAM a 13 x 9 cake pan.

Step 2: Sift the flour, cocoa, sugar, and baking soda together into a medium mixing bowl.

Step 3: Add the melted butter, vanilla, and vinegar to the water and stir. Pour the liquid ingredients into the dry ingredients and stir until well mixed. Pour the cake batter into the PAM’ed cake pan and use a spatula to even out the batter. Bake for 20-25 or until the cake pulls away from the edges of the cake pan. Allow the cake to cool.

Step 4: Cut the cake into 16 pieces. Starting with 3 or 4 pieces, use a food processor to pulse until a fine crumble mixture is formed. Repeat with the remaining cake pieces.

Step 5: In a large mixing bowl, combine 1 1/2 containers of chocolate frosting and the cake crumbs. You want a smooth consistency that is malleable yet firm. If the mixture is too crumbly, add more frosting.

Step 6: Scoop about 1/3 cup of the cake mixture into your palm and roll into a ball slightly larger than the mold. Gently press the cake ball into the mold. Close the mold and firmly press the down. Open the mold and remove any excess cake mixture.

Step 7: Microwave the chocolate chips until melted, about 30 seconds. Stir. Dip one end of the lollipop stick into the melted chocolate. Gently press the chocolate covered end into the candy pop. The chocolate acts as glue. Allow the chocolate to cool, the remove the cake pops from the mold. Repeat with remaining cake pops.

Step 8: Melt the black candy melts with your preferred method. Dip the cake pops one at a time into the black candy melts. If the pan/bowl you used isn’t deep, use a spoon to spoon the melted candy melts over the cake pop. Place the black cake pops upside down on a sheet of wax paper. You want the black candy melts to pool underneath the cake pop. This pool will form the top of the cauldron. Let the cake pops sit until the black coating is completely set, about 30 minutes.

Step 9: Melt the green candy melts with your preferred method. Pick up the cooled cake pop and hold it right-side up. Spoon about 1 tsp of green candy melts on flat top of the cake pop, gently spread around the top of the cake pop. If you want to get artistic, you can spill a little of the green candy melts strategically over the side of the cake pop to look like the cauldron is overflowing. Stick the cake pops into the Styrofoam.

Cauldron Cake Pop Step 9

Step 10: Melt the yellow candy melts with your preferred method. Spoon the melted yellow candy melts into the Ziploc bag. Cut 1/4 inch off of one corner of the bag. Pick up a cake pop and tilt at a 45 degree angle. Pipe the yellow candy melts onto the base of the cake pop and up 1/2 an inch to form flames. Return to the Styrofoam.

Cauldron Cake Pop Step 10

Step 11: Pick up a cake pop and tilt at a 45 degree angle. Dip the tip of a toothpick into the orange decorating gel and gently brush the gel over the yellow flames. This will give dimensions to the flame.

Cauldron Cake Pop Step 11

Note: To add extra flare to the cauldron, you could top with candy bones.

Based off of the recipe found on Pint Sized Baked
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Posted by on October 14, 2014 in Holidays!, Sweets


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