Bake the Cake (or Use Pre-Made):

Bake a boxed or homemade cake and let it cool completely. This prevents the cake from becoming soggy when mixed with frosting.

Crumble the Cake:

Break the cooled cake into fine crumbs in a large mixing bowl. It should look like coarse sand.

Mix with Frosting:

Add frosting, a spoonful at a time, and mix until the texture resembles cookie dough. The mixture should hold together when pressed.

Shape into Balls:

Roll the mixture into 1-inch balls using your hands or a cookie scoop. Place them on a parchment-lined baking sheet.

Chill the Cake Balls:

Refrigerate for at least 1 hour or freeze for 20–30 minutes. This helps them firm up for dipping.

Insert Sticks:

Dip each stick into melted candy coating, then insert it halfway into each cake ball. This acts like “glue” so the pops stay secure.

Dip in Coating:

Melt candy melts or chocolate until smooth. Dip each cake pop, gently tapping off excess coating. Rotate for an even finish.

Decorate:

While the coating is still wet, add sprinkles, candy eyes, or other spooky decorations. For details like spiderwebs or stitches, use black gel icing once the coating sets.

Set & Serve:

Place cake pops upright in a foam block or let them dry on parchment paper until firm. Serve at room temperature.