Bubbling Cauldron Cake Pops




Introduction: Bubbling Cauldron Cake Pops

About: Hands-on DIY lover and borderline crazy crafter. I love Halloween and creepy food.

Double double, boil and bubble…these cake pops are delicious and not much trouble…

Okay, I’m definitely not a poet, but who needs sweet rhymes when you have cake pops like these?

Not only are these super easy to make, but they look so fun and adorable you’ll have everyone asking for them...and they’re so delicious which means they’ll disappear…like magic!

I usually make these AFTER I’ve made my Black Magic Hidden Pumpkin Bread using the left-over bits from that, but you can also make these beginning to end using a box of pumpkin loaf pound cake.

Step 1: Getting Everything Together

For this recipe you’ll need:

EITHER the scraps from the Pumpkin Bread recipe we made earlier or:

  • · 1 box of pumpkin quick bread mix (I used Krustez)

If you are starting from the beginning and not making this using the scraps from the earlier recipe, you will need:

  • · Whole milk
  • · Sour cream
  • · 1 T. vanilla extract

You will also need:

  • · 1 can cream cheese frosting
  • · 2 bags Wilton’s black candy melts
  • · 1 bag Wilton’s vibrant green candy melts
  • · Jar of Wilton’s Green Large Candy Sprinkles
  • · Cake pop sticks
  • · Cake pop wrappers and twist ties (optional)

Step 2:

Start by first making your pumpkin loaf. Follow the direction on the box exactly except where it calls for water.

Take whatever measurement the box calls for and substitute in equal amounts of sour cream and whole milk (So if your recipe calls for 1 C water, replace that with ½ C whole milk and ½ C sour cream). The added fat from the sour cream and milk will make your cake moister and denser and oh so much tastier! Trust me on this…it’s worth it.

Add in 1 Tablespoon of vanilla extract.

Pour your mixture into a well-greased and floured baking pan and put in the oven as directed by the cake mix (don’t worry, the addition of sour cream and milk shouldn’t affect the baking time so just go ahead and follow the directions as they’re printed.)

Once your loaf is done, allow it to cool fully.

Step 3: Time to Get Crumbly!

Now comes the fun part!

Crush your loaf! Put it in a big bowl and mash it down until you’re left with just crumbs.

Take your can of cream cheese frosting and scoop it into a microwave safe bowl. Zap it in your microwave for about 15 seconds or until it’s almost runny.

Pour the frosting over your pulverized cake and mix well to create a thick cake like paste.

Using a small scoop (or your hands if you want) scoop up small gobs of cake mixture and roll them into balls roughly the size of a ping pong ball.

Place these balls on a cookie sheet and pop into the freezer to firm up – about 15 minutes.

Once your cake balls are firmed up, pull them out of the freezer and give them another roll through your hands to give them a nice round shape.

Step 4:

In a microwave safe bowl, microwave ½ of one bag of your black candy melts for about 1:30, stopping every :30 seconds to stir and make sure they’re not burning. You want them liquid, but not boiling.

Once your black candy melts have melted, you want to dip the end of each of your cake pop sticks into the frosting and put them into the center of each cake ball. Allow them to firm up before moving onto the next step.

Take each cake ball and dip it into the melted black candy melts, coating each one completely. Gently spin them to remove the excess candy melts and to get a fairly smooth coat.

Place them onto a cookie sheet to cool down and firm up.

After you’ve dipped all your cake balls (It will probably take both bags of black candy melts to cover them all) and they’ve hardened, gently pry them off your cookie sheet.

The bottoms will be flat. This will be the ‘interior’ of your cauldrons. If you’ve got some that have stuck to the cookie sheet and resulted in some damage, don’t worry, we’ll cover all that with green candy melts.

Melt your vibrant green candy melts the same way you melted the black, using your microwave in bursts of about :30 seconds each time.

To make the drips down your cauldron, you can either dip your cake balls directly into the green, use a spoon to drip the green down the black, or use a squeeze bottle filled with the melted candy melts. No matter what technique you use, enjoy being creative and have fun!

Once you have your green drips and before the green candy melt has a chance to solidify and harden, press a handful of the green ball sprinkles into it to simulate bubbles.

Place the cake pops into a stand or poke the sticks into foam and allow them to harden and cool.

Either wrap up your now finished cake balls to hand out to friends and family or serve as is.

Either way, enjoy!

I have even more disgustingly delicious recipes available online both through Instructables.com as well as my blog, The Necro Nom-nom-nomicon. Enjoy and have a deliciously disgusting Halloween!!

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Halloween Food Contest 2016

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Halloween Food Contest 2016

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8 Discussions

Mini onion
Mini onion

1 year ago

i am gonna do this with peanut butter balls


3 years ago

I have a quick question. Do you have to use Pumpkin Bread mix or can I use any cake mix? I'm having trouble finding Pumpkin Bread.

Tye Rannosaurus
Tye Rannosaurus

Reply 3 years ago

You can use any cake mix! I just used pumpkin because it's Halloween and my favorite but any mix works just fine. :)


3 years ago

YES! These look lovely and have given me a serious cake pop craving. Well done!


3 years ago

Wow! These are great, very creative! And very well written instructions!


3 years ago

Oh, these are just cool as can be! I love them!