Monster Cake Pops Recipes

SILLY MONSTER COOKIE POPS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Flatten slightly. Insert craft stick halfway into each dough ball.
• Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
• Attach star tip to each tube of icing; frost cookies. Attach candy corn and candy eyes as desired. Attach plain tip to each tube of icing; pipe mouths and teeth on cookies as desired.

ONE-EYED MONSTER CAKE POPS

Steps:

• Lightly coat a 9×13 baking dish with non-stick cooking spray.
• In a large bowl, mix your cake ingredients and pour into the baking dish; bake according to package directions. Let cool completely.
• Slice the cake in 4 sections and add to a large bowl.
• With your hands, gently crumble until it resembles fine crumbs. Again, using your hands, add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly (I used 4 big spoonfuls.)
• Line a cookie sheet with parchment paper.
• Using a tablespoon sized cookie scoop, form tight balls of the cake mixture and place on the cookie sheet.
• In a small bowl, melt 1/4 cup of the candy melts in the microwave according to package directions. Dip the tip of the lollipop sticks into the chocolate and insert into the cake balls about 3/4 of the way. Return to the cookie sheet and repeat until all are done.
• Place cookie sheet into the freezer for 30 minutes.
• Melt the remaining candy melts in a large bowl. With a spoon, pour the chocolate all over the cake ball, letting any excess drip off. Then with your finger, gently swirl it around in an uneven pattern you like, leaving a little bit more on top where it's flattened. Add the eye candy while the chocolate is still wet.
• Stick the decorated cake pops into a styrofoam block and place in the refrigerator for 10 minutes to finish setting and dry completely.

MONSTER CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; refrigerate.
• In microwavable bowl, microwave blue candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted blue candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted blue candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach 2 candy straw pieces to top of pop for antennae, holding in place until set. Let stand until set.
• Spoon melted purple candy into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze bag to pipe mouth and teeth onto cake pops. Use remaining melted candy to attach candy eyes to antennae.

MONSTER POPS

Steps:

• To decorate
• Have the cake balls chilled and in the refrigerator.
• Melt the purple candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)
• When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.
• One at a time, dip about 1/2 inch of the tip of a lollipop stick in the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating. Hold the pop over the bowl in one hand, and tap your wrist gently with your other hand. If you use the hand holding the cake pop to shake off excess coating, the force of the movement will be too strong and could cause the cake ball to loosen or fly off the lollipop stick. Tapping the wrist holding the cake pop absorbs some of the impact. The excess coating will fall off, but you will need to rotate the lollipop stick so the coating doesn't build up on one side, making it too heavy on that side. If too much coating starts to build up at the base of the stick, simply use your finger to wipe it off, spinning the lollipop stick at the same time. This can happen if the coating is too thin or too hot. It's not as hard as it sounds; it just takes a little practice.
• Let dry in a Styrofoam block.
• Pour the remaining purple coating into a large squeeze bottle, and pipe random, drizzled lines all around the monster head. Let dry completely in the Styrofoam block.
• On some of the pops, pipe two small white circles with a candy writer for the eyes, and insert 2 chocolate jimmies before the coating sets.
• On the remaining pops, pipe a single large, white circle. Let dry completely and draw a large blue circle inside the white circle, using a blue edible-ink pen. With a black edible-ink pen, outline the circle and draw a pupil to finish the eye.
• Let dry completely.
• Note:
• You can also use melted white candy coating for the eyes.

FRANKENSTEIN MONSTER HALLOWEEN CAKE POPS

Steps:

• Preheat the oven to 300 and lightly grease and line an 8x8 square baking tin.
• In a stand mixer, beat the butter, cream cheese, salt, sugar, baking powder, and vanilla extract until well combined.
• Add the eggs one at a time, beating well after each; the mixture may look slightly curdled/grainy. After adding the final egg, beat at high speed for 3 minutes. After all the eggs are incorporated, fold in the milk.
• Sift in the flour and fold in gently, being careful not to overmix. At this stage, the batter will be thick but still pourable. Color the batter your desired shade of green and then spoon into the tin, leveling the top.
• Bake at 300 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for about 10 minutes and then turn out onto a wire rack to cool completely.
• Once the cake is completely cooled, trim any caramelization off the sides and bottom and level the cake. Cut into 9 equal squares.
• Melt 1/3 cup dark chocolate chips in the microwave for 30 seconds, then stir. Melt in 10 second increments, stirring after each one, until smooth. Add the melted chocolate to a disposable piping bag.
• Melt white chocolate chips in the microwave in 10 second increments stirring well in between each one until melted. Be careful because white chocolate overheats and seizes VERY easily. Do this part slowly. Color it green to match your cake.
• Dip a lollipop stick into the green chocolate then insert into the cake pops and allow them to set until firm. You can speed this process along by sticking them in the freezer for 5 minutes.
• Then, take some unmelted white chocolate chips, turn them upside down and press them into the cake squares to make the base of the eyes. Pipe a circle of dark chocolate on top to finish the eyes.
• Pipe the mouth and hair with the rest of the melted dark chocolate, allow to set for 15 minutes.
• Serve and enjoy!

HOW TO MAKE A COOKIE MONSTER CAKE

Steps:

• Gather your ingredients and supplies. With this recipe, you'll use frosting and a few simple decorations to turn a regular cake into an amazing cookie monster cake. Before baking your cake, preheat the oven to 350 F (177 C). Along with your ingredients, you'll also need your materials.
• Combine the dry ingredients. Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt into the large mixing bowl. Sifting the dry ingredients will remove lumps, and help the batter come together more easily. The less stirring and beating you do with the batter, the lighter and fluffier the cake will be. Over mixing flour develops the gluten, and this can make a cake dense and heavy.
• Pour in the wet ingredients. To the dry ingredients, add the eggs, milk, oil, and vanilla. Beat on medium speed with the electric beaters for about two minutes. Then carefully add the boiling water and whisk everything for an additional minute. You can use a whisk instead of electric beaters to combine all the ingredients, but be sure to whisk vigorously to combine everything properly. If you're using a stand mixer instead, use the paddle attachment to make the batter.
• Fill the cake pans. Divide the batter evenly between the two prepared cake pans. The batter will be quite thin and runny, so be careful not to pour too quickly.
• Bake the cakes. Place the cakes in the oven and bake them for 30 to 35 minutes. They are ready when you insert a toothpick into the center of the cake and it comes out clean. Set the cakes aside to cool for 10 minutes after they come out of the oven.
• Cool the cakes. After 10 minutes, transfer the cakes to the wire cooling racks and remove the cake pans. Let the cakes cool completely before adding frosting or decorations.

MONSTER CAKE POPS

Steps:

• To prepare the cake, preheat oven to 350F. Grease an 8-inch square cake pan, and line with parchment paper.
• In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
• Add in the egg, sour cream, oil and vanilla. Mix with a wooden spoon until just combined.
• Pour in the boiling water, and slowly mix until smooth and liquidy.
• Pour batter in the prepared pan, and bake for 20 to 25 minutes.
• Transfer cake pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it onto a greased rack to let cool completely.
• While the cake cools, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed.
• Add powdered sugar. With the mixer on low, beat until the sugar incorporates with the butter.
• Add vanilla, heavy cream and cocoa powder. Beat on medium speed for another three minutes, or until buttercream becomes light and fluffy.
• Line a couple of cookie sheets with parchment paper and set aside.
• Break the cooled cake into a few big chunks by hand and place the cake pieces into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until the big pieces turn into crumbs.
• Add 1 to 1-1/2 cups buttercream frosting gradually into the cake crumbs and blend until the mixture becomes a dough.
• Using a tablespoon, scoop a portion of dough and then roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes.
• Melt small amount of Candy Melts (body color) in the microwave or a double boiler gradually, stirring until blended. Dip one end of a lollipop stick in the melted candy and insert into a cake ball. Repeat until you are done. Refrigerate again for 15 minutes.
• Melt the remaining Candy Melts (body color) in the microwave. Dip each cake pop in the melted candy and gently tap off excess. Carefully place one or two candy eyeballs on the cake pop. Place cake pop onto a piece of wax paper. Let it set and harden completely. Repeat with the remaining cake pops.
• Place the other batch of Candy Melts (hair color) in a resealable microwavable plastic bag. Microwave on high for 20 to 30 seconds to completely melt the candy.
• Push the melted candy toward one corner of the bag. With a pair of scissors, snip off a very small opening, and start piping the candy on the top part as hair. Add sprinkles as desired. Allow to set and harden completely before serving.

MONSTER CHOCOLATE CAKE POPS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 inch pan.
• Mix the dry ingredients for the chocolate cake together in a large mixing bowl.
• Add all wet ingredients except the water and mix. Slowly mix in the hot water till combined.
• Pour the cake batter into the pan and bake for 25 minutes or until a toothpick comes out clean.
• Allow the cake to cool completely in the pan on a wire rack.
• Mix all frosting ingredients in an electric mixer with the whisk attachment until smooth.
• Crumble the completely cooled cake into a bowl and mix with the chocolate frosting.
• Roll into balls and refrigerate for 2-3 hours.
• Melt the white chocolate and dip the cake pop sticks 1/3 inch into the chocolate before inserting into the cake pops (3/4 of the way through).
• Dip the cake pops in the chocolate, let the excess drip off for a few seconds while the chocolate starts to harden.
• Once chocolate isn't dripping, decorate with sprinkles and candy eyes.
• Store cake pops in the refrigerator.

MONSTER HALLOWEEN CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour three 6-inch or two 9-inch cake pans.
• In the bowl of your mixer, beat together butter, oil, and sugar until pale and fluffy (2-3 minutes).
• Scrape down the sides of the bowl and add eggs, one at a time, beating thoroughly before each addition. Stir in vanilla extract.
• In a separate bowl, whisk together the remaining dry ingredients.
• Gradually alternate adding the dry mixture and the buttermilk to the butter/egg mixture (3 flour additions, 2 buttermilk additions), mixing only until just combined. Stir in green food coloring.
• Evenly spoon batter into prepared pans. Bake cakes for 20-22 minutes or until a toothpick is inserted in the center and comes out clean. Cool cakes in pans for 10 minutes then invert onto a cooling rack to cool completely.
• In a large HEAT-PROOF mixing bowl (preferably the metal bowl of a standing mixer), add the egg whites sugar.
• Select a saucepan that the heat proof mixing bowl can set on top of, but not fall into. Fill this saucepan with several inches of water and bring to a low boil.
• Place the mixing bowl with egg whites and sugar over the boiling water (similar to a double boiler set-up). Whisk the egg whites while heating until the sugar is completely dissolved - the egg whites will be warm to the touch and if you rub a bit of the egg whites between your fingers, it will be smooth. You should not feel any sugar granules. Remove from heat.
• Attach mixing bowl to the standing mixer. With the WHISK attachment, beat egg white mixture on HIGH speed for 6-8 minutes. The egg whites will cool and beat into a glossy meringue with stiff peaks. Feel the bottom of the mixing bowl to ensure it is cool to the touch before proceeding on.
• When the meringue has formed stiff peaks and is cooled, add the butter - 1-2 cubes at a time. Mix each addition into the meringue completely (still using the WHISK attachment) until incorporated. Continue adding 1-2 cubes of butter at a time until it is all combined.
• Scrape down the sides of the bowl and switch out the whisk for the PADDLE attachment. Add vanilla extract and a pinch of salt.
• Beat on the LOWEST speed using the PADDLE attachment for 4-5 minutes or until the airy mixture becomes smooth and thick like a gorgeous frosting. (see notes below for troubleshooting consistency issues).
• Remove 1 cup of frosting and divide it into two bowls. Mix one bowl with grey frosting and the other bowl with purple frosting. Cover bowls with plastic wrap and set aside.
• Add neon green coloring to the remaining frosting. Spoon into a large piping bag.
• Level the cakes by using a serrated knife to remove the domes.
• Place the first layer of the cake on a cardboard cake round or cake stand.
• Clip the tip of the piping bag and pipe a ring around the perimeter of the cake. Spread ½ a cup of lime curd on the cake on the inside of the piped perimeter. Repeat with the second layer.
• Top cake with final layer.
• Spread a thin layer of frosting around the outside of the cake to create a crumb coat. Refrigerate or freeze the cake for 20-30 minutes.
• Once cold, pipe a generous amount of neon green frosting around the outside of the cake. Run a cake scraper along the edge of the cake to flatten out the frosting and remove excess.
• Using the back of a spoon or offset spatula, scrape spoonfuls of grey and purple frosting around the cake. Once again, run the cake scraper along the edge and top of the cake to flatten out the frosting and remove excess.
• Gently press eyeballs around the cake.
• Serve immediately or refrigerate until 30 minutes before serving.