Halloween Cake Pops Recipe

Sweet bakes for a spooky season

These pumpkin, black cat, and witch’s hat cake pops are the ideal treats for a Halloween party. Make a few batches to delight trick-or-treaters, or stand them upright for a striking centerpiece. Get the step-by-step recipe below.

Halloween Cake Pops Recipe

Time: 1 day, including drying time
Makes: 24 cake pops


  • fondant roller
  • circle cutter, 5cm (2in)
  • 24 cake-pop sticks


  • 25g (scant 1oz) yellow fondant
  • green colouring paste
  • tylose powder
  • cornflour, for dusting
  • 100g (3½oz) black fondant, strengthened
  • 24 un-dipped cake pops on sticks, 8 formed into cones with a flat base (for hats), and 8 with vertical ridges (for pumpkins). *For cake pop baking instructions, using Madeira cake batter, see our cheat sheets here.
  • 400g (14oz) black candy melts
  • 200g (7oz) orange candy melts
  • edible felt-tip black pen
  • 25g (scant 1oz) pink fondant


Colour a little yellow fondant with colouring paste, strengthen, and mould into 8 stalks. Roll out the black fondant, use the cutter to cut 8 circles, and then poke a central hole through each and place on scrunched foil. Allow all shapes to dry overnight.


Dip the hat (cone) and cat (round) cake pops into the melted black candy melts and set aside, upright, to harden. Dip the pumpkins into the melted orange melts and top with the stalks.


Roll out the remaining black fondant, and cut out the pumpkin features. Cut triangles for the cats' ears, and strips to wrap around the hats. Allow all to dry for 20 minutes. Use the yellow fondant and the pink fondant to create features for the cats, adding details to the cats’ eyes with edible pen. Fix all of the cat and pumpkin features onto the pops with a little water.


Moisten the black circles, and slide them onto the hat cake-pop sticks. Moisten the black strips and fix to each hat.