When you think of Halloween, what do you think of? Do you think of ghosts, Michael Jackson’s Thriller, maybe witch’s cauldrons?
Or just scary shit like haunted houses and horror movies. Speaking of those – I absolutely HATE horror movies – there is no reason in the world to want to watch an actual film that is meant for entertainment only to be disturbed afterwards. That makes ZERO sense. Hell, just watch the local news, that will do the same damn thing.
Then there’s Halloween night.
As much as I love it (especially when the kids were small), I, honestly, think a lot of the 17 year old kids go knocking at the doors wanting free candy. I think trick or treating is mainly for small children; those sweet babies own my heart, I’ll give them the whole bag. I just love to see the little ones in their precious little costumes toddling around with chocolate on their little faces.
I mean – come on, get some dignity; you know you can get candy anytime you want, but instead you’re taking it from the kids. Ok, maybe not all older teenagers do this. Mine definitely did not. At least they BETTER not have.
Hold on, I’m calling them…
Ok, they didn’t. I really didn’t think so.
These cauldron’s are maybe a little bit time consuming, but not really all that difficult. Now, obviously, mine do not look professional. However, I did have fun making them, and my friends and family really enjoyed eating them.
The chocolate I used is Chocoley, which is hands down the best chocolate on earth. The taste is divine, and cooking with it is superior; you won’t find this at your local grocery store.
Feel free to make these your own. If you want to use different candies, toppings, etc., I want to see!
Here’s your printable –
- 1 box chocolate cake mix
- 1 container cream cheese frosting
- 1 lb. coating/dipping chocolate wafers or chips I prefer Chocoley Bada Boom Bada Bing)
- Candy eyes
- Candy worms
- Heath candy toffee bits
- Assorted food colors - make sure you have red
- Sucker or cake pop sticks
- Bake cake according to package directions, allow to cool to room temp.
- Combine cake and frosting together with hands until well combined.
- Using a tablespoon scooper, make 20-25 cake pops and refrigerate until ready to decorate.
- Melt chocolate wafers according to package directions.
- Stick each cake pop with a pop stick in the center.
- Dip each cake pop in melted chocolate until coated, place on wax paper.
- Decorate by either piping red icing around the sides of the top of pops to make flames.
- Dot the tops of cake pops with chocolate, add candy eyes, worms, toffee bits, etc. to make top of cauldron.
- Allow to dry.