These pops were inspired by the Mexican Day of the Dead celebrations.
Prettify the skulls by adding sprinkles and painting patterns on them. The Red Velvet Cake is a fitting choice of flavor for these.
Makes 20 pops
© 2020 Molly Bakes / Ulysses Press · Reproduced with permission.
- Kepi added Skull Pops to Frida Fiesta 07 Feb 04:24
- Kepi favorited Skull Pops 04 Feb 23:22
- Emma H. favorited Skull Pops 04 Apr 21:05
- PixieFey added Skull Pops to Happy Halloween 09 Jun 09:03
- Susi S. added Skull Pops to Chiliqueens 30 Sep 19:35
- Susi S. favorited Skull Pops 30 Sep 19:35
- Birgit added Skull Pops to Dessert 06 Apr 15:53
- Maureen M. added Skull Pops to To Do 02 Apr 01:05
- Jen C. favorited Skull Pops 24 Mar 15:02
- Derby S. added Skull Pops to Michelle l list 23 Mar 04:33
Roll each cake ball into an oblong with your hands, then mold into the shape of a skull. Squeeze the bottom half of the oblong inwards to shape the jaw. Using the ball tool or your index finger, make 2 indentations for the eye sockets. Melt the white candy. Dip the end of each lollipop stick ¾ inch deep into the candy and insert a stick into the neck of each skull. Leave to set. Dip each pop fully into the candy and shake off the excess. Insert into a polystyrene block to dry.
Melt the cocoa butter and tint 1 teaspoonful each with the 4 dusting powders. Paint the eye sockets black and paint a black mouth on each pop. Paint other details such as flowers and patterns with the other colors. Place on a tray lined with parchment paper and leave in the fridge until the cocoa butter has set. When set, you can either leave the cake pops as they are or decorate with flower sprinkles, using the remaining white candy and a toothpick to glue them on.