Directions

1. Preheat oven to 325–350°F, following the cake mix directions for your pan size. Grease or line baking pans.

2. In your Bosch Universal Plus mixing bowl, add chocolate cake mix, melted butter, milk, and eggs.

3. Attach the cake paddles and the Bosch Bowl Scraper attachment to keep the sides and center clean for even mixing. Mix on Speed 2–3 for 1–2 minutes until lump-free and smooth.

4. Pour into prepared pans and bake until a toothpick inserted in the center comes out clean (check 2–4 minutes early to prevent overbaking).

5. As soon as the cake comes out of the oven, immediately cover the pan tightly with foil, then place a plate on top to trap steam. Let sit covered for 10–15 minutes to lock in moisture and make the cake extra soft.

6. In a small mixing bowl, combine softened butter, powdered sugar, vanilla, salt, and milk. Mix with a spatula until smooth and creamy. Set aside.

7. After resting, remove the foil and plate. Cut the warm cake into large chunks and transfer to your Bosch mixing bowl.

8. Attach the dough hook and place the Bosch lid on the bowl to help trap remaining steam as it mixes. Mix on Speed 1 until the cake breaks down into fine, even crumbs.

9. Add the prepared buttercream to the crumbled cake in your Bosch bowl. Mix on Speed 1–2 with the dough hook until the mixture is evenly combined and holds together when pressed.

10. Roll into 1¼-inch balls (about 30 g each). You should get around 60 cake pops. Use a skewer or cake pop stick to indent lines into 20 of the balls, for the pumpkin shape.

11. Chill in the freezer for 15 minutes, then let sit at room temperature for 10 minutes.

12. Melt a small amount of any color melting chocolate. Dip the tip of each lollipop stick into the melted chocolate and insert halfway into each cake ball.

13. Chill again for 15 minutes before decorating.

Mummy Cake Pops

1. Dip cake pops into white melting chocolate until fully coated.

2. Once set, drizzle more white chocolate back and forth to create bandage stripes.

3. While the drizzle is still slightly soft, attach two candy eyes on top of the bandages.

4. Place pops upright in a foam block or a shallow pan filled with rice to keep them steady while decorating and drying.

Cauldron Cake Pops

1. Dip cake pops into black melting chocolate and tap off excess.

2. Immediately place each cake pop side-down on a pan lined with parchment paper to create a flat top as it sets.

3. Once the coating is dry, re-melt a small amount of black chocolate.

4. Dip just the flat top of each cauldron into the melted chocolate, then immediately press it into a plate of Halloween sprinkles to create the bubbling brew on top.

5. Let the cauldrons dry completely before moving or displaying.

Pumpkin Cake Pops

1. Before dipping, use the end of a lollipop stick to gently press vertical lines around each cake ball to form pumpkin ridges.

2. Dip each shaped ball into orange melting chocolate until fully coated.

3. Tap gently to remove excess and smooth the surface.

4. Tint a small amount of white chocolate with green food dye, then pipe or drizzle it across the top to create curling vines.

5. Place pops upright in a foam block or pan of rice while they set to keep their shape and prevent smudging.

Tips:

1. Always use melted butter instead of oil in your cake batter. It creates a firmer texture that helps prevent cracking when coating cake pops.

2. When melting chocolate, heat it in the microwave in 30-second increments, stirring after each time until smooth and fluid.

3. Trapping steam after baking locks in moisture for perfectly soft cake pops.

4. Let the cake pops rest at room temperature for a few minutes after removing them from the freezer. If they’re too cold, the heat from the melted chocolate can cause the coating to crack.

5. Fully submerge the cake pop in melted chocolate up to the stick for a stronger hold and to prevent it from sliding or falling off while decorating.

6. Never dunk the cake pop more than once. It makes the coating too heavy and can cause it to fall off the stick.

7. After dipping, tap gently until the cake pop stops dripping for an even, smooth finish.

8. Let pops dry upright in a foam block or pan filled with rice for a clean, professional presentation.