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Cake Pop Mummies

Ingredients

  • 1 cup (250 mL) Western Family All-purpose Flour
  • 1/3 cup (75 mL) cocoa
  • 1/2 tsp (3 mL) baking powder
  • 1/2 tsp (3 mL) baking soda
  • 1 pinch kosher salt
  • 6 tbsp (90 mL) Parkay Soft Margarine, divided
  • 1 up (250 mL) sugar
  • 1 tsp (5 mL) vanilla extract
  • 2 large eggs
  • 1/4 cup (60 mL) water
  • 1/3 cup (75 mL) icing sugar
  • 2 tsp (10 mL) milk
  • 1/4 cup (60 mL) cream cheese, softened
  • 1 package – 4 inch lollipop sticks
  • 2 tbsp (30 mL) vegetable shortening
  • 300 g white chocolate melting wafers
  • 1 icing writer for mummy wrapping (optional)
  • 1 package candy eyeballs (optional)

Directions

1.    To make the cake, preheat the oven to 350°F (180°C), grease and flour one 9-inch cake pan.

2.    In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.  In a mixer, beat the margarine, sugar and vanilla until light and fluffy, about 5 minutes.  Add the eggs one at a time until just incorporated.

3.    Alternate mixing in the flour mixture and the water to the egg mixture until just incorporated. Spread into the prepared cake pan and bake for 25 to 30 minutes until a toothpick comes out clean. Cool.

4.    When the cake is completely cooled, put it into a large bowl and crumble with your fingers until you have fine crumbs.

5.    In a separate bowl, whisk together the icing sugar, milk and cream cheese.  Mix this into your cake crumbs, until completely mixed.  Prepare two baking sheets covered with wax paper and drop 1.5 inch balls onto them.  Roll the cake balls tightly with your hands and insert a lollipop stick into them.  Refrigerate for 5 hours or overnight.

6.    When ready to coat and decorate, in a double boiler, melt the vegetable shortening over low-medium heat.  Add the melting wafers and stir well to incorporate.  Pour the mixture into a 4-inch glass or cup for easy dipping.

7.    Dip each cake pop into the mixture, carefully tapping off the extra coating and place on the wax paper.  Stick on two of the eyeballs, or decorate as desired.  Allow the pops to cool at room temperature for 30 minutes.

8.    For a finishing touch, drizzle with a white icing writer around the cake pop like a mummy wrapping.

Tip: Get creative! Change up the mummy decorating to ghosts, or to include your favourite Halloween sayings like “BOO”. 

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Related Recipes

Cake Pop Mummies

Ingredients

  • 1 cup (250 mL) Western Family All-purpose Flour
  • 1/3 cup (75 mL) cocoa
  • 1/2 tsp (3 mL) baking powder
  • 1/2 tsp (3 mL) baking soda
  • 1 pinch kosher salt
  • 6 tbsp (90 mL) Parkay Soft Margarine, divided
  • 1 up (250 mL) sugar
  • 1 tsp (5 mL) vanilla extract
  • 2 large eggs
  • 1/4 cup (60 mL) water
  • 1/3 cup (75 mL) icing sugar
  • 2 tsp (10 mL) milk
  • 1/4 cup (60 mL) cream cheese, softened
  • 1 package – 4 inch lollipop sticks
  • 2 tbsp (30 mL) vegetable shortening
  • 300 g white chocolate melting wafers
  • 1 icing writer for mummy wrapping (optional)
  • 1 package candy eyeballs (optional)

Directions

1.    To make the cake, preheat the oven to 350°F (180°C), grease and flour one 9-inch cake pan.

2.    In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.  In a mixer, beat the margarine, sugar and vanilla until light and fluffy, about 5 minutes.  Add the eggs one at a time until just incorporated.

3.    Alternate mixing in the flour mixture and the water to the egg mixture until just incorporated. Spread into the prepared cake pan and bake for 25 to 30 minutes until a toothpick comes out clean. Cool.

4.    When the cake is completely cooled, put it into a large bowl and crumble with your fingers until you have fine crumbs.

5.    In a separate bowl, whisk together the icing sugar, milk and cream cheese.  Mix this into your cake crumbs, until completely mixed.  Prepare two baking sheets covered with wax paper and drop 1.5 inch balls onto them.  Roll the cake balls tightly with your hands and insert a lollipop stick into them.  Refrigerate for 5 hours or overnight.

6.    When ready to coat and decorate, in a double boiler, melt the vegetable shortening over low-medium heat.  Add the melting wafers and stir well to incorporate.  Pour the mixture into a 4-inch glass or cup for easy dipping.

7.    Dip each cake pop into the mixture, carefully tapping off the extra coating and place on the wax paper.  Stick on two of the eyeballs, or decorate as desired.  Allow the pops to cool at room temperature for 30 minutes.

8.    For a finishing touch, drizzle with a white icing writer around the cake pop like a mummy wrapping.

Tip: Get creative! Change up the mummy decorating to ghosts, or to include your favourite Halloween sayings like “BOO”.