Preparation Steps

• Preheat oven to 350°F.
• In a large mixing bowl, beat the cake mix, eggs, oil, and water at medium speed for 2 minutes.
• Pour the batter into a greased 9x13 inch baking dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
• Allow cake to cool in the dish for 10 minutes, then turn out onto a wire rack and cool completely.
• Break cooled cake into pieces and pulse in a food processor until crumbled finely.
• Transfer crumbs to a large bowl and mix in cream cheese frosting until well combined.
• Roll mixture into 2-inch balls. Shape 4 of them into cylindrical ghost shapes by fanning out one end.
• Melt about half of the white chocolate wafers and dip one end of the cake pop sticks about 1 inch into the melted chocolate.
• Press the dipped end of stick into the cake balls about two-thirds in. Wipe off excess chocolate.
• Chill the cake pops in refrigerator for 15 minutes to set.
• Melt remaining white chocolate wafers with half the shortening until smooth, stirring at 30-second intervals.
• Prepare a cake pop stand or container filled with beans/foam to hold cake pops upright.
• Dip each cake pop into the melted coating, push down once then lift out to let excess drip off. Do not wiggle stick.
• Allow the coating to set for 15 minutes in the holder before decorating.
• Using remaining coating, add more shortening if needed and pour into piping bag.
• Pipe mummy bandages by drawing straight lines back and forth on four of the cake pops, front and back.
• Dot remaining icing on bandages and quickly add candy eyeballs to complete mummy pops.
• Melt remaining wafers with shortening and black gel food color. Mix well.
• Use black icing in a piping bag or bottle to decorate Jack Skellington faces and ghost features on remaining cake pops.
• Cut ribbon into 5 pieces of 10 inches each and tie bows on some cake pops.
• Allow decorated cake pops to dry completely in the holder and then display for Halloween party fun.