Howling Heads

“Delicious” is how our child taste-tester described these heads on a stick made from chocolate cake and frosting. Kids will love decorating them with frightening faces and then eating them!

Howling Heads

Howling Heads


    Chocolate Cake
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 1 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup de-caf coffee, cooled
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • Cream Cheese Icing
  • 8 oz package of cream cheese, softened
  • 4 tbsp butter, softened
  • 2 cups icing sugar
  • Decorations
  • confectionery sticks
  • 1 lb white chocolate moulding wafers
  • an assortment of decorating gels, gummy worms, licorice laces, etc.


  1. Preheat oven to 350 F and spray a 9” x 13” pan with cooking spray.
  2. In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, oil, coffee, buttermilk, and vanilla. Add half of the liquid to the dry ingredients and mix until smooth. Add the rest of the liquid and stir to incorporate.
  4. Pour into prepared pan and bake for 35-45 minutes until cake springs back when touched in the middle and starts to pull away from the sides of the pan. Remove from oven and cool completely.In a large bowl, beat the butter and cream cheese until smooth and lump free. Add icing sugar slowly, stirring each time until well blended and smooth.
  5. Assembly:
  6. Using two forks or your fingertips, finely crumble cooled cake into a large bowl. Stir in one cup of cream cheese icing until uniformly moist. Squeeze a bit together to see if it holds its shape. Add more icing as needed until it sticks together well. (Refrigerate or freeze any leftover icing for another use).
  7. Roll cake mixture into 1 inch balls and place onto baking sheet lined with parchment, wax paper, or foil. Place baking sheet in freezer for 15 - 20 minutes, then place in refrigerator.
  8. Meanwhile, gather your decorating ingredients together. Melt the white chocolate moulding wafers according to package instructions.
  9. Work in batches of 6-8 cake balls at a time (keeping the rest in the fridge). Dip about 1 inch of the end of confectionary stick into the melted coating. Pick up a cake ball and turn it so the flat side is facing up. Insert the dipped portion of the stick into the flat side of the ball. You now have a cake pop. Now, dip the cake pop into the bowl of melted coating carefully, rolling it back and forth until the ball is completely coated.
  10. To remove excess coating, hold dipped cake pop over top of double boiler and gently tap the hand holding the cake pop with the fingers of your other hand. Don’t rush – you don’t want the cake pop to end up in the pot.
  11. When excess is removed, stick cake pops upright into styrofoam to dry. Repeat for remaining cake pops, reheating moulding wafers, or adding more, as needed, until all have been covered in coating.
  12. Decorating:
  13. Let the kids use various colours of decorating gel and other decorations to make a great selection of spooky, scary creatures.
  14. To create the look of bandages on the mummy, dip a spoon into the melted moulding wafers and drizzle onto dipped cake pop while turning. While still wet, add small pieces of licorice shoelaces for eyes.

Author: Jennifer Arnold

Jennifer Arnold is the pastry chef and owner of The Sweet Kitchen in Lindsay. You can reach her by email at

Share This Post On