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Yummy Mummy Cake Pops by Bakerella

Bakerella Mummy Cakepops

Yummy Mummy Cake Pops by Bakerella

Serves 48


  • 48oz Bakerella Bright Green Candy Wafers
  • 32oz Bakerella Marshmallow White Candy Wafers
  • 16oz Ready-made Frosting
  • 9x13 " Cake


  • 48 Bakerella Pop Sticks
  • Bakerella Microwave-safe Pink Pastry Bag (Or, Squeeze Bottle)
  • 96 Bakerella DIY Sugar Eyes with Black Edible-ink Pen
  • 1 Purple Edible-ink Pen
  • Wax Paper, Plastic Wrap, Baking Sheet
  • Large Mixing Bowl
  • 2 Deep, Microwave-safe Plastic Bowls
  • Toothpicks
  • Styrofoam Block


Step 1 Crumble cake into a large mixing bowl. Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large spoon, until thoroughly combined.
Step 2 Roll mixture into 1 1/2-inch balls and place them on wax paper
Step 3 Melt the green candy coating in one of the microwave safe bowls, following the instructions on the package. The coating should be about 3 in deep for easier dipping.
Step 4 When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.
Step 5 One at a time, dip about 1/2" of the tip of a lollipop stick into the melted candy coating, and insert the dipped end straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating. Gently lift the pop out of the coating and tap off any excess, as described on page 10. Stand the pop firmly in a hole in the Styrofoam block. Repeat with the remaining cake balls. Let dry completely.
Step 6 Meanwhile, melt the white candy coating in the second microwave-safe bowl, following the instructions on the package.
Step 7 When the cake pops are dry, working with one at a time, gently twist and remove the lollipop stick. Holding the green-coated ball, re-dip the bottom third in the melted white candy coating. Then re-dip about 1?2 in of the lollipop stick in the coating and insert it back in to the bottom of the cake pop. Stand the pops in the Styrofoam block and let dry. When dry, dip the top third of each cake pop in white candy coating, leaving the middle section green, and let dry.
Step 8 Pour the remaining melted white coating into a microwave-safe pastry bag, snip off the tip and pipe thin lines across the front of each mummy face. Let dry completely.
Step 9 Use a toothpick to dot melted white candy coating on the front of the mummy’s face and attach 2 sugar eyes. When dry, use the purple edible-ink pen to draw circles on the sugar eyes.

Then use the black edible-ink pen to draw on the pupils and expressive mouths on each face. Dot white candy coating on the eyes to make them pop.
Step 10 Let the cake pops dry completely in the Styrofoam block.

Mummy Cake Pops taken from the book “Cake Pops Halloween”, copyright 2014 by Angie Dudley, used by permission of Chronicle Books LLC. All rights reserved. No part of these recipes or images may be reproduced in any form without written permission from the publisher.

Mummy Pops – Cake Pops Halloween on Amazon

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