A batch of owl cake pops sitting on a plate.

How to make owl cake pops

Serve these super-cute owl cake pops up at your next gathering or anytime you want to wow guests with some beautiful bite-sized treats.


Yield: 32 owls
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  • 1 sheet chocolate cake, baked, unfrosted
  • 1 can dark chocolate frosting
  • cake pop sticks
  • 16 oz chocolate candy coating
  • licorice, for eyes
  • pumpkin seeds, for feathers
  • candy corn tips, for beaks
  • twigs, optional


  • Crumble baked sheet cake into large mixing bowl and add chocolate frosting to cake, knead until frosting and cake form dough-like consistency.
  • Form dough into 1" balls and place on wax paper lined tray, freeze 30 minutes to an hour.
  • Melt candy coating per package directions and insert candy stick into each cake ball.
  • Dip cake ball into candy coating until completely covered and place on tray with the sticks facing sideways, allow coating to cool and harden.
  • Use candy coating to apply candy eyes, beaks and seed feathers. Allow candy coating to cool and harden completely
  • Remove candy stick and replace with twigs for a beautiful presentation.


To really make my owl cake pops fly off the tray, I like to surround them with fall accents like decorative branches.
Calories: 275kcal, Carbohydrates: 37g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 172mg, Potassium: 148mg, Fiber: 1g, Sugar: 15g
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How to make owl cake pops