Skeleton Cake Pops

1 . Stage

Preheat the oven and prepare the pan: Preheat the oven to 350°F. Spray a 9-inch round cake pan with cooking oil, then line the bottom with a round piece of parchment paper.

2 . Stage

Mix together the ingredients: Place the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Stir together with a balloon whisk until the ingredients are evenly distributed and uniform in color. Place the chocolate milk, vegetable oil, eggs, and vanilla in a small bowl and beat together.

3 . Stage

Make the batter: Pour into the dry ingredients and fold and stir with a large spatula until all the dry ingredients are absorbed and there are no dry pockets.

4 . Stage

Bake the cake: Pour the cake batter into the prepared cake pan and bake for 24-26 minutes or until a toothpick inserted in the middle of the cake comes out clean.

5 . Stage

Crumble the cake: Let cool in the pan, then invert cake into a large bowl. Peel away the parchment paper. Using your hands, break the cake apart into small little crumbs.

6 . Stage

Make the chocolate ganache: Place the chopped chocolate into a large bowl. Microwave in 30 second intervals, stirring between each cook time, until the chocolate is melted. Usually it takes about 90 seconds. Add the chocolate milk, then stir until the mixture is smooth.

7 . Stage

Mix ganache and cake: Pour half the ganache into the bowl with the cake crumbs. Stir together with a spatula, until the ganache is absorbed then scrape the remaining ganache into the bowl. Stir with the spatula until most of the crumbs are sticking to each other, then use your clean hands to get in there and massage the mixture until all the crumbs are incorporated and are sticking together.

8 . Stage

Form cake balls: Form 1-inch balls by rolling some of the mixture between your hands, squeezing to make it stick together. Place on a small sheet pan, then repeat with the remaining mixture. Refrigerate the balls for 10 minutes while you prep the white coating.

9 . Stage

Make the white coating: Place the white chocolate in a large bowl. Microwave in 30 second intervals, stirring between each cook time, until the chocolate is melted. Usually it takes about 60 to 90 seconds. Do not overheat the white chocolate. Just stir and let the residual heat of the bowl melt any chunks. Once the white chocolate is melted, pour the melted coconut oil into the bowl, and stir it in. This will thin the chocolate down and make it easier to coat the cake pops.

10 . Stage

Dip the cake balls: When the cake balls are chilled, pull them out and dip one end of the lollipop stick about 1/2-inch into the white chocolate, then stick it into one of the balls. This will help keep the lollipop stick in the ball. Once the lollipop stick is in the ball, dip the ball into the white chocolate coating, and then tap it gently on the side of the bowl to let any extra coating run off. Place the coated cake ball in a wooden 2 x 4 that has hole drilled in it or in a cardboard box with holes punched in it. Repeat with the remaining cake balls. Let the white chocolate coating dry and harden while you make the decorations.

11 . Stage

Prepare the black piping frosting: Place the butter, powdered sugar, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until creamy, scraping down the sides once or twice to make sure it's completely blended together. Add the black food coloring until the frosting is black. Scrape the frosting into a pastry bag fitted with a small plain tip.

12 . Stage

Decorate: Once the cake balls are hardened and dry (the coating will look dull not shiny) you can decorate them! Try drawing fun faces on a piece of parchment or wax paper first, before attempting to draw on the cake pops. Repeat until all the cake pops are done.