Halloween Cake Pops - Mummy Cakesicles

Directions

1. Set your oven to 350°F to get it heating.
2. In the bowl of a stand mixer, beat the butter and sugar together until the mixture becomes light and fluffy.
3. Stir in the vanilla extract and eggs, mixing until fully combined.
4. In another bowl, whisk together the flour, salt, baking soda, and baking powder until evenly combined. Gradually add this dry mixture and the milk to the butter mixture, alternating and mixing on low speed after each addition. Once everything is added, beat on high for about one minute to ensure a smooth batter.
5. Grease a 9x13-inch baking pan with butter or non-stick spray, then pour in the batter.
6. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack to cool all the way.
7. Clean and dry the mixer bowl and whisk. Place the remaining 2 sticks of softened butter, 1/2 cup milk, and 1 teaspoon vanilla into the bowl and mix until combined. If desired, add a few drops of gel food coloring and blend.
8. Gradually add the powdered sugar, mixing on low speed after each addition. If the frosting seems too thin, add more powdered sugar until it reaches your preferred thickness.
9. Chill the frosting in the fridge until the cake has cooled completely. Once the cake is cool, crumble it into fine pieces directly in the pan. Add the frosting one cup at a time, stirring until the mixture forms a cohesive ball that holds its shape when pressed. Set aside.
10. In a microwave-safe bowl, melt the white chocolate in 10-second bursts, stirring between each, until smooth.
11. Using a spoon, add a small amount of melted white chocolate to each cakesicle mold, then tilt the mold in all directions to coat the interior evenly with a thin layer. Freeze the molds for 30 minutes to harden the chocolate.
12. Once the chocolate has set, fill each mold with a generous spoonful of the cake mixture, pressing it firmly into shape. Continue until all molds are filled. Keep a little white chocolate aside for later decoration.
13. If necessary, reheat the reserved white chocolate in the microwave for a few seconds to soften. Spoon it over the filled molds, using a spatula to ensure each cakesicle is fully coated. Refrigerate the molds for about one hour to allow the chocolate to set completely.
14. After the chocolate has hardened, gently unmold the cakesicles and place them on parchment paper.
15. Re-melt the remaining white chocolate in the microwave until smooth. Transfer it to a pastry bag, snip off a tiny tip, and drizzle the chocolate back and forth over each cakesicle to create bandage-like stripes.
16. Attach candy eyeballs to the mummies by dabbing a small amount of melted chocolate behind each eye and pressing it onto the drizzle.
17. Return the finished mummy cakesicles to the refrigerator for about one hour so the drizzle and eyes firm up.