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Ghost Pops - web

Ghost cake pops

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3.334 stars based on 12 ratings

These spooky ghost Halloween cake pops are simple to make and a fun addition to a Halloween party or to surprise trick or treaters with.

Key Information

  • Prep:
  • Bake:
  • Serves:20
  • Skill level:easy

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Ingredients

For the cake

  • 115g 4⅛ oz Butter (unsalted) softened
  • 115g 4⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range) medium
  • 140g 5 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp .5tsp Baking powder

For the buttercream

  • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 85g 3 oz Butter (unsalted) softened
  • 1tbsp 1tbsp Milk (whole)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the decoration

  • 1 1 Chocolate buttons bright white, Candy Melts
  • Writing icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4)
    Grease and line an 8” cake tin.

  2. Classic mode Step 2

    Mix together all of the sponge ingredients until smooth.

    Ingredients for this step

    • 115g 4⅛ oz Butter (unsalted) softened
    • 115g 4⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2 2 Egg(s) (free range) medium
    • 140g 5 oz Self-raising white flour (we use Allinson) Self-raising white flour
    • ½tsp .5tsp Baking powder
  3. Classic mode Step 3

    Pour into the tin and bake for 20-25 minutes or until golden brown and cooked throughout.

  4. Classic mode Step 4

    Leave to cool on a wire rack. This sponge can be made days in advance as stale crumbs work well for cake pops.

  5. Classic mode Step 5

    To make the buttercream, beat together the icing sugar, butter, milk and vanilla extract until smooth.

    Ingredients for this step

    • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 85g 3 oz Butter (unsalted) softened
    • 1tbsp 1tbsp Milk (whole)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  6. Classic mode Step 6

    When the cake has fully cooled, crumble it up in a large mixing bowl and then mix together with the buttercream until it combines into a stiff mixture.

  7. Classic mode Step 7

    Using a teaspoon scoop out the mixture and roll into walnut sized balls. Place on a baking sheet.

  8. Classic mode Step 8

    Once all of the mixture has been rolled, pop in the fridge to chill for 20 minutes.

  9. Classic mode Step 9

    Insert the cake pop sticks into each of the balls.

  10. Classic mode Step 10

    Melt the coloured chocolate buttons.

    Ingredients for this step

    • 1 1 Chocolate buttons bright white, Candy Melts
  11. Classic mode Step 11

    Dip each of the cake pops in the chocolate so that they are fully coated.

  12. Classic mode Step 12

    Allow the cake pops to drip dry, twirling the pops once dipped to avoid the chocolate running.

  13. Classic mode Step 13

    Allow the cake pops to dry and then decorate with writing icing.

    Ingredients for this step

    • Writing icing