Ghost Cake Pops

  • Total Time

    1h 20m
    • Prep Time

      1h 0m
    • Bake Time

  • Serves



Trick or treat? These spooky Ghost Cake Pops are definitely a delicious treat and are really fun and simple to make for your Halloween get together. They are also a great way to refresh stale cake crumbs into something yummy, saving on waste. 


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

  2. Mix together all of the sponge ingredients until smooth.

    • 115g Butter (Unsalted, Softened)
    • 115g Unrefined Golden Caster Sugar (We Like Billington's)
    • 2 Eggs (free range, medium)
    • 140g Self-Raising White Flour
    • ½ tsp Baking Powder
  3. Pour into the tin and bake for 20-25 minutes or until golden brown and cooked throughout.

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

    • 200g Icing Sugar
    • 85g Butter (Unsalted, Softened)
    • 1 tbsp Milk (Whole)
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  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. Using a teaspoon scoop out the mixture and roll into walnut sized balls. Place on a baking sheet.

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

  9. Insert the cake pop sticks into each of the balls.

  10. Melt the coloured chocolate buttons.

    • 1 bag Chocolate Buttons (Bright White, Candy Melts)
  11. Dip each of the cake pops in the chocolate so that they are fully coated.

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

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

    • 1 tube Writing Icing (Black)

Let's Bake

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