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Pumpkin Halloween Vanilla Cake Pops

  • Total Time

    1h 25m
    • Prep Time

      1h 0m
    • Bake Time

      25m
  • Serves

    20

  • Skill Level

    Easy
  • Dietary Needs

    NF
    • Nut free
  • 0 Reviews

    No ratings yet

What's Halloween without a carved pumpkin? We have made a whole pumpkin patch of fun vanilla cake pops which we are sure your little ghosts and ghouls will love making (and eating) this Halloween. Cake pops are a great way to use up stale cake to avoid wastage and are a great alternative to sweets for Trick or Treaters or Halloween centrepiece at a party. 

Method

  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 Unsalted Butter (Softened)
    • 115g Unrefined Golden Caster Sugar (we like Billington's)
    • 2 Free Range Medium Egg(s)
    • 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.

    Top Tip: How to Cool a Cake After Baking
  5. To make the buttercream, beat together the icing sugar, butter, milk and vanilla extract until smooth.

    • 200g Icing Sugar (we like Silver Spoon)
    • 85g Unsalted Butter (Softened)
    • 1 tbsp Milk (Semi-Skimmed)
    • 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 orange candy melts in a heatproof bowl over simmering water or in short bursts in the microwave.

    • 200g Orange Candy Melts
  11. Dip each of the cake pops in the coloured 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. Once the cake pops are fully dried decorate the facial feature and pumpkin stalks with writing icing.

    • 1 tube Writing Icing (Black)

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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