Ghost Cake Pops
4 Reviews
About the bake
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.
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4)
Grease and line an 8” cake tin.Step 2
Mix together all of the sponge ingredients until smooth.
Ingredients for this step
- Butter (unsalted, softened) (85g)
- Billington's Unrefined Golden Caster Sugar (115g)
- Eggs (free range, medium) (2)
- Allinson's Self Raising Flour (140g)
- Baking powder (1/2 tsp)
Step 3
Pour into the tin and bake for 20-25 minutes or until golden brown and cooked throughout.
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.
Step 5
To make the buttercream, beat together the icing sugar, butter, milk and vanilla extract until smooth.
Ingredients for this step
- Silver Spoon Icing sugar (200g)
- Butter (unsalted, softened) (115g)
- Milk (whole) (1 tbsp)
- Nielsen-Massey Vanilla Extract (1 tsp)
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.
Step 7
Using a teaspoon scoop out the mixture and roll into walnut sized balls. Place on a baking sheet.
Step 8
Once all of the mixture has been rolled, pop in the fridge to chill for 20 minutes.
Step 9
Insert the cake pop sticks into each of the balls.
Step 10
Melt the coloured chocolate buttons.
Ingredients for this step
- Chocolate buttons (bright white, candy melts) (1 bag)
Step 11
Dip each of the cake pops in the chocolate so that they are fully coated.
Step 12
Allow the cake pops to drip dry, twirling the pops once dipped to avoid the chocolate running.
Step 13
Allow the cake pops to dry and then decorate with writing icing.
Ingredients for this step
- Writing icing (black) (1 tube)
Ingredients
For the Cake
- 115gButter (unsalted, softened)
- 115gBillington's Unrefined Golden Caster Sugar
- 2Eggs (free range, medium)
- 140gAllinson's Self Raising Flour
- 1/2 tspBaking powder
For the Buttercream
- 200gSilver Spoon Icing sugar
- 85gButter (unsalted, softened)
- 1 tbspMilk (whole)
- 1 tspNielsen-Massey Vanilla Extract
For the Decoration
- 1 bagChocolate buttons (bright white, candy melts)
- 1 tubeWriting icing (black)