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.
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.
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.
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 the Cake
- 115g Butter (unsalted, softened)
- 115g Billington's Unrefined Golden Caster Sugar
- 2 Eggs (free range, medium)
- 140g Self-raising white flour
- 1/2 tsp Baking powder
For the Buttercream
- 200g Silver Spoon Icing sugar
- 85g Butter (unsalted, softened)
- 1 tbsp Milk (whole)
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g Silver Spoon Icing sugar
For the Decoration
- 1 bag Chocolate buttons (bright white, candy melts)
- 1 tube Writing icing (black)
Recipe Reviews
AMAZING!
Hello perfect my kids loved it easy and delicious keeping the recipe
Trying it out hope it works
Ingredients
For the Cake
- 115g Butter (unsalted, softened)
- 115g Billington's Unrefined Golden Caster Sugar
- 2 Eggs (free range, medium)
- 140g Self-raising white flour
- 1/2 tsp Baking powder
For the Buttercream
- 200g Silver Spoon Icing sugar
- 85g Butter (unsalted, softened)
- 1 tbsp Milk (whole)
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g Silver Spoon Icing sugar
For the Decoration
- 1 bag Chocolate buttons (bright white, candy melts)
- 1 tube Writing icing (black)