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120Total Time
1Prep Time
20Bake Time

Ghost Cake Pops

Quick and easy

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. 

120Total Time
1Prep Time
20Bake Time


  1. Step 1:

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

  2. Step 2:

    Mix together all of the sponge ingredients until smooth.

  3. Step 3:

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

  4. 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. Step 5:

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

  6. 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. Step 7:

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

  8. Step 8:

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

  9. Step 9:

    Insert the cake pop sticks into each of the balls.

  10. Step 10:

    Melt the coloured chocolate buttons.

  11. Step 11:

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

  12. Step 12:

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

  13. Step 13:

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


  • For the Cake

    • 115g Butter (unsalted, softened)
    • 115g Billington's Unrefined Golden Caster Sugar
    • 2 Eggs (free range, medium)
    • 140g Allinson's Self Raising 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
  • For the Decoration

    • 1 bag Chocolate buttons (bright white, candy melts)
    • 1 tube Writing icing (black)

Nutritional Information

per 48g
  • 265cal Energy
  • 14g Fat
  • 10g of which Saturates
  • 33g Carbohydrates
  • 28g of which Sugars
  • 1.7g Protein
  • 0.13g Salt

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