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
So good although is best to add 1tsp vanilla extract to the cake mix xx
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)