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Ghost Cake Pops

Published: Updated:
Quick and easy

4 Reviews

Total Time
1h 20m
Prep Time
1h
Bake Time
20m
Serves 20
Serves 20
easy
Easy

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. 

11 ingredients13 steps

    Method

    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.

      Ingredients for this step

      • 85gButter (unsalted, softened)
      • 115gBillington's Unrefined Golden Caster Sugar
      • 2Eggs (free range, medium)
      • 140gAllinson's Self Raising Flour
      • 1/2 tspBaking powder
    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.

      Ingredients for this step

      • 200gSilver Spoon Icing sugar
      • 115gButter (unsalted, softened)
      • 1 tbspMilk (whole)
      • 1 tspNielsen-Massey Vanilla Extract
    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.

      Ingredients for this step

      • 1 bagChocolate buttons (bright white, candy melts)
    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.

      Ingredients for this step

      • 1 tubeWriting icing (black)

    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) 

    Nutritional information per 48g serving

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

    4 Baker Ratings

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

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