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Pumpkin Halloween Vanilla Cake Pops

Quick and easy

1 Reviews

  • Nut free

About the bake

What's Halloween without a carved pumpkin? We have made a whole pumpkin patch of fun vanilla cake pops which we are sure your little ghosts and ghouls will love making (and eating) this Halloween. Cake pops are a great way to use up stale cake to avoid wastage and are a great alternative to sweets for Trick or Treaters or Halloween centrepiece at a party. 

125Total Time
1Prep Time
25Bake Time
20Serves
Easy

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.

  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 orange candy melts in a heatproof bowl over simmering water or in short bursts in the microwave.

  11. Step 11:

    Dip each of the cake pops in the coloured 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:

    Once the cake pops are fully dried decorate the facial feature and pumpkin stalks with writing icing.

Ingredients

  • For the Sponge

    • 115g Unsalted butter (softened)
    • 115g Billington's Unrefined Golden Caster Sugar
    • 2 Free range medium egg(s)
    • 140g Self-raising white flour
    • 1/2 tsp Baking powder
  • For the Buttercream

    • 200g Silver spoon icing sugar
    • 85g Unsalted butter (softened)
    • 1 tbsp Milk (semi-skimmed)
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the Decoration

    • 200g Orange candy melts
    • 1 tube Writing icing (black)

Utensils

  • Cake pop sticks
  • 8in circular cake tin
  • Heatproof bowl
  • Teaspoon

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