No kids party is complete without sweet treats, and these Halloween-themed cake pops are the perfect addition to any Halloween buffet table. If you haven’t come across cake-pops before, they’re little bite-sized balls of cake on sticks, a cross between a cake and a lollipop. They’re great because once you know the basic recipe, you can make them and decorate them in tons of different ways, according to whatever theme you want!
Maude McEerie’s been raiding her recipe book again, and here’s her recipe for vanilla cake pops, which we’ve given a gruesome twist using white chocolate and icing pens. You could try drawing spiders, bats or cobwebs on them, or add a bit of orange food colouring to the white chocolate and turn them into mini “pumpkins”. Or why not get really gory and turn them into disembodied eyeballs…? The possibilities are endless….
Ingredients (makes 18 cake-pops)
For the cake mixture:
- 110g unsalted butter (room temperature)
- 110g self-raising flour
- 110g caster sugar
- 2 eggs
- 1 tsp vanilla essence
- a pinch of salt
- 1 tbsp warm water
For the frosting:
- 150g icing sugar
- 50 unsalted butter (room temperature)
- 2 drops vanilla essence
- 3 tsp milk
- White chocolate
- Icing pens
How to make
Step 1. In a bowl, beat the butter and sugar until fluffy.
Step 2. Add the eggs and mix well.
Step 3. Fold in the flour and a pinch of salt. Add the vanilla essence and water and then mix until smooth.
Step 4. Pour mixture into a greased and floured cake tin and bake in the oven for 20-25 minutes. Once done, remove from the oven and allow to cool completely before removing from tin.
Step 1. Make the frosting by putting the icing sugar, butter and milk in a bowl and beating together. Add a couple of drops of vanilla essence and mix until smooth.
Step 2. Take the cooled cake and in another bowl, break it into pieces. Then, using either your hands or a food processor, break the cake up further until it’s all fine crumbs.
Step 3. Add the frosting to the cake crumbs and mix until evenly combined.
Step 4. Take a small amount of the mixture and roll into a ball in your hands (make sure your hands are clean!!). Place each ball onto a baking tray lined with greaseproof paper and leave in the fridge for 20 minutes.
Decorating the cake pops
Step 1. In a heatproof bowl, melt the white chocolate until smooth. Dip the end of a lolly stick into the melted chocolate and then push into a cake ball. Repeat with the other cake balls and leave to set.
Step 2. Once the sticks have set, take each cake ball and dip into the melted chocolate. Make sure the balls are completely coated. Tap to remove any excess. Again, leave to set.
Step 3. Once the chocolate has set, take your icing pens and draw creepy patterns on your cake pops. We did scary smiley faces, streaks of blood and black slimy splodges.
What Maude used…
Wilko wooden spoon – 37p
Wilko wire cooling rack – Was £1.50 Now £1
Wilko baking tray – 89p
Non-stick sandwich tin – £2.50
Wilko Halloween cake-pop stand – £3.50