Halloween cake pops take a classic bake and reinvent it to become a sweet treat on a stick! Great party food for children and adults, this cake pop recipe is decorated for Halloween, but you can pipe the icing to suit the occasion. You can get creative with these and don’t have to stick to the decorations below, you can let your imagination run free and see what you can come up with. You can even get the kids involved with this one, they’ll love getting stuck in and getting involved too! These Halloween cake pops are perfect for parties, or could make a spectacular spooky centrepiece for a Halloween dinner party.
- 415g chocolate fudge brownie mix (we used Betty Crocker Chocolate Brownie Mix)
- 200g bar milk chocolate, broken into squares and melted
- 1 tablespoon olive oil
- White chocolate fudge writing icing (we used Queen’s, £3.29 for 50g, from Ocado)
- Black writing icing
- You will also need
- 7 x 11in (18 x 28cm) greased and lined tin
- 13 wooden lolly sticks
- Polystyrene or covered, dry floral foam block
Set the oven to 180°C/350°F/Gas Mark 4. Make up the cake and bake according to packet instructions. Cool completely. Chill for a couple of hours.
Divide the chocolate brownies into 13 and shape into small balls with your hands and put on to a baking tray.
Dip a lolly stick into the melted chocolate, then place into the cake ball. Freeze for 15 mins to firm up.
Pour the melted chocolate into a small cup and dip each cake pop into the melted chocolate to entirely cover the ball. Press the lolly sticks into polystyrene or covered floral foam block. Leave to set.
Pipe on concentric circles of the white fudge icing, then drag through the lines to create a spider-web effect. Use the black writing icing to pipe on a little spider on top of each one.
Top tip for making Halloween cake pops
Push the cake pops into a halved orange or grapefruit, while they are firming up.