goodtoknow user Vicki sent us her chocolate cake pops recipe and posted a picture of them on Facebook, decorated as skeletons, pumpkins and mummies for Halloween. This recipe makes 20 spooky Halloween cake pops – perfect for sharing at Halloween parties. You can easily make these cake pops at home, you just need a few ingredients and a bit of patience. This recipe makes the sponge for the cake pops from scratch but if you’re short on time, use readymade chocolate cake instead.
- For the
- cake pops:
- 3 large eggs
- 175g (6 oz) self-raising flour, sifted
- 175g (6 oz) caster sugar
- 175g (6 oz) softened butter
- 1, 1/2 level tsp baking powder
- 40g (1, 1/2oz) cocoa powder
- 4tbsp boiling water
- For the
- cake pops filling:
- 3tbsp cocoa powder
- 6tbsp boiling water
- 200g icing sugar
- For the
- Halloween cake pops coating:
- 1 x 400g Wilton candy melts in white for the mummies and the skeletons (use a pack of orange candy melts, if you want to make the pumpkins too)
- 3tbsp vegetable oil
- 20 lollipop sticks
- For the decoration:
- Black fondant icing for the skeletons and mummies' eyes
- Black writing icing for the skeleton, mummies and pumpkin's features
- Yellow writing icing for the mummies' eyeballs
- Plus a little green fondant icing for the pumpkins' stems
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line a cake tin of your choice with baking paper.
For the cake pops: Beat together the eggs, flour, caster sugar, butter and baking powder until smooth, in a large mixing bowl.
Put the cocoa powder in a separate smaller mixing bowl, and add the water a little at a time to make a stiff paste. Stir the cocoa paste into the cake mixture.
Turn the cake mixture into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch. Remove the cake from the oven and leave to cool on a wire rack.
Once the cake is cooled, break it up into fine crumbs in a large mixing bowl.
For the cake pops filling: In a separate, clean mixing bowl mix together 3tbsp of cocoa powder with about 6tbsp boiling water and mix into a paste, it should be quite watery, then mix in 200g of icing sugar, it should still be quite watery. if its too stiff just add a bit more water.
Add the icing mixture gradually into the cake crumb mixture, mixing after each addition, until the consistency changes to something you could make balls from without them falling apart. You may not need to add all of the icing.
Roll all of the cake pop mixture into balls of equal size making sure they dont fall apart or crack (this ensures they will keep their shape once on the sticks and wont fall off).
Put all of the balls on to a tray and transfer them to the freezer for at least 2 hrs to firm. Ideally, freeze overnight.
Take the balls out of the freezer to defrost fully.
For the Halloween cake pops coating: Melt the candy melts in a large heat-proof bowl over a pan of hot water and dip the end of the lollipop stick into the melts before insterting them into the cake ball. This will secure the sticks in place.
Put them in the fridge to firm up for about half an hour.
By this time the candy melts might be too firm for dipping the cake pops into, so to get a good consistency and a smooth coating you’ll need to add a fair amount of vegetable oil to loosen them up. If the mixture is too firm it will be too heavy for the cake pop and it will fall off its stick. Add in 3tbsp of vegetable oil to the candy melts mixture gradually, stirring well after each addition.
Holding a cake pop by its lollypop stick, dip the cake pop all the way into the candy melts mixture and then hold the cake ball over the bowl and gently tap its sticks on the side of the bowl whilst twisting to remove any excess. Repeat with the rest of the cake pops. Add on any decorations before they dry.
Stand the cakepops in some styrofoam to dry. They will set at room temperature.
Follow our easy step-by-step recipe to learn how to make cake pops.