Fancy a boo-rilliant (sorry, not sorry) Halloween recipe? Then try your hand at these homemade ghost cake pops! These ghosts are adorable, full of flavour and perfect for Halloween parties or for just munching on whilst you get cozy and watch scary films. If, unlike me, you buy the right amount of ingredients and follow the recipe, these will be a breeze to make. I, however, did not do that…so what should have been a easy recipe ended up being a Halloween nightmare. But despite all my horrors, then end result was super tasty. Anyway, it wouldn’t be a Halloween recipe if things ran smoothly with no fear-instilling moments of disaster.

You will need:
For the cake:
110g softened butter
150g caster sugar
2 medium eggs
150g plain flour
1 1/2 tsp baking powder
1 tsp vanilla essence

For the frosting:
100g softened butter
200g icing sugar
2 tbsp milk

100g white chocolate
Strawberry jam
Cakepop sticks or paper straws
150g ready-to-roll white icing
icing pens

Preheat the oven to 180Β°C and line a muffin-tray with 12 muffin cases

First, you’ll need to make your cakes. Start by mixing 110g softened butter with 150g caster. Cream ingredients until it is light and fluffy. Next, add the eggs one at a time, making sure you mix well between adding each egg. Add your vanilla essence, stirring til it’s combined. Now, you will need to add the flour and baking powder combination. Add half of your flour, stirring until it’s well combined then add the next half of the flour. Stir the mixture until it’s light and creamy. If the mixture is too thick, you may need to add a dash of milk.

Separate the mixture between the muffin cases and bake for 20-25 minutes, or until golden.

Whilst the cakes are cooking, make your buttercream mixture. This is the part where I went slightly wrong. I stupidly forgot to buy the ingredients for buttercream so I was a little bit short on buttercream but still managed to make it work- hooray! Anyway, back to the recipe…for the buttercream, combine your softened butter with icing sugar and 2 tbsp milk. Beat until it’s a fluffy, creamy mixture.

Once the cakes have cooked, allow them to cool slightly before transferring to a large mixing bowl (obviously, removing the cake cases before you do!). Now it’s time to get messy. This part is easier done with your hands. You’ll want to break up the cakes until you’re left with a fine, crumb mixture. If your cakes have quite a hard top, you may want to remove these parts…unless you don’t mind your cakepops having a slight crunch to them!

Now that you have your cake crumbs, start adding the buttercream. Add your buttercream, one tablespoon at a time, using your hands to mix this in with the cake. You probably won’t need to use all of the buttercream (I certainly didn’t use that much). Once the buttercream and cake crumbs are fully mixed you should have a dough that is fudge-like in texture. If you don’t add enough buttercream, your cake pops will be too dry and crumbly to hold their shape. But if you add too much, the cake pops will be too moist and soft. So, be careful when mixing. Though, you should be able to tell when you’ve reached the perfect consistency.

With your dough, you should be able to make between 10-12 cake pops. Tear off sections of the dough and roll into balls. For an idea, each ball should be equivalent to the size of a ping-pong ball. Next, melt your white chocolate. Once your chocolate has melted, dip the end of the cake pop stick into the melted chocolate. Insert the chocolate covered end of the stick into the centre of the cake pop. Then swirl your cake pop in the chocolate and place on a lined tray. Repeat this step for each cake pop.

Pop your chocolate coated cake pops in the fridge for 30 minutes to solidify. Once the chocolate has hardened, your cake pops should be secure on their cake pop sticks. Now, it’s time to make those cake pops ghoulish. To create the ghosts, you will be using the ready-to-roll icing. On a clean surface, roll your icing into an even, thin sheet. For each cake pop, you will use one circle cutting out of the icing. I cut around a large mug to create each circle of icing- it should be enough to cover the cake pop and have some excess pleats. Cover the top half of the cake pop in a thin layer of jam then gently lay the icing on top of the cake pop. Make sure you place your icing central or else you’ll end up with wonky ghosts. Gently press your icing onto the top-half of your cake pops. Pinch the bottom-half of the icing into pleats to create the ghost effect. Using an icing pen, draw on your ghost faces! And voila, you have the cutest ghost cake pops.

Place your cake pops into a stand and admire your Halloween treats before tucking in.

Enjoy and Happy Halloween!

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