Pumpkin Halloween cake pops - recipe
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Prepare
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Serves
20 -
Cook
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Skill
Easy
Ingredients
For the sponge
- 115 g Butter (unsalted) softened
- 115 g Unrefined golden caster sugar
- 2 Egg(s) (free range) medium
- 140 g Self-raising white flour
- ½ tsp Baking powder
Add the buttercream
- 200 g Icing sugar
- 85 g Butter (unsalted) softened
- 1 tbsp Milk (semi-skimmed)
- 1 tsp Vanilla extract
For the decoration
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1
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an 8” cake tin.
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2
Mix together all of the sponge ingredients until smooth.
For this step you'll need:
- 115g Butter (unsalted) softened
- 115g Unrefined golden caster sugar
- 2 Egg(s) (free range) medium
- 140g Self-raising white flour
- ½tsp Baking powder
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3
Pour into the tin and bake for 20-25 minutes or until golden brown and cooked throughout.
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4
Leave to cool on a wire rack. This sponge can be made days in advance as stale crumbs work well for cake pops.
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5
To make the buttercream, beat together the icing sugar, butter, milk and vanilla extract until smooth.
For this step you'll need:
- 200g Icing sugar
- 85g Butter (unsalted) softened
- 1tsp Vanilla extract
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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.
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7
Using a teaspoon scoop out the mixture and roll into walnut sized balls. Place on a baking sheet.
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8
Once all of the mixture has been rolled, pop in the fridge to chill for 20 minutes.
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9
Insert the cake pop sticks into each of the balls.
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10
Melt the coloured chocolate buttons.
For this step you'll need:
- 200g Orange chocolate buttons
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11
Dip each of the cake pops in the chocolate so that they are fully coated.
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12
Allow the cake pops to drip dry, twirling the pops once dipped to avoid the chocolate running.
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13
Allow the cake pops to dry and then decorate the facial feature and pumpkin stalks with writing icing.
For this step you'll need:
- Writing icing