Time: 1 hour + 25 minutes baking
Serves: approx 12 pops
For the sponge
115g butter (unsalted) softened
115g unrefined golden caster sugar
140g self-raising flour
½tsp baking powder
For the buttercream
200g icing sugar
85g butter (unsalted)softened
1tsp vanilla extract
For the decoration
200g orange candy melts (for pumpkin cake pops),
200g white chocolate (for ghost cake pops),
200g milk chocolate (for plain cake pops)
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Halloween is just round the corner so it’s time to do some spooky baking! I’ve never made cake pops before and part of me thinks they were a bit of a faff (taking a perfectly good cake and mushing it into balls?!) but Hannah thought they were fun, (possibly because she got to take a perfectly good cake and mush it into balls?!) and they look good for a special occasion.
I found a recipe for pumpkin cake pops on the bakingmad.com website. Once I’d seen the ingredients for the orange candy melts however (lots of E numbers) I decided to make some alternative Halloween cake pops into ghosts using some white chocolate we had in the house. I also made some milk chocolate ones with sprinkles, which I think in the end were Hannah’s favourite!
Pre heat the oven to 180C / 160C fan and prepare you tin
Get your toddler to help grease and line an 8 inch round cake tin with baking paper.
Mix the sponge ingredients together
Get your toddler to measure the sugar and flour into bowl then add to your mixing bowl.
Weigh the butter, soften if you need to (a really short blast in the microwave should do the trick) then add to your bowl.
Get your child to crack the eggs into a separate bowl, then add to your mixture.
Add the baking powder. If your child is able to, they could use a measuring spoon to this themselves. If not, get them to use their finger to help level the spoon for you.
Mix everything together until you have a smooth mixture.
Bake your cake
Pour the mixture into your prepared tin.
Bake for 20 – 25 minutes until it looks golden brown on top and is cooked through.
Remove from the oven and cool in the tin for a few minutes, before finishing cooling on a wire rack.
Make the buttercream
Get your child to measure the butter and icing sugar and add to a large mixing bowl.
If they can, they can help you add the vanilla extract.
Beat everything together until it’s smooth.
Form the cake pops
Once your sponge has cooled, get your child to crumble it into a large bowl with the buttercream. Mix it together – we used wooden spoons and then went in with our hands – until it has formed a stiff mixture.
Use a small spoon or your hands to scoop out the mixture, then form into small walnut sized balls.
Set aside on a baking tray.
Once all your balls are done, pop them in the fridge for 20 minutes or so, so the balls harden up a little.
Insert the cake pop sticks into each of the balls.
Decorate the cake pops
Weigh the candy melts/chocolate into a bowl and melt. We did it in the microwave but you could do it in a bowl over a pan of simmering water on the hob.
Dip each of the balls into the chocolate so they are fully covered. Allow the excess to drip off them pop them back on the baking tray. (Add sprinkles at this point if you’re doing the plain chocolate ones).
Allow the cake pops to set then add facial features with the writing icing.