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How to Make Ghost Cake Pops

ghost cake pops

Time for some fun with the kids in time for Halloween.

Cake pops get a spooky makeover in this recipe for Ghost Cake Pops! Moist bites of cake are shaped into ghostly shapes, skewered on lollipop sticks, then dipped in vanilla candy coating for a fun Halloween version of the traditional cake pop recipe - very popular in the States.

Total recipe time: 2 hours

Total Time: 2 hours

Ingredients:

  • One 9 x 13 cake, any flavour will do.
  • One can (16 oz) prepared frosting, any flavor is OK. (Betty Crocker can be found in most supermarkets - Morrisons, Asda etc)
  • 1 lb white candy coating, milky bar or similar.
  • About 48 lollipop sticks - you can get these from Ebay or from Lakeland.
  • Food-safe marker pens or 2 tbsp chocolate chips

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil or waxed paper.

2. Place the cake in a large bowl, and crumble it roughly with your hands. Once it's in fine crumbs, add about 2/3 of the frosting and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture. My personal preference is to have some “crumb” left to the crumb, so that it is not just a gooey ball. Of course, tastes vary, so if it seems as if the cake mixture is too dry, or you like a gooier taste, add more frosting until you're happy with the taste and texture.

3. Using a teaspoon, form the mixture into small balls. Roll the balls between your palms to round them, then roll them into an elongated cylinder. Press your fingers in the middle of the cylinder to form an indentation. You're trying to create a shape that has a distinct head and body. Once all of the ghost shapes are formed, place them on the prepared baking sheet and freeze until firm, at least 1 hour.

4. After the ghost cake pops have been frozen, remove them from the freezer. Melt the candy coating in the microwave and stir until completely smooth.

5. Use a skewer to poke a hole in the bottom of a ghost, then dip the tip of a lollipop stick in the candy coating and press it into the hole. This will help anchor the stick into the cake pop.

6. After all of the ghosts have been skewered, dip a ghost fully into the candy coating until it's submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off. Either hold it until the coating sets, place the wet ghost back on the baking sheet to set, or stick it in a piece of foam or polystyrene to let it set upright.

7. Once all of the ghosts are dipped, use a food-safe marker to draw faces on the ghosts. If you don't have these markers, you can melt chocolate chips and use a toothpick to give them faces, or put the melted chocolate in a plastic bag and use that to pipe on their eyes and mouths.

8. Store ghost cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving.

Have fun! Trick or Treat!

 

trick or treat pumpkin cake pops spooky cake pops

3rd October 2011, 18:05
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Page updated 5th Oct 2015, 13:25
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