Give your Halloween a pop of fun with these Skeleton cake pops. Ideal for kids of all ages…and adults too.
Makes 30 cake pops
Preparation time 20 mins
Baking time 60 mins
What You’ll Need:
- 225 g (8oz) plain flour
- 350 g (12oz) caster sugar
- 85 g (3oz) cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 medium free-range eggs
- 250 ml semi-skimmed milk
- 100 g (3½oz) Flora Buttery, melted
- 2 tsp vanilla extract
- 250 ml boiling water
Chocolate Icing
- 100 g (3½oz) Flora Buttery
- 200 g royal icing sugar
- 1 tsp vanilla extract
- 1 tbsp semi-skimmed milk
- 50 g (2oz) dark chocolate, melted
Decoration
- 300 g (10oz) white confectioner’s chocolate
- Black writing icing
- You will also need 30 cake pop or lolly sticks and a pumpkin to act as a cake pop stand
What To Do:
- Preheat the oven to 200°C, 180°C fan, Gas mark 6.
- Line a 23cm round cake tin with baking paper and set aside.
- In a large bowl sieve together all the dry ingredients. Mix in eggs, milk, Flora Buttery and vanilla. Finally add boiling water and mix until well combined.
- Pour mixture into the lined tin and bake for 60 minutes or until skewer comes out clean. Remove from oven and leave to cool.
- While the cake is baking you can make the icing by beating the Flora Buttery, icing sugar, vanilla and milk together. Slowly add in the melted chocolate and beat to combine.
- When cake has cooled completely, break it up into a bowl with your hands until it resembles bread crumbs. Add the icing to the cake crumbs, 1 tablespoon at a time until the mixture forms a nice dough.
- Using your hands, roll the cake mixture into the size of golf balls, place on a tray and into the freezer for around 30-45 minutes so they are frozen, but not frozen solid.
Decoration
- Take the cake pops out of the freezer.
- Melt a small amount of chocolate in a heatproof bowl over a saucepan of hot water.
- Dip 2cm of the tip of the cake pop stick into this melted chocolate and then slide the cake pop stick into the cake ball. Place the cake pops back in the freezer for another 30 minutes. This small amount of chocolate will act as a glue, holding the stick in the cake so when you’re dipping the cakes into the chocolate later the sticks don’t fall off.
- Melt the remaining chocolate in a heatproof bowl over a saucepan of hot water.
- Dip the cake pops into the melted white chocolate, tap the sticks gently to shake of any excess melted chocolate then stick each one into your pumpkin and leave to set. Make sure that the chocolate coating is deep enough that you can dip the cake pops in one motion without stirring.
- Once the chocolate is set you can draw on a scary face with the black writing icing.