Ghost Cake Pops

These spooky ghost Halloween cake pops are simple to make and a fun addition to a Halloween party or to surprise trick or treaters with.

Brought to you by Baking Mad


 A Baking Mad Recipe for Ghost Cake Pops 

Preparation time: 1 hour - Baking time: 20 minutes - Serves: 20 Ingredients: For the cake

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  • 115g unsalted butter, softened
  • 115g Billington’s Unrefined Golden Caster Sugar
  • 2 medium eggs (free-range)
  • 140g Allinson Self-raising White Flour
  • ½tsp baking powder

For the buttercream

  • 200g Silver Spoon Icing Sugar
  • 85g unsalted butter, softened
  • 1tbsp whole milk
  • 1tsp Nielsen-Massey Vanilla Extract

For the decoration

  • 1 bag of white chocolate buttons
  • Writing icing
  1. Preheat the oven to 180°C (160°C fan, gas mark 4) Grease and line an 8” cake tin.
  2. Mix together all of the sponge ingredients until smooth. Pour into the tin and bake for 20-25 minutes or until golden brown and cooked throughout.
  3. Leave to cool on a wire rack. This sponge can be made days in advance as stale crumbs work well for cake pops.
  4. To make the buttercream, beat together the icing sugar, butter, milk and vanilla extract until smooth.
  5. 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.
  6. Using a teaspoon scoop out the mixture and roll into walnut sized balls. Place on a baking sheet.
  7. Once all of the mixture has been rolled, pop in the fridge to chill for 20 minutes.
  8. Insert the cake pop sticks into each of the balls.
  9. Melt the coloured chocolate buttons.
  10. Dip each of the cake pops in the chocolate so that they are fully coated.
  11. Allow the cake pops to drip dry, twirling the pops once dipped to avoid the chocolate running.
  12. Allow the cake pops to dry and then decorate with writing icing.

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