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