These cute Casper the Ghost Cake Pops are made from a super simple chocolate sponge mixed with chocolate frosting and shaped into balls. The pops are dipped in white chocolate then covered with white fondant and Casper's friendly face is drawn on.
Universal Pictures has released some incredible spooktacular family films now available as brand new DVD collections, just in time for Halloween!
How better to celebrate than with an at-home family movie night, Casper Cake Pop in one hand and hot chocolate in the other?
I don't know about you but I really enjoy Halloween, and a movie night with a spooky film is an absolute must. Along with some kid-friendly Halloween treats, of course.
Celebrate 25 years of Casper
Did you know Casper the ghost has been around for 25 years? I can remember watching the movie as a child and I love the nostalgia of watching again with my own kids. My littlest girl laughed at Stretch, Stinkie and Fatso just as much as I did.
With the very special 25th Anniversary Edition of Casper, there is brand new bonus content including two additional feature-length films, Original Cartoons, deleted scenes and more! The movie is a real golden oldie so it's no wonder it's still enjoyed so much today.
How to make spooky cake pops
Cake Pops are so much fun to make and perfect for a spooky Halloween movie night. The kids will absolutely love getting in the kitchen and helping with this recipe!
Making cake pops is really easy, the chocolate cake part is a very simple recipe that only takes a few minutes to prepare. When the baked cake has cooled, use your fingers to break it up into crumbs and add the chocolate frosting.
Kids will love delving in with the next part: shaping the balls! Use your hands to smush the cakey mixture together into a ball. Set the balls on a baking tray lined with baking paper and leave them to set for 2 hours in the fridge - or 1 hour in the freezer.
When the cake has hardened, it's time to push the cake pop sticks in. Melt the white chocolate and dip the stick into the melted chocolate and then push it into the ball of cake. Dipping the stick into the melted chocolate first, helps to secure it so that the cake doesn't fall off when you bite into it later!
Once all your cake balls have been pushed on to the cake pop sticks, plunge them into the melted chocolate. Twist them around so they get a good coating and then tap the excess chocolate off.
They need to be left to set for half an hour or so. If you don't have a cake pop stand you can use a piece of styrofoam or even a box that has small holes poked into it.
Use this time to roll out the fondant to about 2-3mm thick. Make sure you dust the surface and your rolling pin with icing sugar, otherwise the fondant will get really sticky.
Use a round cookie cutter or anything that's about 10cm in diameter (like an upturned glass) to cut circles out of the fondant.
Place a circle of fondant over each of the cake pops and use your fingers to smooth it down.
To finish the cake pops use some black writing icing or a black pen with edible ink to draw Casper's smiling face on.
Aren't they adorable?
Family movies available now on DVD
It's time to travel to exciting worlds with some of your favourite characters this Halloween with these brand-new family collections available now on DVD.
The ‘Spooky Tales’ Collection tells three favourite tales of friendly ghost Casper, the first family of Halloween The Addams Family and the Wishbone’s in The Monster Family.
The ‘Thrilling Adventures’ Collection will take you on unique journeys with supervillain Megamind, genius scientist and son Mr Peabody & Sherman, and everyone’s most loved inventor duo in Wallace and Grommit: Curse of the Were-Rabbit.
The ‘Tricks & Treats’ Collection introduces the world the some of our favourite monsters and creatures with Monsters Vs Aliens, Abominable and Home.
Which family movie will you watch first?
Disclosure: This recipe was sponsored by Universal Pictures Home Entertainment. Thank you for supporting the brands that help make this website possible :-)
More Halloween inspired recipe
- 90 g self-raising flour
- 10 g cocoa powder
- ¼ tsp salt
- ¼ tsp bicarbonate of soda
- 100 g caster sugar
- 2 medium eggs
- 120 ml vegetable oil
- 1 tsp vanilla extract
- 200 g chocolate frosting , shop bought is fine - I used Betty Crocker
- 200 g white chocolate
- 250 g white fondant icing
- 2 tbsp icing sugar
- black writing icing or a black pen with edible ink
To make the chocolate cake
- Preheat the oven to 180ºC / 160ºC Fan / Gas 4 / 350ºF. Grease and line a 20cm round or square tin.
- In a large bowl, sift together the self-raising flour, cocoa powder, salt, bicarbonate of soda and caster sugar.
- In a jug, beat together the eggs, vegetable oil and vanilla extract.
- Make a well in the middle of the flour mixture and pour in the contents of the jug. Beat well until you have a smooth batter.
- Pour the batter into the prepared tin and bake in the centre of the preheated oven for 20 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave to completely cool in the tin.
To shape the cake pops
- When the cake has cooled, use your hands to break up the cake into crumbs. Add the chocolate frosting and mix well. Depending on how moist your cake is you might need more or less frosting. When the mixture can be easily squashed together and holds its shape, enough frosting has been added.
- Scoop out tablespoonfuls of mixture and use your hands to press the mixture together into a ball shape. Set the balls on a baking tray lined with baking paper and refrigerate for 2 hours or freeze for 1 hour.
To coat the cake pops
- Break the white chocolate into pieces and place in a heatproof bowl set over a pan filled with a couple of inches of simmering water. Don't let the bottom of the bowl touch the water or the chocolate might seize. When the chocolate has melted remove it from the heat and leave it to cool for 5 minutes.
- Take a cake pop stick and dip the end into the melted chocolate then push the stick about halfway into the cake ball. Holding the free end, plunge the ball into the chocolate, rolling it around to coat it then tap off the excess. Place upright in a cake pop holder (or styrofoam, or a box with holes). Repeat for the remaining balls then set aside until the chocolate has hardened.
To decorate the cake pops
- Dust the surface and rolling pin with icing sugar. Roll out the fondant to 2-3mm thick. Use a round 10cm cookie cutter (or upturned glass) to cut circles from the fondant.
- Place a circle over each of the cake pops using your fingers to smooth it down.
- Use a small amount of black writing icing or a pen with edible black ink to draw on Casper's smiling face.
- Cake pops will keep for 5 days if stored in an airtight container.
- Cake pops freeze well (without fondant added) for up to 3 months.
Nutrition Information:Yield: 15 Serving Size: 1 grams
Amount Per Serving: Calories: 324Total Fat: 15gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 29mgSodium: 98mgCarbohydrates: 29gFiber: 1gSugar: 23gProtein: 2g