Casper the Ghost Cake Pops
Servings: 15 cake pops
Cute chocolate cake pops, dipped in white chocolate then wrapped in fondant so they look like little ghosts!
20cm round or square baking tin
large mixing bowl
baking tray lined with baking paper
cake pop sticks
10cm cookie cutter or a glass
cake pop holder, syrofoam or a box with small holes cut into it
- 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.
Calories: 324kcal | Carbohydrates: 29g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 29mg | Sodium: 98mg | Potassium: 83mg | Fiber: 1g | Sugar: 23g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg